Establishment completed all Change of Ownership paperwork. Establishment was verbally told they could re-open at 4:00pm 12/17/2015 by Sanitarian.
Establishment has only one hand sink towards the front of the store, should a remodel happen or hand washing violations observed, establishment will be required to install a second hand sink.
Final approval to operate has been granted under Chapter 10, Food Safety, of the Peoria County Code.
No violation noted during this evaluation. | 12/18/2015 | Unknown | |
A change of ownership occurred on December 10, 2015. Establishment has voluntary closed while change of ownership paperwork has completed.
At start of routine inspection, manager stated to Sanitarian that a change of ownership had taken place. Sanitarian asked establishment to voluntarily close until paperwork completed and license fees are paid (prorated 2015 and 2016). A Final inspection was conducted during closer to help speed the Change of Ownership process along.
Change of ownership paperwork must be completed, including a drawing/layout of establishment. This drawing shall include all equipment, coolers, freezers, hand washing stations, mop sink, three compartment sink, bathrooms, etc.
Please contact Justin with Peoria City/County Health Department with any questions.
Frozen foods frozen
Inspection is currently listed under old owners, once new owner paperwork is completed this inspection will be changed over reflecting new information. A copy will be provided to establishment.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Ash tray with cigarette butts were observed on desk next to dry food storage. -Corrected though education.
Areas shall not be designated for employee tobacco use if the use of tobacco might result in the contamination of food, equipment, utensils or other items needing protection.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelf above 3 compartment sink was observed to be rusted. Repair or replace to ensure a smooth, durable, easy to clean surface.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals on crosley freezer and on true prep cooler were found to be damaged. Replace.
- Wiping cloths clean, used properly, stored
Wet whipping cloth was observed on front cook line counter.
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
Interior of back freezer and top of Otega cheese machine were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Seals on back freezer, Handles on true prep cooler, and tracks on front counter coolers were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers in walk in cooler and interior of vent hood were found to be soiled. Clean and sanitize on a routine basis. maintain clean.
- Lighting provided as required. Fixtures shielded
Light shield missing from walk in cooler. Replace to ensure proper food safety.
- Critical: Toxic items labeled and used properly
Spray bottle of degrease was found unlabeled. -Corrected by labeling.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
- No Certified Manager Present
No Certified Food Service Sanitization Manager present during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Manager stated she is enrolled in class on January 4, 2016.
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12/17/2015 | Final | |
HACCP: Discussed and provided information on Gyro Meats. Cones that have been cooked can not be reheated.
Hot foods hot, cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Lables on deserts in front counter case are missing or do not contain all required inforamtion.
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
Full gyro cone was observed in freezer. Employee stated that it had been used the day before and cooled in the freezer. Gyro cones may not be cooled. Providing HACCP for further infroamtion. -Corrected by voulantary destruction.
- Food protection during storage, prepartion, display, service, transportation
Beef pattie were found in direct contact with ice buildup in Crosley Freezer. Store patties to ensure proper food protection.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Raw wood was found in walk in cooler under chicken containers. -Seal or paint to ensure a smooth, durable, easy to clean surface.
- Critical: Sanitizing concentration
Clorine sanitizer was found to be below 10ppm, -Correct by remixing to 50ppm. Maintain clorine sanitizer between 50 and 200ppm
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walk in cooler fan and ceiling were found to be soiled. Clean on a routine basis, maintain clean.
2) Ceiling tiles in kitchen/office/storage area are missing. Replace.
- Critical: Toxic items properly stored
Chemicals were found to be stored over pand and other food containers. -Corrected by moving chemcials away from food repated products.
- No Certified Manager Present
No Certified Food Service Sanitization Manager 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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8/12/2015 | Routine | 81 |
HACCP: Non-critical violation #2: Pre-packaged foods (cookies, cheese cakes, cakes observed) Correct by next routine inspection: 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 cooked and/or reheated
Italian beef was observed being heading in steam table. -Corrected though education and re-heating to 165F on stove top.
Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat potentially hazardous foods.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed changing tasks without washing hands. -Corrected though Education.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelves in walk in cooler soiled/ Rusted. Clean, maintain clean immediately. Repair or replace by next routine inspection.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1)Seal on walk in cooler, seal on white stand up freezer, and seal on small white chest freezer were found to be damaged. Repair/Replace.
2) Seal on back freezer was found to be heavily soiled. Clean, maintain clean.
- Food contact surfaces of equipment and utensils clean
Interior of back freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on microwave and back room freezer were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Single service forks behind counter were found facing multiple directions.
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 articles being reused on cook line as scoops. -Corrected by using plastic scoops.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan covers in walk in cooler were found to be soiled. Clean on a routine basis.
2) Ceiling tiles missing/not in place though out establishment. Repair/Replace.
3)Wall by hand sink was found to be damaged/not sealed. Repair/Replace
4) Walk in cooler door being held closed by concrete block. Employee stated parts are ordered to repair. Repair by next routine inspection.
- Lighting provided as required. Fixtures shielded
Light shield missing front walk in cooler. Repair.
- No Certified Manager Present
No Certified Food Service Sanitization Manager 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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3/31/2015 | Routine | 79 |
This recheck is a follow-up to the RFS #15-0003. The four door cooler, located under the front service counter, has an air temperature between 45-46 degrees F. The employee on duty stated the air temp was at 40 degrees F this morning. It was decided during this inspection, that only non-potentially hazardous food items will be stored in this cooler, since it is incapable of maintaining food items at 41 degrees F or below at this point. A sign will be placed on the cooler stating that only non-potentially hazardous food items will be stored in this cooler (no ranch dressing nor cheesecake will be stored in this cooler).
A recheck fee will be accessed.
No violation noted during this evaluation. | 1/12/2015 | 1st Recheck | |
Complaint number 15-0003 A complaint was received on 1/7/15. The complaint states that the customer noticed mold on the cheesecake once they returned home. I spoke to the employee on duty and she stated that the cooler, at the front of the establishment, where the cheesecake is normally located, stopped working yesterday. The ambient temperature for the cooler is at 54.8 degrees F. The piece of cheesecake that the complaintant says was moldy, was the very last piece for this cooler. The new is located in the walk-in cooler. The walk-in cooler ambient temperature is at 37 degrees F. The front cooler is going to be repaired soon.
During this inspection, small, preportioned, single-service containers of ranch dressing were found in the non-functioning cooler. These containers were discarded during this complaint investigation. Do not store the cheesecake or any potentially hazardous food items in this cooler until it has been repaired and the food can be maintained at 41 degrees F or below.
A date marking HACCP sheet was given during this inspection and date marking was discussed.
Contact me, Kate Brown, at 309-679-6097, once this cooler is repaired, so the temperature can be taken and potentially hazardous food items can be stored in this cooler again.
No violation noted during this evaluation. | 1/8/2015 | Complaint Investigation | |
HACCP: As of January 1, 2015, all food handlers within an establishment (this includes any wait staff, those working behind the bar, any one who handles food, equipment, etc.) is required to take a 2 hour online training course. The courses offered are available on our website, www.pcchd.org On the right side of the screen, under "Recently Updated Forms", click on "Food Protection Program". This will take you to the links for all courses offered and all frequently asked questions. Once each food handlers has taken this training, please have certificates available for inspections beginning in 2015.
It should be noted that any employees who currently have their Food Service Sanitation Manager Certification, are exempt from this 2- hour online course.
Cl- sanitizer is used in spray bottles, buckets, and three compartment sink.
Frozen foods were stored frozen.
Note: Multiple improvements have been made to establishment, including mop area/three compartment sink area walls repainted. Heavily soiled mop sink has been replaced with a new mop sink. Restroom hallway has been repainted and both restrooms are fully stocked and cleaned. Spices not in their original containers have been properly labeled. Hand sink in kitchen and three compartment sink have been resealed to the wall. Soiled walls in kitchen have been repainted. All desserts in front counter display case have been properly labeled. Establishment is under new management.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of Emerson microwave, interior shelves of freezer in back storage room, clean drain board on three compartment sink. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
White foam to-go containers and white food "boats" stored with the food contact surface facing up on the prep table. Correct by inverting all to-go and food containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at hand sink in kitchen. Corrected: paper towels provided. Manager stated that a new roll dispensing paper towel holder has been ordered and will be installed to replace the pre-folded paper towel dispenser.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed dumpster lid open upon arrival for inspection. Close dumpster lids when not in use to decrease attraction of pests.
