HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found Whirlpool #7 cooler in grill area to be holding temps of 61 degrees F. A box of hamburger patties were still frozen and were moved to walk in freezer. A box of chicken patties and three boxes of onion rings were discarded voluntarily. Cooler has frost build up covering vents. Defrost cooler and check to ensure temperatures of 41 degrees or less are acheived consistently before storing food in this cooler. Multiple coolers available to hold product at correct temperatures.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth observed stored on counter in grill area in between use. Store all wet wiping cloths in sanitizer solution in between uses.
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9/22/2015 | Routine | 94 |
HACCP: Food Protection
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Addressed RFS for "dumpsters always left open." Dumpsters lids were closed and dumpster gate was shut upon arrival for inspection. Manager states that dumpster lids and gate are to remain closed at all times when not in use, but she will discuss again with night crew to ensure everyone is following this policy. Recommend complaint be closed. SS
- Food protection during storage, prepartion, display, service, transportation
Multiple uncovered toppings, sauces, and food containers stored throughout establishment, including sauces on top of the sundae station, toppings at the cake station, and toppings inside of the True cooler. Provide a lid or covering for all foods.
Food not subject to further washing or cooking before being served shall be protected from further contamination.
- In-use food dispensing utensils properly stored.
Ice scoop near Drive-thru stored with handle touching ice. Corrected: ice scoop handle stored extended out of product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Multiple employee beverages stored throughout establishment intermingled with food and drinks for the establishment, including three personal beverages (one with no lid or straw) stored on top of soda boxes in the dry storage room and bottled water stored above sundae toppings in the small True cooler by Drive-Thru. Corrected: Drinks moved and/or thrown away.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
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5/1/2015 | Routine | 92 |
10/23/14 - Call received to PCCHD office that there had been a water shutoff on Picture Ridge Rd in Peoria and the only restaurant that was affected was Diary Queen. I phoned them after being informed of this at 11:45 a.m. - they stated that they were indeed closed. I went to the Dairy Queen facility and noted locked doors with sings on stating that due to water outage they were closed at this time. Craig Koehler, manager, signed voluntary closure for the facility, witnessed by myself. At 1:57 pm - Mr Koehler phoned me to let me know that water service had been restored. I spoke with Carey Panier who had received notice that water was restored but facility remained under a boil order for at least 18 hours or until samples tested were shown to be adequate. I went to Dairy Queen, arriving there at 2:15 p.m. I spoke with Mr Koehler and gave him HACCP Bulletin 25, about Boil order. He phoned Diry Queen Corporate about their ability to follow all the rules. He stated that water is used to cool the ice cream soft serve lines but does not come into direct contact with the product. Prior to my arrival the facility had discarded all the ice. Mr Koehler spoke with corporate and was agreeable to following all the boil order guidelines established in the HACCP outline - stated he would go to nearby grocery store to obtain gallons of water, free flowing water for handwashing for both employees and in restrooms for guests, and would obtain bags of ice to use in the facility. Will phone in the morning of 10/24/14 to determine if boil order is still in effect or to follow up with procedures to put in place after a boil order. See attachments for original forms including voluntary closure, and all signatures.
No violation noted during this evaluation. | 10/23/2014 | Boil Order | |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in sani buckets and in 3 comp sink at 200 ppm.
HACCP - Discussed date marking of potentially hazardous foods. Discussed food handler training for employees.
- Original container, properly labeled, consumer advisory
Containers of syrups in smoothie area either labeled wrongly (one juice labeled marshmallow) or not labeled at all.
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.
- Critical: Foods properly cooled
Containers of open gallons of milk, sliced tomatoes, slices of cheese, not labeled with dates of opening of containers. Corrected by: labeling of products that are held for more than 24 hours.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Condensor of refrigeration unit of small cooler used to hold blizzard/sundae toppings is leaking causing water to be distributed on floor.
Repair or replace condensor unit so water is not pooling on floor.
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9/9/2014 | Routine | 93 |
HACCP - date marking, label gallons of milk when opening. HACCP bulletin on date marking given to the manager.
