HACCP Discussed labeling and date-marking.
Quat sanitizer bucket concentration: 200 ppm
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Box of sugar cones found stored on the floor in the dry storage stock room.
Store all containers of food 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
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11/30/2015 | Routine | 98 |
HACCP Date-mark all open containers of milk and dairy products.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Numerous baked goods and prepackaged food in the retial sale area are not labeled correctly.
Properly label all prepackaged foods.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks found stored on the rear prepping counter top next to kitchen utensils and cookware.
Store all personal beverages and food in designated employee dining area located away from food prep areas. Corrected
- Non-food contact surfaces clean
Interior panel of ice machine located in the rear of the establishment is soiled.
Wash and clean panel.
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
Clean storage pans found stored on the floor underneath the dish storage rack located in the hallway.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
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8/17/2015 | Routine | 92 |
HACCP Ensure that temperatures of all ready-to-eat potentially hazardous foods in the front deli display case cooler has an internal temperature of 41 F or lower. Recommend temp checks and a temperature log is keep to ensure that proper cool temperatures are maintained.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Onion found with mold present.
Discard. Corrected
- Original container, properly labeled, consumer advisory
Several baked food items in the retail area are not labeled correctly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Storage/handling of clean equipment, utensils
Storage pans found stored on the floor underneath the dish storage rack.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Critical: Toxic items properly stored
Spray bottle of dry easer board cleaner and bottle of rubbing alcohol found intermingle on shelf next to single-service trays and loaves of bread.
Store of toxic items separate designated area. Corrected
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4/14/2015 | Routine | 88 |
.HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - buckets, 3 bay sink - quats
- dishmachine - heat
- Critical: Wholesome, sound condition
Observed outdated (11/4/14), spoiled buttermilk (appeared to have solids) in 2 door cooler in bakery area.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Discard- product. Worker discarded product. Corrected.
- Original container, properly labeled, consumer advisory
Unlabeled water bottle in bakery area. 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 water bottle.
Several food items in retail area not properly labled.Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cross-contamination, equipment, personnel, storage
Observed raw eggs stored in bakery cooler above container of ready to eat deviled eggs.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking. Store raw eggs below or separately to prevent cross-contamination. Worker moved raw eggs to bottom shelving. Corrected.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Cart with cooling baked goods stored directly next to trash can.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Store trash can in separate location away from food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of prep cooler next to fryer.
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
Observed wet wiping cloth at 2 compartment food prep sink.
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 cloths in sanitizing solution.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave oven soiled. Interior surfaces of ovens soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Bulk container lids in bakery soiled. Old labels and residue on large "mayonaise" containers. Remove labels and residue.
Soiled shelving above prep area in bakery storing sprinkles. Wire shelving storing oils and wines in kitchen area soiled. Soiled gaskets on doors of 3 door True cooler next to front office. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Soiled flooring in corners and under equipment. Soiled coving.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces and wall above stored beverages in rear soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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11/12/2014 | Routine | 81 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - buckets - quats
- dish machine - heat
- Original container, properly labeled, consumer advisory
Opened containers of milk not labeled. Label milk product with date opened.
- Critical: Foods properly cooled
Multiple ready to eat food items held beyond the expiration dates: marinating mushrooms (9/17/13), evaporated milk (7/5/14), half may/half sour cream (7/2/14). 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. Discard out of date items. Worker discarded. Corrected.
- Food contact surfaces of equipment and utensils clean
Upper interior surface of microwave oven soiled. Bottom interor surface of oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gaskets on doors of walk in cooler and 3 door Victory cooler. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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8/11/2014 | Routine | 90 |
HACCP - discussed and provided written information on proper temperature control of potentially hazardous foods.
Sanitizer - dish machine - heat
- 3 bay sink - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Meatloaf in display cooler at 46 degrees F, baked potato in display cooler at 48 degrees F, chicken salad in display cooler at 46 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Items were placed in walk in cooler and cooled to 41 degrees F. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave ovens in cake area and next to cafe' cooking area soiled. Shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of walk in cooler. Soiled shelving (flour/white powder spilled onto pakagers of sugar) in dry storage area. Clean and sanitize non food contact surfaces.
