HACCP = glove use HACCP given during inspection
- Single service items properly stored, handled, dispensed
The nacho cheese containers in Concession Stand #4 were not stored properly.
Invert the containers to protect the food-contact surface.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink in Concession Stand #4 is being used to dump ice and rinse out the coffee pot.
Hand sinks shall be used for hand washing only to prevent contamination.
It was discussed to provide a separate container of water and then a catch container or bucket for any ice or rinse water so the hand sink is designated for hand washing only.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several personal coats were being stored on the single-service article rack in Concession Stand #2.
Store all personal items in a designated area.
The personal items have been relocated to the coat rack behind the door.
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11/24/2015 | Routine | 96 |
HACCP = discussed food handler training for employees
No concessions were open for business during this inspection.
No food items were available to have the temperature tested.
No violations noted during this inspection!
No violation noted during this evaluation. | 5/11/2015 | Routine | 100 |
HACCP: Glove usage. Ensure hands are washed and gloves changed every time face/clothing/hair/etc. is touched.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Critical: Cross-contamination, equipment, personnel, storage
Multiple personal beverages were stored on various shelves used for clean dish storage. Move personal beverages to a location that does not provide the potential for contamination of food or food contact surfaces. Corrected: drinks moved.
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10/29/2014 | Routine | 96 |
HACCP: Glove usage. A barrier is required when handling ready to eat and drink foods. Ensure that gloves are disposed of and hands re-washed and re-gloved when gloves have touched hair, skin, clothing, counters, or any other surface other than food.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels were at the hand washing sink in Stand 3. Corrected: Paper towels provided.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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5/3/2014 | Routine | 98 |
HACCP: Discussed proper storage of toxic items. Ensure that they are not stored intermingled with foods or above single service articles.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
Boxes of candies were found stored on the floor.
Corrected
- Non-food contact surfaces clean
The exterior of the popcorn storage bin is soiled. The countertops of the 2 unused rooms for todays event are soiled.
Clean and sanitize all non food contact surfaces 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.
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10/25/2013 | Routine | 97 |
HACCP: Discussed proper glove use for all employees.
- Food contact surfaces of equipment and utensils clean
The interior of the True Cooler at Room 201 is soiled. The interior walls of the nacho cheese machine are soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The counters under the nacho cheese dispenser in 238 are soiled. The exterior of the nacho cheese machines are 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.
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3/20/2013 | Routine | 97 |
Note, they are now serving 'Muy Fresco' nacho cheese. The product is a microwaveable product. Only heat those needed, avoid Heating and cooling, as this may cause problems.
HACCP: Discussed proper glove use. Provided HACCP bulletins.
- Food contact surfaces of equipment and utensils clean
Elcold chest freezer soiled. Nutty Bavarian machine in 214 soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
There is a hard residue, possibly syrup, on the floor in Room 201.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/28/2012 | Routine | 97 |
This is a change of ownership and final inspection for the Renaissance Coliseum.
Equipment was functioning and maintaining temperatures.
- Food contact surfaces designed, constructed, maintained, installed, located.
There was excess ice buildup in the dippin dot freezers.
Defrost routinely to ensure machines are maintained properly.
- Thermometers, gauges, test kits provided
There were no test strips in room 201.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Food contact surfaces of equipment and utensils clean
Clean and sanitize the interior of all equipment prior to opening. The interior of the popcorn machines are soiled.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The seals and tracks of the soda coolers are soiled. The exterior of the dippin dots freezers are soiled. Clean and sanitize all 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 wash sinks and the equipment are soiled.
Clean all hand wash sinks and equipment.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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8/23/2012 | Final | |
Restaurant representatives - add corrected or new information about Bu Renaissance Coliseum, 1501 W Bradley Ave, Peoria, IL »