GC:
frozen foods frozen
sanitizer - n/a lunch was over and no food was being prepared during the time of inspection
HACCP: toxic chemical handout and storing chemicals way from food products
- In-use food dispensing utensils properly stored.
A clear bowl without a handle was found stored in the rice bin by the hot holding unit and being used as a 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.
Correct by providing a scoop with a handle that can be stored outside of the food product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The walk-in freezer has a torn door gasket
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the tops of the smucker squeeze chocolate and strawberry stored on the white shelves above the microwave
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the outlet strip and cords on the countertop behind the meat slicer and stand mixer
- Storage/handling of clean equipment, utensils
Wooden bowls and aluminum pans were found stored on the top white shelves next to the hot holding units with the food contact surfaces facing upwards and without protection
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
Correct by inverting all bowls and pans or providing a protective covering over the food contact surfaces
- Floors properly constructed, clean, drained
1.) The floor behind the ice tea machine is heavily soiled
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The wall behind the meat slicer and stand mixer is soiled
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11/13/2015 | Routine | 92 |
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Hand washing handout
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The following gaskets were found in need of repair... a.) gasket on walk-in freezer door
- Food contact surfaces of equipment and utensils clean
The countertop can opener was found to be soiled
All food contact surfaces should be free of debris and build-up, clean and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Non-food contact surfaces clean
The following non-food contact surfaces were found to be heavily soiled... 1.) ansils above grill
- Single service items properly stored, handled, dispensed
1.) aluminum pans located on the top shelf above the back door by dry storage were found to be stored with the food contact surface facing upwards
2.) Straws in the outside bar area were found to be stored without protective covering from potential 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.
1.) Correct by storing all pans and other food contact surfaces facing downwards or with a cover to prevent potential contamination
2.) Correct by covering all single-use straws not in a wrapper during storage
- Plumbing installed and maintained
1.) The 3 compartment sink next to the walk-in cooler was found to be leaking at the junction between the black gasket and the white plumbing on the right side
2.) The dish machine was found to be leaking on the right side drain pipe
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
1.) Correct by repairing leaks on 3 compartment sink
2.) Corrected by changing water in dish machine - spoke with manager who stated dish water needed to be changed. Once the water was changed, the dish machine was no longer leaking.
- Critical: Hand washing sinks installed, located, accessible
The handsink in the server station was being used for purposes other than hand washing
- Critical: Presence of insects/rodents. Animals prohibited
. Several fruit flies were found in dry storage and in the red onions
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Correct by submitting a pest control invoice conducted within the last 2 weeks by 09/14/15. Spoke with manager who states Advark Pest Control visits the establishment once a month. Facility is activily trying to kill the fruit flies by setting up cider vinegar and soap traps throughout the establishment
- Walls, ceilings, and attached equipment, properly constructed, clean
The following ceiling areas were found to be torn or damaged... 1.) Ceiling tile above dry storage door on side closest to kitchen
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9/2/2015 | Routine | 85 |
. | spoke to Mr. Barrack (owner) about the nature of the complaint. He stated that he received the same complaint. He has been in contact with this office to address complaint. As for event at Ravina on the lake (wedding) Mr Barrack worked this event. The dinner was buffet style. All hot items were in chaffing pans. Lettuce was in bulk bowl that was brought out of refrigeration at service. No temperature documentation was provided for this event. Mr. Barrack did provide invoice, time line, and a list of employees that worked this event. See attached. Mr Barrack stated that he has not had any ill employees in the last week, and that employees that worked events also ate food.
As for the Manual High Alumni dinner. This dinner was a sit down service. Items involved: salad, french dressing, tenderloin, rice, and green beans. See above for storage temps. French dressing is made by Kraft code #04M15C510:06. It is stored in dry storage until opened for use. Dressing was then put in to service bowls and set on every table. Salads were served around 6:30pm. Salads were platted by workers wearing gloves and service of salads took between thirty and forty five minutes. No temperature documentation was provided for this event. Green beans are a FLAVOR PAC product upc#10048800062030 and were at 16*F in walk in freezer. beans are cooked with in an hour of service. Rice, bacon and pork are distributed by waugh and sysco foods. Mr Barrack tried to get ahold of the chef to find out what final cook temperature the pork was cooked to. Pork was cooked to 150*F as per Mr. Barrack. Did not observe any hygiene issues at time of inspection. Please note that when the steamer is in operation the hand towel dispenser to the hand sink next to the steamer does not work. •
No violation noted during this evaluation. | 6/11/2015 | Complaint Investigation | |
HACCP: Cross contamination
- Food protection during storage, prepartion, display, service, transportation
Found large bags of ice stored on the floor in the kitchen walk in freezer. Found cases of food and rounds of meat stored on the floor in the main kitchen walk in freezer and the garage walk in cooler.
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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Please paint the wooden shelf in the back area walk in freezer. Please fix the shelf in the can good storage area. Shelf is bowed due to weight on it. AC unit not working in kitchen area. Non food contact surfaces shall be easily cleanable and in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: remove sticker residue from the water/ lemonade pour spout containers, clean the back side fryer exhaust, wipe down plastic liner for shelves in the dish area, clean the lime off the hand sink on cooks line. Non food contact surfaces shall be clean.
- Single service items properly stored, handled, dispensed
Found cases of single service lids stored on the floor in the garage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Found debris on floor under pallets used for storage in packing room. Move pallets and clean floors under them.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please replace dry wall access panel in packing room. Panel was removed due to recent plumbing work.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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4/23/2015 | Routine | 93 |
- Original container, properly labeled, consumer advisory
•Container of spices on line near grill surface have no labels on containers indicating name.
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.
