HACCP Discussed food handler training.
Note: Please ensure that all licensee information is updated on annual license renewal form
Note: Discussed open-air dining with the kitchen staff. The use of the roll up doors for open-air dining is prohibited until approval is given by the Peoria City/County Health Dept. Roll up doors must remain closed during hours of operation until all requirements of open-air dining have been approved and met. Outdoor area can be used for a patio for outdoor dining. If beer cooler is used during any outdoor dining then a proper handwashing station shall be present in the outdoor/patio area. I will follow up this information in a letter address to the owners of the establishment. MJ
Quat sanitizer concentration: 200 ppm
Frozen foods are frozen.
- Floors properly constructed, clean, drained
Flooring and tile near entrance of kitchen are in disrepair.
Repair or replace tiles.
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 maintained in good repair.
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11/17/2015 | Routine | 99 |
HACCP All food handlers other than those to hold a food service sanitation manager certificate shall obtain training in basic food handling principles,
Quat sanitizing 3 bay sink concentration: 200 ppm
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Storage shelving under front expo window has chipped and peeling paint.
Resurface shelving.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1 interior panel of ice machine, 2. ceiling of kitchen microwave, 3. side wall of prep table near can opener.
Wash and clean all non-food contact surfaces.
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 trays 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.
- Floors properly constructed, clean, drained
Flooring and tile near entrance of kitchen are in disrepair.
Repair or replace tiles.
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 maintained in good repair.
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8/11/2015 | Routine | 92 |
HACCP: Reviewed general food storage practices. All raw meat shall be store below all ready-to-eat potentially hazardous foods.
I discussed open-air dining with the kitchen staff. The use of the roll up doors for open-air dining is prohibited until approval is given by the Peoria City/County Health Dept. Roll up doors must remain closed during hours of operation until all requirements of open-air dining have been approved and met. Outdoor area can be used for a patio for outdoor dining. If beer cooler is used during any outdoor dining then a proper handwashing station shall be present in the outdoor/patio area. I will follow up this information in a letter address to the owners of the establishment. MJ
Quat sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Storage shelving has chipped and peeling paint.
Resurface storage shelving.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior panel of ice machine, 2. exterior and rear surfaces of grill.
Thoroughly wash and maintain all non-food contact surfaces.
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.
- Floors properly constructed, clean, drained
Flooring in front of ice machine and in front of beer cooler is in disrepair.
Repair flooring.
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.
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3/27/2015 | Routine | 97 |
HACCP: Store personal drinks in a designated employee dining area. Beverages are to be stored in a closed container complete with a lid and straw.
Quat three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks without lids found in numerous locations in the kitchen intermingled with single-service items.
Store personal beverages in designated employee area. Corrected by education.
Employees shall consume food only in designated dining areas.
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 designed, constructed, maintained, installed, located.
The following non-food contact surfaces are in disrepair: 1. handle of kitchen freezer, 2. seals of freezer in rear stock room, 3. rusted racks in freezer in rear stock room, 4. chipped and peeling paint on front shelving and racks.
Resurface and repair all non-food contact surfaces.
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.
- Non-food contact surfaces clean
Bottom interior surface of freezer in rear stock room is soiled.
Clean and maintain all non-food contact surfaces.
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.
- Floors properly constructed, clean, drained
Flooring in front of beer cooler is chipped with missing tile.
Replace or repair flooring.
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 maintained in good repair.
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10/30/2014 | Routine | 92 |
Sanitarian responded to RFS FBI complaint 14-0411 reported to the health dept on 8/20/14. Complainant reported becoming sick 10.5 hours after eating a Reuben sandwich at the establishment. Complainant believes that she became sick from the Thousand Island salad dressing due to the fact that her spouse did not get sick after eating the same meal. Upon inspection, Reuben meat had proper internal temperature of 41 F. Thousand salad dressing comes from bulk bottle and also had proper internal temperature of 35 F. I spoke with owner Steve who was aware of the complaint and reported that he spoke to the complainant on Tuesday 8/19/14. As a precaution, he had discarded all open packages of Thousand Island salad dressing, thus a food sample could not be obtained. MJ
No violation noted during this evaluation. | 8/21/2014 | Complaint Investigation | |
HACCP Discussed and reviewed handwashing and storage of personal drinks and food.
RFS 14-0359 was addressed during inspection. Complainant reported to the health dept on 7/28/14 that employee did not wash hands after using the restaurant. Kitchen manager Nate was aware of the complaint and stated that employee was waiting to wash his hands after the complainant. The complainant was teaching his young grandson how to wash his hands properly, therefore, the employee went to the bar hand sink to wash his hands. Nate instructed the employee that he must wash his hands at the bathroom hand sink. During inspection, employees were practicing proper handwashing procedures
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Bottles of soda and water found stored in kitchen freezer.
Store personal beverages in designated employee dining area below or away from food and food prep areas. Corrected by education
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non-food contact surfaces are in disrepair: 1. seal on stock room freezer, 2.tiles on bar window, 3. paint of shelving is chipped and peeling.
Repair all non-food contact surfaces.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1.interior panel of ice machine, 2. interior surface of stock room freezer.
Clean and maintain all non-food contact surfaces.
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.
- Floors properly constructed, clean, drained
Floor tile chipped and missing in front of ice machine.
Repair and replace flooring.
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.
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7/29/2014 | Routine | 92 |
HACCP: Discussed and reviewed handwashing bulletin.
Quat sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Ceiling surface of deep freezer in dry storage room is in disrepair.
Repair or replace ceiling of deep freezer.
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.
- Non-food contact surfaces clean
Racks above pizza prep table are soiled.
Clean and maintain racks.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and shelving of serving window are in disrepair and soiled.
Clean and resurface walls and attached shelving.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas shall be finished and sealed to provide an easily cleanable surface.
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3/3/2014 | Routine | 97 |
HACCP DISCUSSION: DATE MARKING. USE A COMPLETE DATE IN LABELING READY-TO-EAT FOOD. AT A MINIMUM USE MONTH/DAY.
- Critical: Foods properly cooked and/or reheated
Temperature of chilli in a hot holding unit at 87 degree F. Ensure temperature of hot potentially hazardous food at 135 degree F. Unit was turned up. Employee state food was just placed in unit.
- Thermometers provided and conspicuously placed
No thermometer in a small table refigerator used for dressings.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Broken tile under lamp warmer at the service window. Repair to provide smooth easily cleaned surface.
- Non-food contact surfaces clean
Soiled top cover of prep cooler area with duct tape.
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.
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11/8/2013 | Routine | 92 |
HACCP DISCUSSION: SANITIZER.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of top portion of pepperoni on kitchen prep cooler at 45 degree F, while the lower portion was at lower than 41 degree. Reduce the amount of food to increase circulation of cold air. Food reduced.
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6/26/2013 | Routine | 95 |
HACCP DISCUSSION: DATE MARKING
- Food contact surfaces designed, constructed, maintained, installed, located.
Damaged protective cover of ice machine.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Accumulation of black soil on surface just above ice deposits in the ice machine.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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2/7/2013 | Routine | 96 |
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