- Floors properly constructed, clean, drained
Floors throughout establishment are soiled in corners, beneath equipment, beneath shelves. Pieces of tile are missing/chipped in back storage area, near mop sink, in coving alongside the wall near the walk in cooler, and around three compartment sink. Clean floors routinely and replace chipped/missing tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Small holes in the wall where the mop sink and three compartment sink are installed. 3) Missing/soiled ceiling tiles throughout establishment, including soiled tiles in the back room storage, missing tiles in the men's restroom, and missing/soiled tiles in the dining area. Correct by replacing missing/soiled tiles and by filling in holes in the walls.
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.
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12/2/2014 | Routine | 91 |
On-site investigation conducted in response to RFS 14-0454, which stated that "there are leaks throughout building, filthy floors, and cockroaches present." During inspection Sanitarian observed water stains on various ceiling tiles throughout establishment that appeared to be old and dry. Extensive rainfall preceded this inspection and rain was falling during inspection, but no present leaks were observed during visit. Owner stated that his HVAC system had slight condensation the previous week but has since been fixed. Pest control service receipts were provided which show monthly service by Terminix. The last service was 8/28/2014 and no live pests were noted on report. No live or dead pests were observed by Sanitarian during inspection. Recommend complaint be closed. SS.
No violation noted during this evaluation. | 9/15/2014 | Complaint Investigation | |
HACCP: Sanitizer concentration. Ensure sanitizer is made up daily to the proper concentration for cleaning of food contact surfaces.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Various spice bins throughout establishment are not labeled with contents, including blue spice bin behind cash register.
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 handled with minimal manual contact
A cup is being utilized as a scoop in the blue plastic spice bin behind the cash register. The cup is stored within the spice. Correct by removing cup. Provide a scoop with a handle so that the handle can extend out of the food.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard pieces are used throughout establishment as a food contact surface including on shelves in the walk-in cooler and on shelves by the cash register. Provide food contact surfaces that are smooth, nonabsorbent, and easily cleanable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Both hand sinks in the kitchen are not sealed to the wall. Seal hand sinks to the wall. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of Emerson microwave, interior of True prep cooler, interior of Walk-In Cooler, interior of front display case with desserts, plastic utensil holder at cash register. Clean and sanitize all food contact surfaces as often as necessary.
- Non-food contact surfaces clean
Mop sink is excessively soiled. 3 compartment sink is excessively soiled. Clean and sanitize these areas routinely.
- Single service items properly stored, handled, dispensed
Single-service utensils at the front counter "bagging" area are stored with the handles facing every which way. Store all utensils with the handle facing the same way to avoid contamination of the food contact surface.
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.
- Plumbing installed and maintained
3 compartment sink faucet is leaking. There is no screen on the hand sink next to the desk, causing water to spray over the side and onto the floor. Repair plumbing.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the front most hand wash sink. Hand sinks in restrooms are soiled. Toilets in restrooms are soiled. Provide paper towels at all sinks. Routinely clean and sanitize restrooms to maintain them free of objectionable odors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling vents throughout kitchen and fan guards in walk-in cooler are soiled. Walls throughout facility have grease build up. Some missing or chipped tiles in back storage area and in men's and women's restrooms. Clean ceiling vents and all attached equipment. Repair or replace missing/chipped tiles.
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8/14/2014 | Routine | 86 |
HACCP: Discussed proper and effective hand washing.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Routine inspection was conducted in conjunction with RFS 14-0071, in which complainant stated that, "building is freezing, water is leaking, and cook is doing many tasks without washing hands." Sanitarian discussed complaint with manager, Mike, who is also the cook. Mike stated that during the recent cold weather the furnace had temporarily been out of order but has since been repaired and heat is functioning properly. Sanitarian noted that the building was warm throughout and heat was coming out of the vents. Sanitarian noted small leaks at the mop sink and 3 compartment sink, but did not observe any large leaks or leaks on the floor. Sanitarian observed both cooks routinely washing hands, including before they applied new gloves and when they were switching tasks. Sanitarian observed cashier washing hands as well. Recommend complaint be closed.
