HACCP: Discussed regular and routine pest control operations.
Frozen foods are frozen.
Chlorine bleach and quats are the sanitizers used in the establishment.
- In-use food dispensing utensils properly stored.
The scoop was found buried under ice in the ice bin.
Corrected
- Non-food contact surfaces clean
The bar area under the popcorn machine is soiled. The exterior sides of the fryers are soiled.
Clean and sanitize all non food contact surfaces routinely.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels present at the hand wash sink.
Corrected
- Floors properly constructed, clean, drained
The floor drains are soiled. The floors under and around the fryers are soiled.
Clean all floors and floor drains routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There is no light shield at the light in the kitchen.
Provide a light shield or shatter resistant bulbs.
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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9/19/2013 | Routine | 94 |
HACCP: Discussed procedures for boil orders.
Frozen foods are frozen.
Chlorine bleach and quats are the sanitizers used in the establishment.
- Food contact surfaces of equipment and utensils clean
1) The black soda gun holsters are soiled. 2) The griddle is soiled. 3) The interior of the small refrigerator is soiled. 4) The interior of the freezer is soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The exterior of the small refrigerator is soiled. The table with buns and single service articles is soiled. The spice storage shelving is soiled.
Clean and sanitize routinely.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink at the bar is soiled.
Clean all hand wash sinks routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors under the fryers, griddle table and single service article table are soiled. The floor drain at the bar is soiled. The floor under the three compartment sink is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles of the exhaust above the fryers are soiled.
Remove baffles routinely and clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light bulbs in the kitchen do not have a shield.
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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4/4/2013 | Routine | 92 |
HACCP: Discussed routine cleaning and sanitizing of interior of all coolers.
Quats and chlorine are the sanitizers used in the establishment.
Dinner service only on Friday and Saturday nights after 7pm. Catfish, walleye, chicken wings and fries are the menu.
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the Frigidaire freezer is rusted. The interior of the beer coolers are in disrepair.
Repair or replace all shelving and ensure that they are resurfaced/replaced.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink is soiled.
- Food contact surfaces of equipment and utensils clean
The soda gun holsters are heavily soiled. The grill and fryer and areas are soiled. Strainer above the 3 compartment sink heavily soiled.
Clean and sanitize routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The seals and tracks of the beer coolers are soiled.
Clean and sanitize routinely and maintain clean.
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.
- Plumbing installed and maintained
The faucet at the hand wash sink has a broken handle. The grease trap is soiled.
Repair the handle and clean out grease trap routinely.
Grease traps shall be located so that the trap and its surroundings are accessible for cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the stove are soiled. The wall behind the three compartment sink and pipe is soiled.
Clean all baffles and walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The kitchen lights are not properly shielded.
Provide light shields or shatterproof bulbs.
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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9/27/2012 | Routine | 90 |
HACCP: Discussed proper protection of outer openings. Ensure that all doors are tight fitting and self closing. The rear beer garden door appears to have some weather stripping damaged. Replace this to prevent the entrance of pests.
Frozen foods are frozen.
Quats and Chlorine bleach are the sanitizers used in the facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the beer coolers are rusted. The interior of the freezer in the kitchen is rusted.
Repair, resurface or replace the shelving to ensure they are smooth, easily cleanable and non-absorbent.
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.
- Food contact surfaces of equipment and utensils clean
The interior white baffle of the ice machine is heavily soiled. The interior of the black soda gun holsters are heavily soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The seals and tracks of the beer cooler and the Monster Energy cooler are soiled. The "spice" storage area in the kitchen is soiled.
Clean and sanitize routinely and maintain clean.
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.
- Lighting provided as required. Fixtures shielded
The lights in the kitchen are not properly shielded.
Provide shatter proof bulbs or appropriate shielding of the lights.
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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4/5/2012 | Routine | 94 |
HACCP: Discussed potential need to change to door sweeps to ensure that the outer openings are protected.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the upright freezer in the kitchen is rusted. The interior of the beer coolers are rusted.
Repair, resurface or replace the coolers.
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.
- Food contact surfaces of equipment and utensils clean
The interior of the beer coolers, the small cooler and the interior baffle of the ice machine are heavily soiled. The black soda gun holsters are soiled.
Clean and sanitize all food contact surfaces routinely and maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Bar soap is being utilized in the restrooms and bar sink. There was no soap present at the hand wash sink in the kitchen.
Provide liquid soap to all hand wash sinks.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
The floors under the coolers at the bar are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
There were several unlabeled spray bottles in the furnace room and in the storage room.
Corrected
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12/8/2011 | Routine | 88 |
The pest control operator for the facility is American Pest Control.
HACCP: Discussed proper storage of toxic items.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard is being used as a liner in the chest cooler at the bar. The interior of the Cup freezer is rusted.
Utilize food contact surfaces that are smooth, easily cleanable and non absorbent. Repair or resurface the rusty areas.
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.
- Food contact surfaces of equipment and utensils clean
The black soda gun holsters at the bar are soiled. The white baffle of the ice machine is soiled. The griddle is soiled. The interior of the Frigidaire freezer and the small cooler in the kitchen are soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The exterior shelving with the alcohol is soiled. The exterior of the microwave is soiled. The exterior of the Frigidaire freezer and the small cooler in the kitchen are 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.
- Plumbing installed and maintained
The three compartment sink in the kitchen is leaking from the faucet.
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
There was no soap available in the restrooms.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
The floors under the equipment in the bar and at the kitchen are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the fryers are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/28/2011 | Routine | 90 |
Restaurant representatives - add corrected or new information about Club Apollo, 1412 Sw. Jefferson, Peoria, IL »