GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Education on food protection and storage
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the inside of the drawers on the metal stand below the meat slicer
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the outside of the ovens including the handles and dials
- Single service items properly stored, handled, dispensed
Single service cups and other utensils were found stored on the floor in dry storage next to the ice machines
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Correct by storing all single service articles at least six inches off of the floor
- Plumbing installed and maintained
The 1 compartment sink across from the fryer in the kitchen is leaking from the left hot water handle
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing leak
- Floors properly constructed, clean, drained
The floor around the soda machine in the serving room is soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
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11/12/2015 | Routine | 94 |
A recheck was conducted to address the number of drain flies in the lower level dry storage area. According to the manager, pest control has been out to the site for control of the drain flies. No paper work was available to confirm the visit during the time of the recheck. The establishment is waiting on the invoice from pest control. During the recheck, no drain flies were observed in the lower level dry storage. Corrected.
No violation noted during this evaluation. | 8/19/2015 | 1st Recheck | |
. Frozen foods frozen
Dishwasher: Greater than 165 degrees F
HACCP: Wiping Cloth Solution Handout
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelves located in the Eries cooler in the downstairs kitchen were observed to be rusty.
Food-contact surfaces shall be smooth and easily cleansable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Correct by replacing or resealing shelves in Erie's cooler
- Critical: Sanitizing concentration
During the time of food preparation, no sanitizer was observed to be made during time of inspection
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. Worker provided buckets of sanitizer soluion at proper concentration. Corrected.
- Wiping cloths clean, used properly, stored
A wet wiping cloth was observed laying outside of a sanitizer bucket on the meat machine in downstairs kitchen and not in use during the time of inspection
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all wet clothes in sanitizer solution between uses
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were observed to be soiled... 1.) Inside of microwave next to the Eries cooler in downstairs kitchen
- Critical: Presence of insects/rodents. Animals prohibited
Several drain flies were observed in downstairs dry storage during time of inspection. The drain flies were observed to be on the white roll away cooler and the white garbage can. The floor in the downstairs dry storage was observed to have several wet areas that may be contributing to the drain flies.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control services and proof of pest control. A recheck will be conducted in 10 days to assess if the amount of drain flies has decreased. A recheck fee will be assessed for all rechecks.
- Critical: Toxic items properly stored
A lighter was found to be stored in with food contact utensils in the downstairs kitchen counter drawer near the counter top can opener
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Corrected by removing lighter from drawer, storing away from food contact utensils and education
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8/18/2015 | Routine | 82 |
The Health Department received a call on 6/26/2015, from the Peoria Heights Police Department informing us of a fire at the Country Club of Peoria. An on-site inspection was conducted by Stephanie Streight, Sanitarian. According to Chef James Kremer, a fire started at approximately 5:20 am in a dryer in the laundry room located off of the LL banquet kitchen. Fire was extinguished in less than one minute by maintenance staff. Staff used a large bucket of water from the mop sink located approximately eight feet from the dryer to extinguish fire. There is no fire suppression system in the laundry room, so sprinklers were not activated and a fire extinguisher was not used. The fire was suppressed by the time the fire department arrived. According to staff, smoke filled up the first prep area located next to the main kitchen. Since the kitchen was not in use, most food was stored in refrigeration units or in a separate locked dry storage room located down the hallway. Sanitarian observed three bags of onions and one box of onions stored on a lower shelf in the first prep room, as well as a bunch of bananas stored on the prep table. Sanitarian informed establishment that all clean pots/pans/dishes must be sent through the dish machine or hand washed in the three compartment sink before use due to exposure to smoke. All food contact surfaces must be cleaned and wiped down with sanitizer. All scoops that are stored on top of thick plastic spice containers must be cleaned and sanitized before use. Observed staff discard onions and bananas. Observed staff remove all pots, pans, trays, glasses, utensils, and other wares from the prep room and manually wash, rinse, and sanitize them in the three compartment sink. Observed staff clean and sanitize all shelves, counters, and exterior of thick plastic storage containers. Establishment may continue food operations as per usual. Further rechecks will not be necessary. For future incidents of fire, water damage, or power outage, please contact the Peoria City/County Health Department as soon as possible at 309-679-6161 to ensure an on-site inspection occurs before the establishment is opened for business. SS
No violation noted during this evaluation. | 6/26/2015 | Fire | |
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide a waste can to the hand sink in the Oven / bread baking area. Provide self closing device to the women's restroom door.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found paint chipping off the ceiling by dish machine area. Found condensation dripping off the copper pipe running down the hallway. The caulk line by the dish area spray sink is black with mildew. Paint ceiling, replace caulk line, and insulate pipe. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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4/9/2015 | Routine | 97 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - heat - dishmachine
- quats - 3 bay sink
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling shelving in reach in Superior cooler.
