HACCP - Discussed and provided writen information on date marking.
Sanitizer - dishmachine - chlorine
- buckets, 3 bay sink - quats
Frozen foods were frozen.
- Food protection during storage, prepartion, display, service, transportation
Cases of muffins 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 on shelving.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee eating in fodd service area.
Employees shall consume food only in designated dining areas. Worker moved to another location when prompted. Corrected.
- Critical: Hand washing sinks installed, located, accessible
Handwash sink near mop sink soiled with debris.
Lavatories shall be accessible to employees at all times. Clean and sanitize handsink. Worker cleanded and sanitiaed handsink. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris. Provide a routine cleaning.
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11/24/2015 | Routine | 88 |
HACCP - Discussed and provided written information on proper storage of foods.
Sanitizer - buckets - quats
- dish machine kitchen - heat
- dish machine - bar - chlorine
- 3 bay sink - quats
Frozen foods were frozen.
- Food protection during storage, prepartion, display, service, transportation
Case of buns 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 product 6 or more inches above floor. Worker placed items on shelf. Corrected.
- Critical: Sanitizing concentration
No sanitizer detected in dishmachine at bar. Maintain sanitizing solution concentration at 50-10ppm. Worker replaced sanitizer. Sanitizer solution concentration 100ppm. Corrected.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on food prep table and at bar 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. Worker placed wet wiping cloths in sanitizing solution. Corrected.
- Non-food contact surfaces clean
Gasket on door of walk in cooler soiled with debris. Clean and sanitize non food contact surfaces. Worker cleaned and sanitize non food contact surface. Corrected.
- Storage/handling of clean equipment, utensils
Dishes stored on wire shelving with food contact surface unprotected.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Cover or invert dishes. Worker inverted dishes. Corrected.
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8/14/2015 | Routine | 91 |
- Critical: Sanitizing concentration
No sanitizer detected in sanitizing solution of front dishmachine. Establishment had machine serviced. Sanitizing solution holding at 100ppm. Corrected.
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3/31/2015 | 1st Recheck | |
Note - There will be a recheck assessed for all rechecks.
Sanitizer - main dish machine - heat
- buckets - quats
- front dish machine - chlorine
HACCP - Discussed and provided written information on general food storage.
- Critical: Potential for cross-contamination
storage practices
- Critical: Sanitizing concentration
No sanitizer detected in small chemical sanitizing dishwasher at front line. Maintain sanitizing solution concentration at 50-100ppm. Unit is out of service until serviced by a technician and holding proper sanitizer concentration. Do not use until an agent from PCCHD checks and prlaces back into service. Recheck on or after3/25/15 (call if ready before).
- Non-food contact surfaces clean
Soiled gasket on door of walk in cooler and prep table cooler. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service containers stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Worker placed items on shelf. Corrected.
- Critical: Hand washing sinks installed, located, accessible
Handsink blocked with mop bucket, broom and dustpans.
Lavatories shall be accessible to employees at all times. Clear pathway to handsink. Worker removed items. Corrected.
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3/11/2015 | Routine | 86 |
HACCP: Discussed and provided inforamtion on Hand Washing and Glove use.
Cold foods cold, frozen foods frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink observed open next to toaster in kitchen. Keep employee drinks away from food or food product, always use lid and straw to ensure food safety. -Corrected by removing and education.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces clean
Top of ice machine found soiled. Clean and sanitize on a routine basis to ensure food safety.
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11/11/2014 | Routine | 94 |
HACCP: Discussed and provided toxic chemical handout.
Cold foods cold, frozen foods frozen.
Sanitizer: Quat 100ppm
- Non-food contact surfaces clean
Mop sink located in kitchen found to be 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.
- Single service items properly stored, handled, dispensed
Single service cups found stored on floor in dry storage room.
Single-service articles shall be stored at least six inches above the floor.
- Critical: Toxic items properly stored
Unknown blue chemical spray bottle and Radiant cleaner were found next to coffee pods and food service equipment on server station.
Store separately to ensure food safety.
-Corrected by removing and storing chemicals away from any food or food service equipment-
- Critical: Toxic items labeled and used properly
Unknown blue chemical spray bottles found at server station, hand wash station next to mop sink, and Janitor's Closet.
Label small working containers of chemicals for easy identification.
-Corrected by labeling and education-
- No Certified Manager Present
No certified food service sanitation manager was present or original certificate available.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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8/8/2014 | Routine | 93 |
Frozen foods frozen, cold foods cold.
HACCP - Discussed and provided written information on Boil Order Procedures.
Per Chapter 10, Peoria County Code, Food Safety, permission to operate granted pending all fees for licensure are paid in full and all conditions of the State Plumbing Code are met. License to operate will be generated upon mayment of all fees.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following places are missing splash guards: shelving by mopsink, beverage making area next to hand soap dispenser on wall.
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. Provide splash guards by next inspection.
Drain board missing between dish machine and three compartment sink for soiled dishes and no drain board at right side for clean dishes.
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.
Install drain board for holding soiled dishes. Shelf above thre compartment sink has been designated exclusively to storage of clean dishes to replace missing drain board on right side of three compartment sink.
- Single service items properly stored, handled, dispensed
Single service cups and napkins found to be stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Keep all items stored six inches above the floor.
- Lighting provided as required. Fixtures shielded
Bulb missing a light Shield in Walk-In Cooler. Install light shield or use shielded bulbs to protect food storage areas.
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.
- No Certified Manager Present
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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7/9/2014 | Final | |
Restaurant representatives - add corrected or new information about Courtyard By Marriott, 533 N Main St, Peoria, IL »