HACCP: Handwashing, Cross-Contamination, Food Storage, Food Handler Training
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Establishment unable to provide proof of Food Handler Training for employees on duty during inspection. Employee states that Food Handler Training has been completed but the certificates are not stored at the establishment. Provide these certificates at next routine inspection and maintain copies on site at all times.
- Original container, properly labeled, consumer advisory
Multiple spices and sauces are being stored outside of original container with no English label showing the common name of the item, including Glad containers of plum sauce, soy sauce, etc. on the shelf next to the stove, various grains/spices in large gray bins in the dry storage hallway, a rolling cart with three compartments for spices/grains in the dry storage hallway, and containers of spices in front of the wok in the kitchen. Label these items with the common English name (can be in addition to the Chinese label).
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: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Boxes of frozen foods are stored on the floor of the walk in freezer. 2) Multiple foods are stored with no lid or covering in the walk in cooler and prep coolers, including wontons, chopped vegetables, and opened canned goods. Elevate all foods and provide a lid or covering.
- In-use food dispensing utensils properly stored.
1) Observed rice scoop stored in steel pan of rice in the walk in cooler with the handle inside of the food product. 2) Observed handle for rice scoop stored inside of dry rice in the store room (large bin). Store handles extended out of product.
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths stored throughout establishment on prep tables and counters. Store all wet wiping cloths in sanitizer solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: exterior handles of prep coolers, exterior of various spice containers and spice shelves next to white stove, shelving in the dry storage room, shelves above three compartment sink. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Critical: Water source safe, hot, and cooled under pressure
Upon arrival for inspection, hot water was not available at the hand washing sink located next to the dish machine. Corrected: employee turned the hot water valve on to provide hot water. Hot and cold water under pressure must be provided to all fixtures and equipment that use water at all times.
- Critical: Outer openings protected from insects, rodent proof
Observed tight-fitting, self-closing back door propped open upon arrival for inspection. A screen door is present but there is no protection at the upper part of the screen. Approximately two inches is left open to the entrance of pests. Corrected: Back door closed. Provide a screen that is tight-fitting and self-closing if back door will be propped open.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
- No Certified Manager Present
FSSM not present during inspection. Provide additional FSSM to be present when certified manager is absent.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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10/26/2015 | Routine | 81 |
HACCP: Date Marking
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Provided proof of Food Handler Training for staff
- Original container, properly labeled, consumer advisory
Multiple spices and sauces are being stored outside of original container with no English label showing the common name of the item, including Glad containers of plum sauce, soy sauce, etc. on the shelf next to the stove, various grains/spices in large gray bins in the dry storage hallway, a rolling cart with three compartments for spices/grains in the dry storage hallway, and containers of spices in front of the wok in the kitchen. Label these items with the common English name (can be in addition to the Chinese label).
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: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Boxes of frozen shrimp are stored on the floor in the walk in freezer. Elevate. 2) Multiple containers of food in the walk in cooler and prep coolers are stored with no lid or covering, including raw meat, chopped lettuce, and chopped/prepped vegetables. Provide a lid or covering.
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.
- Foods handled with minimal manual contact
Single-use bowls with no handles are being used throughout establishment to dispense foods and/or spices, including bowl in minced garlic in walk in cooler, bowl in large bag of flour in dry storage, and bowl in large rice bin in dry storage. A utensil with a handle must be used to dispense foods to avoid bare hands touching food.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths stored throughout establishment on prep tables and counters. Store all wet wiping cloths in sanitizer solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Critical: Outer openings protected from insects, rodent proof
Observed tight-fitting, self-closing back door propped open upon arrival for inspection. A screen door is present but there is no protection at the upper part of the screen. Approximately two inches is left open to the entrance of pests. Corrected: Back door closed. Provide a screen that is tight-fitting and self-closing if back door will be propped open.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in the walk in cooler are soiled. Clean vents.
