HACCP: Discussed and reviewed storage of wet and dry wiping cloths.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Pan of chicken stored uncovered in walk-in cooler.
Provide protective covering for chicken to protect against possible contaminates.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Can opener on back prep able is in disrepair.
Repair or replace can opener.
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.
|
3/6/2014 | Routine | 97 |
HAC|CP: Small flies - drain flies and fruit flies- will seek warmth and damp areas. Monitor these areas for signs of pests.
- Food contact surfaces of equipment and utensils clean
Dicer and lemon wedger soiled around blades.
Food contact surfaces must be maintained clean and sanitary at all times.
- Non-food contact surfaces clean
1) Top of cabinet under black matting at the bar soiled and sticky.
2) Cabinet under the wait station soiled in corner (appears to be soda spill
3) White rack mounted on wall holding napkins soiled.
4) Top most self about prep cooler on cookline soiled from set of soiled tongs setting there.
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.
- Plumbing installed and maintained
|Faucet fixture at the handsink near the chemical area is continually leaking.
Rep/air to eliminate leak.
- Floors properly constructed, clean, drained
1) •Floors under the wait station to the rear are soiled and holding a lot of debris (cups, small dishes etc.)
2) Floor in the corners behind the soda rack are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
12/4/2013 | Routine | 95 |
HACCP: Chemicals must be properly labeled to identify specific contents. If unsure of content, discard chemical.
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic lid over salad in garnish cooler severely damaged.
Plastic container holding cheese (unwrapped) in walk in cracked and damaged.
Blue lid on clean dish rack split and damaged.
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.
- Food contact surfaces of equipment and utensils clean
Several of the ceramic boats at the appetizer station were soiled with stuck on food.
There was a soiled knife in the wall mount rack, a soiled spoon on the hanging rack, and the lemon cutter blades were soiled.
The metal bowls and some of the larger plates near the hot wells were put away very wet.
The food-contact surfaces of all cooking equipment, dishware and utensils shall be kept free of accumulated soil.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized and air dried after each use.
- Non-food contact surfaces clean
Walls• at station be behind salsa area and beside Pepsi machine soiled.
Top of the Holiday dessert freezer was "tacky".
Top of yellow lid in clean lid bin by dish machine soiled with rice and stuck on food.
Plastic container holding handmixer had food debris inside,.
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
Floor under station B soiled and had some standing water.
Floor in left corner of bar under 3 bay and under hose there soiled.
Floor sticky between cooler under register at bar.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
6/10/2013 | Routine | 94 |
HA|CCP: Ensure that floors are thoroughly swept and cleaned after any glass is broken to prevent transfer of particles to other surfaces.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Racks that the inverted glasses sit on in the glass cooler have chipped and lifting coated surface.
/2) 2 plastic containers and 1 lid on drying racks near dish machine were broken and damaged
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 designed, constructed, maintained, installed, located.
The sliding glass lids to the glass chiller are damaged between the stainless plates so that exposed insulation and other materials present a contamination hazard.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Critical: Sanitizing concentration
in Sanitizing solutions at bar and wait station had below the acceptable level of sanitizer concentration to be effective (less than 150).
Per manufacturer direction, the solution must be between 150 ppm-400 ppm for effectively sanitizing surfaces.
*buckets remade and recommended changing every 2 hours.
- Food contact surfaces of equipment and utensils clean
Multiple large and small plates throughout and on cart to be shelved after washing were soiled with food- some heavily - on the bottoms.
The food-contact surfaces of all cooking equipment and utensils shall be kept free of accumulated soil.,
*all dishes were rewashed*
- Non-food contact surfaces clean
1) Rear area of lower shelf under the hot well on cook line nearest the dish area is soiled.
2) Bottle well in front of dump sink is soiled.
3) Electric strip in prep area next to walk in has food debris on top.