- Original container, properly labeled, consumer advisory
1) Pre-packaged containers of cheesecake are not properly labeled at the front counter cooler. 2) Blue Sterlite bin of "spice" is not labeled on the front counter. 3) Large bin of "spice" under microwave in kitchen is not labeled with contents.
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
- Foods handled with minimal manual contact
1) Blue Sterlite "spice" bin on front counter is dispensed with a cup. 2) Large "spice" bin under prep table in kitchen has the dispensing handle stored within the product.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food. Utensils with a handle shall be stored with the handle extended out of the product.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal Dunkin Donuts coffee and water bottle were being stored on top of metal pans on the Crosley freezer next to the prep table. Employees may only drink from covered beverages that can be handled without the potential for contamination AND employee beverages must be stored in a location that does not provide the potential for contamination of food or food contact surfaces.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The latch to the walk-in cooler is in disrepair 2) The seals of the walk-in cooler are in disrepair 3) The seal on the Crosley freezer is torn 4) Insulation is coming out of the lid to the deep freezer in the back room 5) The seal on the prep cooler is in disrepair
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counters and prep table. Wiping cloths should be stored in sanitizer in between uses OR clean and dry.
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) Interior of Emerson microwave is soiled 2) The bottom of the silver freezer in the very back room is soiled 3) The interior of the prep cooler is soiled 4) The shelves in the walk-in cooler are soiled 5) The shelves in the front counter display unit are soiled.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
White foam to-go containers and paper food boats are stored on a shelf in the back kitchen and on the counter next to the Crosley freezer with the food contact surface facing up. Invert to-go containers to avoid contamination of the food contact surface.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
1) There is a leak at mop sink faucet 2) There is a leak at 3 compartment sink faucet. 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
No paper towels were available at the hand sink next to the Monster Energy fridge in the kitchen. Provide paper towels to every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
1) The floors beneath the 3 compartment sink are soiled 2) The floors around the mop sink are soiled 3) The flooring at the back storage area is in disrepair 4) The floors in the restroom are in disrepair
Clean and sanitize all floors as often as necessary to maintain clean. Repair all damaged areas of flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk-in cooler are heavily soiled 2) Lamp shades in dining area are soiled 3) Various ceiling tiles throughout establishment are chipped, soiled, or missing. 4) Exhaust hood is soiled 5) Walls behind mop sink, behind 3 compartment sink, behind fryers, and behind prep counter in back room are soiled
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
There is no exhaust present in the customer restrooms. Repair or replace exhaust system.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
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2/24/2014 | Routine | 81 |
HACCP: Discussed proper cooking of gyro cones. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: There is a new grease/oil filtering system installed in the establihsment.
- Original container, properly labeled, consumer advisory
Prepackaged slices of cheesecake not labeled in the front display cooler.
Discussed proper labeling of prepackaged foods.
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 cooked and/or reheated
Italian beef and nacho cheese sauce found 'reheating' in the Qualite hot holding unit.
Corrected
- Foods handled with minimal manual contact
A cup was being utilized as a scoop at the front spice bin.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Cut up cardboard boxes are being utilized in the front display cooler, two door freezer and walk in cooler. 2) There is excess ice build up in the 2 door freezer. 3) The chest freezer in the dry storage area is in disrepair.
1) Remove all cardboard liners. 2) Routinely defrost freezers. 3) Repair or replace the chest freezer with appropriate materials.
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.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cut up cardboard is being used as a liner at various shelving areas in the kitchen. The door latch to the walk in cooler is in disrepair.
Remove all cardboard boxes. Repair the door latch.
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
The interior shelving of the front display cooler is soiled. The shelving in the walk in cooler is soiled. The prep cooler interior is soiled. The interior of the two door freezer is soiled.