- No Certified Manager Present
Food Safety Manager not present during inspection. Provide to have additional Food Safety Managers to ensure there is always one present when potentially hazardous foods are being prepared and served.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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7/17/2015 | Routine | 85 |
HACCP: Handwashing.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
*Code Violation 750.570 Food Handler Certification. Establishment unable to provide proof of Food Handler Training for staff working during today's inspection. Anyone who touches food or food equipment in any capacity will be required to obtain a Food Handler's Certificate. Records of this completed training must be kept at the establishment and provided to the Health Department during Food Safety inspections. Establishment must provide proof of Food Handler Training at next routine inspection. This training can be achieved in an on-site class or online. The following is a list of associated websites:
FOOD HANDLER TRAINING
ANSI Approved Online Training
STATE FOOD SAFETY: http://www.statefoodsafety.com/food-handler/Illinois/state-of-illinois
Available Languages: English, Español, ¿¿¿, ¿¿¿, Vi¿t, ASL
FOOD SAFETY EDUCATORS: http://www.efoodcard.com/illinois/
Available Languages: English and Español
MINDLEADERS, INC.: http://storefront.mindleaders.com/lms/storefront/storefront.jsp?siteid=ecomme003&sfid=alco#sku=srs.fhfdsf.d3s
Available Languages: English and Español
NATIONAL REGISTRY OF FOOD SAFETY PROFESSIONALS: http://www.nrfsp.com/en/Food%20Handler.aspx
Available Languages: English, Español, Chinese
PREMIER FOOD SAFETY: http://www.premierfoodsafety.com/illinois-food-handlers-card-training
Available Languages: English, Español, Korean, Vietnamese, Chinese
SAFE FOOD TEST: http://www.safefoodtest.com/signup.php?course_id=26
Available Languages: English
TAP SERIES: http://www.tapseries.com/onlinetraining.htm
Available Languages: English, Español
FOOD HANDLER CLASSES: https://illinois.foodhandlerclasses.com/default.aspx
Available Languages: English
MEDCOM: http://www.medcomrn.com/foodhandler/product.html
Available Languages: English
SAFEWAY: http://safewayclasses.com/courselist.php#FOODHANDLER
Available Languages: English, Español
ILFOODCARD: http://www.ilfoodcard.com/
Available Languages: English, Español
If you have any questions, please call Stephanie at 309.679.6684.
- Original container, properly labeled, consumer advisory
Multiple spices and sauces are being stored outside of original container with no English label showing the common name of the item, including Glad containers of plum sauce, soy sauce, etc. on the shelf next to the stove, various grains/spices in large gray bins in the dry storage hallway, a rolling cart with three compartments for spices/grains in the dry storage hallway, and containers of spices in front of the wok in the kitchen. Label these items with the common English name (can be in addition to the Chinese label).
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.
- Food protection during storage, prepartion, display, service, transportation
Multiple conainers of food were stored uncovered in mechanical cold holding units, including: crab rangoon and wontons in the prep coolers, chopped vegetables in the prep coolers, minced garlic in the walk in coolers. Provide a lid or covering for all food items.
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
- Foods handled with minimal manual contact
1) Fried chicken pieces in the prep cooler nearest the fryers were being dispensed with a bowl with no handle. 2) Scoop for rice in large gray tub in dry storage hallway was stored with the handle inside of the rice. 3) Spoons were stored in sauces on shelf and in containers of spice next to stove with the handle touching or inside of the product. Store all dispensing utensils with the handle extended out of the product to avoid bare hand contact with the contents.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Critical: Sanitizing concentration
Bucket of sanitizer on food cart at front of house read at 0ppm. Staff stated that no chlorine had been added to the water. Sanitizer must be made fresh daily during all hours of operation for cleaning and sanitizing of food contact surfaces, such as tables and counters. Corrected: Sanitizer made to 200 ppm Cl-.
- Storage/handling of clean equipment, utensils
1) Glasses stored next to the soda fountain at the wait station are not stored inverted. 2) Tables are preset with a spoon and fork on top of a napkin. 3). Multiple plates are stored on the counters in the kitchen with the food contact surface facing up. Correct by storing glasses and plates nverted. Correct by prewrapping all utensils that will be preset.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Critical: Hand washing sinks installed, located, accessible
1) Handwashing sink next to dish machine was blocked with multple soiled tea cups and a tea pot. 2) Handwashing sink next to stove was blocked with a soiled wok. Corrected: Dishes removed from sinks. Sinks cleaned. Handwashing sinks should be used for handwashing ONLY. Do not dump any items down the hand sink and do not store anything in the hand sinks, including clean or soiled dishes.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at handwashing sink next to dish machine in kitchen. The use of a common towel is prohibited. Corrected: paper towels provided.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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1/12/2015 | Routine | 84 |
No hot foods at_ time of inspection. Frozen foods frozen.
