H.ACCP - Discussed and provided written information on potentially hazardous foods.
Sanitizer - quats
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler.
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. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Single service items properly stored, handled, dispensed
Si.ngle service articles (spoons, cups, bags) stored under drains of handsinks at front counter.
Single-service articles shall not be placed under exposed sewer lines or water lines. Worker removed items. Corrected.
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9/22/2015 | Routine | 97 |
Frozen foods were frozen.
HACCP - Discussed and provided written information on proper handwashing.
Sanitizer - quats.
Handout given on the followinga:
Code Violation (740.570) Food Handler Training
All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on walk in cooler door.
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. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on front counter.
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
Interior shelving of Master Built freezer, walk in cooler and walk in freezer soiled with debris. Clean and sanitize food contact surfaces.
- Floors properly constructed, clean, drained
Flo.oring in walk in freezer soiled with debris. Provide a routine cleaning.
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1/27/2015 | Routine | 91 |
Frozen foods. frozen, no hot foods.
Quat sanitizer used in 3 compartment sink and in sani buckets at 200 ppm.
Establishment has several broken items including 2 small freezers, glass on microwave and cold bar at front of store but they are not currently in use.
HACCP - Discussed date marking of milk and other potentially hazardous foods.
- Critical: Foods properly cooled
Gallon of milk open in walk in cooler without date of opening on container. Manager dated milk.
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.
- Wiping cloths clean, used properly, stored
Two sani wipes on counters noted.
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10/20/2014 | Routine | 94 |
HACCP: -Provided hand washing haccp sheet Sanitizer used is Quats All frozen food was frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Boxes of chocolate mix in cardboard containers were stored directly on the floor in the walk in cooler. 2) Bags of ice stored directly on the floor in the walk in freezer.
Corrected by having the employee elevate the products 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
- Single service items properly stored, handled, dispensed
Lids and cups were being stored under an exposed drain line for the sink behind the front counter.
Corrected by the employee moving the packages out from under the drain line into the cabinet next to the sink.
Single-service articles shall not be placed under exposed sewer lines or water lines.
- Floors properly constructed, clean, drained
The following are noted where the floor is soiled: under the racks in the walk in freezer, under the racks just out side the walk in freezer, under the large cooler next to the ice cream mixing machine, under the ice cream mixing machine, under the prep cooler behind the front counter. 2) The drain for the dipper well is soiled.
Clean and maintain clean floors, drains and floor covings.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/8/2014 | Routine | 92 |
HACCP Discussed the storage of personal items with manager on duty. Personal items should be stored in a labeled designated employee area.
Quat sanitizing 3 compartment sink concentration: 200 ppm.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. Interior bottom shelf of ice cream blaster machine 2. Interior bottom floor of cooler in ice cream serving area. 3. Dipper well on ice cream serving station.
Non-food contact surfaces of equipment shall be routinely 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
Tongs stored improperly without handles facing the same direction.
Store food utensils with handles facing the same way to protect food contact surfaces from contamination.
- Floors properly constructed, clean, drained
Floor of walk in freezer littered with food debris.
Clean floor in walk in freezer.
Floors and floor coverings of all food preparation, food storage, and the floors of all walk-in refrigerating units shall be maintained clean.
- Critical: Toxic items properly stored
The following items were found intermingled with single service items on dry storage shelf: 1. Bottle of vitamins, 2. gift box of cologne 3. premixed workout powder.
Store personal medications and personal items in a designated area to lessen the potential of contamination
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10/7/2013 | Routine | 92 |
HACCP Discussed maintenance of floors and drains in front prep area.
Quat sanitizer concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Bags of ice found stored on walk-in freezer floor.
Worker corrected by moving ice on middle shelf.
Food shall be stored at least 6 inches off of the ground to prevent contamination.
- Food contact surfaces of equipment and utensils clean
1.Waffle tubs in front under registered are soiled.
Clean and sanitize
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
Dipwell on prep line table is soiled.
Routinely clean and maintain.
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.
- Complete separation from living/sleeping area, laundry
1.Personal items found stored on shelf with cleaning items. 2. Employee food found intermingled with cold storage food in walk in cooler.
Remove and label designated personal storage area.
Food service operation shall be separated from personal usage.
