Dishwasher is Cl- sanitizer at 100ppm.
Frozen foods frozen
HACCP: Discussed using a scoop with handle for seasoning mix.
- Food protection during storage, prepartion, display, service, transportation
Found frozen onion rings in metalfrio freezer to be unconvered with no barrier of protection.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Found the cutting boards for both prep coolers to be worn and grooved.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Found the following items to be in disrepair:
A.) outside thermometer of the two door true refridgerator.
B.) Found the fanguard on the reach in freezer by ice machine to be missing.
All equiptment should be maintained in good repair.
- Food contact surfaces of equipment and utensils clean
Found an accumulation of lime on the interior of the ice machine.
Please wash, rinse, and sanitize all food contact surfaces on a routine basis.
- Non-food contact surfaces clean
Found the gaskets to the Traulsen freezer located on cook line to be soiled.
Found the exterior of the prep cooler located on cook line to have an accumulation of buildup.
Please clean all non-food contact surfaces on a routine basis to maintain clean./
- Critical: Hand washing sinks installed, located, accessible
Found black plastic pan in rear handsink.
Toilet facilities shall be accessible to employees at all times.
Corrected by removing pan from handsink and speaking with employee.
- Floors properly constructed, clean, drained
A.)Found floor tiles in the walk way in rear of kitchen to be worn and chipping.
B.) Found the floor of the walk in cooler in liquor storage room to be in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found walls and baseboards in rear hall way as well as in the dish area to be soiled.
Found fan attached to wall near ice machine to have a heavy accumulation of dust.
Please clean walls and attached equipment on a routine basis to maintain clean.
Found interior door of the walk in cooler located in kitchen to be worn and rusted.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/14/2015 | Routine | 87 |
HACCP: Hand washing.
- Food contact surfaces of equipment and utensils clean
Found build up on the ice machine ice bin shield.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Non food contact surface cleaning: condensation in the bottom of the beer chest cooler, clean lime off the outside of the ice machine bin, clean as needed.
- Plumbing installed and maintained
Found lime accumulation on several of the plumbing fixtures in facility. Remove lime accumulation. The hand sink at the bar has rust on it.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found womens restroom soap dispenser on the left side of the hand sink not working.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
Found build up on the floor behind the cooking equipment on the cooks line.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walk in cooler door is becoming rusted due to condensation on plastic curtain.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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8/17/2015 | Routine | 92 |
The hand sinks in the men's and women's restrooms have been replaced and are working properly. Thank you for your cooperation.
HACCP: Hand washing discussed.
No violation noted during this evaluation. | 3/19/2015 | Recheck | |
HACCP
- Food contact surfaces of equipment and utensils clean
Please detail the upper pizza oven rack. Found excess of food debris on it. Several of the cutting boards in the kitchen have become grooved and stained. Facility may want to re-plain some of the boards.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Non food contact surface cleaning: clean the soda post mix area, detail loovers above char broiler, clean the lime accumulation off the three comp sink at bar, detail the non food surfaces on the dough roller in kitchen, clean as needed. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Fix leak at the three comparment sink faucet at the bar area. Excess of sewage smell in dish area and in soda post mix storage area off the bar.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Found hot water metered faucet not working at the left hand hand sink in mens room. Found the hot water metered faucet not working at left hand hand sink in womens restroom..
Self-closing, slow closing, or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Inspector will do follow up inspection in ten days.
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3/10/2015 | Routine | 92 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed using bare hand contact while handling croutons without washing hands first. -Corrected though education.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task).
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on walk in cooler damaged. Replace or repair.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle was found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
True cooler and freezer handles, top of pizza oven, shelf below grill, bottom of true freezer were all found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Plumbing installed and maintained
1) Three compartment sink at bar found to be leaking, repair.
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11/18/2014 | Routine | 90 |
HACCP: Discussed and provided Boil Order information.
Hot foods hot, cold foods cold, frozen foods frozen.
Note: Install end caps on any bulb shields that are missing and install a shield between ice bin and hand washing sink at main bar.
- In-use food dispensing utensils properly stored.
Scoop found with handle in croutons. Keep handle away from food at all times.
Dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on walk in cooler damaged. Replace or repair.
- Food contact surfaces of equipment and utensils clean
Table next to dough rolling machine found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Chemical shelf by dish machine found to be soiled. Clean and sanitize on a routine basis.
- Plumbing installed and maintained
1) Three compartment sink at bar found to be leaking, repair.