4) Bottom interior of the glass chiller at bar 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.
|
1/15/2013 | Routine | 90 |
- Critical: Sanitizing temperature
Dish machine had fuse replaced and elements in booster on order. Dish machine is contacting dish surfaces at a temperature of at least 160 degrees according to test strip indicator.
|
10/24/2012 | 1st Recheck | |
HACCP: Sprayer at dish area must not hang below the lowest flood rim. Elevate if needed to a diameter 2 inches greater than the hose or line.
- In-use food dispensing utensils properly stored.
Scoops with handles that were touching the shredded cheeses in both prep coolers on the cookline.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
3 open top glasses on storage shelf in back - 2 with product inside and 1 with spoon and small amount of residue inside.
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 designed, constructed, maintained, installed, located.
2 containers and 1 plastic lid on shelf near dish machine that could have caused a physical contamination illness or injury.
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 out*
- Wash, rinse water clean, proper temperature
All waters in the cleaning bucket set up on cookline were excessively soiled and needed to be changed.
Equipment and utensils shall be thoroughly washed with a hot detergent solution and rinse water that is maintained clean.
*buckets changed*
- Critical: Sanitizing concentration
Dish machine was only contacting surfaces at 151 degrees per the maximum read out oin indicating thermometer run through machine.
The final rinse temperature contacting the surface of dishware shall be at 160 degrees F for a high temperature machine. The temperature out of the manifold must be hot enough to ensure it is contactingthe dish surface is 160 degrees.
*will recheck on or before 10-29-2012*
- Food contact surfaces of equipment and utensils clean
Multiple dishware and food contact surfaces of small equipment soiled: knife in the wall holder, table top small chopper/slicer, several dishes for service on and off the line, the juicer at the bar, plastic brown lids on the shelf by dish machine, etc.
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 based on food temperature, type of food, and amount of food particle accumulation.
The food-contact surfaces of all equipment and dishware shall be kept free of encrusted food debris and other accumulated soil.
- Non-food contact surfaces clean
The undersides of some of the upper shelves above areas where prep occurs are soiled with splatter.
The undersides of the top of the table near the 3 bay sink has excess dust on surface.
The accessory areas on equipment such as handles, edges, ledges and seams where joints and knobs connect 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.
- Floors properly constructed, clean, drained
Freezer floor soiled along walls and in corners.
Floor drains in the rear prep area have large amount of food debris around the grates.
Floor and platform at the wait station is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
10/22/2012 | Routine | 82 |
HACCP: Kids cups - the thin plastic type usually with colorful pictures - are considered single use items and are NOT allowed to be reused. If they do not leave with the customer, they must be disposed of.
- Original container, properly labeled, consumer advisory
Shredded cheeses in walk not labeled properly - date marking was incorrect but still within the 7 day life.
Label all potentially hazardous foods that are ready to eat (or could be eaten without further cooking) held cold for no more than 7 days.
- Foods handled with minimal manual contact
Ceramic boat dish down inside lettuce being used as scoop.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Food contact surfaces of equipment and utensils clean
1) A couple of larger soiled plates on shelf under hot well.
2) Cheeses shredding blade soiled.
3) Knife in clean knife holder had stuck on food.
The food-contact surfaces of all utensils and dishware shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Power strip on prep counter by walk in soiled.
2) Undersides of upper shelving around kitchen slightly soiled with splatter.
3) Plastic lid and the legs to the large bowl chopper 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.
|
6/8/2012 | Routine | 94 |
HACCP: LABEL ALL TOXIC ITEMS CLEARLY AND ENSURE THE CONTENTS ARE WHAT THE LABEL DESIGNATES.
- Food contact surfaces designed, constructed, maintained, installed, located.
Several plastic lids and containers found where they were cracked and damaged too extensively to be used safely.
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.
- Critical: Sanitizing temperature
Dish machine was not sanitizing at the proper temperature. It was at a maximum of 148 degrees.
The sanitizing rinse must contact the dishware at a final temperature of 160 degree F.
* repair person was called and onsite to adjust machine - it did reach a sanitizing temperature of 160 when retested.
