HACCP: Date Labeling, Cross-Contamination
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
1) Small plastic container of green spice is stored on dry storage shelves with no label identifying contents. 2) Large spice bins are not labeled with contents in dry storage area. 3) Individually pre-portioned clamshells of flan are stored in the glass True cooler in retail area without a proper label. 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. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Foods properly cooled
The following cooked, potentially hazardous, ready-to-eat foods were observed to be stored without a label identifying the day or date that they were prepared, including: carnitas, barbacoa, seasoned rice stored in the walk in cooler and barbacoa and carnitas stored in the True prep cooler in the kitchen. Corrected by education. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
The following foods were observed to be stored without a lid or covering: red bucket of sugar in dry storage area, raw shrimp in True cooler in dish machine room, beans in large pot in walk in cooler, red sauce in 5 gallon buckets in walk in cooler, multiple meats in the True prep cooler in the kitchen. Provide a lid or covering for all foods. Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
Plastic scoop for fountain soda machine next to deli meat case was stored with the handle touching the ice. Store scoop with handle extended out of product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Plumbing installed and maintained
Hot water faucet at the handwashing sink in the dish machine room is warped and difficult to turn on. Repair plumbing to make handwashing with hot AND cold water convenient.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpsters observed to be open and overflowing upon arrival for inspection. Correct by emptying dumpsters and keeping lids closed in between use. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Excessive ice build up in walk in freezer from condenser fans. 2) Fan guards and ceiling in walk in cooler are soiled. 3) Walls behind three compartment sink in dish machine room and walls behind meat prep tables in meat department are soiled. 4) Vents throughout dining area/hallway are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/16/2015 | Routine | 83 |
HACCP: Cross-contamination
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
1) Individual, prepackaged, clam shell containers of cakes and other desserts are stored in the glass True cooler in the retail area with no labeling.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Potentially hazardous foods properly thawed
Observed two bags of raw meat thawing in the three compartment sink upon arrival for inspection. Corrected: meat moved to refrigeration to finish the thawing process.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Multiple foods found stored throughout establishment with a lid or covering, including: quart containers of salsa in the True cooler, large red bucket of salt on the dry storage shelves, trays of raw meat uncovered in walk in cooler, white bucket of spices under meat cutting area, small clear container of white spice on soda fountain boxes, salsas in the Pepsi cooler. Provide a lid or covering for all foods.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
Interior white lip of ice machine is soiled. Clean and sanitize interior of ice machine.
- Plumbing installed and maintained
1) There is a leak present at the faucet of the mop sink. 2) There is a leak present at the hand washing sink in the dish machine room. Repair all plumbing issues.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling vents throughout establishment are soiled. Clean vents as often as necessary to maintain clean. 2) Wall surrounding mop sink has missing tiles and is damaged. Repair or replace area of wall around mop sink.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items properly stored
Observed personal medications stored on top of soda fountain boxes by soda fountain machine. All personal medications and First Aid Supplies should be stored in a location separate from food and drinks for the establishment. Corrected: medicine moved.
No personal medications shall be stored in food storage, preparation or service areas.
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8/14/2015 | Routine | 82 |
HACCP: Sanitizer concentration. Sanitizer should be available at all times that food is being prepared to ensure food contact surfaces are properly sanitized.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Critical: Wholesome, sound condition
1) Multiple moldy tomatoes found in walk in cooler. 2) Moldy tomatoes found on display in vegetable display area of store. Corrected by discarding moldy product. Check vegetables daily or as often as necessary to ensure product is not spoiled.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Original container, properly labeled, consumer advisory
1) Multiple packages of tamales made in-store are not labeled for retail sale in the True glass cooler. Label all foods prepackaged in advance of retail sale. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following foods are not date marked with the day or date of preparation to indicate when product must be consumed or discarded by: steel tray of rice in walk in cooler, large pot of refried beans in walk in cooler, large pot of red stew in walk in cooler, multiple packages of tamales made in-store and stored in True glass cooler in vegetable display area of store. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Large bag of bread crumbs stored with bag opened. Product has whole ground pepper balls on surface that have fallen through shelf. 2) Large tub of rice stored with lid not completely closed. Rice has whole ground pepper balls on surface that have fallen through shelf. 3) Large bowl with white substance (sugar/salt?) stored with no lid on bottom shelf. Product has whole ground pepper balls intermingled with sugar/salt that have fallen through shelf. 4) Multiple large containers of spices stored under meat counter with no lids. 5) Bowl of sugar/salt(?) stored on top of soda boxes in meat department with no lid or covering. Sugar/salt has black pepper intermingled with product.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Handle of ice scoop stored within ice at soda machine. Store handle extended out of product.
- Single service items properly stored, handled, dispensed
Two boxes of hand towels are stored directly on the floor in the farthest back dry storage room. Elevate boxes of single-service items.
- Plumbing installed and maintained
1) Heavy leak at mop sink faucet. 2) Heavy leak at hand sink located in dish machine room. Repair leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Excessive ice build up in walk in freezer from condenser fans. 2) Fan guards and ceiling in walk in cooler are soiled. 3) Walls behind three compartment sink in dish machine room and walls behind meat prep tables in meat department are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
2 employees have taken test and passed but have not received Sail -|ed certificate yet. Provide certificates at next routine inspection.
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4/7/2015 | Routine | 79 |
HACCP A certified food service sanitation manager must be present in the establishment at all times in a Cat I establishment. Provide proof of a FSSMC at next inspection.
Chlorine sanitizing bucket: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Large tomatoes stored in the produce cooler have visible appearance of mold.
