Temperatures Continued: other walk in items prime rib from 3 dyas prior 41degrees
HACCP: Keep foods that attract pests tightly covered and or in tightly closed containers.
- Original container, properly labeled, consumer advisory
1) No times on the ribs in the flat pan in bottom Chefs drawer
2) cooked and cooled soups and some meats- including pot roast portions - in walk in with no dates and times.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Salsa and several deli style salads (pasta, seafood, potatoes etc) were not date marked.
2) Chicken salad in small cooler was date marked 7-12-13 - which is beyond the 7 day life.
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 with a maximum of 7 days hold time.
* Chicken thrown out*
- Critical: Foods properly cooled
Large cooked prime rib roast cooling from previous night not at proper temperature and not cooled properly. See page 2.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Thermometers provided and conspicuously placed
No thermometers in the 2 small coolers located near the clean dish racks.
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.
- Food protection during storage, prepartion, display, service, transportation
1) |A couple boxes of food directly on the freezer floor.
2) Drawn butter in portion containers on pass thru area in prep area not covered.
3) Several breads in bags on cart were left open. 4) Freezer next to fryers contained uncovered foods.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
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
- Foods handled with minimal manual contact
Small black portion cups were being used as scoops in the croutons, brown sugar and nuts.
-Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
*Cups all removed and discarded*
- Food contact surfaces designed, constructed, maintained, installed, located.
4 o\f the fryer baskets had broken and loose wire mesh.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and•free of difficult-to-clean internal corners and crevices.
*these were thrown away immediately*
- Food contact surfaces of equipment and utensils clean
1) Top interiors of 6 plex microwaves soiled. 2) Interior of cooler under microwaves soiled at bottom.
3) Fryer baskets left with excess food debris inside. 4) Interior of 4 drawer cooler under slotted grill has spillage.
5) Rack in the Alto sham soiled. 6) Blade on meat slicer and guard left with food debris on surfaces.
/7) Soiled utensils left in dipper well by ice cream cooler. 8) Table top chopper under cabinet soiled in squares.
The food-contact surfaces of all cooking equipment and utensils shall be kept free of accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD contact surfaces were soiled: weigh scales above the microwaves, baking sheet holding rags under the grill, baking sheet under the bottled sauces, drawer holding the scoops and recipes, robot coupe base, front area behind doors of metal cabinet, accessory areas on cooking equipment like edges - ledges - tops and fronts, black rolling cart left next to slicer, the base of the floor mixer (heavily), bottle wells at bar.
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
Large amount of soiled standing water was present in front of the walk in freezer.
Floors, floor coverings, mats, and duckboard shall be maintained clean and dry.
*water was squeegeed to floor drain*
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7/23/2013 | Routine | 83 |
TEMPERATURES CONTINUED:
cucumber dressing 2 1/2 door Continental 39
jan sauce sauce area 33
chicken noodle soup | soup well 156
HACCP: Spray bottles of chemicals must not even be stored next to foods.
- Original container, properly labeled, consumer advisory
v1) •Multiple items in walk in were dated but had no labeling identifying contents.
2) Cooked and cooled soup in walk in had no time labeling.
3) A couple of containers of dry spice/ingrediant on top shelf not labeled with contents.
LABEL ALL ITEMS WITH DATE OF PREP, CONTENTS AND - IF COOKED AND COOLED - TIMES.
- Foods handled with minimal manual contact
1) Metal bowl being used as scoop and left in sugar bin.
2) Styrofoam bowl being used as scoop and left in flour.
Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food
Both removed.
- In-use food dispensing utensils properly stored.
-1) Ice scoop in container in standing water at bar.
2) Scraper between fryer and 2 door reach in.
3) Ice bin lids for bar stored on floor.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
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.
Store equipment off of floors.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Green coated racks in walk in have damaged surface.
-2) Plastic stripping around lid of ice machine is shredding.
3) Cutting board at the right cooler has multiple grooves and cuts making sanitizing difficult.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces clean
The following NON FOOD CONTACT surfaces are soiled: handles on walk ins, lower shelf where cedar planks sit, drawer in can opener area, robot coupe base, most of the weigh scales, tops of the doors and drawers and the edges and ledges of coolers and cooking equipment (mostly spillage), underside of the lid to the ice bin at wait station, bottle well to the left at bar.
- Single service items properly stored, handled, dispensed
Box \of to go styrene containers and box of to go chicken containers sitting directly on the floor in back area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
*boxes elevated*
- Single service articles not re-used
Sav -a- Day containers soiled and being reused to drain fried foods. Although these may be marketed fro repeat use, they are made of material that absorbs and can hold in contamination • not only on surface. Use these only once then discard.
*holders discarded*
- Floors properly constructed, clean, drained
1) Floor' s in various areas where floor meets wall and behind legs etc. are soiled with small pieces of food debris.