- Food contact surfaces of equipment and utensils clean
1) Globe slicer blade on unit used to slice cheese
2) Metal fryer skimmer on wall by test station soiled with grease and food build up.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following surfaces non food contact surfaces are soiled: side of soda machine by wall at station B, left interior side of the black cabinet at bar, pipe under sink soiled near napkins at lower shelf and lower stainless shelf at station B, lower cabinet at station n B where personal items are stored, cabinet under sink well at station A, piping along edge of small table at corner garnish area, waste pipe around garbage disposal, salsa mixer in lower accessory areas beside bottom of bowl, can rack soiled on lower rungs, trays under burners that slide out from stove and hand held mixers in boxes.
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.
- Plumbing installed and maintained
1) Sink sprayer faucet at dish wash area is missing cold water fixture.
2) Massive leak under the 3 bay where pipe empties into the wall stub out.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
1) Floor under and behind soda boxes soiled.
2) Floor under sink at station B.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
1/27/2012 | Routine | 89 |
HACCP: Multi use utensils must not be stored on oven handles, door handles etc.. or other areas where they can contaminate or be contaminated.
- Food protection during storage, prepartion, display, service, transportation
1) Ice cream in dessert cooler left uncovered.
2) Ice cream in walk in freezer was sitting under a condensate drip and water had re frozen on the outside of the cardboard containers.
3) Shrimp in walk in uncovered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Ice cream was covered and iced cream in walk in was moved.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Green handle fry basket had damaged plastic coating on handle that broke apart when examined.
2) Metal mesh screen on exhaust hood has loosened area where mesh is not secure.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
1) Undersides of most of the lower shelving on line is soiled with splash and splatter.
2) Plastic top and accessory areas on the Hobart bowl chopper are soiled.
3) Plastic front and sides of the Nacho warmer on top shelf by storage rack is soiled.
4) White racks at the wait stations 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.
- Floors properly constructed, clean, drained
Flooring behind the brown pallet in prep area, behind the tilt skillet area and behind the ice dispenser soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
10/18/2011 | Routine | 95 |
HACCP: A barrier is required when handling ready to eat foods. Deli tissues, tongs or gloves can provide this barrier. Gloves are often misused - ensure that employees are trained to use gloves properly.
- Thermometers provided and conspicuously placed
No thermometer in the bar cooler holding dairy product.
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 contact surfaces designed, constructed, maintained, installed, located.
2 ice scoops were daamaged with cracks that could break and leave plastic pieces in product.
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.
*ice scoops thrown out*
- Food contact surfaces of equipment and utensils clean
1) Several utensils and a plate stored in clean dish areas were soiled.
2) Slotted area on inside of Glose slicer had cheese left in it.
3) Upper interior of the lid on the tilt skillet was soiled at the back.
4) Wrapped utensils were splattered with red liquid substance.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Majority of upper stainless shelving throughout kitchen is soiled on the undersides with splatter.
2) Black crate holding clean aprons soiled.
3) Radio is 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.
- Plumbing installed and maintained
1) Mop sink faucet fixture leaks at base of faucet.
2) Backflow device in line to dish machine missing top and has broken plastic mount.
3) Cold water(?) fixture on right side of dump sink at bar is missing
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Note:The dish sprayer is also hanging just above the lowest flood rim.
- Floors properly constructed, clean, drained
1) Floors under SE wait station are soiled.
2) Floors in some areas of kitchen have debris in the back rear areas and hard to reach areas.
3) Floors at bar have some debris and a couple of broken glass pieces.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Both light fixtures at bar have no protection for regular lamps.
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.
- Critical: Toxic items labeled and used properly
1) Unlabeled bottle of degreaser at the chemical well by mop sink.
2) Unlabeled bottle of Orange Force at the bar.
3) 2 spray bottles of bleach and water mix at too strong a level - greater than 200 ppm.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
*bottles labeld and sanitizer remade at proper concentration*
|
4/29/2011 | Routine | 86 |
Restaurant representatives - add corrected or new information about Carlos O Kelly S Inc, 714 W. Lake St., Peoria, IL »