HACCP: Food Handler Training. Establishment provided proof of all employees having completed an ANSI approved Food Handler Training course.
Quats is used in the buckets. Heat sanitizer is used in the dish machine.
Frozen foods were stored frozen.
- Food protection during storage, prepartion, display, service, transportation
Multiple containers of food in both McCall coolers next to grills were stored with no lid or covering in between peak business, including sausages and ham. Provide lids or covering.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of all coolers, interior of microwaves in kitchen, prep counters in back room. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
Exterior of coolers and cooler handles soiled throughout establishment. Clean and sanitize exterior of coolers often enough to maintain clean.
- Plumbing installed and maintained
1) Observed a leak present at the prep sink located near ice machine in back room. 2) Observed leak present at mop sink faucet. 3) Observed leak present at faucet of hand sink next to soda machine at the front wait station. Repair leaks to prevent water from pooling and attracting pests.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring beneath equipment, in corners, and surrounding grills are soiled. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling vent covers in kitchen area near dish machine are soiled. Clean vent covers.
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4/22/2015 | Routine | 92 |
| No violation noted during this evaluation. | 2/20/2015 | Fire | |
HACCP = date marking milk
quat sanitizer in buckets = 400ppm
final rinse temperature for dish machine = 191 degrees F
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The blue storage racks in the back portion of the walk-in cooler are worn and the blue paint is chipping off. 2) The clean plastic rack cover in the walk-in cooler is torn and pieces of plastic are missing. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace/resurface the racks and replace the rack cover.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cover for the condenser of the cooler across from the grills is missing. Maintain all non-food contact surfaces in good repair. Replace the cover.
- Wiping cloths clean, used properly, stored
A wiping cloth was found hanging over the side of the sanitizer bucket at the cookline. Completely submerge wiping cloths in the sanitizer solution between uses. The cloth has been placed in the sanitizer and the cooks have been educated during the inspection.
- Food contact surfaces of equipment and utensils clean
1) The top interior surfaces of all of the microwaves in the kitchen are soiled. 2) The blue storage racks in the back of the walk-in cooler are soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The stand for the mixer in the kitchen is heavily soiled. 2) The top and exterior surface of the dish machine is soiled. Maintain all non-food contact surfaces clean. 3) The faucet for the mop sink are heavily soiled. 4) The exterior surface of several pieces of equipment and the condenser on the prep cooler across from the grills at the cookline are heavily soiled. Clean these areas.
- Floors properly constructed, clean, drained
1) The floor throughout the kitchen, under equipment and under shelves is soiled. 2) Several areas of the floor along the walls are soiled. 3) Ice is built-up on the floor of the walk-in freezer. Maintain all floors clean and so they are smooth and easily cleanable. Clean these areas and remove the ice.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vent covers on the ceiling of the kitchen near the employee break area and next to the "Exit" sign are soiled. Maintain all ceilings and attached equipment clean. Clean these vents.
- Lighting provided as required. Fixtures shielded
1) A light in the vent hood in the kitchen is burnt out. 2) Two lights in the vent hood at the cookline are burnt out. 2) A light on the ceiling of the women's restroom is burnt out/flickering. Maintain adequate lighting in these areas. Replace the lights.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
A personal t-shirt is found among the pre-packaged loaves of bread in the dry storage room. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Store all personal items in a designated area. Remove the t-shirt.
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11/5/2014 | Routine | 89 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected: Population of fruit/drain gnats or flies was decreased. Manager stated they are cleaning the area nightly, keeping dirty towels outside and flushing the drains.
Maintain a high degree of cleanliness to help eliminate and avoid future issues with gnats, drain flies and other pests.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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8/5/2014 | 1st Recheck | |
HACCP: Maintain hand sinks to be accessible. Provided hand washing haccp sheet.
Sanitizer used: Quats- wiping cloth buckets. Dish machine- high temp.
All frozen food was frozen.
Observed establishment using Time as a control correctly on the cracked eggs up front.
All rechecks have a fee assessed with them.
- Food contact surfaces of equipment and utensils clean
The food contact areas to be soiled is the upper interior of the microwaves(the three stacked on top of one another in the cookline) and the blue racks in the walk in cooler. (focus on the underside of the racks)
Clean and sanitize 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.
- Non-food contact surfaces clean
The head/neck of the mixer and to top of the dish machine are soiled.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink next to the ice machine is soiled. The hand sink next to the juice machine in front is soiled.
Clean and maintain clean hand sinks. Do not use the hand sinks as dump sinks(this was not observed at this time but could be a possibly to why the hand sinks are soiled)
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Critical: Presence of insects/rodents. Animals prohibited
Presents of drain flies at the mop sink area. Discussed keeping mops and brooms clean, flushing drains with hot water nightly and the use of pesticide spray. Discuss with your pest control operator prior to using pest sprays.