This is a change of ownership inspection. Many violations previously identified from previous owners still exist. It is an expectation that these will be corrected by the 30 day inspection.
- Original container, properly labeled, consumer advisory
Many containers of spices near the cooking area are not labeled with common name of the ingredient on the outside of the container.
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.
- Food protection during storage, prepartion, display, service, transportation
Many containers of food in the prep area including underneath the make tables, in the walk in cooler, are stored without lids covering the food. COntainers of food on the floor of the freezer.
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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard lining the shelves of the walk in cooler.
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.
- Storage/handling of clean equipment, utensils
Plates and bowls on the make table are not stored inverted. Silverware in dining room is preset without a covering over the silverware.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Single service items properly stored, handled, dispensed
Boxes of single service items - including "chop suey pails" and plastic clamshells being stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Many metal containers being re-used for storage of eggs, sauces. Glass jars previously held sauce holding condiments in dry storage area.
Re-use of single-service articles is prohibited.
- 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 handwashing sink.
A supply of soap, hot water and paper towels are to be available at all handwashing sinks.
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12/1/2014 | Final | |
Frozen foods frozen, hot foods hot.
HACCP - Discussed food storage, food handler training. Written information provided.
- Original container, properly labeled, consumer advisory
Many,containers of spices or of grains in storage area, area used as prep table, and containers in the walk in cooler, not labeled with common ingrediant names.
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
Pans of meat, ready to eat noodles and unknown foods not marked with date of opening of container or date of preparation in walk in cooler and under the make table.
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
Several containers of food in prep table and boxes of food in walk in not covered including chicken, broccoli, cut vegetables in tubs. Containers of lettuce and vegetable on floor of walk in cooler.
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
- Storage/handling of clean equipment, utensils
Plates and bowls on the make table not stored inverted. Silverware in dining room is preset on top of napkin and not wrapped to protect food contact surface from contamination.
Plates, Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
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9/11/2014 | Routine | 91 |
HACCP: Thawing HACCP provided. Ensure all potentially hazardous foods are thawed in a refrigeration unit, in the microwave as part of the cooking process, or under cold RUNNING water. When prepping thawing meat and fish for storage keep the portions small to ensure the food is not falling below 41 degrees F during preparation. During inspection large amounts of raw chicken and beef were being sliced into smaller portions for storage in-between orders, leaving time periods where the potential for temperatures to rise above 41 degrees F were present. Raw meat preparation should be completed as quickly as possible while adhering to proper sanitation techniques to ensure these items are not exposed to dust, insects, etc., and to ensure these items are moved back into refrigeration in a reasonable amount of time.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Rolling cart of three bins of spices is not labeled with the common name of the spice. Label each bin with the common name of the spice (sugar, flour, etc.). 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.
- Potentially hazardous foods properly thawed
Raw fish was observed thawing in the 3 compartment sink at room temperature. Corrected by education.
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.
- Food protection during storage, prepartion, display, service, transportation
1) Various foods stored throughout establishment with no covering, including sliced ready-to-eat vegetables in the walk-in cooler, containers of rice, cooked meats in the prep coolers, cooked noodles in the walk-in cooler, etc. 2) Plastic bags of food and boxes of vegetables and fruits stored directly on the floor in the walk-in cooler. 3) Employee vitamins stored on top of the microwave in the kitchen. 4) Bags of rice and flour stored opened in the dry storage area. Close bags. All foods shall be stored at least six inches off of the floor. All foods shall be protected from potential contamination by use of plastic wrap, lid, or covering. 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. All personal items must be stored in a way that does not provide the potential for contamination of food or food contact surfaces.
- In-use food dispensing utensils properly stored.
1) Middle white substance in rolling dry goods storage cart had a bowl inside of it for scooping sugar/flour. 2) Containers of fried chicken in the bottom prep cooler had a bowl inside of it for scooping chicken. Use a scoop with a handle ONLY to ensure the food contact surface of the scoop is not contaminated by hands. Store scoops with handles extended out of the product.
