HACCP = discussed ice machine maintenance and pest control maintenance
quat sanitizer in three-compartment sink = 400ppm
All frozen food is frozen.
- Food contact surfaces of equipment and utensils clean
The soft drink machine nozzles in the student dining area are soiled.
Maintain all food-contact surfaces clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling tiles in the kitchen near the fryers and cook line are soiled.
Maintain all ceilings clean.
|
11/23/2015 | Routine | 97 |
The True cooler at the cookline has now been repaired and the food items are between 35-38 degrees. Please monitor the temperature.
A recheck fee will accessed.
No violation noted during this evaluation. | 10/28/2015 | 2nd Recheck | |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The True 2 door cooler at the end of the cook line near the hand sink has an air temperature of 52 degrees F. The food items temp at 46-52 degrees F. Maintain all cold food items at 41 degrees F or below. The cooler is being repaired again. A recheck will occur on or after 9/21/15 unless a call is made to our office prior to this date. A recheck fee will be accessed.
|
9/10/2015 | 1st Recheck | |
temperatures continued: liquid egg, omelet station cooler, 40
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The double door Traulsen cooler in the salad prep area of the kitchen has an air temperature of 53 degrees F. The potentially hazardous food items also temp at 52-53 degrees F. All food items have been voluntarily disposed of. Repair the cooler so it maintains the food items at 41 degrees F or below. A recheck will occur on or after 9/10/15 or prior to if our office is contacted.
|
8/31/2015 | Routine | 95 |
HACCP = hand washing procedures
- Storage/handling of clean equipment, utensils
A few utensils in the drawers in the kitchen area are not stored properly. All utensils shall be stored uniformly so all handles are facing the same direction and the handle is first to grasp.
|
4/7/2015 | Routine | 99 |
Hot foods hot, frozen foods frozen.
Kosher kitchen area not open at current time for inspection - manager states that a seperate person comes to prepare kosher foods every day at 3:00-4:00 pm - items are prepackaged and placed in Kosher cooler for students. Items currently in cooler not date marked. Discussed date marking of pre-packaged items for student use.
Discussed using time as a control for items on breakfast bar and to maintain temperature.
- Critical: Foods properly cooled
Items for students from Kosher Kitchen not date marked with date of preparation including beef stew and rice, tuna salad sandwiches.
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.
|
11/12/2014 | Routine | 95 |
HACCP: Hand Washing
Quats is the sanitizer used in the buckets and in the 3 compartment sink. Heat is the sanitizer used in the dish machine room.
Frozen items were stored frozen.
Note: Geisert Hall will be staying open for the summer.
- Floors properly constructed, clean, drained
Floors beneath moveable equipment (Alto Shaam/Coolers) are soiled. Dish Machine room floors are soiled. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in the walk-in cooler are dusty. Compressor cover in walk-in cooler is dusty. Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
5/9/2014 | Routine | 98 |
HACCP: Ensure all sinks are accessible for handwashing at all times.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Two large containers of ice cream were being stored on the floor of the walk-in freezer. Corrected by moving ice cream to shelves.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
|
2/6/2014 | Routine | 94 |
HACCP: Discussed proper labeling of cooling items. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) Cooling potatoes and soups in the walk in coolers did not have the time of cooling. 2) Containers of salt/sugar in the dry storage area are not labeled with the contents.
Corrected
- Food contact surfaces of equipment and utensils clean
Shelving of the walk in cooler under salads and soups are soiled. The 4 drawer thermotainer is soiled. The grill is soiled. The Hobart slicer is soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Th exteriors of spice bins at the salad prep area are soiled. Dessert preparation trays in the dry storage room are soiled. The base of vitamix blender is soiled.
Clean and sanitize routinely and 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
Washed/sanitized dishes, bowls and storage containers were found stacked still wet.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers in the walk in cooler is soiled. Ceiling vents in the kitchen are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
11/11/2013 | Routine | 94 |
Note: The establishment will be closing for the summer. There is remodeling of the building upstairs restrooms and the establishment will be closed until the fall semester.
HACCP: Discussed routine evaluation of the fresh produce in the walk in coolers, continue to utilize FIFO.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Container of white powder item in the dry storage room is not labeled.
Label all items with name of contents.
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.
- Food contact surfaces of equipment and utensils clean
The Hobart meat slicer moving hinged handle is soiled. The #10 can opener holder areas (black rubber material) is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all cooking shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The seals of the Trials 4 door cooler are soiled. The seals of the Traulsen 2 door cooler are soiled. The moveable rack in the dry storage room is soiled. The food cart at the omelet station is soiled.
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.
- Floors properly constructed, clean, drained
The floor under the soda dispenser and under equipment is soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall at the dish wash machine is peeling.
Repair all walls.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
|
5/15/2013 | Routine | 94 |
Restaurant representatives - add corrected or new information about Bu Geisert Hall, 911 N Duryea Place, Peoria, IL »