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7/1/2013 | Routine | 94 |
HACCP Proper sanitizing of dishes and length of time in sanitizer solution in 3 compartment sink discussed.
Quat sanitizer concentration: 100-200 ppm.
Final approval under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open soda can found in walk in cooler.
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
Inside of waffle cone tubs stored under register are soiled.
- Single service items properly stored, handled, dispensed
Single serve items are not inverted to protect against contamination.
All single service items must be stored inverted to protect against contamination.
Worker corrected by inverting single service items.
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5/29/2013 | Final | |
HACCP: Discussed sanitizer use and concentration.
- Critical: Sanitizing concentration
The quat sanitizer in the three compartment sink was below 200 ppm.
Worker remade solution to provide a 200 ppm quat concentration.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no soap or paper towels by the handsink closest to the coca cola cooler.
Provide soap and paper towels at all hand sinks.
- Floors properly constructed, clean, drained
There is debris under the shelving in the walkin cooler.
- Walls, ceilings, and attached equipment, properly constructed, clean
There is chocolate sauce on the ceiling near the cold stone.
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4/8/2013 | Routine | 92 |
In regards to complaint number 12-0362, the vents, signs, and lights were not dusty. I did observe the employees' hand washing practices and reminded them of the importance of proper hand hygiene. Complaint closed.
Note: Shelf in cooler in prep area has a bit of rust forming. Watch that this shelf does not get too rusted that it becomes difficult to clean and maintain clean.
Quat sanitizer used: 200ppm
- Critical: Hands washed, good hygienic practices (observed).
Observed employee not washing hands and using proper glove techniques.
Hands should be washed when changing tasks and before and putting on gloves.
Corrected: Discussed with the manager about proper hand washing and that employees should be retrained and reminded periodically how to wash their hands properly and the importance of good hand hygiene.
- Food contact surfaces of equipment and utensils clean
'There was accumulation of ice in the bottom of the Master-Bilt freezer. A hair was found on the prep counter.
Surfaces of food contact surfaces and equiptment must be clean and maintained clean.
- Non-food contact surfaces clean
The cabinet below the waffle cone making station is soiled.
Clean and maintain clean all non-food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service cups were stored right side up in the dry storage cabinet in the prep area.
Store cups upside down to prevent contamination of food contact surfaces.
- Floors properly constructed, clean, drained
Floors in walk-in freezer are soiled. The floor under the three compartment sink is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean and maintain clean the floors of the facility
- No Certified Manager Present
No Food Safety Manager present.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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8/15/2012 | Routine | 90 |
This is a re inspection due to excessive numbers of fruit flies seen by both dipper well drains. Reduced numbers were seen during re inspection. Keep up with routine and rigorous cleaning, especially around floor drains.
- Critical: Presence of insects/rodents. Animals prohibited
Fruit flies were still seen at left side dipper well area and around trash containers by walk in cooler door. These numbers were reduced from the previous routine. However, increased sanitation is crucial to keep population down. Routinely clean areas and scrub floor drains. Re grout areas where necessary by both dipper well drains. Clean bottom of garbage containers out of all debris and stagnant liquid. If numbers rise or flies become a problem, contact pest control company and service facility.
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4/25/2012 | 1st Recheck | |
HACCP: Discussed having a cover and straw for employee beverages. If seen in future inspections, this will be a violation.
Frozen foods were frozen
Quat used as sanitizer- 400 ppm
- Original container, properly labeled, consumer advisory
Observed container of powdered sugar and other powder on dry storage shelves not labeled with contents.
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.
Label all containers of their contents if not stored in its original container.
- Food protection during storage, prepartion, display, service, transportation
Observed box of food product stored on floor in walk in freezer.
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.
Store all food items at least six inches above floor at all times.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gasket at walk in cooler door.
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.
Repair/replace torn door gasket.
- Thermometers, gauges, test kits provided
Observed no test strips to check sanitizer concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
Provide test strips for sanitizer used in facility.
- Non-food contact surfaces clean
Observed the following non food contact surfaces soiled: 1) catch basin for pizza over, 2) garbage pail at mop sink, and 3) walk in cooler fan shield.
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.
Routinely clean areas and maintain clean.