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. Resurface or replace shelving.
- 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.
- Non-food contact surfaces clean
Soiled drawer storing utensils. Clean and sanitize non food contact surfaces.
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12/5/2014 | Routine | 96 |
- Critical: Presence of insects/rodents. Animals prohibited
During routine inspection a live roach was observed. No evidence of roaches during this recheck. Worker provided professional pest control reports showing treatment and monitoring for roaches. Corrected.
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10/28/2014 | 1st Recheck | |
Note - There will be a recheck fee assessed for all rechecks.
HACCP - Discussed and provided written information on date marking.
Sanitizer - dishmachine - heat
- 3 bay sink - quats
- Original container, properly labeled, consumer advisory
Container of caramel in dry storage area not in original container and not labeled.
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. Properly label food items. Worker discarded product. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in 3 door superior reach in cooler rusted and peeling.
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. Resurface or replace shelving.
- 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.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener soiled with debris. PVC diverters on ice machines in hallway heavily soiled. Clean and sanitize food contact surfaces..
- Storage/handling of clean equipment, utensils
Utensils stored in bus tubs multidirectional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles extended.
- Critical: Presence of insects/rodents. Animals prohibited
Observed roach crawling in wall in food preparation area.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control services and written document showing type of treatment and date performed. Recheck on or after 10/8/14.
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9/24/2014 | Routine | 89 |
HACCP - Discussed and provided written documentation on proper handwashing.
Sanitizer - Quats - buckets
- heat - dish machine
- Critical: Wholesome, sound condition
Box of peppers with mold.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Worker discarded moldy peppers. Corrected.
Observed 2 dented cans in dry storage area. Food containers deemed as unacceptable by departmental guidelines shall not be used in the food establishment. Worker discarded cans. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Syrups and various condiment foods stored under sewage line in food service area. Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. Provide proper protection from any possible contamination from exposed sewer lines.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter in food preparation 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. Store wet wiping cloth in sanitizer bucket. Worker placed wet wiping cloth in sanitizer bucket. Corrected.
- Single service items properly stored, handled, dispensed
Case of paper cups stored on floor in paper product storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Worker placed on shelf. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Several holes in ceiling around pipes.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Repair holes in ceiling.
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6/6/2014 | Routine | 90 |
HACCP: All faucets that have hoses connected to them must be protected with a backflow prevention device of some type to protect the water supply. \
- In-use food dispensing utensils properly stored.
lce buckets sitting on floor at bar.
Ice transfer receptacles shall be stored protected from potential contamination.
*buckets were washed and stored properly*
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Painted surfaces on edges and lower areas of table is chipping and peeling off.
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.
- Food contact surfaces of equipment and utensils clean
1) Plastic guide on ice machines have biofilm on surface.
2) Lower interior of freezer in hallway soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Underside of salamander has some loose/hanging soil.
2) Coffee area soiled.
3) Underside of the wall mount shelf holding spices soiled with splatter.
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
Leak at the waste pipe under the ice bin drain at the bar.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.Repair leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
Piping along ceiling is in such a state of disrepair that it is a physical contamination hazard.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.,
*This is getting removed and replaced from Jan. to April 2014.
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12/19/2013 | Routine | 93 |
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