HACCP: Discussed and provided information on Hand Washing.
Cold foods cold, frozen foods frozen.
No Violations found at time of inspection.
No violation noted during this evaluation. | 11/21/2014 | Routine | 100 |
HACCP: Discussed and provided information on Boil Order. Cold foods cold.
- Storage/handling of clean equipment, utensils
Drawer of utensils found unorganized and handles in multiple directions.
Store with handles facing in same direction to protect food contact surface.
- Single service items properly stored, handled, dispensed
Single service items found stored under hand sink. Remove any food product or food related product from below sewer lines.
Single-service articles shall not be placed under exposed sewer lines or water lines. -Corrected by moving.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or sanitary towels found at hand washing sink. Supply at all times to ensure proper hand washing.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels shall be conveniently located near each lavatory.
|
10/9/2014 | Routine | 96 |
HACCP: Proper hand washing Quat Sanitizer: 400 ppm
- Original container, properly labeled, consumer advisory
Pre made and pre packed sandwiches are not properly labeled with ingredients.
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
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Opened milk containers were not dated with day of opening. Date all ready to eat potentially hazardous foods, including milk, with date of preparation or opening.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Corrected by employee, determined date of opening and labeled milk containers.
- Critical: Foods properly cooked and/or reheated
Cooked ground beef in crock pot was transported from facility 1 block away. Temperature at 9:50am was 98° F. Ground beef was brought over about 45 minutes ago according to employee. Ensure all potentially hazardous foods that are being held hot are at a temperature of 135° F or above including while in transport. Record temperature at time of leaving origin and at time of arriving at destination to ensure proper holding temperature is kept. Transport all potentially hazardous food held hot at a temperature of 135° F or above and keep at 135° F or above at all times. Corrected by employees, ground beef was heated to proper temperatures.
- Critical: Toxic items labeled and used properly
Spray bottle of Quat Sanitizer by 3-compartment sink was not labeled. Labeled all toxic substances such as cleaners and sanitizers.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Corrected by employee, bottle was properly labeled.
|
8/6/2013 | Routine | 89 |
.HACCP: Date marking of Potentially Hazardous Foods QUAT Sanitizer 400 ppm
- Original container, properly labeled, consumer advisory
Pre made and pre packed sandwiches are not properly labeled with ingredients.
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
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
3-Compartment sink is not being used properly. Corrected with education.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Critical: Hand washing sinks installed, located, accessible
Hand sink was obstructed with a lid.
Hand washing sinks shall be accessible to employees at all times.
|
2/13/2013 | Routine | 93 |
HACCP: Handsinks must be used for handwashing only. Do not dump coffee down them.
- Original container, properly labeled, consumer advisory
Prepackaged foods missing information on the label or are not labeled at all.
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
|
6/8/2012 | Routine | 99 |
HACCP: Date marking of pre-packaged foods in the cooler
- Original container, properly labeled, consumer advisory
Pre-packaged foods items not labeled properly.
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
- Plumbing installed and maintained
Handwashing sink draining very, very slowly.
|
3/1/2012 | Routine | 98 |
HACCP: Discussed obtaining chlorine test strips if continual use of chlorine sanitizer and proper ways to reheat roast beef for beef sandwiches.
Cl used for sanitizer.
- Original container, properly labeled, consumer advisory
Observed prepackaged foods at self serve sandwich area not labeled with ingredients and location of preperation.
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
|
11/7/2011 | Routine | 99 |
HACCP: Temperature logs or timers for coffee creamers. quat used as sanitizer @ 300ppm
- Original container, properly labeled, consumer advisory
Prepackaged food items only labeled with common name.
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
- Foods handled with minimal manual contact
No utensil provided for fruit.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- No Certified Manager Present
No certificate of certified person maintained at site. Employee will be taking class in June.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
5/16/2011 | Routine | 97 |
Restaurant representatives - add corrected or new information about Cafe 300 On Hamilton, 300 Hamilton, First Floor, Peoria, IL »