HACCP: Discussed and provide information on Date Marking.
Hot foods hot, cold foods cold.
All staff have received Food Handler Training.
Note: Discussed with Austin open air safety and preventative measures. Product is being kept covered when possible, drains and areas which could harbor pests are cleaned on a routine basis to ensure proper food safety. Should a problem occur, air curtains or another barrier method may be required to protect product.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Garbage can missing by hand sink. -Corrected by providing.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
|
8/19/2015 | Routine | 98 |
HACCP: Discussed and provide information on Cooling, Reheating, and Power Outage.
Hot foods hot, cold foods cold, frozen foods frozen.
All staff have received Food Handler Training.
Note: Discussed with Austin open air safety and preventative measures. Product is being kept covered when possible, drains and areas which could harbor pests are cleaned on a routine basis to ensure proper food safety. Should a problem occur, air curtains or another barrier method may be required to protect product.
- In-use food dispensing utensils properly stored.
Ice scoop handle was found to be in contact with ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Single service items properly stored, handled, dispensed
Single service forks found stored uncovered and multi directional. Store with handles facing in same direction and covered.
|
5/19/2015 | Routine | 98 |
Hot foods hot, cold foods cold, frozen foods frozen. QUAT: 200ppm
- Food contact surfaces of equipment and utensils clean
Ice Machine baffle found to be soiled. Clean and sanitize routinely to ensure food safety.
|
8/19/2014 | Routine | 98 |
HACCP: Hand Washing. Ensure all hand sinks are fully stocked at all times with hot and cold water under pressure, soap, paper towels, and a conveniently located waste receptacle.
Quats is the sanitizer used in the establishment.
Note: Stand was being prepared for opening but was not in operation at time of inspection.
- Plumbing installed and maintained
Observed leaking from faucets at 3 compartment sink. Observed leak from hand sink faucet. Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Hand sink behind registers did not have hot water available under pressure. Valve had been turned off due to a leak. Corrected: Valve turned on. Repair plumbing.
Toilet facilities shall be accessible to employees at all times. Hot and cold water under pressure shall be provided to every lavatory at all times.
|
5/15/2014 | Routine | 95 |
HACCP: Proper hand washing.. Quat Sanitizer: 400 ppm
- In-use food dispensing utensils properly stored.
Ice Scoop in ice bin under soda machine had handle in contact with ice. When scoop is stored in product, ensure scoop handle stays out of product at all times.
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.
- Food contact surfaces of equipment and utensils clean
Interior lip of Scotsman Ice machine is soiled. Clean as often as needed to maintain clean.-
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall next to stand entrance is in disrepair. Repair and provide a smooth easily cleanlier surface.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
|
8/23/2013 | Routine | 96 |
HACCP: Proper hot and cold holding temperatures
QUAT Sanitizing none made at time of inspection
Game was rained out and stands had product but not in operation
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine is soiled. Clean as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Floors in hard to reach areas near drains under service counter has soil build up. Clean as often as needed to maintain clean. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall by concessions entrance is in disrepair. Fix so that is smooth and easily cleanable. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
|
5/3/2013 | Routine | 96 |
HACCP: Using ice to keep cold foods cold. quat used as sanitizer.
- Critical: Hot food at proper temperatures
Rice and baked beans in hot holding at 75 degrees.
Food was not reheated properly before putting in to hot holding.
Corrected by reheating.
- Critical: Sanitizing concentration
•Employee did not leave dish in sanitizer for a full minute.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
Corrected by resanitizing.
- Storage/handling of clean equipment, utensils
Employee used a cloth towel to dry a dish.
All equipment, tableware and utensils shall be air-dried.
|
8/26/2012 | Routine | 90 |
HACCP: Handwashing quat used as sanitizer @ 200ppm
- Critical: Facilities to maintain proper temperatures
No cold holding for sour cream.
A sufficient number of hot or cold-holding units capable of holding foods at the proper temperature shall be provided to maintain the required temperature of potentially hazardous food on display.
Corrected by placing on ice.
- Critical: Hands washed, good hygienic practices (observed).
Employee did not wash hands before putting gloves on.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Corrected by education.
- Food contact surfaces of equipment and utensils clean
Underside of ice cream machine soiled.
- Critical: Hand washing sinks installed, located, accessible
Handwashing sink completely blocked with potato chips.
Toilet facilities shall be accessible to employees at all times.
Corrected by moving chips.
|
4/24/2012 | Routine | 85 |
HACCP: Using ice for temperature control quat used as sanitizer
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cheese and sour cream at 52 degrees in large container of ice. Products were placed on top of ice, not surrounded by ice.
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.
Corrected.
- In-use food dispensing utensils properly stored.
Scoops for food stored soiled on plates in front of hot holding.
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.
- Food contact surfaces of equipment and utensils clean
Interior of Delfield cooler soiled.
|
8/25/2011 | Routine | 92 |
HACCP: Employee beverages quat used as sanitizer @ 200ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cheese and salsa held at 63 degrees.
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.
- In-use food dispensing utensils properly stored.
Scoop in front area ice bin stored with handle in ice.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
A. Open employee beverage above sugar.
B. Front handsink being used as dumpsink.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
|
5/9/2011 | Routine | 89 |
Restaurant representatives - add corrected or new information about Dozer Park Stand 4, 730 Sw Jefferson St, Peoria, IL »