2) Push faucets in bathrooms less than 15 seconds. Repair to allow to run for at least 15 seconds.
- Floors properly constructed, clean, drained
Floor below three compartment sink in kitchen found soiled. Clean and maintain clean to ensure a smooth surface.
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9/24/2014 | Routine | 93 |
HACCP: Provided Food Storage HACCP
Cl- is the sanitizer used in the buckets and dish machine.
Frozen foods were stored frozen.
- Thermometers provided and conspicuously placed
No thermometer was present in the tall True fridge in the kitchen and in the Conotech cooler. Correct by providing a thermometer.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Boxes of french fries were stored on the floor in the walk-in cooler. Correct by storing all food off of the ground.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee beverages found on prep line and behind upper bar were not in covered containers. Corrected by getting rid of drinks that did not have a lid or covering and by education.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Wiping cloths clean, used properly, stored
Wet wiping cloths were found stored on counters throughout establishment. Correct by storing all wet wiping cloths in sanitizer solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
1) Observed black and pink mold along white lip of ice machine in kitchen 2) Interior of Panasonic and Oster microwave in kitchen soiled 3) Shelves in True refrigerator in kitchen have food debris build up
Correct by cleaning all food contact surfaces as often as necessary to maintain clean
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The bottom shelves of the True fridge, True prep fridge, main cookline prep fridge, and Conotech prep fridge were soiled with built up food debris. Correct by cleaning all non-food contact surfaces as often as necessary to maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Flooring beneath and around equipment in the kitchen is heavily soiled. Flooring behind bar and beneath bar equipment is soiled. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Lasko fan above ice machine in kitchen is soiled 2) Hoods above fryers and grill are excessively soiled
Correct by cleaning and sanitizing all attached equipment. Manager stated that Getz is scheduled for routine hood cleaning on March 22, 2014.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/14/2014 | Routine | 86 |
HACCP: Cross contamination of raw products such as raw chicken with ready to eat or cooked foods with utensils.
Dish machine Cl- Sanitizer: 100 ppm Quat Sanitizer 300 ppm
- Food protection during storage, prepartion, display, service, transportation
Boxes of cut French fries were being stored on the floor in walk in cooler. Store all foods off of the floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
1) Ice scoop handle in kitchen ice machine has handle in ice. 2) Tongs handle in kitchen line prep table cooler had handle in chicken container in contact with chicken. Ensure handle stays out of ice and does not contact ice at any time and out raw chicken to prevent possible cross contamination. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Gaskets and bottom lip of true reach in cooler behind front bar is in disrepair and rusty. 2) Cabinet under cashier station in front bar is damaged. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
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- Food contact surfaces of equipment and utensils clean
1) Interior of soda nozzle and soda nozzle holders in main bar are soiled. Clean and sanitize as often as necessary to maintain clean. 2) Interior lip of ice machine in kitchen has mold growth. Clean and sanitize as often as needed to maintain clean. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Bottom of Traulsen Freezer on cook line has slight soil build up. 2) Bottom interior cabinet of server station and computer register by main bar has soil build up. Clean as often as needed to maintain clean. Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Box of single service paper napkins is being stored on the floor in dry storage hall area in back. Store all single service items off of the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Single service black plastic soufflé cup was being re-used as a dispensing utensil in Ranch Mix Seasoning on rack above pizza oven. Do not re-use single service items. use properly designed dispensing utensil that is durable, washable and has a handle to avoid handling of food contact surfaces.
Re-use of single-service articles is prohibited. Corrected, discarded cup.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in kitchen in server pick up line was not dispensing soap and was missing waste basket.. Ensure there is hand soap at every hand sink at all times. A supply of hand-cleansing soap or detergent shall be available at each hand sink. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Floors in bars in hard to reach areas such as under and in between equipment are heavily soiled. Floors behind equipment in kitchen line are heavily soiled. Clean as often as needed to maintain clean. Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/12/2013 | Routine | 87 |
HACCP: Ensuring all exterior screen doors have a proper self closing mechanism when main door is left open.
Dish Machine Cl- Sanitizing: 100 ppm Quat Sanitizing: 400 ppm
- In-use food dispensing utensils properly stored.
Ice scoop handle in main bar ice bin was resting directly on the ice. Ensure handle stays out of ice and does not contact ice at any time.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Corrected by education.
- Critical: Hands washed, good hygienic practices (observed).