Clean and sanitize all food contact surfaces routinely.
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 black shelving unit at the front is heavily dusty. The shelving under prep tables are soiled. The exterior of fryers are soiled.
Clean and sanitize all non food contact surfaces 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.
- Plumbing installed and maintained
There is a leak at the faucets for the three compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors around the mop sink are heavily soiled. The floors at the back storage area are in disrepair. The floors under equipment are soiled. The floors in the restroom are in disrepair.
Clean all floors routinely and maintain clean. Maintain floors in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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 constructed of smooth, easily cleanable, durable material and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust hood is soiled. The walls by the mop sink are soiled. The walls under the three compartment sink are soiled and in disrepair. There are various areas with damaged or missing ceiling tiles in the kitchen and dining area.
Clean all walls routinely. Repair all walls and missing ceiling tiles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair and clean.
- Rooms and equipment - vented as required
The restroom does not have properly functioning exhaust.
Repair the exhaust system.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Critical: Toxic items labeled and used properly
Spray bottles with detectable sanitizer were found stored without a label.
Corrected
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12/4/2013 | Routine | 77 |
HACCP: Discussed proper reheating of foods. Provided a HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
NOTE: Silverfox Pastries (708) 361-5445 is the provider of the pastries and desserts. The labels on the Chocolate Chip and Old Fashion cookies are not properly made. Will contact the company, or local health department to determine what is occurring, will discuss with my supervisor.
NOTE: There is current 'replacement' of the hand wash sink behind the dessert shelving *under the licensure cork board)
- In-use food dispensing utensils properly stored.
Cornmeal at front counter had scoops with handles in the foods.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The chest freezer by the 'radio' is in disrepair. 2) Cardboard liners are being utilized in the front display cooler and newer chest freezer. 3) Styrofoam bowl is being utilized in the seasoning tub by the chest freezer.
1) Repair the cooler. 2) Remove all cardboard. 3) Utilize scoops with handles that are plastic or other approved material with a handle.
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.
Cut up cardboard boxes are being used to store food containers on shelving, to separate napkins and portioned out hot sauces.
Remove all cardboard liners. Provide smooth, easily cleanable, non absorbent dividers.
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.
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
The following food contact surfaces are soiled: 1) The shelving in the walk in cooler, 2) seals and tracks and interior of the coca cola cooler, 3) exterior of spice bins, 4) interior of 2 door upright freezer.
Clean and sanitize routinely and 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 following non food contact surfaces are soiled: 1) The exterior of the True freezer at the rear of the store, 2) the shelving with the dry storage powdered foods at the rear of the store, 3) shelving with small working container is spices in the side storage area, 4) area under front counter near condenser, 5) grey bin and white baskets with condiments.
Clean and sanitize 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.
- Single service items properly stored, handled, dispensed
Single service forks in the front bin were found with forks facing various directions. Cups/serving boats were found with food contact surfaces exposed.
Store all utensils with handles facing the same direction and store all food containers inverted to prevent contamination of the food contact surfaces.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
The spray faucet at the three compartment sink has a leak present. The hand wash sink is currently on the floor, in the process of being repaired, as there is another nearby, it will not be considered a major violation, however, a spot recheck will be done to ensure that the sink is repaired by 8/1/13. If the sink is not repaired, additional rechecks with recheck fees will be assessed.
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
There were no paper towels at the hand wash sink.
Corrected
- Floors properly constructed, clean, drained
The floor at the far back area of the restaurant is heavily soiled. The floor under shelving in the walk in cooler is soiled. The coving is pulling away from walls in the restrooms and throughout the establishment.
Floors, floor coverings, mats, and duckboard shall be maintained clean. The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover and walls in the walk in cooler is soiled. There are various soiled/damaged ceiling tiles throughout the establishment. The wall by the mop sink is heavily soiled. The exhaust baffles are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
- Critical: Toxic items labeled and used properly
Three spray bottles, each a different color, were found under the three compartment sink without a label. These same bottles were found stored next to pesticides.
Corrected
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7/23/2013 | Routine | 82 |
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