Quat sanitizer used in sani buckets and in three comp sinks at 200 ppm.
- Food contact surfaces of equipment and utensils clean
Bottom of silver freezer is soiled with food debris. Container holding wire rack for fryers is soiled with food debris.
Clean, sanitize and maintain clean all food contact surfaces.
|
9/24/2014 | Routine | 98 |
Quat sanitizer used in sanitizer buckets.
Frozen foods frozen.
Hot foods hot.
HACCP Written information on food handling given.
- Critical: Sanitizing concentration
Sanitizer solution concentration in sanitizer bucket without detectable sanitizer. Manager stated that they were just about to change them, states it is done at 10a and 2p. Employee changed sanitizer bucket and consequential testing was at 200 ppm quat.
Have sanitizer available for sanitizing surfaces at all times.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day. Corrected.
- Food contact surfaces of equipment and utensils clean
Sides of bread containers soiled, bottoms of smaller freezers with food debris on them.
Clean, sanitize and maintain clean all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Single service items properly stored, handled, dispensed
Single service articles stored with food contact surface unprotected. Single Service containers for food items should be protected against contamination at all times.
Cover or invert single service containers for food to protect against contamination.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
Floor behind the ice machine soiled with food debris.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
6/19/2014 | Routine | 92 |
HACCP Discussed routine cleaning of food equipment and kitchenware.
Chlorine sanitizing bucket concentration: 200 ppm.
- Food contact surfaces of equipment and utensils clean
Utensil storage tubs located on kitchenware storage racks are soiled with accumulated food debris.
Routinely wash, rinse, and sanitized tubs to protect food contact surfaces of clean utensils from potential contaminants.
- Non-food contact surfaces clean
The following non-food contact surfaces are excessively soiled with food debris and grease deposits: 1. exterior of fry fryers 2. interior seals surfaces of fry cooler.
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
Food debris found on floor of walk in cooler.
Routinely clean and maintain floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained in good repair.
|
9/23/2013 | Routine | 96 |
HACCP: Discussed hand contact with ready to eat foods. Chlorine used as sanitizer: 200 ppm
- Foods handled with minimal manual contact
Employee was making sandwiches with bare hands.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
There is ice build up on the ceiling of the walkin cooler.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior of salad making station, 2. interior of fryer freezer.
Clean and maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. The hand sinks and counters in the restrooms are spoiled.
2. The trash receptacle in the men's bathroom stall is overflowing onto the floor.
Clean the handsinks routinely.
Empty trash receptacle frequently as to not create a nuisance.
- Floors properly constructed, clean, drained
1. There is debris under the shelving that holds bag in a box soda.
2. There is a spill and debris in the walkin freezer.
Clean and maintain clean floors especially in the hard to reach areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan of the walkin cooler is dusty.
- No Certified Manager Present
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
3/27/2013 | Routine | 90 |
HACCP: Discussed changing out the sanitizer solutions in the small containers next to the hand sinks. Two had insufficient sanitizer concentration. Because it is a small amount of liquid, these may require a more frequent changing schedule as compared to the ones in the red buckets. Use test strips routinely.
Frozen foods were frozen.
Cl used as sanitizer- buckets 200 ppm
three compartment sink- 200 ppm
- Thermometers provided and conspicuously placed
Observed no thermometer for salad prep cooler by grill.
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.
Provide thermometer.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed: 1) employee dump sanitizer solution down hand sink drain, 2) Observed uncovered employee beverages.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of both freezers.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Clean freezers and maintain clean.
- Non-food contact surfaces clean
Observed dust build up on walk in cooler fan shields.
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.
Clean fan shields and maintain clean.
- Single service items properly stored, handled, dispensed
Observed food containers stored at fry station and burger station with food contact surface exposed.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Invert single service items to protect food contact surface.
- Lighting provided as required. Fixtures shielded
Observed no light shield for light above salad prep cooler.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Provide light shield.
|
4/11/2012 | Routine | 89 |
HACCP: discussed covering iced tea container in walk in cooler shelf and making sure soap is provided at each hand sink.
