HACCP: Handwashing. Ensure handwashing sinks are used for handwashing only. Do not store any items in sinks.
Quats sanitizer is used in the establishment.
Frozen foods were stored frozen.
- In-use food dispensing utensils properly stored.
Observed ice scoop in large ice machine stored with handle touching ice. Corrected: scoop removed and stored appropriately.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Floors properly constructed, clean, drained
Observed areas of missing tread and/or tiles on stairs leading to basement dry storage. Repair or replace to provide smooth, nonabsorbent, easily cleanable surface.
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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9/28/2015 | Routine | 98 |
HACCP: Food Handler Training
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- In-use food dispensing utensils properly stored.
Observed dipper wells for ice cream scoops at the Baskin Robbins display cases turned off upon arrival for inspection. Corrected: dipper wells turned on. 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.
- Floors properly constructed, clean, drained
Observed areas of missing tread and/or tiles on stairs leading to basement dry storage. Repair or replace to provide smooth, nonabsorbent, easily cleanable surface.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing tiles over dry storage in basement. Repair or replace chipped and missing tiles.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
FSSM certificate has expired. FSSM has taken class and passed test and is waiting for new certificate to arrive. Provide new certificate at next routine inspection.
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5/12/2015 | Routine | 97 |
No hot.foods, frozen foods frozen.
Quat sanitizer used at 200 ppm in sani buckets.
HACCP - Discussed date marking of milk, establishment states that they go through several gallons a day and do not hold milk for more than 24 hours. Ensure that water is running in dipper well at all times.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015. Non-Restaurants will have until January 1, 2016 to have employees certified.
Questions? Call Elizabeth Imtairah at 309-679-6161.
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No violation noted during this evaluation. | 10/22/2014 | Routine | 100 |
Complaint was received that there was mold on the muffin and the establishment is infested with cockroaches.
A inspection of the facility was conducted and at this time there was not observation of molded food and no cockroaches. Reviewed pest control invoiced. The last pest control was conducted on 2/25/14. It appears they are on a schedule of every 2 months of pest control by American Pest.
No violation noted during this evaluation. | 3/7/2014 | Complaint Investigation | |
HACCP: Discussed storage of personal items Sanitizer used is Quats.
- Food protection during storage, prepartion, display, service, transportation
1) Packages of the bagels and other food items in the walk in freezer were not covered. 2) Bagels behind the monitor near the drive thru window are not covered.
Corrected by coving the food items in the walk in cooler and the bagels were moved to be better protected.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
1) Sugar scoop in the sugar bin was stored with the handle touching the product. 2) the handle of the ice scoop was being stored with the handle touching the ice.
Corrected by elevating both scoops so that the handles were no longer touching the product.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The bottom of the single door freezer which is storing ice cream was lined with a cardboard box.
Remove the box and frequently wipe out the bottom of the freezer.
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.
- Single service items properly stored, handled, dispensed
Cardboard box storing cups was being stored directly on the floor in the basement office area.
Corrected by a worker elevating and putting the cups onto a milk crate.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
There is a leak in a water line where the sump pump is at in the furnace room.
Repair the leak.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The dumpster area is over flowing and not closed.
Garbage and refuse on the premises shall be stored in a manner inaccessible to insects and rodents.
Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling is not protected at the prep table and in the dry storage area there are missing ceiling tiles.
Provide covering for the ceiling.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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2/12/2014 | Routine | 91 |
HACCP - discussed proper handwash procedures and proper usage of handsinks with worker.
Sanitizer - Quats
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open drink above food preparation table.
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 clean
Soiled gasket on small downstairs ice cream freezer. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Holes in ceiling above dry storage. Repair holes in ceiling.
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6/28/2013 | Routine | 93 |
HACCP - Discussed proper concentration of sanitizing solutions and the importance of utilizing sanitizer solutions.
Sanitizer - Quats
- Critical: Sanitizing concentration
No sanitizer solution made for cleaning and sanitizing of food and non food contact surfaces.
- Wiping cloths clean, used properly, stored
Observed wet towel on front counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Mold growth on pvc/cut board type material used to cover food. Clean and sanitize covers.
- Single service items properly stored, handled, dispensed
Single service cups and lids stored on floor of dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Observed a leak in a water line in room containing furnace and water heater.
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
Observed holes in ceiling and missing tiles in ceiling in lower level dry storage area.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
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2/20/2013 | Routine | 90 |
HACCP - Proper handwash procedures Sanitizer - quats
- In-use food dispensing utensils properly stored.
Scoop stored in bulk sugar with handle in product.
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.
- Non-food contact surfaces clean
Soiled gaskets on the following mechanical refrigeration doors: walk in cooler (basement), upright ice cream cooler (basement), under counter prep cooler on front line. Clean and sanitize food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpster, trash overflowing.
A sufficient number of garbage and refuse containers shall be provided to contain all of the waste that accumulates. Provide larger dumpsters or request an extra pick-up day from service provider.
- Floors properly constructed, clean, drained
Flooring in walk in cooler in basement soiled (spilled milk). Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed holes in ceiling and missing tiles in basement where single service articles are stored.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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7/30/2012 | Routine | 94 |
No food currently in facility.
Ambient temperature of mechanical refrigeration units 39-41 degrees F.
- Food contact surfaces of equipment and utensils clean
Stainless steel prep table soiled with construction debris. Clean and sanitize food contact surfaces by final inspection.
- Critical: Outer openings protected from insects, rodent proof
Gap at bottom of front door.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Repair by final inspection.
Vents in hoods above ovens missing screens.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks. Provide 16 mesh screening by final inspection.
- Floors properly constructed, clean, drained
Flooring soiled with construction debris. Provide a thorough cleaning of all flooring by final inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in lower leval containing dry storage. Replace ceiling tiles by final inspection.
- Food contact surfaces of equipment and utensils clean
Food contact surfaces soiledwith construction debris. Clean and sanitize food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
Gap at bottom of front door.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Worker placed weather stripping at bottom of door to remove gap.
Vents in hoods above ovens missing screens. Corrected.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks. Worker covered openings with screening material. Corrected.
- Floors properly constructed, clean, drained
Flooring soiled with construction debris. Provide a thorough cleaning of flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in lower leval containing dry storage. Replace ceiling tiles. Worker replaced ceiling tiles. Corrected.
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4/11/2012 | Preliminary | |
A.mbient temperature of mechanical refrigeration units 39-41 degrees F.
Permission to operate granted per Chapter 10, Peoria County Code.
- Food contact surfaces of equipment and utensils clean
Stainless steel prep table soiled with construction debris. Clean and sanitize food contact surfaces by final inspection.
- Critical: Outer openings protected from insects, rodent proof
Gap at bottom of front door.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Repair by final inspection.
Vents in hoods above ovens missing screens.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks. Provide 16 mesh screening by final inspection.
- Floors properly constructed, clean, drained
Flooring soiled with construction debris. Provide a thorough cleaning of all flooring by final inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in lower leval containing dry storage. Replace ceiling tiles by final inspection.
- Food contact surfaces of equipment and utensils clean
Food contact surfaces soiledwith construction debris. Clean and sanitize food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
Gap at bottom of front door.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Worker placed weather stripping at bottom of door to remove gap.
Vents in hoods above ovens missing screens. Corrected.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks. Worker covered openings with screening material. Corrected.
- Floors properly constructed, clean, drained
Flooring soiled with construction debris. Provide a thorough cleaning of flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in lower leval containing dry storage. Replace ceiling tiles. Worker replaced ceiling tiles. Corrected.
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4/11/2012 | Final | |
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