2) Flooring behind bar has lifted worn surface.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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3/13/2013 | Routine | 89 |
TEMPERATURES CONTINUED:
cole slaw top of salad plate cooler 36
bread pudding dessert cooler 43
HACCP: Sav A Day are considered a single use item and must not be used more than 1 time. After this use they must be discarded.
- Original container, properly labeled, consumer advisory
1) Large white rolling sugar and flour bins not labeled.
2) Cooked and cooled items not labeled with times.
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.
Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers provided and conspicuously placed
No thermometers found in small prep coolers by both fryer areas.
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.
- Potentially hazardous foods properly thawed
That•wing shrimp and fish in stainless pans in prep sink in standing water only.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
*items placed under running water
- Foods handled with minimal manual contact
1)/Small black portion cup used as scoop in the garlic croutons.
2) Metal cylinder used as scoop in the sugar bin.
Suitable dispensing utensils shall be used by employees\to avoid unnecessary manual contact with food. Use scoops with handles.
*items removed
- Food contact surfaces of equipment and utensils clean
1) Top interiors of the bottom row of microwaves all soiled with splatter.
2) Microwave on front line prep area soiled inside.
3) a knife on both the magnetic strip on the dough area and near the prep sink were put away soiled.
4) Underside of the ice bin slider at wait station soiled.
5) Some dishware on drying rack in dish area soiled with stuck on food.
The food-contact surfaces of all cooking and refrigeration equipment and utensils s | hall be kept free of food grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Lower right interior of the metal cabinet under the slicing area soiled.
2) Base of toaster soiled.
3) Black cart at end of cookline holding dishes soiled.
4) Top edges of the drawers on the prep cooler soiled.
5) Metal soup cart/cabinet at end of prep line soiled on bottom shelf.
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
No paper towels at bar handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
1) Freezer floor has paper and packaging debris on it.
2) White floor drains under the prep area and wait station soiled around the plate with debris.
3) Carpeted mats used at wait station.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
- Critical: Toxic items properly stored
Spray bottle of multi surface cleaner on top shelf above hot pass thru, over bacon and shaker containers.
_Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
*Bottle immediately moved*
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Dust pan and hand held broom stored inside cabinet on shelf with and above to go cups and containers and sugar packets.
\Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens.
*Items moved*
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12/18/2012 | Routine | 82 |
This facility has been granted approval to open under the guidelines of Chapter 10, Food Safety Code, Peoria County.
Facility must also comply with the Illinois State Plumbing Code.
Facility uses Quats at sink and chlorine at the dish machine and at bar. They will also be using sanitary linens cleaned and returned by Aramark in place of paper towels in the customer rest rooms. If during inspections it is noted that the hand towels are not in sanitary condition another option will be required. All hot and cold equipment was checked for function.
After paying the appropriate fee at the Peoria Health Dept. Rm 125, the license to operate can be obtained.
- Critical: Facilities to maintain proper temperatures
The 2 continental drawer units and the single door Continental Jan sauce unit were not quite at proper temperatures to hold foods. These units had only been connected to power 2-3 hours before inspection. These units must be capable of holding potentially hazardous foods t 41 degrees or less before they can be used.
There is more than enough refrigeration on site to adequately hold products if any of these units is found unoperational.
- Food protection during storage, prepartion, display, service, transportation
Obtain full cover for ice bin serving both sides of the bar.
Obtain covers for all other ice bins as well.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Ensure trash cans are placed immediately available to every handsink for paper towel disposal.
- Floors properly constructed, clean, drained
Floor behind bar has lifted surfacing exposing concrete that needs resurfaced.
- Walls, ceilings, and attached equipment, properly constructed, clean
When work overhead is completed or before beginning operations, the ceiling tiles must be in place.
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10/29/2012 | Final | |
Facility is slated for final opening on Monday at 12 noon. Dish machine is chemical sanitizing.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Ensure that date marking which is different than labeling is fully understood by kitchen staff,
- Critical: Facilities to maintain proper temperatures
All equipment must be in place and running - fryers can be tested without grease to determine heating.
- Food contact surfaces designed, constructed, maintained, installed, located.
Throw away any cracked or damaged small wares or equipment that is damaged.
- Thermometers, gauges, test kits provided
Provide test strips specific to the type of sanitizing chemical used,
- Food contact surfaces of equipment and utensils clean
Continue cleaning and sanitizing all food contact surfaces as work is completed.
- Non-food contact surfaces clean
Continue cleaning all non food contact surfaces as work is completed, starting at the top and working down to the floor,.
- Critical: Water source safe, hot, and cooled under pressure
All sinks must be fully functional.
- Critical: Cross-connections, back-siphonage, back-flow prevented
All bins holding food ice must have the drain pipes or hoses gapped above the floor drain.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink must be installed in front prep area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
All handsinks must be fully supplied with all items necessary for proper hand washing: Soap, paper towels and a dedicated trash can.
- Critical: Outer openings protected from insects, rodent proof
1Outer gap between front doors must be eliminated.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles must be back in place.
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10/25/2012 | Preliminary | |
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