Hand sink in secondary bar in lower split level has evidence of being used as a dump sink as evidenced with heavy soiled and debris left inside. Use hand sinks only for that purpose. Wash hands only. Food service employees shall clean their hands only in either a hand-washing sink or an approved automatic hand-washing facility.
Food service employees shall not wash their hands in a sink used for food preparation, ware washing, or in a service sink or a curbed cleaning facility used for disposing mop water and similar liquid waste. Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Gaskets and bottom lip of true reach in cooler behind front bar is in disrepair and rusty. 2) Cabinet under cashier station in front bar is damaged. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Critical: Sanitizing concentration
Chlorine Sanitizing bucket at front bar had concentration of less than 10 ppm. Change sanitizing bucket often to maintain proper concentration. The food-contact surfaces of all equipment and utensils shall be sanitized by a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. Corrected by employee. Solution changed.
- Food contact surfaces of equipment and utensils clean
1) Interior of soda nozzle in secondary downstairs split level bar is soiled. Clean as often as necessary to maintain clean. 2) Bottom of Traulsen Freezer on cook line has slight soil build up. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces had excessive soil build up. 1) Exterior of soda nozzle in front main bar. 2) Interior of beer keg refrigeration unit in downstairs split level bar. 3) Door and surrounding wall area of server station by front bar. Clean as often as needed to maintain clean.
- Single service items properly stored, handled, dispensed
Boxes of 1 oz single service plastic portion cups in back dry storage area are stored directly on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Single-service articles shall not be placed under exposed sewer lines or water lines.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in front bar was out of soap. Ensure there is hand soap at every hand sink at all times. A supply of hand-cleansing soap or detergent shall be available at each hand sink. Corrected, employee brought out new container of soap.
- Floors properly constructed, clean, drained
Floors in bars in hard to reach areas such as under and in between equipment are heavily soiled. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/18/2013 | Routine | 82 |
HACCP: Proper Cooling Procedures & Storage of Medicine Cl- Sanitizing 200 ppm
- Original container, properly labeled, consumer advisory
1) Sugar bin in front of plastic ware utensils was not labeled. 2) Cinnamon sugar container was not labeled. Label all bulk products after removing from original container.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Corrected by employee. Containers were labeled.
- Food protection during storage, prepartion, display, service, transportation
1) Pan of Croutons stored on prep table in front of hand sink in kitchen was not covered or protected. 2) Tray of frozen onion rings in True reach in freezer in kitchen was not covered or protected. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Gaskets and bottom lip of true reach in cooler behind front bar is in disrepair and rusty. 2) Cabinet under cashier station in front bar is damaged. 3) Hand sink in kitchen has large gap where attached to wall. Caulk and remove gap present. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Critical: Sanitizing concentration
Chlorine Sanitizing bucket at front bar had concentration of less than 10 ppm. Change sanitizing bucket often to maintain proper concentration. The food-contact surfaces of all equipment and utensils shall be sanitized by a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. Corrected by employee. Solution changed.
- Wiping cloths clean, used properly, stored
\Wiping cloths were laying on surfaces of bar counters throughout bar and foods prep areas in kitchen. Store in sanitizing solution when not in use.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) Interior lip of ice machine was soiled. 2) Soda nozzle in back bar was soiled. 3) Racks in walk in cooler were heavily soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Non food contact surfaces throughout establishment exhibited heavy soil build up. The following are examples: 1) Shelving under bar glass matt in bars 2) Shelving in hard to reach areas in bars 3) Interior and exterior of True reach in coolers and freezers in kitchen 4) Exterior of ice machine 5) Iced Tea counter top 5) Top of knife rack on wall behind cooking line 6) Storage rack in front of pizza oven 7) Exterior of pizza oven and various others. Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Boxes of single service souffle cups were stored on floor in back hall/dry storage area in kitchen. Store all single service articles above floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Floors in hard to reach areas and drains throughout bars and kitchen exhibited heavy soil build up. Maintain all floors clean. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceilings throughout establishment exhibited soil build up. The following are examples: 1) Walls and soda lines behind bar areas in hard to reach areas. 2) Walls underneath hand sink in kitchen by pizza oven. 3) Walls behind equipment in kitchen. 4) Ceiling vent in walk in cooler. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/3/2013 | Routine | 85 |
Restaurant representatives - add corrected or new information about Whirl Wind Of Peoria Inc. D/B/A Richard's, 311 Main St (Lower Level), Peoria, IL »