- Single service items properly stored, handled, dispensed
Observed plastic cake containers in backroom stored with food contact surface exposed.
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.
Invert containers so that the food contact surface is not exposed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed no paper towels at hand sink adjacent to walk in cooler.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Supply all hand sinks with paper towels at all times.
- Critical: Presence of insects/rodents. Animals prohibited
Observed excessive amount of fruit flies throughout facility, especially under left side dipper well.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Practice routine and thorough cleaning of hard to see/reach areas. Recommended that a pest control operator is called to service facility. Reinspection will be on or after 4/24/12.
- Floors properly constructed, clean, drained
Observed: 1) soiled flooring throughout ice cream area, especially under cabinets and between floor coolers. 2) Observed missing grout along floor tiles near both dipper wells.
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 constructed of smooth, easily cleanable, durable material.
1)Clean floors and maintain clean. 2) Regrout areas where necessary so stagnant water is not present.
- No Certified Manager Present
Observed no proof of a food sanitiation certified employee.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code. See the Illinois Department of Public Health website to find classes if employees need to take exam.
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4/10/2012 | Routine | 86 |
HACCP: Discussed labeling gallon containers of milk with a 7 day discard date if held for over 24 hours, the ripping gasket on the walk in cooler, and leak at sanitizer section of three compartment sink.
Frozen foods were frozen.
Quat used as sanitizer- 200 ppm at three compartment sink.
- Food protection during storage, prepartion, display, service, transportation
Observed boxes of funnel cakes and whipping topping stored on floor in walk in freezer.
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
Store food items at least six inches above floor.
- Critical: Hands washed, good hygienic practices (observed).
Observed workers wearing fingernail polish and rings without wearing single use gloves.
A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves.
Food service employees shall not wear jewelry on their arms and hands while preparing food, except for a plain ring such as a wedding band or medical information jewelry.
Single use gloves shall be worn if employee has nail polish on and only plain ring or medical jewerly are allowed when preparing food. Corrected by education.
- Thermometers, gauges, test kits provided
Observed no test strips to check santizer concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
Provide test strips to check sanitizer concentration.
- Critical: Sanitizing concentration
Observed no sanitizer present in sanitizer bucket next to waffle cone maker.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
Employee emptied bucket and replaced with new one at correct concentration. Violation corrected during inspection.
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of microwave.
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.
Clean interior of microwave and maintain clean.
- Single service items properly stored, handled, dispensed
Observed boxes of ice cream bowls and lid covers stored on floor in back area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Store all single use items at least six inches above floor.
- Floors properly constructed, clean, drained
Observed soiled flooring underneath dry storage shelvling and in walk in cooler.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean flooring at the following areas and maintain clean.
- No Certified Manager Present
Food sanitation certificate expired on 12/16/2011. A Full time (30+ hour a week) employee must have valid food sanitation certificate for medium risk facility. Provide proof of certification to Health Dept in 90 days.
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1/9/2012 | Routine | 84 |
HACCP-Hygienic Practices
- Thermometers provided and conspicuously placed
No thermometer found in undercounter refrigeration unit. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide conspicuous, accurate thermometer.
- In-use food dispensing utensils properly stored.
Ice cream scoops and scrapers were soiled. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Store utensils in approved manner.
- Critical: Hands washed, good hygienic practices (observed).
Employee wiped hands on apron. Food service employees shall keep their hands and the exposed portions of their arms clean. Uitilize single-use toweling only to dry hands only.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Running dipper well was not working. 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 and maintained in good repair. Repair or replace running dipper well.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Three compartment sink has excessive lime build up. Dishwashing facilities must be maintained in good working order. Remove lime. Provide smooth and easily cleanable surfaces.
- Non-food contact surfaces clean
Towel dispenser is back room is excessively 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. Clean towel dispenser and maintain clean.
- Single service items properly stored, handled, dispensed
Boxes of single service articles are being stored on the floor of the back room Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles in approved manner.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walling by handsink and waffle cone maker in front prep area is pitted and soiled. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair and maintained clean. Clean and repair walling.
- Lighting provided as required. Fixtures shielded
Light is out in walk-in freezer. Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations. Provide proper lighting in walk-in freezer.
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10/25/2011 | Routine | 86 |
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