HACCP Discussed date marking and employee food storage with worker.
Do not store potentially hazardous food in PEPSI cooler in the back dry storage room.
Odor was observed and present at time of inspection. No sewage concerns at time of inspection.
Quat saniting solution concentration: 200 ppm.
- Original container, properly labeled, consumer advisory
Numerous food items in Coke cooler are not in original containers and not labeled.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of butter and container of bleu cheese were stored at an improper temperature of 60 degree.
Food was discarded by worker.
All refrigerated potentially hazardous foods shall be stored at 41 degree or below.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cooler door handle of Coke cooler is is disrepair.
Repair handle to maintain that all food equipment is in good repair.
- Critical: Sanitizing concentration
No sanitizing solution detected in 3 compartment sink in bar area.
Worker corrected by adding more sanitizing tablets to ensure that sanitzing solution is proper concentration.
- Food contact surfaces of equipment and utensils clean
Inside area of fryer above grease and pan are soiled.
Clean and santize all food contact surfaces
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
Exterior of fryers and potato peeling are soiled with food debris.
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
Leak found under 3 compartment sink.
Repair plumibing and/or piping to ensure that plumbing is 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
No papertowels or handsoap at handsink in bar area.
Provide hand towels and handsoap at all hanksinks to ensure proper handwashing.
- Floors properly constructed, clean, drained
Numerous floor tiles through out kitchen are in disrepair. Floor under fryers are is soiled..
Clean and repair floor tiles so that all food preparation, food storage, and utensil-washing areas are maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Paint is peeling in walk in beer cooler.
Clean and repair walls so that walls are maintained and easily cleanable.
- Critical: Toxic items properly stored
Bottle of degreaser found intermingled on shelf in dry storage room with single service items.
Worker removed degrease from shelf.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with single-service articles.
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8/1/2013 | Routine | 76 |
In reference to RFS 13-0217 regarding the odor of mold and sewage. At the time of inspection the odor from a few weeks ago is non-detectable. Worker stated that when it rains there is an odor in the establishment. Advised to continue running dehumidifier and provide routine cleaning of the surfaces in the basement with a bleach solution. Recommendation to close complaint.
No violation noted during this evaluation. | 5/24/2013 | Routine | |
In reference to RFS 13-0177 regarding sewer odor. At the time of the site visit a slight sewer odor was noticeable. I asked the owner, Nicole Ballard, about the odor and she explained that the odor was from the water that got into the basement during the flooding. No food or single service items are stored in the basement. The basement was pumped to remove the water. A sump pump was installed in the basement in case of a future flood. The walls were sprayed and cleaned with a bleach solution. A dehumidifier is also being run in the basement to continue to help remove the moisture.
Nicole has the doors open (screens are covering the openings) and fans operating to continue to ventilate the establishment.
Manager is following a satisfactory protocol to remove the slight odor and moisture from the basement.
Recommendation to close complaint.
No violation noted during this evaluation. | 5/7/2013 | Routine | |
HACCP: Date marking of pre-packaged products were discussed.
- Critical: Sanitizing concentration
The concentration of chlorine in the sani bucket at the bar was less than 50 ppm.
Sanitizer at the proper concentration was provided.
- Plumbing installed and maintained
There is a leak at the third basin of the three compartment sink.
- Floors properly constructed, clean, drained
The floors in the kitchen are sticky and in some areas in disrepair.
Clean and maintain clean.
Replace damaged tiles to provide a smooth and easily cleanable surface.
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4/4/2013 | Routine | 94 |
HACCP: Employee beverages and handwashing were discussed.
Chlorine used as sanitizer at 3 compartment sink: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items in the cooler are not labeled with a date.
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.
- Food protection during storage, prepartion, display, service, transportation
1. A bag of flour was open.
2. A bag of sugar was open.
Close the bags or put the flour and sugar in labeled air-tight containers.
- Thermometers, gauges, test kits provided
No quat test strips available at the bar.
- Non-food contact surfaces clean
1.The gaskets of the cooler under the popcorn machine at the bar is soiled.
2. The hand sink in the kitchen is soiled.
Clean and maintain clean.
- Storage/handling of clean equipment, utensils
Utensils in the kitchen are stored multi directional.
Store utensils with handles facing the same direction.
- Single service items properly stored, handled, dispensed
Pizza boxes are being stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
The three compartment sink at the bar leaks.
- Critical: Hand washing sinks installed, located, accessible
Hand sink at the bar is blocked by a trash receptacle.
Hand sinks shall be accessible at all times.
Worker moved trash receptacle.
Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
1.The handsink in the kitchen is not flush against the wall.
Reattach the sink to the wall.
2. The baffles of the ventilation system are soiled.
Provide a routine cleaning.
- No Certified Manager Present
No FSSM present at the time of inspection.
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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12/10/2012 | Routine | 83 |
Chlorine used as sanitizer.
Ventilation and ansul system have been inspected by GETZ.
Nicole Ballard is awaiting her liqour license before operating the establishment.
Big Dogs may open and operate under the Illinois Food Service Sanitation Code and Chapter 10 Food Safety of the Peoria County Code.
- No Certified Manager Present
FSSM on site, but certificate not available. Nicole Ballard will bring the certificate to the office when her employee brings in the FSSM certificate.
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11/8/2012 | Final | |
Before the final inspection:
1.)submit a preliminary menu
2.)change all soda and beer lines
3.) have the kitchen ventilation and ansul system inspected
4.)have equipment on and operating at the time of the final inspection
5.)provide Food Service Sanitation Manager certificates
- Non-food contact surfaces clean
The outside of the make table is sticky. Clean and maintain clean.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Provide an air gap at the drink ice bin in the bar and the kitchen.
Ice storage bins shall be drained through an air gap.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide trash receptacles with self opening lids at hand sinks.
Provide paper towels at all hand sinks.
The hand sink in the kitchen is soiled. Clean and maintain clean.
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11/6/2012 | Preliminary | |
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