See attached inspection. No violations found at the time of inspection.
According to the managers, the facility will be undergoing a change in ownership this week. The current organization, Compass Group North America
is the current license holder. If this is changing, then all of the food establishments MUST provide a change of ownership application with the
appropriate fees. Also, should any upgrades be required, a plan review fee must be done. Chapter 10 of the Peoria County Code, Food Safety, states
that licenses are not transferable. Any person who operates a food establishment prior to the issuance of a license from the Health Department,
whether it is a new facility or change of ownership, will be assessed a penalty fee. The Health Authority shall conduct a plan review whenever food
establishments make changes in the existing menu requiring a change in equipment or operation of an existing food establishment.
No violation noted during this evaluation. | 5/9/2012 | Routine | 100 |
HACCP: Discussed continued education and proper and frequent hand washing.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
There were various items (sloppy joe, pastas, bakes) not labeled with the TIME of cooling.
Provided HACCP bulletin for education.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Juice boxes are being stored under the conveyor of the dish wash machine.
Corrected
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1) #10 can opener holders at all three areas at the bakery area, 2) Black spice rack near the ovens, 3) the interior of the drawers throughout the facility, 4) The exterior handles of the Traulsen coolers by the salad prep area.
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.
- Storage/handling of clean equipment, utensils
Red cups were being stored stacked while still wet.
Educated
- Single service items properly stored, handled, dispensed
Single service plates were being stored with the food contact surfaces exposed at prep table next to the Hobart cooler.
Corrected
- Rooms clean, lockers provided and used, clean
Student coats an other belongings were found hanging on the shelving near the elevator.
Provide additional hooks or other type of storage for the placement of student items.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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2/1/2012 | Routine | 93 |
This is the 30 day inspection and a routine inspection for the facility.
Frozen foods are frozen.
HACCP: Discussed proper glove usage and review with their employees.
- Critical: Wholesome, sound condition
There were many extremely dented cans in the dry storage room.
Corrected
- Original container, properly labeled, consumer advisory
There were several pasta containers in the walk in cooler that were not labeled with the time of preparation.
Corrected
- Thermometers provided and conspicuously placed
There was no thermometer present in the small cooler in the kosher meat kitchen.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Employee's at the pasta preparation area in the kitchen were utilizing a terry cloth towel to store ladles and soiled spoons between uses.
Provide a clean, smooth easily cleanable surface or area for the storage of utensils between uses. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
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 dish washing methods.
- Critical: Sanitizing concentration
Student employee's that are washing at the three compartment sink are not properly allowing the foods to be sanitized in the third compartment of the sink.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The tracks and seals of the four door Traulsen cooler
- Floors properly constructed, clean, drained
The floor in the dry storage room was soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/26/2011 | Routine | 84 |
This is the final inspection for the remodel of the facility.
Getz does the hood cleaning and maintenance.
Quats is the sanitizer used in the facility.
American pest Control is the Pest control operator.
- Thermometers provided and conspicuously placed
There is no thermometer in the under grill cooker.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
No shelf or drain board present in the kosher kitchen.
Drain boards and easily movable dish tables of adequate size shall be provided for proper handling of soiled utensils prior to washing and for clean utensils following sanitizing.
Drain boards and easily movable dish tables shall be located so as not to interfere with the proper use of the dish washing facilities.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces.
- Non-food contact surfaces clean
Clean and sanitize all non food contact surfaces prior to use.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Clean and sanitize all hand wash sinks. There is no soap in the kosher kitchen. Provide paper towel dispensers for employee restrooms.
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
Clean all floors, in walk in areas and throughout facility.
- Walls, ceilings, and attached equipment, properly constructed, clean
There are 2 walls in the dish room that have holes in the wall.
Repair or patch the walls.
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.
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8/12/2011 | Final | |
Quats is the sanitizer used in the facility.
Frozen foods are frozen.
The pest control operator for the facility is American Pest Control.
HACCP: Discussed proper glove use for food employees. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
The last date of operation for the facility is May 11th, with remodeling to be taking place during the summer and reopening August 15.
- Original container, properly labeled, consumer advisory
1) Items that are prepackaged for re- sale are not labeled properly. 2) Hard boiled eggs that are cooling in the Herrick cooler are not labeled with the time.
1) 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
- Thermometers provided and conspicuously placed
There were no thermometers available in the True Cooler, the Herrick Cooler or the Victory Hot holding unit.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The dry storage racks are rusted and chipping.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
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.
- Critical: Sanitizing concentration
The sanitizing concentration of several buckets of sanitizer were found to have less than the recommended 200 ppm of Quat sanitizer in them. The three compartment sink also had no detectable concentration of Quat Sanitizer.
Corrected
- Single service items properly stored, handled, dispensed
Boxes of single service articles are stored on the floor of the elevator shaft area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall in the dish machine room is peeling.
Walls and ceilings of rooms shall be constructed of easily cleanable, non-absorbent material.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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3/30/2011 | Routine | 91 |
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