HACCP: Discussed proper storage of personal items such as food and tools. Store all personal items below items for the establishment and clearly label items or container as personal.
Cl- sanitizer is used in the dish machine. Quats sanitizer is used in the three compartment sink.
Frozen foods stored frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Walk in cooler is out of temperature. Most items have been moved by owners to working walk in cooler. Garlic sauce, garlic hummus, and bread dough found at 59 degrees F. Items discarded.
- Critical: Foods properly cooled
The following ready to eat, potentially hazardous foods were not marked with day or date of preparation: various hummus in the coolman prep cooler, garlic sauce in the walk in cooler, par cooked french fries in walk in cooler, salad in the coolman prep cooler (labeled falafel). Label all ready-to-eat, potentially hazardous foods with the day or date of preparation. Corrected by education. Veggie patties in the coolman prep cooler were correctly labeled with the date of 11/6/2014, but have been held past the allowable 7 days. Discard veggie patties.
- Critical: Cross-contamination, equipment, personnel, storage
Raw meat stored over potatoes and onions in the walk in cooler. Correct by storing all raw items below ready-to-eat foods to avoid cross-contamination. Corrected by education.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: fry slicer on wall, shelves in coolman prep cooler, interior of Frigidare microwave. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
Stacks of to-go containers stored with the food contact surface facing up on metal shelves in kitchen. Store containers inverted.
- Plumbing installed and maintained
Hand sink next to steam table is slow to drain. Observed plunger next to sink. Repair plumbing.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guard covers in walk in coolers are soiled. Clean routinely.
- Critical: Toxic items properly stored
Observed a container of disinfecting wipes stored on steam table. Observed a spray bottle of quats sanitizer stored on the food prep table in the kitchen. Keep all toxic chemicals stored in a way that does not present the potential for contamination of food and food contact surfaces. Corrected by moving cleaners to a specified chemical storage area.
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11/17/2014 | Routine | 81 |
HACCP: Temperatures of Potentially Hazardous Foods. One of two walk in coolers is currently not keeping temps below 41 degrees F. All potentially hazardous foods were moved to the second walk in cooler, which is keeping temps of 41 degrees F and below. A work order has been placed to repair walk in cooler. Do not return potentially hazardous foods to malfunctioning walk in cooler until consistent temps of 41 degrees F or less are achieved.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Chlorine test strips were purchased for $3.00 cash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: Interior shelves of front prep coolers, interior of microwave, prep table across from 3 compartment sink. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Storage/handling of clean equipment, utensils
Clean utensils on drying rack next to three compartment sink are stored with the food contact facing up. Store all clean utensils with the handle extended to avoid contamination of the food contact surface.
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8/27/2014 | Routine | 97 |
HACCP: Toxic Labeling. Ensure all spray bottles are labeled with contents.
Provided Wash, Rinse, Sanitize labels for three compartment sink.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Edges of Soda Fountain Table have been sealed. Ceiling tile above prep sink has been fixed. All chemicals/soaps/etc. are now stored on a shelf above the "Wash" section of the three compartment sink. Only clean dishes are stored above the "Sanitize" section. Continue good date marking and food labeling practices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand sink next to prep table and next to bread machine in back room is not sealed to the wall. Owner stated that these sinks were recently replaced and a work order has been made to seal the two hand sinks to the wall. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Critical: Toxic items labeled and used properly
Spray bottle filled with clear liquid was not labeled with contents. Owner stated that the liquid was sanitizer. Liquid read at 200 ppm for Chlorine. Corrected: Bottle labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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5/23/2014 | Routine | 94 |
Final approval given to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal food items are labeled as personal, however personal food items are stored intermingled with food for the establishment.
Store personal items away from or on the bottom shelf of the cooler. Continue labeling as personal.
Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Edges of counter for soda machine are unsealed.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tile above prep sink pushed in.
- Critical: Toxic items properly stored
Hand soap stored above prep sink and clean dishes.
Store toxic items away from food and dishes.
Corrected.
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4/21/2014 | Final | |
License fees must be paid before a final inspection.
Check #123 received for license fees in the amount of $450.
- Critical: Facilities to maintain proper temperatures
Coolers and hot holding units not in operation.
All coolers and hot holding units must be on and in operation at the time of final inspection.
- Food contact surfaces designed, constructed, maintained, installed, located.
Beverage area has unsealed wood edges.
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4/14/2014 | Preliminary | |
Restaurant representatives - add corrected or new information about Chicky Baba Inc, 1200 Main Street Suite 20, Peoria, IL »