HACCP: Discussed and provide information on Date Marking.
Kitchen was not in operation at time of inspection.
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.
- Food contact surfaces of equipment and utensils clean
Ice machine baffles were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
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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. No violation noted during this evaluation. | 5/19/2015 | Routine | 100 |
Kitchen not in use at time of inspection. No violation noted during this evaluation. | 8/19/2014 | Routine | 100 |
HACCP: Hand Washing. Ensure all hand wash sinks are stocked with hot and cold water under pressure, soap, paper towels, and a conveniently located waste receptacle at all times.
Quats is the sanitizer used in the establishment.
Note: Stand 5 was being stocked but was not in operation during inspection.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink behind registers was not stocked with soap at time of inspection. Provide soap. A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed holes in bottom of the wall near the entrance. Repair holes to avoid potential for pest entry. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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5/15/2014 | Routine | 97 |
HACCP: Proper labeling of toxic substances. Quat Sanitizer: 400 ppm
Note: Stand not open to the public during game/inspection.
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine has some mold growth. Clean and sanitize 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
Hole in wall near entrance. Maintain all walls in good repair. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items properly stored
Spray bottle with glass cleaner not labeled. Label all toxic and cleaners. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Corrected by education and labeling.
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8/23/2013 | Routine | 92 |
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
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall' next to entrance has 2 holes. Maintain all walls in good repair. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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5/3/2013 | Routine | 99 |
Stand not in use at time of inspection.
- Non-food contact surfaces clean
Gasket on reach in cooler soiled.
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8/26/2012 | Routine | 99 |
HACCP: Handwashing quat used as sanitizer @ 200ppm
- In-use food dispensing utensils properly stored.
A. Soiled serving utensils stored on counters. B. Ice scoops stored with handle in the 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. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Plumbing installed and maintained
A. Leak from three compartment sink faucet handles. B. Handsink leaking from faucet handles. C. Water pressure at handsink near three compartment sink is very low. Repair.
- Rooms clean, lockers provided and used, clean
Personal items stored on top of and intermingled with single use items on the storage rack. Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees~ clothing and other belongings.
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4/24/2012 | Routine | 97 |
HACCP: Handwashing Quat used as sanitizer
- In-use food dispensing utensils properly stored.
A. Ice scoop stored in ice. B. Tongs for chicken stored on foil. 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
Ice machine interior soiled.
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8/25/2011 | Routine | 97 |
HACCP: hot holding temps. quat used as sanitizer @ 200ppm
- Critical: Hot food at proper temperatures
Hotdogs held @ 126 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.
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5/9/2011 | Routine | 95 |
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