- Single service articles not re-used
Observed single service cottage cheese and sour cream containers being reused.
Re-use of single-service articles is prohibited. Discard articles after original contents have been emptied. Owner discarded. Corrected.
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4/15/2014 | Routine | 90 |
provolone cheese walk in 39
HACCP: Clean and maintain undersides of upper shelves where splash or splatter can soil.
- Critical: Wholesome, sound condition
2 #-10 cans of crushed tomatoes on the rack in the store room were severely damaged on the seals - 1 was actually separated from the base of the can.
Unacceptably damaged containers of food shall not be used in the food establishment. Do not shelve these with cans that could be used - store these separately fro return or throw out immediately.
*Cans were marked for return*
- Original container, properly labeled, consumer advisory
1) Labeling on the dips, cheeses and soups is not in accordance with the 7 day maximum life of a ready to eat potentially hazardous food item.
The dates are marked for a 12 day life instead, but none were past the 7 day life at time of inspection. Label according to date marking guideline's.
2) 3 containers of dry goods in corner under table in last area on the left no labeled with contents (salt?sugar?flour?).
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Multiple containers that have previously held commercially prepared items are being reused for other food items.
2) 2 white coated fixtures (beaters) that fit the kitchen aid mixer in middle cook area on left have a damaged coated surface that is peeling off.
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.
The repeat use of equipment and utensils not made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods are prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) White painted 1/2 walls in the back areas are damaged leaving white powdery surface and metal surface underneath exposed.
2) Lower wall under baseboard near the Blodgett combi oven is damaged and drywall is crumbling.
3) Exhaust hood shaft above dish machine has large amount dust build up inside.
4) The exhaust hood in the last area on the left over the stove has heavy dust on lines and baffles.
The inside walls and ceilings of the incinerator shall be kept clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/17/2013 | Routine | 91 |
Facility was re opened after smoke damage from fire. See hard copy scanned attachment for specific detail.
No violation noted during this evaluation. | 9/15/2013 | Fire | |
| lPer Josh, from Menolds, request I did a walk through to determine compliance with what had been mandated to discard. All items that were outlined for disposal had been thrown out except for a very few random single use articles that would be used around foods.
The disposal is now complete and the cleaning process continues.
I have given permission for the owner, Cyd, to utilize either the Country Club of Peoria or other LICENSED facility for preparing foods promised for catering. The food for this will come from the walk in coolers and other sealed units.
Completion of the entire clean up is slated for this weekend. Josh or another representative from Menolds will call for a re opening inspection tentatively scheduled by Cyd with Josh for 4 pm on Sunday Sept. 15th, 2013.
No violation noted during this evaluation. | 9/13/2013 | Fire | |
The Fire Dept. phoned office at approximately 3:00 pm to inform that there was smoke damage at facility from a roof fire. Arrived on site at approx. 3:15 while fire dept was packing up. Facility was hazy and strong smoke smell was still prevalent throughout facility. After meeting with Cyd and Emily, owners, I informed them of the volume of foods and food related items that had to be disposed of.
The facility had already informed their insurance company and called Menold restoration. I met with Nick Schuck and Josh Blazier from Menold and explained what was necessary and required by the Health Department.
All soft pack foods and open foods and foods not contained behind tight seals on coolers must be disposed of. The only food items that can be kept are the unopened glass bottles, unopened jars and unopened cans - these items can be immersed in solution for sanitizing. All single use items such as napkins, plates, cups, food related decorations etc. must slao be disposed of.
It was explained to Cyd and Emily that the ENTIRE facility is closed as of this point on and MUST REMAIN CLOSED until I or another representative from the Health Dept. comes in and re inspects for re opening after final clean up but before new product is stocked.
Due to the extent of the products necessary to discard Menold has ordered a locking dumpster - the single key will be in their control.
Also, Menold will be documenting an itemized list for insurance purposes. We must be provided with this list as well upon completion.
This was okayed by Assistant Director.
Contact me at 679-6167 or the main line at 679-6161 if you have any questions or need assistance.
No violation noted during this evaluation. | 9/11/2013 | Fire | |
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