HACCP Use Quat test strips to indicate proper sanitizer concentration 50-200 ppm.
Quat sanitizer bucket concentration (after modification): 200 ppm
Frozen foods are frozen.
- Critical: Sanitizing concentration
No sanitizer detected in Quat sanitizer bucket
Ensure that Quat tests strips are used to indicate proper concentration of 50-200 ppm. Corrected by mixing a new bucket of sanitizer.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Non-food contact surfaces clean
Stove top surfaces are soiled with food debris.
Wash and clean surfaces daily.
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.
- Storage/handling of clean equipment, utensils
Cooking pot found stored on the floor on in the cook line area. Silverware stored with food contact surfaces facing up.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
Utensils shall be stored covered or inverted wherever practical.
- Single service items properly stored, handled, dispensed
Boxes of single-service items found stored on the floor in dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- 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 kitchen hand sink and wait station hand sink.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Flooring in cook line are is chipped.
Clean and repair flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair and clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind cooking equipment on cook line is soiled with grease deposits. Trim on the wall in the dish area is in disrepair.
Thoroughly clean wall. Repair or replace trim.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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11/13/2015 | Routine | 89 |
HACCP All hand sinks shall be used for handwashing only.
Quat sanitizer concentration: 200 ppm
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. deli meat slicer, 2. blades of potato peeling.
Wash, rinse, and sanitize all food contact surfaces.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. counter tops in coffee station, 2. counter tops on cook line. 3. exterior of fryers.
Wash and 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.
- Storage/handling of clean equipment, utensils
Handles of clean utensils are not facing the same direction.
Store all kitchen with handles facing the face direction in order to protect the food contact surfaces from possible contamination.
- Plumbing installed and maintained
Leak found on hot water nozzle of coffee station hand sink.
Repair nozzle.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels or hand soap found at the following handwashing sinks: 1. bar hand sink, 2. coffee station hand sink.
Provide hand soap and paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Flooring in bar area is soiled with a sticky film. Water and spills found on the floor in the cook line area.
Routinely clean flooring in all food and beverage prep areas.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
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8/13/2015 | Routine | 92 |
HACCP All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found stored on the floor of the freezer.
Store all containers and boxes of food 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
- Wiping cloths clean, used properly, stored
1Wet•wiping cloths found on counter top in cook line area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Storage/handling of clean equipment, utensils
Handles of utensils on dish drying rack are not facing the same direction.
Store utensils with handles facing the same direction to minimize possible contamination of food contact surfaces.
Spoons, knives and forks shall be touched only by their handles.
- 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 kitchen hand sink and wait station hand sink.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Flooring in cook line are is chipped. Flooring under soda boxes is soiled.
Clean and repair flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair and clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Trim on the wall in the dish area is in disrepair.
Repair or replace trim.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
- Critical: Toxic items properly stored
Botttle of Windex found intermingled with single-service cups in bar area.
Store all toxic items in designated chemical storage area. Corrected
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4/6/2015 | Routine | 87 |
HACCP: Store all personal belongings in designated employee storage area. Do not store personal belonging near or around kitchenware, equipment, and utensils.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Bins of seasonings are not labeled.
Clearly label bins of seasonings.
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: Cross-contamination, equipment, personnel, storage
Personal belongings stored on top of eating utensils that are stored on a shelf in the hallway.
Store personal belongings in designated employee storage area. Corrected by moving personal items.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
- Food protection during storage, prepartion, display, service, transportation
Pans and boxes of food stored on the floor in the walk in cooler.
Store all containers of food 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.
Gaskets and seals of kitchen steamer are in disrepair.
Repair or replace gaskets.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found in various locations in the kitchen adjoining waitress beverage station.
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
The following food-contact surfaces are soiled: 1. bar soda gun holsters. 2, counter tops in waitress beverage bar.
Wash, rinse, and sanitize all food contact surfaces.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. drains under dish machine, 2. counter tops of cook line and equipment, 3. exterior walls of fryer.
Thoroughly wash and 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.
- Storage/handling of clean equipment, utensils
Bins of clean utensils and cups found stored on the floor. Food contact surfaces of utensils stored on dish drying rack are in contact with handles of utensils.
Store utensils with handles all facing the same direction.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Floors properly constructed, clean, drained
The following flooring areas are soiled or in disrepair: 1. underneath fryer, 2. underneath soda boxes in waitress beverage station, 3. flooring in cook line area.
Clean and replace/repair flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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11/21/2014 | Routine | 85 |
HACCP Ensure that all wiping cloths are stored in a sanitizing solution when not in use.
Quat sanitizer concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Pink mold accumulating on interior panel of ice machine.
Wash and clean panel.
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.
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7/16/2014 | Routine | 99 |
HACCP: Ensure that milk is properly date marked when milk is opened. Mark day that gallon was opened as day 1
- Food protection during storage, prepartion, display, service, transportation
Two containers of ice cream stored on floor in walk in freezer.