A charged recheck will be conducted on or after 8/5/14.
Eliminate the presents of the drain flies.
- Floors properly constructed, clean, drained
The following locations are where the floor was oberved to be soiled: Behind equipment on the cookline in front, under the racks of the dry storage room, and behind the ice machine.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/24/2014 | Routine | 90 |
HACCP: Provided Hand washing haccp.
Sanitizer used: Dish machine use High temp. Quats is used for wiping cloth buckets.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
24-30 eggs in the grill line cooler has surfaces temperatures ranging between 50-60 degrees F. One egg was probed to get an internal temperature and that was 50 degrees F.
Corrected by the manager voluntarily discarding the eggs.
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.
- Critical: Sanitizing temperature
The dish machine was not reaching the proper temperature upon arrival and it was observed that 3-4 loads of dishes had just been recently ran through the dish machine.
Corrected by turning on the booster heater and the dishes that were still in the dish machine racks on the drain board were required to be ran through the dish machine.
The final rinse temperature shall be at 180 degrees F for a single-tank, stationary-rack, dual-temperature machine.
- Food contact surfaces of equipment and utensils clean
The rack where cooled food are kept in the walk in cooler are soiled.
Clean and sanitize all food contact surfaces routinely.
- Plumbing installed and maintained
The hand sink is leaking. This sink is located by the mop sink and juice machine.
Fix the leaking hand sink and maintain all plumbing in proper working order.
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
The paper towel dispenser near the mop sink and juice machine was jamming thus not allowing for the paper towels to dispense.
Corrected by the manage removing the cover and employee are to pull and tear the towels as needed until the dispenser is fixed or replaced.
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
The floors under equipment and a long the base boards in the back are soiled. The floors behind the grills is soiled.
Routinely have deep cleaning to prevent accumulated soil.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/5/2014 | Routine | 85 |
HACCP - Discussed proper temperature control of potentially hazardous foods with workers.
Sanitizer - buckets - quats
- dishmachine - heat
Note: This routine inspection was prompted by RFS # 13-0551. Customer stated they became ill after eating at the estabishment. Incident was discussed with manager. Manager was asked to review proper handwash procedures with all staff and assure that staff is following proper handwash procedures. Manager will submit detailed HACCP procedures to PCCHD via email on 11/12/13.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of liquid eggs on front food prepartion line in cooler at 58 degrees F.
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. Worker discarded eggs. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior surface of microwave ovens on front cook station soiled. Interior bottom shelf of salad prep cooler soiled with debris. Interior bottom of deck ovens in back food preparation area soiled. Clean and sanitize food contact surfaces.
- Plumbing installed and maintained
Spigot on handsink by ice machine has constant leak. Water constantly running on urinals in men's restroom.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair plumbing.
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11/11/2013 | Routine | 92 |
Final approval given for the remodel which includes a new walk in cooler, new walk in freezer, bakery display case, and new countertops.
No violation noted during this evaluation. | 10/11/2013 | Final | |
HACCP - Discussed temperature control of potentially hazardous food.
Sanitizer - dishmachine - heat
- buckets - quats
- Original container, properly labeled, consumer advisory
Various food items not in original contaner 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.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pulled pork in walk in cooler at 52 degrees F.
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. Worker discarded product. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods. Replace shelving.
- Wiping cloths clean, used properly, stored
Wet towel on counter in back food prep area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Sides of cooking equipment at front cook line soiled heavily. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Soiled flooring in corners and behind large equipment (front and back food prep areas). Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall in main kitchen prep area soiled. Baffles in both hoods soiled. Provide a routine cleaning.
- No Certified Manager Present
No certified manager present. .
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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5/10/2013 | Routine | 88 |
During this recheck inspection, the manager (Jesse) was made aware of the complaint received today in regards to a possible food borne illness. Staff provided this worker with step by step directions for preparation of each food item involved and temperature control procedures. Both the manager and worker were informed of proper handwash procedures and temperature control of potentially hazardous food items.
Food items check were being held at proper temperatures.
- Critical: Presence of insects/rodents. Animals prohibited
Observed live roaches during last routine inspection. No live roaches observed this inspection. Establishment failed to provide written documentation of professional pest control operations since last routine inspection. Please have additional service provided and documentation submitted to the department by January 30, 2013. Report may be faxed to PCCHD at: 309-679-6174.
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1/23/2013 | 1st Recheck | |
Restaurant representatives - add corrected or new information about Bob Evans Farms Inc. #101, 4915 Big Hollow Rd., Peoria, IL »