A recheck was conducted on 11/23/15 to determine if the cold water handle in with Women's restroom had been fixed and replaced. During the time of the recheck it was found that the cold water handle has been replaced with a new cold water handle. The cold water works well. No further rechecks necessary. Corrected
No violation noted during this evaluation. | 11/23/2015 | 1st Recheck | |
GC:
Frozen foods frozen
Sanitizer: 200 ppm
HACCP: Education on labeling all easily mistakable food products and keeping moist towels in sanitizer
- Food protection during storage, prepartion, display, service, transportation
1.) A.) Tortillas and a clear bin of cheese were found stored on the floor in the walk-in cooler
- In-use food dispensing utensils properly stored.
1.) a measuring cup was found stored in the spice rack next to the dry can storage with the handle in the food product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cold tech freezer across from the walk-in cooler has a torn gasket on the left door
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.
Correct by repairing or replacing gasket
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) The shelf below the grill next to the fryers and dry can storage
- Storage/handling of clean equipment, utensils
1.) Plates and bowls stored next to the microwave are stored with the food contact surface upwards and without protection
Cups, glasses, bowls, plates and similar items shall be handled and stored without contact with inside surfaces or with surfaces that contact the user's mouth.
Correct by storing all food utensils and items inverted with the food contact surface facing downwards or with protection over the utensils
2.) Employees were observed to be rolling silverware in the dining room with the handles facing downwards and food contact surface of the utensils facing upwards. The employees were not wearing gloves
Spoons, knives and forks shall be touched only by their handles.
Correct by inverting and storing all utensils with the handles facing upward toward the employee
- Critical: Water source safe, hot, and cooled under pressure
The cold water handle in the women's restroom is missing from the sink. There is no means of turning on the cold water
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
Correct by replacing handle on handsink. A recheck will be conducted on or after 11/23/15 to determine if the handle on the handsink in the women's restroom has been replaced. A recheck fee will apply for all necessary rechecks
- Plumbing installed and maintained
1.) The sink between the dish machine and ice machine is leaking from the faucet
- Critical: Hand washing sinks installed, located, accessible
1.) The handsink next to the fryer was found with a frying pan inside of the sink
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap was available at the handsink at the bar
All handswashing sinks shall be equipped with hot/cold water, paper towels, hand soap, and a garbage can
Correct by providing soap at all handsinks
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11/16/2015 | Routine | 82 |
This is a final inspection of the new bar area.
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exposed wood above three compartment sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide soap at bar handsink and soap and paper towels at employee restroom sink.
- Floors properly constructed, clean, drained
Replace coving once floor tiles are finished being installed.
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11/4/2015 | Preliminary | |
HACCP = toxic labeling
- Original container, properly labeled, consumer advisory
Several food products in the walk-in cooler, which have gone through the cooling process, have the date labeled on them, but not the time cooling began. Label all cooling/cooled potentially hazardous food products with the date and time.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The storage shelves in the back storage room in the kitchen, where bottled liquids are stored, are not sealed. 2) The gaskets on the two door prep cooler at the cookline are torn. Maintain all non-food contact surfaces so they are smooth, easily cleanable, non-absorbent and in good repair. Seal the shelves and replace the gaskets.
- Critical: Sanitizing concentration
The dish machine chemical sanitizer tested at 0 ppm during this inspection, due to the chlorine bleach sanitizer bucket being empty. The bucket has been replaced and after priming now tests at 100ppm. Monitor the buckets so they are changed when empty.
- Food contact surfaces of equipment and utensils clean
The blade for the large can opener is heavily soiled. Maintain all food-contact surfaces clean. The can opener has been cleaned during the inspection.
- Non-food contact surfaces clean
1) The top surface of the dish machine is soiled. 2) The lower right side surface of the two door freezer outside the walk-in cooler is soiled/ has a lot of ice build-up. Maintain all non-food contact surfaces clean. Clean these areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Several hand sinks throughout the kitchen do not have a trash receptacle conveniently located. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Provide trash receptacles near all hand wash sinks.
- Critical: Toxic items labeled and used properly
1) A bottle labeled "Bleach" was being used to clean the counter (food-contact surface area) of the bar. Bleach only is a toxic product on food-contact surfaces. An approved sanitizer shall only be used on food-contact surfaces. The bleach has been diluted. The chlorine bleach sanitizer shall be between 50-200ppm. 2) A spray bottle, which was unlabeled was found also at the bar area and it had bleach in it. Label all toxic products so they can be used properly. A label has been added.
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6/23/2015 | Routine | 84 |
HACCP Toxic chemical storage HACCP given to the manager.
Chlorine Sanitizer 200 ppm
Frozen foods frozen
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Handle of scoop in salt bin was found buried in the salt.
Store scoop with handle extended up and out of food to protect against possible contamination.
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
Interior center plate of kitchen microwave above prep line is soiled.
Correct by thoroughly washing, rinsing, and sanitizing center plate.
All food contact surfaces shall be washed, rinsed, and sanitized after use.
- Rooms and equipment - vented as required
Condensation build up located on the top center of the back freezer wall in Cold Tech freezer.
Correct by repairing immediately.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Critical: Toxic items properly stored
Bottle of windex observed on top of wait station counter upon arrival. 2) Opened box of band-aids and Ibuprofen found on shelf intermingled single-service items.
Correct by properly storing chemical and personal items. Corrected by education.
First-aid supplies and medicines shall be stored in a manner that prevents the contamination of food and food-contact surfaces.
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.
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2/13/2015 | Routine | 87 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exposed wood on wall on left side of hood.
Remove wood or paint to provide a smooth, non-absorbant surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
Small holes in wall above 3 compartment sink.
- Lighting provided as required. Fixtures shielded
Insufficient lighting over mop sink.
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1/7/2015 | Final | |
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