HACCP: Proper labeling of ready-to-eat potentially hazardous foods held over 24 hours QUAT: 400 ppm
- Original container, properly labeled, consumer advisory
Container of bulk sugar and bulk flour removed from their original container on metal rack in dry storage hall area were not labeled. Label all bulk foods when removed from their original containers. 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
Aioli Sauce, Goat Cheese, deli cheese, cooked shrimp did not have a label indicating date of open or perpetration. Label all ready to eat potentially hazardous foods held for longer than 24 hours with date of open or perpetration. Discard after 7 days counting day of opening / perpetration as day 1. 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. Employee corrected by education and identifying date of open / perpetration and labeling.
- Critical: Hot food at proper temperatures
The following potentially hazardous foods held in far left kitchen True reach in cooler had temperatures of between 59°F and 66°F. 1) Provolone, Pepper Jack, Swiss, Cheddar cheese slices: 66°F. 2) Aioli Dairy based sauce: 64°F 3) beef steaks 60°F 4) Marinated Chicken Breasts: 59°F. 5) Opened bag of cooked chicken: 60°F 6) Small container of Goat Cheese: 62°F Maintain all cold held potentially hazardous foods at or below 41°F at all times. 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. Corrected, employee discarded food out of proper temperature. True reach in cooler was not working due to electrical power outage to the circuit serving the outlet where it was plugged in. Able to plug it to working adjacent outlet and electrician was called to look at circuit and breakers.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Container of raw shrimp in kitchen True reach in cooler and container of cooked shrimp in True prep cooler at server station were not covered or protected. Cover all foods at all times from possible contamination. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Corrected, covered by employee.
- In-use food dispensing utensils properly stored.
Ladle spoon handle used to dispense sugar was partially submerged and in contact with sugar in sugar container in dry storage hall area. Ensure handle remains out of product at all times.
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.
- Food contact surfaces of equipment and utensils clean
1) Top interior of microwave in kitchen has soil build up. 2) Interior lip of ice machine in kitchen has mold growth and soil build up. Clean as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Hand washing sinks installed, located, accessible
Access to hand washing sink in kitchen area was obstructed by mop bucket. Keep hand washing stations accessible at al times. Hand sinks shall be accessible to employees at all times. Corrected, employee removed obstruction.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand drying towel dispenser was stuck and unable to provide drying towels in men's bathroom. Ensure hand drying towels are available at all times. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
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8/15/2013 | Routine | 79 |
HACCP: Proper Storage of Raw and Ready to Eat Foods. QUAT Sanitizing 300 ppm
- Original container, properly labeled, consumer advisory
Ground beef wrapped in saran wrap in True Prep cooler in kitchen is not labeled. Label ground beef when taken out of original container and prepared with date.
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: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Round side dish without handle is being used to dispense sugar in dry storage area. Provide properly designed dispensing utensil that has handle.
- Food contact surfaces of equipment and utensils clean
1) Interior lip of ice machine in kitchen has soil build up. 2) Soda nozzle well behind bar has soil build up. Clean all food contact surfaces as often as necessary to maintain clean and prevent soil build up. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Metal rack in kitchen next to flat grill has dust build up. Clean as often as necessary to maintain clean.
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
Clean silverware is stored in soiled plastic utensil container. Maintain ware container clean.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
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4/15/2013 | Routine | 89 |
HACCP: Date marking quat used as sanitizer @ 200ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several food items held well past the 7 day date mark.
Discard all foods after 7 days.
Corrected by discarding.
- Critical: Hands washed, good hygienic practices (observed).
A. Kitchen handsink used as a dump sink.
B. Bar handsink used as a dump sink.
Use handsinks for handwashing only.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Pizza box used as surface on dish rack.
- Food contact surfaces of equipment and utensils clean
Interior of ice machine soiled.
- Storage/handling of clean equipment, utensils
Several dishes stored with food contact surfaces up and unprotected.
Glasses and cups shall be stored inverted.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- 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 bar handsink.
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6/19/2012 | Routine | 84 |
HACCP: Handwashing
- In-use food dispensing utensils properly stored.
Ice scoop stored with handle in the ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on bartop.
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.
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled.
- Single service items properly stored, handled, dispensed
Single use utensils stored with food contact surface up.
- Plumbing installed and maintained
Spray hose on three compartment sink leaking heavily.
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3/14/2012 | Routine | 94 |
Risk changed in June from medium to high, therefore only 2 routine inspections conducted for 2011.
No violation noted during this evaluation. | 12/29/2011 | Routine | |
HACCP: Handwashing cl- used as sanitizer
- Potentially hazardous foods properly thawed
Lunch meat stored on countertop to thaw.
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: Proper hygienic practices, eating/drinking/smoking (evidence)
Open drinks stored at both the bar and the kitchen.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Severely melted plastic food containers used for food storage.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Soda gun at bar soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Coving along wall near bar in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/20/2011 | Routine | 88 |
Facil.ity is cooling and reheating foods so risk will be changed from medium to high.
- Original container, properly labeled, consumer advisory
Cooled foods (soup) not labeled with date and time of cooling.
Label all cooling foods with date and time.
- Critical: Hot food at proper temperatures
A. Foods not date marked.
B. Pulled beef @ 113 degrees. Pulled pork @ 111 degrees.
Date mark all foods which are potentially hazardous, ready-to-eat, and hold for more than 24 hours.
Hot hold all foods @ 135 degrees or above.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on sandwich prep cooler.
Store wet wiping cloths in sanitizing solution between uses.
- Lighting provided as required. Fixtures shielded
Lights in kitchen have no shields.
- Critical: Toxic items labeled and used properly
Spray bottle of sanitizer behind bar not labeled.
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9/23/2011 | Routine | 87 |
Three compartment sinks at both the bar and the kitchen must be operated in the following sequence: wash, rinse, sanitize.
Do not use premixed disinfectants such as Chlorox clean-up on food contact surfaces. Food contact surfaces must be sanitized with between 100-200ppm cl- sanitizer, Chlorox Clean-up provides greater than 400ppm cl- sanitizer.
Please provide access at all times to the handsinks located in the bar and in the kitchen. The door between the original kitchen and the new kitchen must remain off the hinges to allow easy access to the handsink in the original kitchen. In addition, if at any time this office receives complaints regarding improper handwashing or observes improper handwashing, a handsink may be required in the new kitchen area.
Hand sanitizers used in the facility must be approved as a food additive. It is the facilities responsiblity to prove that hand sanitizers are approved and meet code. Approved hand sanitizers may only be used after proper hand washing.
Facility approved to operate under the guidelines set forth in Chapter 10, Food and Food Handlers, of the Peoria County Code.
Please submit the new menu when finalized.
- In-use food dispensing utensils properly stored.
Popcorn scoop in popcorn stored with handle in popcorn.
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.
- Food contact surfaces of equipment and utensils clean
Soda gun holster at bar soiled.
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.
- Single service items properly stored, handled, dispensed
Single use bowls and utensils at prep station in "new" kitchen stored improperly with food contact surfaces up.
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
A. Leak from three compartment sink faucet at bar.
B. Drain from bar three compartment sink backs up into facility when sinks are drained at once.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or paper towels at bar handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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
Large gap in flooring is located between old and new flooring in "old" kitchen.
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 in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall located between three compartment sink and door frame in old kitchen is unfinished.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
Light shields not provided for all lights in kitchen.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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6/1/2011 | Final | |
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