- Food contact surfaces of equipment and utensils clean
1) Interior of Panasonic microwave in kitchen is soiled. 2) Industrial can opener soiled. 3) Shelves in walk-in cooler soiled. Clean and sanitize all food contact surfaces as often as necessary 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
Boxes of to-go lids stored on the floor by the back door. Store all single-service items at least six inches off of the floor to allow proper cleaning of the space beneath them and to ensure chemicals from cleaning floors do not seep into boxes and contaminate to-go lids.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Hand wash sink by stove in kitchen has a leak present from the pipe underneath which is being caught in a bucket. Repair plumbing.
- Critical: Hand washing sinks installed, located, accessible
1) Observed dirty dishes stored in hand washing sink by dish machine. 2) Observed dirty bowls stored in hand washing sink by stove. Corrected: all items removed from hand washing sinks. Sinks cleaned and sanitized.
Toilet facilities shall be accessible to employees at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walk-in freezer walls soiled. 2) Walk-In Cooler fan guards, compressor cover, ceiling, and walls soiled. Clean walls, ceilings, and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/16/2014 | Routine | 85 |
Complaint was reported on October 31, 2013 to Peoria City/County Health Dept about a possible food borne illness. Complainant reported sickness after being serviced by establishment. Inspection of the establishment was conducted on October 31, 22013. During inspection, proper hand washing procedures of staff were observed. Internal temperatures of suspected foods (chicken, pork) were at or below 41 degrees. Produce was stored on a separate shelving unit in the walk in cooler. Produce used on the prep line had temperatures of 41 degrees or below. All ready-to-eat potentially hazardous foods and meats that are used on the prep line is thrown away at the end of the night. Internal temperatures of potentially hazardous foods were all at 41 degrees or below. It was advised that smaller portions of meat are used on the prep line to reduce the risks of overcrowding and rising temperatures of foods.
No violation noted during this evaluation. | 10/31/2013 | Complaint Investigation | |
HACCP Discussed date-marking and labeling of potentially hazardous foods.
Chlorine sanitizing bucket concentration: 200 ppm.
- Critical: Wholesome, sound condition
The following food items were severely dented: 1. 1 5lb can of oyster flavoring, 2. 1 5lb can of hoisin sauce.
Discard or return dented cans
- Original container, properly labeled, consumer advisory
Pans of meat and unknown food not labeled in walk in cooler.
Provide labels for containers of meats and foods.
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
Unknown pans of meat not date-marking in walk in cooler.
Provide date-marking for pans of meat
- Food protection during storage, prepartion, display, service, transportation
Boxes and containers of shrimp, cheese, and frozen meat found stored on floor of walk in freezer.
Store boxes and containers of food a minimum of six inches above the ground to protect food against contamination and splash
- Single service articles not re-used
Single-service bowl used for sugar dispensing in three bay storage container.
Provide proper food utensil for food dispensing.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Dirty dishes and food can found in two hand sinks in the kitchen.
Remove dishes and can from hand sinks. Wash, rinse, and sanitize both hand sinks.
Hand sinks shall be easily accessible for proper hand washing practices by employees and shall be designated for hand washing only.
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10/30/2013 | Routine | 81 |
HACCP: Pest control by means of closing the front door at all times was discussed.
- Critical: Sanitizing concentration
Chlorine sanitizer was >200 ppm chlorine concentration.
Worker remixed sanitizer solution to provide correct concentration.
- Wiping cloths clean, used properly, stored
2 soiled wet wiping cloths were on the shelf in the dry storage room.
Place soiled wet wiping cloths in with the soiled linens.
- Storage/handling of clean equipment, utensils
Single-service forks were not stored with the handle up.
Store utensils in a way that minimizes them from potential contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1.There was no trash receptacle by the hand sink near the woks.
Provide trash receptacle at all hand sinks.
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6/4/2013 | Routine | 92 |
HACCP: Sanitizer use was discussed.
Quat sanitizer at three compartment: 200 ppm
Chlorine sanitizer at dish machine: 100 ppm
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1. Open bags of flour and rice were stored on the floor in the dry storage room.