Discard tomatoes. Corrected by discarding tomatoes.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Food protection during storage, prepartion, display, service, transportation
Bags of onions and chilies found stored on the floor in storage closet. Pans of food are stored on the floor and uncovered in the stockroom and walk in cooler.
Store all containers of food 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
Provide protective lid or covering for all pans of food. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Handle of scoop used to dispense sugar found buried in the sugar.
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.
- Wiping cloths clean, used properly, stored
Wet wiping found in numerous locations throughout kitchen and front meat area.
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 contacts surfaces are soiled: 1. tongs used for dispensing pastries, 2. plates stored on pastry display case, 3. interior surfaces of kitchen microwave.
Wash, rinse, and sanitize all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1.bin use for sugar storage, 2. containers used for seasoning storage, 3. dry storage rack near kitchen prep cooler, 4. dish dry storage rack next to walk-in cooler, 5. shelf under meat prep table in front meat area.
Routinely wash and clean all non-food contact surfaces.
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.
- Storage/handling of clean equipment, utensils
Bowls and trays on salsa prep table. next to chips, and on kitchen prep cooler are not inverted. Chafer roasters stored on the floor in front wait station.
Invert bowls and trays.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
Plates and bowls shall be stored inverted.
- Single service items properly stored, handled, dispensed
Boxes of single-service items stored on the floor in the front wait station area. Single-service utensils are not stored with handles all facing the customers.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Single service articles not re-used
Single-service bowl used for dispensing rice.
Provide proper food utensil for dispensing food.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floors in the flooring areas are soiled: 1. dry storage closet, 2. walk-in freezer.
Routinely clean floors.
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 clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind kitchen prep table and dry storage rack is soiled. Hand sink in front meat area is not sealed to the wall.
Clean wall. Repair seals around hand sink.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
- Rooms and equipment - vented as required
Condensation build up on condenser in walk-in freezer.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Critical: Toxic items properly stored
Spray bottle of cleaner stored next to single-service items on shelf in wait station area and on shelf under meat prep table.
Store all toxic items in designated chemical storage area. Corrected by education and by moving toxic items to chemicals storage area.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- No Certified Manager Present
Certified FSSMC not present in establishment.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
Provide certified FSSMC certification at next inspection.
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11/6/2014 | Routine | 76 |
I responded to RFS 14-0410 on August 21, 2014. City officer reported trash in and around the building, car parts in the food storage area of the kitchen, improper handwashing practices, and bad smell of rotting meat. During inspection, owner Laura Izaguirre informed me that code enforcement, zoning, the police dept, and the fire department had visited this morning. Each entity will be sending over a list of issues that need to be addressed and corrected. I requested a copy of that list once it is received. I did not smell any bad odor inside of the establishment
No violation noted during this evaluation. | 8/21/2014 | Complaint Investigation | |
Sanitarian responded to RFS 14-0337 reported on 7/17/14. RFS stated that meat was being cut on holding trays on the floor. Pig skin was suspended from a rack in the kitchen.
Upon inspection, there were no meat on the floor. Floors were clean and free from debris. I spoke w/manager who stated that pig skin is hung next to the fryer so that it can dry out for making pork skins.
Establishment would like to remodel and place a bar in the front counter area. A plan review must be submitted first before any construction takes place. Furthermore, the serving of iced drinks, salsa, shakes, snow cones, etc shall not take place in current station until a handsinks has been installed and plans have received. MJ
No violation noted during this evaluation. | 7/22/2014 | Complaint Investigation | |
HACCP Discussed and reviewed date-marking with manager and staff.
Chips and salsa cannot be served from beverage area cooler until a conveniently located hand sink has been installed in beverage area.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen. Hot foods are hot.
- Critical: Wholesome, sound condition
Tomato found with mold on it in the walk in cooler.
Discard tomato
- In-use food dispensing utensils properly stored.
The following handles of food dispensing utensils were buried in the food: 1. handle of sugar scoop, 2. handle of ice scoop, handle of floor scoop.
Store handles of food dispensing utensils with handle extended up and out of food to protect food from possible 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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverages stored in numerous locations above and next to food products in the kitchen and refrigeration units.
Store personal beverages in designated employee dining area. Corrected: beverages were moved to employee dining table.
Employees shall consume food only in designated dining areas.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. cutting board under blender, 2. interior center plate of kitchen microwave, 3. interior bottom surface of drink prep cooler, 4. counter top of beverage station.
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior of blender and components of blender station, 2. interior panel of ice machine, 3. lids of sugar and floor tubs, 4. interior walls, and ceiling of kitchen microwave, 5.tray of fountain beverage machine.
Thoroughly wash and clean all non-food contact surfaces.
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 napkins and single service cups stored on floor in beverage station area.
Store all containers of single service items a minimum of six inches above the ground to protect from possible contamination.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leak found on sprayer in dish area.
Repair or replace sprayer.
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
Chicken food debris found in handsink behind deli counter. Hand sink not present in beverage area where chips and salsa are served to customer.
Wash, rinse, and sanitize sink
- No Certified Manager Present
FSSMC certificate not present in establishment.
Provide documentation of FSSMC certification at next inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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6/17/2014 | Routine | 80 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code under new ownership.
Establishment is in need of thorough cleaning. Status of cleanliness will be assessed at 30-day inspection.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in salsa area are not sealed.
Resurface shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Blender workstation in storage room is heaviily soiled with splash and food debris.
wash, rinse, and sanitize all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled with splash and food debris.
Wash and clean alll non-food contact surfaces.
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.
- Critical: Toxic items properly stored
Bottle of cleaner found counter top in salsa prep area. Bottle of Windex found hanging on dry storage rack in storage room.
Store toxic chemicals in designated chemical storage area
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5/6/2014 | Final | |
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