- Critical: Foods properly cooled
Items in walk in cooler being stored open without dates on the items including: gallons of milk, sliced roast beef, sliced ham, sliced cheese. Ham open/wrapped with Saran with a date of 10/10 on it.
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.
- Food protection during storage, prepartion, display, service, transportation
Boxes of chips, Salad dressing on floor in dry storage room. Pan of jello dessert in walk in cooler without cover on it to protect it from contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Handwashing sink noted to have a knife and pair of scissors in it with other knives stored at back of sink. Items removed by employee.
Handwashing sinks are to be used for handwashing only.
- Food contact surfaces of equipment and utensils clean
Inside of Nescafe machine is soiled with food debris.
Clean, sanitize and maintain clean all food contact surfaces.
- Single service items properly stored, handled, dispensed
Single Service Plates, bowls, napkins being held open in room for single service articles.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Singl|e Service Sour Cream containers holding horseradish, salad dressing, in walk in cooler.
Re-use of single-service articles is prohibited.
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11/5/2014 | Routine | 82 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - quats- 3 bay sink
- quats - buckets
- heat - dish machine
- Original container, properly labeled, consumer advisory
Sliced almonds, coconut, cake mixes, can of food not labeled with name of the food item.
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.
- Critical: Foods properly cooled
Open milk container not labeled with date of opening, containers of food in walk in cooler such as gravy, meat, meat to be sliced not labeled with date.
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.
Items corrected by labeling milk and employee discarded meats and gravy
- Food protection during storage, prepartion, display, service, transportation
Many areas have food stored on floor. Freezer with ice cream on floor, vegetables and hot dogs being stored on floor, dry storage with chips on floor, walk in coolers (2) with many boxes on floors.
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
- Food contact surfaces of equipment and utensils clean
Inside of Nescafe machine with buildup of dried coffee/powdered beverage debris. Blade on industrial can opener soiled.
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.
- Single service items properly stored, handled, dispensed
Boxes of cups and saucers single service being stored on floor in the room off of dining room that is used for holding of utensils/silverware.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
White containers of sour cream being re-used to hold salad dressings.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floor underneath fryers is soiled with debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/24/2014 | Routine | 86 |
HACCP - Discussed sanitizing solutions and proper concentrations with workers.
Sanitizer - buckets - Quats
- dish machine - heat
- Food protection during storage, prepartion, display, service, transportation
Observed boxes of food on floor in the following locations: front walk in freezer - stew vegetables and corn, dry storage area: muffin mix, back freezer - vegetable beef soup.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling shelving in walk in cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Painted shelving above food preparation and microwave rusted and peeling. Shelving storing bus tubs/dishes and chemicals rusted.
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.
Resurface or replace shelving.
- Wiping cloths clean, used properly, stored
Wet towel on counter by beverage holder.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Utensil holders on shelving in dishroom soiled. Blade on industrial can ooener soiled. Shelving in walk in cooler soiled with food debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Top of steamer soile dwith dust. Top of Alto Sham soiled with dust and debris. Fan blades and cover in dishwashing area soiled with dust and debris. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Bare wood posts, joists and dry wall on ceiling in wine/food service (packing) area. Exposed studs, joists, and rafters in rooms other than in the walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules shall be finished to provide an easily cleanable surface.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
Baffles in hood above cooking area soiled. Provide a routine cleaning.
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1/24/2014 | Routine | 90 |
HACCP: Discussed hand washing and glove use. Provided hand washing haccp.
Sanitizer used: Dish machine High temp. 3-compartment sink and wiping cloth buckets use Quats.
All frozen food was frozen.
- Non-food contact surfaces clean
The lids of the flour and sugar roll out bins are soiled.
Routinely clean and maintain clean all non-food contact surfaces.
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.
- Single service items properly stored, handled, dispensed
A box of the portion cups, box of martini cups and a box of foam cups were being stored on the floor in the side hall room.
Elevate the boxes so they are off the floor.
Corrected by elevating the boxes.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Plastic Sour Cream containers were being reused for to hold dessert toppings
do not re-use single-service articles.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor under the cooking equipment on the cook line is soiled mainly around the legs of equipment that is not easily moveable. 2) Carpet located in the waitress prep area.
Clean and maintain clean all floors, focusing on more difficult areas such as the ones long the walls behind equipment and around legs of equipment.
2) Removed the carpet.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The large fan and its guard in the dish washing area is soiled.
Clean and maintain walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There are not light shields over the lights in the dish washing area.
Provide light shields.
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.
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10/30/2013 | Routine | 93 |
HACCP: Provided date marking haccp. Have a discard date or other method to know when to discard food.
Sanitizer used: Dish machine uses High temp. 3-compartment and wiping cloth buckets use Quats.
- Floors properly constructed, clean, drained
The floor under the cooking equipment is soiled. 2) There is carpet in the waitress area.
Clean and maintain clean floors. 2) remove the carpet from this area
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan guard of the fan in the dish room are is soiled.
Clean and maintain clean all walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/12/2013 | Routine | 98 |
HACCP: Discussed dented cans. Sanitizer used: Dish Machine is High temp. 3-compartment is Quats.
- Non-food contact surfaces clean
The shelving where serving trays are being stored (across from baking prep table) are soiled.
Clean and maintain clean all non-food contact surfaces.
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
The floor under the hot holding units is soiled. The drain and the area around it across from the dish machine is soiled.2) There is carpeting in the waitress prep area.
Keep floors and floor drains clean. 2) Remove the carpet from this area.
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2/25/2013 | Routine | 98 |
Restaurant representatives - add corrected or new information about Cater Inn Inc., 1224 W. Pioneer Pk., Peoria, IL »