HACCP: FSSM. Provide to have a certified food service sanitation present on the premises at all times potentially hazardous food is being handled.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Non-food contact surfaces clean
Hood/baffles above stove are heavily soiled with grease. Clean hood/baffles.
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.
- Plumbing installed and maintained
1) Right side faucet on three compartment sink leaks when it is turned on. 2) Left side faucet in women's restroom leaks when turned on. Repair plumbing.
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
Mechanical hand dryer in the women's restroom does not work. Paper towels are provided. Repair hand dryer or remove.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler soiled. 2) Vents in restrooms are soiled. Clean fan guards and vents.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
No FSSM present during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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10/15/2015 | Routine | 95 |
HACCP: Boil Order Guidelines
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Mechanical hand dryer in the women's restroom does not work. Paper towels are provided. Repair hand dryer or remove.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in the restrooms are soiled. Clean vents.
- No Certified Manager Present
No FSSM on duty during inspection. Potentially hazardous foods were not being prepared or cooked during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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6/11/2015 | Routine | 97 |
HACCP: Discussed Date Marking. Provided HACCP.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Code Violation (740.570) Food Handler Training
All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles. Staff does not currently have Food Handler Training. Informational sheet provided to establishment.
- Non-food contact surfaces clean
Grates above fryers are excessively soiled with accumulated grease. Clean hood routinely. 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Mechanical hand dryer in women's restroom does not turn on. Repair or remove mechanical dryer unit. Paper towels are provided for hand drying.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms are soiled. Clean and sanitize routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
No FSSM present during inspection. Employee stated that the entire staff will be FSSM certified by next routine inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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1/28/2015 | Routine | 96 |
•No hot foods at time of inspection. Frozen foods frozen.
Chlorine Bleach sanitizer used in 3 compartment sink and at bar at 50 ppm.
HACCP - Discussed consistent date marking in establishment, including use of day dots.
Lighting has been corrected in walk-in cooler.
No violations noted by this inspector at current time.
For information on FSSM look up Certified Food Safety Sanitation Manager under the IL Dept of Public Health website for information on when classes are available or training for employees.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015. Non-Restaurants (those who do not make 51% of income from the sale of food) will have until January 1, 2016 to have employees certified.
•Questions? Call Elizabeth Imtairah at 309-679-6161.
- No Certified Manager Present
No FSSM at establishment during time of inspection,
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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10/17/2014 | Routine | 100 |
Frozen foods frozen. HACCP - Written information given on date marking.
- Critical: Foods properly cooled
Sliced tomatoes in fridge with date marking of 7/10. Inconsistent date marking throughout - some dates are written 7/18 or 7/19 under "prepared on" and some of dates are "use by dates" when are actually discard dates, while some dates are preparation dates. Package of hot dogs in cooler are opened and not date marked.
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
- Critical: Sanitizing concentration
Cups at bar dipped in sanitizer and immediately removed - not allowed to have proper contact time with sanitizing solution.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in 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 education and returning cups to sanitizer.
- Lighting provided as required. Fixtures shielded
Light bulb out in walk in cooler, causing insufficent lighting to see.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- No Certified Manager Present
No FSSM present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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7/17/2014 | Routine | 86 |
HACCP: Toxic items discussed - flyer left.
Note: The new, unused pizza hot holding unit was tested for temperature range. After turning the unit on HIGH for over 20 minutes the temperature inside is NOT holding hot enough to hold potentially hazardous foods (pizza slices) at the proper temperature. The internal gauge was reading less than 100 degrees. This unit may NOT be used to hold pizzas or other potentially hazardous foods.
- Food contact surfaces of equipment and utensils clean
Top interior of microwave soiled with splatter.
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
1) Roaster on counter next to microwave soiled.
2) Baffles over fryers soiled.
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
Utensils stored in Lite beer pitcher store improperly with the food contact surfaces up instead of inverted and protected.
Facilities for the storage of knives, forks and spoons and serving utensils shall be used to present the handle to the employee or the consumer.-
- Single service items properly stored, handled, dispensed
1) Single serve foil pans and plates in rack in back stored improperly.
2) Pizza boxes stored improperly.
Store with the food contact surfaces protected. Store upside down/inverted.
- Critical: Toxic items properly stored
1) Multiple medications above the straws, napkins and plastic forks on upper shelf near handsink.
2) PVC cement sitting among the salt and pepper shakers on the shelf above computer.
No personal medications shall be stored in food storage, preparation or service areas.
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.
*Items moved immediately*
- Critical: Toxic items labeled and used properly
Bottle labeled "sanitizer" sitting in prep table area was mislabeled - no sanitizing solution was detected in the chemical mix.•
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*Bottle dumped out*
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3/19/2014 | Routine | 90 |
HACCP: Discussed glove use and bare hand contact.
Sanitizer used is Chlorine.
All frozen food was frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The dividers in the beer coolers are exposed plywood and are not smooth, easily cleanable or non-absorbant.
Removed the plywood and provide something that is smooth, easily cleanable and non-absorbant.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There is exposed plywood located to the right and below the draft beer taps.
Seal the plywood so that it is no longer absorbent.
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.
- Thermometers, gauges, test kits provided
Unable to provide test strips for sanitizer.
Provide sanitizer test strips for testing the sanitizer concentration of the chlorine.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled.
Routinely clean and maintain clean all food contact surfaces.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Critical: Hand washing sinks installed, located, accessible
Hand sink next to the ice machine is not easily accessible, being blocked by a white refrigerator.
Corrected the refrigerator was moved and allowing access to the hand sink.
Lavatories shall be accessible to employees at all times.
- Critical: Toxic items labeled and used properly
1) Sanitizer in the 3-compartment sink was above the maximum of 100ppm. 2) There was no label on a spray bottle being stored next to the hot water heater. 3) After finding out the liquid was a chlorine water mix used for sanitizing, it was tested and the reading was over 200ppm.
1) Corrected the sanitizer was drained for the 3-compartment sink. 2)&3) Corrected by dumping the spray bottle and provided a haccp sheet.
Food-contact surfaces of equipment and utensils shall be sanitized by immersion in a clean solution containing a chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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12/5/2013 | Routine | 85 |
Complaint investigation # 13-0436 Ants on the tables and Restrooms were " disgusting"
Conducted an investigation and no ants were seen at this time. Discussed routinely cleaning of the facilities with the manager. Manager stated Terminex treats monthly and as needed.
No violation noted during this evaluation. | 9/30/2013 | Complaint Investigation | |
HACCP: Discussed cooling and reheating. Establishment does not cool or reheat. Their nacho cheese is placed from the can into a container and used as needed.
Sanitizer used is Chlorine.,
All frozen food is frozen.
- Wiping cloths clean, used properly, stored
Wet cloth being stored on the edge of the hand sink.
Corrected by placing the cloth in the sanitize bucket.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Non-food contact surfaces clean
The stand up black fan and fan guard is dusty.
Routine clean the fan and fan guard to prevent accumlated soil.
Routine clean and maintain 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. The wall in the walk in cooler is bowing in the center leaving a space. 2. The right side of the center shelf under the beer taps is exposed plywood.
Seal the exposed wood and seal or replace the wall in the walk in cooler so to elminate the space.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
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9/4/2013 | Routine | 97 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Floors properly constructed, clean, drained
Floors in walk in cooler and bar area are soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Walls in walk in cooler peeling away from wall backing.
B. Several holes in walls near three compartment sink.
C. Back storage area wall is unsealed plywood.
D. Side wall of center draft beer stand unsealed plywood.
Repair walls and seal unsealed walls.
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7/22/2013 | Final | |
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