Store containers of ice cream a minimum of six inches above the ground 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.
Tape used for repair on dish drying rack.
Remove tape and repair shelf with a non-absorbent, easily cleanable material.
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.
- Floors properly constructed, clean, drained
1.Flooring kitchen is chipped and in disrepair. 2. Food debris found on floor in walk in freezer.
Clean and maintain flooring in kitchen and flooring in walk in units.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tile in disrepair.
Repair or replace ceiling tile.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
Current FSSMC certificate not present in the establishment during time of inspection.
Provide certification at next inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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2/6/2014 | Routine | 95 |
HACCP: Discussed toxic labling
Sanitizer used: Dish machine Chlorine. 3-comp and wiping cloth buckets Quats.
Note: Also investigated a complaint that was made. Complaint number 13-0512.
The following was discussed, reviewed and/or inspected: 1) Dish machine wash temp was at 122 degrees F. 2) Observed dishes on the floor see violation number 24 for complete details. 3) Discussed that food set out for events can not be reused for another events. The manager stated this is not done. 4) inspected for proper date marking. 5) At this time did not see and sewage back up. Discussed this with the manager who stated they had Rotto Rooter out.
- Food contact surfaces of equipment and utensils clean
The neck of the large mixing bowl is soiled.
Routinely clean and sanitize food contact surfaces.
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.
- Storage/handling of clean equipment, utensils
milk crates holding Plates and wine glasses in the hallway were not six inches off the floor.
Corrected by an employee elevating them so they were stored at least six inches off the floor.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The paper towel and soap dispenser at the bar are not conveniently located near the hand washing sink. 2) The bathroom sink has been pulled from the wall, thus not being sealed properly.
1) Move the paper towels and hand soap closer to the hand sink. 2) Repair the bathroom sink so that it is sealed properly to the wall.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
Food and other debris under the racks in the walk in cooler.
Routinely clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The lights in the walk in cooler and walk in freezer are not shielded.
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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10/28/2013 | Routine | 93 |
.HACCP: Provide date marking haccp
Sanitizer used is Chlorine for the dish machine. Quats fro wiping buckets and 3-comp sink.
- Storage/handling of clean equipment, utensils
Utensils in the plastic bins next to the oven were being stored every which direction.
Arrange the utensils so that handles are the same direction and presented to the employee.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The following violations are noted: there is not paper towels at the hand sink in the cook line area, hand sink in waitress station soiled and paper towels and soup in the bar are not conveniently located near the hand sink.
Provide soup and paper towels at all hand sinks. Clean and maintain clean hand sinks. Keep soup and paper towels conveniently located and accessible at all hand sinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
1) The floor under the cooking equipment on the cook line is soiled. 2) various areas through out the kitchen area have chipping and peeling paint exposing unsealed concrete.
Clean and maintain clean floors. Floors shall be maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling tile where water had leaked is in disrepair.
In speaking with the kitchen manager they have the tile to replace it however what assure the repairs to spot the leak will work.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
No light shields at the following locations: walk in cooler, walk in freezer, in kitchen area and in dish storage room.
Provide light shields in these areas.
Light shields for infra-red or other heat lamps shall be provided to surround and extend beyond the bulb, leaving only the face of the bulb exposed.
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6/20/2013 | Routine | 94 |
HACCP: Discussed priming the sanitizer for the dish machine before using.
Sanitizer used is Chlorine for the dish machine and quats for the bucktes and 3-compartment sink.
all frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The clear plastic cover over the flour container is cracked and broken.
All food contact surfaces shall be in good repair and free of cracks, chips, breaks and other inprofections.
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 clean
The racks under the middle prep counter are soiled. The white containre that holds large lids for the clear plastic containers is 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.
- Single service articles not re-used
single use plastic cup being used as a scoop.
do not reuses single use items.
Re-use of single-service articles is prohibited.
Corrected by removing the cup.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The soap and paper towels at the bar are not conveniently located near the hand sink.
Provide soap and paper towel to be conveniently located near all hand sinks.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors throughout the kitchen are exposed concert
Seal the floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tile is in disrepair and the roof has a leak.
Repair the roof and replace the ceiling tile so that it is smooth easily cleanable non-absorbant.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
No light cover.
provide light cover.
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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3/6/2013 | Routine | 90 |
HACCP: Provided Boil order HACCP
Sanitizer used: The dish machine uses Chlorine. The 3-compartment sink and wiping cloth buckets use Quats.
- Original container, properly labeled, consumer advisory
The cooked chicken wings did not have a date mark on them.
Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers, gauges, test kits provided
No test strips for the Quat sanitizer used at the 3-compartment sink.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Dish machine did not have a sanitizer concentration upon testing.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Corrected: A repair person was onsite to fix the problem. Manager was able to show that the machine is maintained monthly through the most invoice on 10/22/12.
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11/1/2012 | Routine | 94 |
Restaurant representatives - add corrected or new information about Childers Banquet And Event Center, 3113 Dries Ln., Peoria, IL »