Sanitizer used quaternary ammonia at 200ppm
- Original container, properly labeled, consumer advisory
Bottles in prep cooler and powder in container under cashier area 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.
- Food protection during storage, prepartion, display, service, transportation
A. No lids noted on ice cream toppings in reach-in-freezer not covered.
Cover all food products while not in use.
B. Milk taken from original container and placed in reusable, syrup jug and placed in prep table containing ice cream toppings. Top of milk container would not maintain temp. of 41 degrees if full.
Leave milk in original container.
- Food contact surfaces designed, constructed, maintained, installed, located.
A. Comon scoop without handle stored in the food product by waffle cone area.
Use scoops with handles for food items.
B. Duct tape noted on ice cream dispensing machine. Manager states that maintenance staff had been notified of issue.
Food dispensing machines must be in good repair, no duct tape used.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A. Soda syrup dispenser, soft-serve ice cream dispensing machine, cooler in sundae bar all leaking water/liquid substance.
Make sure that no machines are leaking.
- Food contact surfaces of equipment and utensils clean
A. Cooler in sundae area soiled with food debris at bottom.
Clean and sanitize all food contact surfaces.
B. Cone dispensing machine has broken cones and buildup of crumbs on the bottom of the cone dispensing area.
Clean and sanitize all food contact surfaces. ~
- Floors properly constructed, clean, drained
Floors near cashier stand soiled with food debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall near handwashing sink in poor repair.
Repair wall to make surface smooth and easily cleanable.
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5/16/2014 | Routine | 90 |
HACC|P: Monitor ice machine bins and lids for build up of foreign substance such as lime, mold etc.
- Thermometers provided and conspicuously placed
NO thermometer in the orange julius cooler.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Scoop being used to dispense waffle cone batter has no handle or barrier to protect food from hand contact.
2) 2 pitchers for the orange julius blenders were cracked all the way through to the inside surface.
3) The ice guide inside the ice machine is cracked.
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 must be designed to restrict hand to product contact.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Tape is being used to hold together a lid and a container for the blizzard toppings as well as in the left interior corner of the lid to the grill cooler.
Tape is not a smooth easily cleansable surface that can be washed and sanitized.
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
3 sets of tongs for use with the hot hold drawers hung on metal shelving unit were soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Bag of flavor enhancer on wire shelf in back was soiled with food debris.
2) Items on the metal rack facing the grill/fryers had a fine layer of grease on surfaces - especially the top shelf items.
3) Bread trays with product received from Alpha Bakery were soiled with dirt.
4) Fronts of cubbies holding paper over prep cooler and insides of cubbies holding paper near fryers are 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The insulation in the exhaust hood openings is exposed in a "seam" all around the unit. Contain this to prevent insulation from falling out.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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9/30/2013 | Routine | 92 |
HAC|CP: Carefully place snap traps for pest control as to not contaminate food or equipment.
NOTE: There is a large amount of water around the mop curb and there is damage to the basin. Test for leakage once the water is dried up to ensure waste water is not flowing into floors.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cheese slices and shredded cheddar in grill prep cooler not date marked properly. These items are to be held for 7 days maximum per the food code - not 14 days by corporate policy.
*Items were remarked and the company will be contacted to inform them of the discrepancy.
- Food contact surfaces of equipment and utensils clean
Soiled- knife put back on magnetic rack where clean knives are stored.
Underside of shake machines above the shaft were soiled with splatter.
The grate to fry bin soiled on undersides.
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
The following NON FOOD contact surfaces are soiled: chocolate and peanut butter containers on rack, tops of the small fruit cans on lower shelf, upper sides of fry bin, underside of white board at the orange Julius cooler, holes on the cutting board where pegs sit, grey condiment holders, edges and ledges in cake decorating area, can opener brace and shaft.