2. Several items in the walkin and the make table were not covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
The handle for the scoop used in peanuts was in the product.
Store scoop with handle out of the product.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
2 employee drinks with no lids or straws were by the make table.
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 of equipment and utensils clean
The can opener is soiled.
- Single service items properly stored, handled, dispensed
Boxes of lids are being stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
1. Several open tin cans are being used to store food.
2. Grocery sacks are being used to store food in the freezer.
3. Several food items are being stored in single use to go containers.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. No paper towels were available at the hand sink by the door of the kitchen.
2. No trash receptacle was available at the hand sink by the cook line.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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2/25/2013 | Routine | 81 |
This is a 30 day operational inspection.
HACCP: Discussed employees eating in the kitchen and the importance of sanitizer concentration.
Chlorine used as sanitizer at dish machine: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items in the walkin cooler and make tables were not date marked.
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.
Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
1. The following items were open or uncovered: A.)a container of nuts in the dry storage area, B.) a bag of flour in the dry storage area, C.) baking soda in the dry storage area, D.)a cambro of chicken in the walkin cooler.
Close or cover the food.
2. The following items were on the floor: A.) bag of flour, B.) cambros of chicken and beef in the walkin 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
- Foods handled with minimal manual contact
Several items throughout the kitchen have bowls or cups used for dispensing food.
Provide scoop with a handle to minimize hand contact with food.
- In-use food dispensing utensils properly stored.
Handle of scoop for flour and starch is stored in the product.
Store the scoop with the handle out of the product to minimize hand contact with food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.The covering for the bulk flour cart is not made of smooth, nonabsorbent and easily cleanable material.
Provide a lid that is smooth, nonabsorbent, and easily cleanable.
2. Material used as a shelving cover is not constructed of smooth, nonabsorbent and easily cleanable material.
3. The shelving in the dry storage area is not 6 inches off the floor.
Provide shelving where the bottom shelf is 6 inches off the floor.
Use a shelving cover made of smooth, nonabsorbent, and easily cleanable material.
- Wiping cloths clean, used properly, stored
Several wet wiping cloths were found throughout the kitchen
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
1. Several knives in the knife rack were soiled.
2. The inside of the microwave is heavily soiled.
3. The can opener blade is soiled.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Single service items properly stored, handled, dispensed
A box of paper towels were being stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
2 grocery sacks were being used to store meat in the walkin cooler.
Provide food grade containers to store foods.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The trash receptacle in the women's restroom is uncovered.
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12/18/2012 | Routine | 81 |
Chlorine used as sanitizer in dish machine: 100 ppm
Approval to operate under the Illinois Food Service Sanitation Code and Chapter 10 Food Safety of the Peoria Code.
- Food protection during storage, prepartion, display, service, transportation
Food on shelving in walkin is not 6 inches off the floor.
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
- Storage/handling of clean equipment, utensils
Clean plates are not stored inverted.
Store clean plates and bowls inverted.
Worker inverted clean plates and bowls.
- Critical: Outer openings protected from insects, rodent proof
The back kitchen door is not self-closing.
Openings to the outside shall be tight fitting and self-closing.
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11/21/2012 | Final | |
Please call me to schedule a final inspection.
For the final inspection turn on all equipment and clean and clear all signs of construction.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Unfinished wood shelving is being proposed to be used in the dry storage room.
Paint or finish the shelving so it is smooth and easily cleanable.
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11/13/2012 | Preliminary | |
This visit is a preliminary inspection. Based on the plan review approved on 4/16/12 by Tim Moore some changes have been made and the general contractor has changed. The prep island in the previous plan is now a make table. The dish machine is now on one wall opposite the fryers.
The establishment is still under major construction but the contractor wanted to make sure the plan was approved since the change of contractors that occurred..
An updated floor plan will be submitted to the Department by contractor.
Contact the Department at 679-6161 for a final inspection prior to beginning operations.
An additional handsink was not installed as approved and agreed upon in the plan review. I advised that an additional handsink shall be installed near the entrance of the kitchen. Cliff said he would contact the plumbing inspector to see what side of the kitchen entrance would be the most feasible location for the handsink. I agreed that either side of the kitchen would meet sanitation requirements.
No violation noted during this evaluation. | 10/17/2012 | Preliminary | |
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