HACCP: Discussed properly sealing wood shelving.
Cold foods cold, frozen foods frozen.
Note: 5,9,8 and A,B,C were not operation at time of inspection.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not present at handwashing stations at theater bar.
A supply of sanitary towels shall be conveniently located near each lavatory.
|
10/1/2014 | Routine | 98 |
HACCP|: DAte marking was discussed and HACCP flyer was given.
Stand B was inspected in the exhibit hall and not scored due to being attached to the commisary license.
- Original container, properly labeled, consumer advisory
Cooked and cooled pork in cooler not labeled with time.
Label all cooling potentially hazardous food with the date and time of preparation.
*Items marked •
- Lighting provided as required. Fixtures shielded
Lights in the back where containers and dry goods are stored are not shielded or safety type glass.
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.
|
3/21/2014 | Recheck | |
HACCP: Toxic storage flyer given.
|
NOTE: STAND 9 IS ALSO ATTACHED TO THIS LICENSE.NO VIOLATIONS WERE NOTED IN STAND AT THIS TIME. STAND 8 - ALSO ATTACHED TO LICENSE - WAS ONLY BEING USED AS STORAGE FOR THE EVENT. THE PORTABLE CONCESSIONS WERE CHECKED AND STILL SETTING UP FOR THE EVENT.
- Non-food contact surfaces clean
Tops of chest freezers holding Dip n Dots 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.
- Critical: Toxic items properly stored
'Chemicals used in cooling system were being stored above chips and candy.
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.
*Jugs moved immediately*
|
3/14/2014 | Routine | 94 |
HACCP: Proper Hand Washing and mixing proper concentrations of Cl- bleach sanitizing solution.
Cl- Sanitizer: 100 ppm
- Food contact surfaces of equipment and utensils clean
Interior of large ice machine in basement in front of offices has some soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Some single service articles such as boat holder plates and Styrofoam plates were stored in downstairs large dry storage area with food contact surface facing up and exposed. Store all single service areas covered, inverted or in such a way so that food contact surface is protected from possible contaminants.
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.
|
11/15/2013 | Routine | 97 |
HACCP: Proper hand washing and no eating in food prep areas Cl- Sanitizing: 100 ppm
- Critical: Hot food at proper temperatures
Cheese in Dispensing Unit by Stand 9 entrance was holding temp at 118°F. Potentially hazardous foods need to be held at 135°F or above. Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control. Corrected, employees replaced unit and discarded cheese.
- Food contact surfaces designed, constructed, maintained, installed, located.
Popcorn machine in Stand 9 has broken/chipped door. Fix or replace door.
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.
Bottom of Hobart cooler has interior paint chipping. Repair/Resurface or replace cooler to eliminate paint chipping and provide a smooth easily cleanable surface.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand wash sinks in Stand 9 and Stand 8 did not have a waste basket near them. Ensure a waste basket is conveniently placed near every hand sink to dispose of drying towels.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Corrected by employees, places waste baskets by hand sinks.
|
6/13/2013 | Routine | 90 |
HACCP Hot Holding Temperatures, Transport Temperatures and Reheating Procedures.
Cl- Sanitizing solution 100-200 ppm
Stands 5, 8, Hall A, Hall C, and Theater Bar not in opertion.
- Critical: Hot food at proper temperatures
BBQ Pork in hot well unit exhibited a temperature of 124 Degrees Fahrenheit. Per employee, product had been placed in a little after 9:00am and temperature was taken at approximately 10:45am.
Maintain hot holding temperature of potential hazardous foods at or above 135 Degrees Fahrenheit. Ensure that hot holding units are not being used to reheat such product.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control.
The reheating of potentially hazardous foods for hot holding shall be done rapidly. The time during which the food is between 41°F and 165°F may not exceed 2 hours.
Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to at least 165°F or higher for 15 seconds throughout before being served or placed in a hot food storage facility. Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat potentially hazardous foods.
Transport all potentially hazardous food held hot at a temperature of 135° F or above.
Corrected by employee and manager. Hot holding temperature reached 146 Deedless F.
- Food contact surfaces designed, constructed, maintained, installed, located.
Popcorn door on popcorn machine in stand 9 is broken along top corners.
Repair or replace door to prevent possible physical contamination of popcorn.
Interior of Hobart refrigeration units in Stand 5 and Hall C Stand have excessive paint chipping.
Resurface/repaint interior of units or consider replacing with new units.
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.
Exterior of ice machine in commissary above door hinge is rusting and exhibits chipping paint releasing dust particles at slight touch.
Resurface/repaint area of ice machine in disrepair to prevent possible contamination of ice below.
Rack above 3-compartment sink in Hall C Stand has chipping paint.
Resurface or replace rack.
Reach-in cooler bottom lips located in Hall B Stand are rusty
Resurface or replace.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloths were being stored outside of sanitizing solution at portable Cotton Candy/Water Ice stand.
Store wet wiping cloths in sanitizing solution or if done using dispose/remove in dirty cloth container so as not to re-use.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Corrected by manger.
- Food contact surfaces of equipment and utensils clean
Soda nozzle area underneath soda machine dispensing in Stand 5 was soiled. Bottom of Reach-in cooling units in Hall B Stand were soiled. Bottom of Beverage Air cooler in Hall C Stand was soiled.
Clean and maintain clean all food contact surfaces.
Equipment, utensils and food contact surfaces shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact areas are soiled: a) Interior of cabinets below counter in Stand 9 b) Top and outside of plastic bins holding cotton candy bags in cotton candy and Water Ice portable stand c) Top of popcorn unit on in stand 8
Clean and maintain clean all non-food contact areas.
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
Single service plastic cups were stored in an open bag inside a plastic bin that was wet in portable cotton candy/water ice stand.
Store all single service containers in a protective manner so as not to increase the possibility of 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.
- Plumbing installed and maintained
3-Compartment Sink located at far end of Theater bar was leaking at base when turned on.
Fix leaking base.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
The following ceiling and attached equipment areas were soiled/dusty: a)Vent Unit in rear at stand 9 above popcorn storage b) Vent Unit in rear at stand 5 above utensil storage c) Walk-in cooler ceiling in commissary
The following walls, ceiling areas and attached equipment was in disrepair: a) Steel beam in ceiling of commissary walk-in cooler was chipping significant amount of paint. b) Corner wall area of Stand Hall A has large hole exposing interior of wall and utility lines.
Clean and maintain clean all walls, ceilings and attached equipment and maintain all such areas in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
|
3/9/2013 | Routine | 85 |
HACCP: handwashing
No violations at time of inspection.
Concession stand 9, one portable unit, and both beer/bar areas were inspected.
No violation noted during this evaluation. | 12/14/2012 | Routine | 100 |
Please see attached.
No violation noted during this evaluation. | 9/8/2012 | Routine | 100 |
| No violation noted during this evaluation. | 4/24/2012 | Unknown | |
HACCP: Handwashing- please make sure every employee washes hands before putting gloves on or handling food
cl- used as sanitizer @ 100ppm
A handsink has been removed from the concession area at some point in the past. The concession area has three sections, a storage area, a ware washing area, and a concession serving area. The only handsink is located in the storage area.
Only Hall C concession was open at time of inspection.
No violation noted during this evaluation. | 2/24/2012 | Routine | 100 |
Restaurant representatives - add corrected or new information about Centerplate@the Civic Center-Concessions' Comm., 201 Sw Jefferson St, Peoria, IL »