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 faucet joint base at the 3 compartment sink. Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floors in various areas are soiled along baseboard and coving. Floor under the storage racks and around left of ice machine soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Overhead exhaust still has areas where insulation is exposed under the silver tape and or metal plating. Contain this insulation.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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5/3/2013 | Routine | 89 |
HACCP: Utensils when not in use must be washed, rinsed and sanitized immediately. Utensils in continuous use may be used for 4 hours (or less) before they are washed rinsed and sanitized or replaced with clean utensils.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Chicken and hot dogs - fully cooked - in small prep cooler by grill not date marked
2) Cheese in walk in opened but not date marked.
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 on these foods is 7 (seven) days.
*items labeled
- Thermometers provided and conspicuously placed
No thermometer in prep cooler by grills.
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.
*one was provided*
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Side of the sliding door holding frozen burgers has broken and cracked plastic.
2) White plastic ice guide inside ice machine is cracked.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Insulation in exhaust hood is exposed in various areas.
2) Foam covering of ice cream mix lines feeding into the machine are damaged.
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) Blizzard mixer blade had some build up around the interior of the end of the shaft.
2) Knife put on magnetic strip soiled. 3) Rear ledge of cooler in grill area has food debris on it.
4) Bottom interior of cake freezer has build up around the brace post.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free accumulated soil.
- Non-food contact surfaces clean
1) Bread trays soiled. 2) Lower shelf under bread toaster.
3) Top of knife holding strip soiled. 4)Underside of shelf where wrapper cubbies are is soiled with splatter.
5)Sides of fryers in between 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.
- Plumbing installed and maintained
Faucet fixture at upper base attachment is spraying - not just leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair or replace.
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9/11/2012 | Routine | 87 |
HACCP: Pesticides - including those items sold retail and those from service - must be stored properly. Cans, bottles etc. must be separate from other chemicals. Traps, boxes and other items used by a service must be used completely separate from all food products and food related products (paper towels, styrene cups etc.)
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cheese in prep cooler and walk in were not date marked.
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.
*items were newly opened and date marked*
- In-use food dispensing utensils properly stored.
1) Metal dispensing round for measuring waffle mix left inside product. 2) Cup and scoop for ice in bin at front had handles touching ice. 3) Transfer receptacles - metal - for ice from the ice maker were both sitting directly on the floor. 4) Scoops with purple handles in white container stored upside down.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
Ice transfer receptacles shall be stored protected from potential contamination.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry with the handles up.
- Non-food contact surfaces clean
1) Breads trays from Interstate Brands are were soiled with dirt.
2) The blade of the can opener was soiled.
3) Ice bin cover bottom plate of c over 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 serve paper goods at the grill area stored improperly.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
The faucet fixture at the 3 bay sink leaks at the base of the swivel mount. Repair or replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Exposed insulation in the air exchange over the grill area.
2) Hose coverings on the lines to the ice cream dispenser are damaged and over foods.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
The light in the freezer is out.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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4/11/2012 | Routine | 89 |
HACCP: Date marking - please review handout and include all ready to eat items even if they normally go through a cooking step but could be ready to eat such as hot dogs.
- In-use food dispensing utensils properly stored.
1) Metal scoop buried almost completely in smoothie powder.
2) Metal scoop with no handle being used in waffle cone powder and left inside container.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Dispensing utensils must have handles and be stored properly.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks above the 3 bay have a coated surface that is damaged 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) Inside of soda dispensing nozzles by Orange Julius machine were soiled with blackish build up.
2) Rear middle shelf in side the 2 door prep cooler is soiled with small food particles.
3) Mixing heads on bottom of shaft of both blizzard machines are 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
The following non food contact surfaces are soiled: the bread trays, tops of the waffle coating spray cans, grey containers holding condiments and utensils at drive thru area, interior and exterior areas of burger freezer where the sliding glass doors fit, area between both fryers.
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
Box of dome cake lids sitting directly on the floor in the back.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Floors under cake chiller and cup rack are soiled.
- Lighting provided as required. Fixtures shielded
Light in walk in not shielded.
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.
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11/18/2011 | Routine | 92 |
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