HACCP: Discussed and provided date marking information. Frozen foods frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cole Slaw, Mac and Cheese, and potato salad found to be out of temperature. -Corrected by voluntary destruction.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Critical: Hot food at proper temperatures
Baked Beans not reheated properly, temp at 107 degrees. -Corrected by reheating to 165 degrees.
All potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165° F (74° C) and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Sanitizing concentration
At start of inspection no sanitizer solution was available. Corrected by mixing sanitizer solution.
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.
- Food contact surfaces of equipment and utensils clean
Microwave interior and utensils container over soda cartons were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Exterior of microwave and sauce single use container at front counter were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Critical: Hand washing sinks installed, located, accessible
Front handsink had food equipment resting within. -Corrected by removing.
Lavatories shall be accessible to employees at all times.
- No Certified Manager Present
A serve safe certificate was available, IDPH certificate not available.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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10/15/2014 | Routine | 84 |
HACCP: Discussed with owner about proper storage of toxic items, bulletin give.
Hot foods hot, cold foods cold, frozen foods frozen.
Cl-
- Potentially hazardous foods properly thawed
Chicken Gizzards found sitting out thawing in the three compartment sink.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
There was no screwdriver or other piece of equipment at the potato slicer.
Potato slicer must have proper tools to disassemble for cleaning. Provide tools for easy cleaning and maintenance of equipment.
- Critical: Sanitizing concentration
Chlorine sanitizer found at 10ppm.
Keep Cl- between 50ppm to 200ppm
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
-Corrected by education and remaking-
- Food contact surfaces of equipment and utensils clean
Potato slicer found to be soiled. Clean and sanitize after each use.
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.
- Critical: Hand washing sinks installed, located, accessible
Garbage can found in front of hand sink.
Keep handsink clear and easily accessible.
Lavatories shall be accessible to employees at all times.
-Corrected by moving can-
- Critical: Toxic items properly stored
Spray container on cleaning chemical found handing on food storage shelve.
Keep chemicals stored away from any food items.
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.
-Corrected by moving the bottle-
- No Certified Manager Present
No certified food service sanitation manager present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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.
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6/30/2014 | Routine | 81 |
Final approval given to operate under chapter 10, food safety, of the Peoria County Code.
- Food contact surfaces designed, constructed, maintained, installed, located.
Potato slicer must have proper tools to disassemble for cleaning. Provide tools for easy cleaning and maintenance of equipment.
- Non-food contact surfaces clean
Cheese dispensing unit had a sticky residue. Clean on a routine basis.
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.
- No Certified Manager Present
No certified employee, owner will be taking the class within 90 days.
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5/29/2014 | Final | |
Restaurant representatives - add corrected or new information about A World Of Wings, 456 Fulton, Peoria, IL »