HACCP: Discussed proper glove use.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
Note: As the facility will be undergoing a change in ownership, it is imperative that a plan review be filled out. A hand wash sink will be required at the Deli Station. The potential for cross contamination exists at the Hand Wash sink in the 3 compartment sink dish washing room. Provide a splash guard or other item to prevent any splash contamination.
According to the managers, the facility will be undergoing a change in ownership this week. The current organization, Compass Group North Americais 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.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Meat logs are being stored on the floor of the 2 door walk in cooler. 2) Boxes of food are being stored on the floor of the walk in freezer.
Corrected
- In-use food dispensing utensils properly stored.
Peanut butter scoop is being stored in a container without any protection of the scoop.
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 designed, constructed, maintained, installed, located.
1) Ice machine sliding door is broken/cracked. 2) Interior of various Crescor units are rusted.
Repair, resurface or replace all damaged equipment and maintain in good repair.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Gehl's nacho dispenser is broken. 2) Counter is pulling away from the wall at the hand wash sink in sunset strip room.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. 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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior baffle of the ice machine, 2) interior shelving of the small Pepsi coolers in the various dining areas, 3) seals and tracks of the coolers in the Outtakes store.
Clean and sanitize routinely and maintain clean.
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 following non food contact surfaces are soiled: 1) Storage trays in Sunset Strips room, 2) exterior of the ice machine, 3) #10 holder at the salad table is soiled, 4) shelving in the dry food storage room, 5) #10 can holding rack.
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
1) There were no paper towels at the "coffee" preparation area. 2) Paper towels were not in the dispensers properly throughout the facility.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
1) The floors in the dry storage room have missing or broken tiles. 2) The floor in the Tatco cooler is soiled. 3) The floor under equipment throughout the kitchen and serving areas are soiled. 4) Floor sinks and drains are heavily soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls in the dish wash room are chipping/peeling. 2) Walls/ceiling in the sunset strip room are soiled. 3) Walls in dish wash three compartment sink room are soiled under equipment. 4) Walls behind equipment in the Outtake's store and throughout the kitchen area are soiled.
Clean all walls routinely. Ensure all walls are maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Clean and soiled linen segregated and properly stored.
Various different linens are being stored on the floor of the single service article storage room.
Elevate all linens to prevent contamination.
Clean clothes and linens shall be stored in a clean place and protected from contamination until used.
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5/9/2012 | Routine | 82 |
HACCP: Discussed routine checking and maintaining a temperature log of the various coolers in the facility to ensure that they are maintaining their proper temperature.
Quats is the sanitizer used in the facility.
The dish wash machine is a heat sanitizing unit.
Frozen foods are frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The mixing bowl for the Hobart mixer is chipping/crazing. 2) The shelving in the Cres Cor cold holding unit it the burger area has rusted shelving. 3) There is rusted shelving in the large walk in cooler.
Repair or replace the shelving and food contact surfaces.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Wiping cloths clean, used properly, stored
There were various rags found on counter tops, shelving and other food preparation areas throughout the facility.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior of the chicken wing cooler, 2) Racks of the Cres Cor Cooler at the hot food prep area, 3) Racks in the Delfield freezer.
Clean and sanitize routinely and maintain clean.
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 following non food contact surfaces are soiled: 1) Many of the moveable racks, 2) shelving in the dry food storage area, 3) under the microwave, 4) area under the grill, 5) interior of drawers of utensil storage.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no waste receptacles at the hand wash sink in both dish washing rooms. The paper towel dispenser in the dish machine room was soiled.
Provide a waste receptacle to all hand washing areas and ensure that all equipment is maintained clean.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors in the grilling area under equipment is soiled. The floors in the dry storage (paper goods) area is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the large walk in cooler are soiled. The walls in the dish machine room are chipping.
Clean all walls, ceilings and attached equipment routinely.
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2/1/2012 | Routine | 90 |
HACCP: Discussed proper storage of toxic items, store and return to the toxic storage area to prevent any contamination of food, food contact surfaces or food preparation areas.
Frozen foods are frozen.
Quats is the sanitizer used in the facility. High temperature dish washing machine is also in the facility.
At the time of the inspection, the walk in cooler had an ambient temperature of 56F, however, the foods were all cold and the maintenance man was called in to correct the issue during the inspection.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
There were several employees who were using gloves improperly, moving from station to station without removing gloves, or crossing their arms with gloves on.
Corrected by education.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Towels are being used in the dish wash area for the storage of the cleaned and sanitized utensils.
Ensure all food contact surfaces are smooth, easily cleanable and non absorbent.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink by the three door Traulsen cooler and in the dish washing room is pulling away from the wall.
Seal the sink to the wall to prevent any areas of splash where pests may reside.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior of the freezer and prep coolers at the hot burger station
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1)The shelving under the dessert station, 2) The various box and standing fans in the kitchen, 3) the shelving of the dry storage 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
Various drawers in the facility have utensils that are facing various directions.
Correct by providing dividers or other appropriate means of storing utensils and protecting them.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Floors properly constructed, clean, drained
The floors and floor drains in the dining and buffet line areas are soiled.
Clean all floors and floor drains routinely to minimize areas where pests may reside.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in coolers are soiled. There are various vents throughout the facility that are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/30/2011 | Routine | 86 |
HACCP: Discussed storing foods up and off the floor in a timely manner after deliveries have arrived. All foods shall be stored elevated in order to minimize risk of contamination and to minimize risk of attraction of pests.
Frozen foods are frozen.
Quats is the sanitizer used in the facility. The dish wash machine is a high temp machine.
Note: The Starbucks area has a quick method of utilizing their coffee cups. The lids are stored in such a manner prior to each known rush and filled up and utilized within ten minutes. This was discussed as the lids are stored with food contact surfaces exposed, however, as they go through the cups quickly, they will be allowed to store the cups and lids in that manner unless the department deems necessary to change.
The pest control operator for the facility is American Pest Control.
- Food contact surfaces of equipment and utensils clean
The interior of the Bev Air and Cres Cor cooler in the grill/frying area are heavily soiled. The hot holding unit in the grill/frying area is heavily soiled. The underside of the soda fountains are heavily soiled from splash up.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The shelving in the dry storage goods area is soiled. The back splash of various of the soda fountains are soiled. The sides and exterior of the Cres Cor and Bev Air coolers are soiled.
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
There was a soiled knife being stored with clean knives along the knife rack.
Corrected, the knife was moved and washed.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
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3/31/2011 | Routine | 96 |
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