HACCP: Discussed and provided information on Hand Washing. Frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Top of dish machine was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Floors properly constructed, clean, drained
Carpet found in back storage room with ice machine behind bar.
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.
|
12/15/2015 | Routine | 97 |
HACCP: Discussed and proved information on Date Marking, Potentially Hazardous Foods, and Storage of personal items.
Dish: 50ppm, Bucket: 100ppm
Hot foods hot, cold foods cold, frozen foods frozen.
- In-use food dispensing utensils properly stored.
Handle for scoop in rice container was found in contact with product.
Dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Storage/handling of clean equipment, utensils
Tables found pre set without flatware covered.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Single service items properly stored, handled, dispensed
Box with "to go" containers was found stored on floor in dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Hand washing sinks installed, located, accessible
Empty sanitizer bucket was found inverted in cook line hand sink. Hand sink was dry. -Corrected by removing.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
Carpet found in back storage room with ice machine behind bar.
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.
|
9/14/2015 | Routine | 92 |
HACCP: Discussed and provided information on Cooling.
Cold foods cold, frozen foods frozen.
Sanitizer: Bucket: 100ppm Cl-, Dish: 100ppm Cl-
- Foods handled with minimal manual contact
Staff observed preparing a tray with bare hand contact.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces of equipment and utensils clean
Steam table pans on cook line used for storing seasonings and other items were found to be soiled.
Clean and sanitizer on a routine basis to ensure proper food safety.
- Storage/handling of clean equipment, utensils
Tables found pre set without flatware covered.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Floors properly constructed, clean, drained
Carpet found in back storage room with ice machine behind bar.
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.
|
2/17/2015 | Routine | 94 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Storage/handling of clean equipment, utensils
Tables found pre set without flatware covered.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Floors properly constructed, clean, drained
Carpet found in back storage room with ice machine behind bar.
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.
|
11/20/2014 | Routine | 98 |
HACCP: Discussed and provided Boil Order information.
Cold foods cold, frozen foods frozen.
Sanitizer:
Dish machine: 50ppm
Bucket: 200ppm
- Storage/handling of clean equipment, utensils
Tables found pre set without flatware covered.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Floors properly constructed, clean, drained
Carpet found in back storage room with ice machine behind bar.
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.
|
9/10/2014 | Routine | 98 |
HACCP: It is recommended that separate labeled storage shelf is provided in the waitress reach-in cooler for employee beverages and food items.
Chemical dish machine is utilized.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee yogurt stored on shelf with items sold in establishment in waitress reach-in display cooler.
Store employee food in separate employee storage area: Item was moved to separate shelf.
Employees shall consume food only in designated dining areas.
|
2/21/2014 | Routine | 95 |
HACCP: Proper hand washing Cl- Sanitizer: 200 ppm Dish Machine Sanitizer: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cut melon, honey dew, was wrapped in saran wrap in True stand up refrigerator along the wall in kitchen and did not have a date of cutting, perpetration. 2) Half gallon of opened milk in same True refrigerator did not have a date when opened. Date all ready to eat potentially hazardous foods when opened or prepared to ensure they are not kept in storage for longer than 7 days. 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. Corrected, determined date of cutting and perpetration and labeled.
- Critical: Sanitizing concentration
No Cl- Concentration present in dish machine. Cl- container was low and machine was not pulling in any sanitizer agent. Ensure Cl- concentration in dish machine is always adequate concentration, 100 ppm. Test often with test strips. 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, filled sanitizer container and primed dish machine. Tested to concentration at 100 ppm.
- Wiping cloths clean, used properly, stored
Wet wiping cloth is was hanging on small 3-compartment sink in bar. Store wiping cloth in sanitizing solution in between uses or in dirty linen if done using.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
|
10/8/2013 | Routine | 90 |
HACCP: Checking for proper sanitizer concentrations in dish machine and monitoring refrigeration unit temperatures.
Cl- Sanitizer: 100 ppm - 200 ppm
- Critical: Sanitizing concentration
No Cl- Concentration present in dish machine. Cl- container was low and machine was not pulling in any sanitizer agent. Ensure Cl- concentration in dish machine is always between 50-200 ppm. Test often with test strips. 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, replaced sanitizer container with full on and primed dish machine.
- Wiping cloths clean, used properly, stored
Wet wiping cloth is being placed don food prep counter behind kitchen line in between uses. Store wiping cloth in sanitizing solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Plumbing installed and maintained
Hot water in server area hand sink is unable to be turned off and small stream is present coming from spout. Fix heavy leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Rooms clean, lockers provided and used, clean
Personal back pack was stored on top of cambro and leaning up against a slicer in back storage area. Uniform was hanging on rack along with stored clean utensils. Store all personal items and clothing away from storage of food and clean utensils. Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
|
7/8/2013 | Routine | 93 |
HAC|CP: Soft absorbent towels or matting and paper must not be used to line shelves or other areas where foods or utensils are stored.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Ham- and turkey in 2 door prep cooler not date marked with opening date.
2) Roast beef in 3 door cooler not properly date marked with freezing and thaw date.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the • date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. The maximum hold time is •7 days. *Items labeled*
- Non-food contact surfaces clean
1) The seam between the stainless front piece on the hot well and the body of the hot well is holding crumbs and food particles.
2) The bus tub holding utensils sitting on the rolling cambro in the back is soiled at the bottom and lined with soiled paper.
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
Utensils in the unused hot well stored in varying directions leaving the food contact surfaces exposed to contamination.
Facilities for the storage of knives, forks and spoons and utensils shall be designed or set up to present the handle to the employee.
- Floors properly constructed, clean, drained
Carpet in back room where ice machine is.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
|
3/26/2013 | Routine | 92 |
HACCP: Date marking of frozen foods cl- used as sanitizer in dish machine @ 100ppm
- Storage/handling of clean equipment, utensils
Preset tablewear not covered.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Floors properly constructed, clean, drained
Floors in back storage room behind bar, carpeted.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
|
11/6/2012 | Routine | 98 |
Restaurant representatives - add corrected or new information about Creve Coeur Club Of Peoria, 456 Fulton St #186, Peoria, IL »