NOTE: This facility uses time as a control for cut tomatoes. Time was labeled on tomatoe containers as "2:00". At 2:00, tomatoes that are not used will be discarded and new tomatoes from the walk in cooler will replace them.
Frozen foods were frozen.
Cl used as sanitizer- 200 ppm
- Critical: Sanitizing concentration
Observed insufficient amount of sanitizer at both santizer buckets under prep table. (<50 ppm)
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Maintain chlorine sanitizer bucket strength at 50-200 ppm at all times. Buckets remade by employee, violation corrected.
- Single service items properly stored, handled, dispensed
Observed salad and bowl containers stored with food contact surface up at dry storage shelves and a box of happy meal containers stored on ground next to drive thru window 1.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Store all single use containers inverted to protect food contact surface and keep all single use items stored at least six inches above floor.
- Plumbing installed and maintained
Observed leak at middle compartment stopper handle at three compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leak at stopper handle.
- Lighting provided as required. Fixtures shielded
Observed missing light shield next to burger station.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Provide light shield next to burger station.
|
1/11/2012 | Routine | 93 |
HACCP: Discussed proper way to hold cut tomatoes for a four hour hold time.
Once a tomatoe is cut, it is considered potentially hazardous. Cold, potentially hazardous foods can be held for a 4 hour hold time before discarding, however, the initial temperature of the tomatoe must be 41 degrees or less prior to starting the 4 hour hold. Getting the tomatoes to room temperature prior to cutting already passes the 41 degrees necessary for correctly implimenting the 4 hour hold for cold, potentially hazardous, ready to eat items. It is recommended that tomatoes are cut after taking them out of the walk in cooler and used for a 4 hour hold, or extra tomatoes not on the prep table are kept in the walk in cooler until needed.
Frozen foods were frozen.
Cl used as sanitizer.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed tomatoes on shelf under prep area at 56 degrees.
If time only is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the initial temperatures of the foods shall be 41F (5C) or less or 135F (57C) or greater.
Tomatoes on shelf were discarded by employee.Violation was corrected during inspection. Tomatoes cannot sit out at room temperature, be cut, and then held for a four hour hold time.
- Thermometers provided and conspicuously placed
Observed no thermometer in floor cooler by point of sale.
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.
Provide a thermomter for all cooler, freezers, hot holding equipment where necessary.
- Single service items properly stored, handled, dispensed
Observed bun containers and salad containers store with food contact surface exposed to contaminates.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Invert all single use items in storage so that the food contact surface is not exposed to dust, insects, or other contaminants.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed trash container next to fryer station overfilled with refuse
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
Garbage was taken out by employee, violation corrected during inspection.
- Floors properly constructed, clean, drained
Observed soiled flooring under fry cooker station.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Routinely clean under equipment, especially in harder to reach areas and maintain clean.
- Lighting provided as required. Fixtures shielded
Observed missing light shield at light to the right of the burger cooker area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Replace light shield.
|
11/8/2011 | Routine | 89 |
Spoke with manager, Jennifer Roots regarding complaint. They have received a new bacon a couple of weeks ago. It is labeled Burger King, Regular Bulk Smoked Bacon. It is raw and comes in a 30 pound box. The bacon is cooked 12 minutes, cooled 10 minutes, and then put in pan at ambient air temperature on dressing table. Instruction from their corporation indicates this bacon can then be held at abient air temperature for up to 2 days. Since the previous bacon they received was pre-cooked and the reliability of changing the raw bacon to a non-potentially hazardous bacon remains the responsibility of each store, I cautioned the facility to use temperature control only and mark dressing table bacon wtih 4 hour out label until it is determined that this bacon is recognized as non-potentially hazardous by the health department. Bacon in dressing table did not appear to look raw and was cooked to a stiff state. -
No violation noted during this evaluation. | 10/25/2011 | Complaint Investigation | |
Restaurant representatives - add corrected or new information about Burger King #17331, 9111 N Allen Rd, Peoria, IL »