HACCP: Discussed and provided information on Date Marking.
Frozen foods frozen.
New staff have 30 days to complete food handler training.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Two different containers of milk were observed open and un date marked, owner stated milk was opened on Saturday. -Corrected by Date Marking.
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.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Case of potatoes were observed on floor next to slicer.
Containers of food shall be stored a 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
- Critical: Sanitizing concentration
Sanitizer bucket (quat) and dish machine (Cl-) were found at 0ppm.
Sanitizer bucket was corrected by remix.
Dish Machine was repaired and is now producing 100ppm.
- Food contact surfaces of equipment and utensils clean
Shelves in walk in cooler were found to be soiled with excess buildup. Clean and sanitizer on a routine basis.
- Single service items properly stored, handled, dispensed
Case of napkins was observed stored on floor next to single service articles shelf.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Hand washing sinks installed, located, accessible
Hand Sink located next to three compartment sink had a container of sanitizer solution stored with in. -Corrected by removing.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
Floor in walk in cooler was found in disrepair. Correct by repairing by next routine inspection.
- No Certified Manager Present
No certified food manager available during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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12/9/2015 | Routine | 77 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
Pizza Sauce and Pizza Crust were found on middle self of reach in cooler uncovered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Hand washing sinks installed, located, accessible
Ice was found in right side bar hand sink. Hand sinks are for hand washing only. -Corrected though education.
- Critical: Toxic items properly stored
Fly spray was found in side server station intermingles with silverware and ketchup. -Corrected by moving away from food and food related products.
- Critical: Toxic items labeled and used properly
Spray bottle container of windex was found on top of dish machine unlabeled. -Corrected by labeling.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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9/4/2015 | Routine | 89 |
HACCP: Discussed and provided information on Sanitizer Solution and CFSSM.
Hot foods hot, cold foods cold, frozen foods frozen.
Staff have received food handler training, new staff have 30 days to complete training.
Dish: Cl- 50ppm.
- Foods handled with minimal manual contact
Employee observed handling ready to eat product with bare hand contact.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed using gloves without washing hands first. Employee observed turning off water at hand sink with bare hand.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelves in walk in cooler were found to be heavily soiled/rusted. Maintain clean/repair/Replace.
- Food contact surfaces of equipment and utensils clean
1) Interior of Frigidaire line freezer was soiled. 2) Ice machine baffle was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service articles not re-used
Single serve cup used as scoop in blue cheese in right line cooler. Use utensils which are smooth, durable, non porous, and east to clean.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floor under dish machine and in walk in cooler was found to be soiled. Clean, maintain clean.
- No Certified Manager Present
No Certified Food Service Sanitization Manager present during inspection. Correct by next routine inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/8/2015 | Routine | 86 |
HACCP: Discussed and provided information on Hand Washing, Cooking temps, and glove use.
Cold foods cold, frozen foods frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Par cooked fries sitting out on stove at 65 degrees. Manager stated the fries are made at 11:00 and thrown away at 1:00pm. Use of time only as a control requires written procedures and properly labeling. -Corrected though education and Voluntary Destruction.
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.
- Critical: Hot food at proper temperatures
Burgers, Chicken, and onion in Auto-Chaam were found to be at 109 degrees. -Corrected by Voluntary Destruction.
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.
- Food protection during storage, prepartion, display, service, transportation
1) Sausage and pepporoni were found to be uncoverd in true cooler. Keep covered to ensure protection of food products.
2) Two boxes of rolls and 2 cases of chicken were found stored on the floor. Maintain at least six inches above the floor to ensure proper food protection.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed using gloves without washing hands prior to use. -Corrected though education.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Food contact surfaces of equipment and utensils clean
Potato slicer mounted to wall, ice machine baffle, shelf above heat lamp/ticket rack were found to be soiled. Clean and sanitize on a routine basis to ensure food saftey.
- Non-food contact surfaces clean
Handles on True cooler, left true top load, right true top load, and exterior of white frigidair freezer were found to be soiled. Clean and sanitize on a routien basis to ensure food saftey.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap and towels at handsink by 3 compartment sink and back room hand sink were found to be missing.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels shall be conveniently located near each lavatory.
- Critical: Toxic items labeled and used properly
Windex was found in spray bottle labled sanitizer. -Corrected by disposing of chemical.
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.
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12/17/2014 | Routine | 78 |
Complaint investigation, site visit, due to RFS 14-0530, received October 30, 2014 to local health authority. Complainant reported cold food and no hand soap or paper towels in bathrooms. During inspection two hamburger patties were found in hot holding below temperature (120 degrees). According to cook and manager food is cooked and held until orders are places, the product is then re-heated on the grill to proper temperatures using a thermometer. After speaking with manager, report was made from disgruntled regular customers. Educational materials will be provided along with verbal instructions on maintaining safe temperatures and logs. -Justin Dwyer 11/04/14-
HACCP: Discussed and provided reheating and cooking temperatures information.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Two hamburger patties were found cook and held at 120 degrees in hot holding. -Corrected by education, re-heating and holding above 135 degrees.
When using time as a control a log must be available to ensure proper holding times.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand soap missing from back men's bathroom. -Corrected by providing hand soap.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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11/4/2014 | Complaint Investigation | |
HACCP: Discussed and provided information on Date Marking. Frozen foods frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) House made Ranch (59 degrees) and Chipotle dressings (61 degrees) found to be out of temperature, maintain at or below 41 degrees. Corrected by Voluntary Destruction.
2) Par cooked fries sitting out on stove at 91 degrees. Owner stated the fries are made at 11:30 and thrown away at 1:00pm. Use of time only as a control requires written procedures and properly labeling.
3) Soups found in freezer not properly date marked. Date marking of cooled and frozen product should be both cook date, and freeze date. Employee stated only freeze date was being used.
- Food protection during storage, prepartion, display, service, transportation
Cases of potatoes found stored on floor.
Containers of food shall be stored a 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
- Critical: Hands washed, good hygienic practices (observed).
1) Observed owner carrying drink around and placing on: Ice bin in back server area and prep table in kitchen. Personal beverages should be kept away from any food or food prep areas.
2) Infant's sip cup of milk and personal apple cider found intermingled with establishment's food products. Store personal items below or away from establishment's items.
Corrected though education and relocating.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Black fabric found hanging on oven, remove to ensure all surfaces are smooth, non absorbent, easily cleanable surfaces.
2) Gasket on kitchen Frigidaire cooler and autoshaam found damaged. Repair/replace.
- Food contact surfaces of equipment and utensils clean
Potato Cutter mounted to wall and ice machine baffles found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handels and exterior of freezers, beer cooler drip tray, and equipment around dish area heavily soiled. Clean and sanitize on a routine basis to ensure food saftey.
- Critical: Hand washing sinks installed, located, accessible
Chicken found thawing under cold water in hand sink in back prep room. Keep hand sink clear for intended purpose. Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
1) Drain below dish machine found to be soiled. Clean and sanitize on a routine basis.
2) Coving missing by three compartment sink. Replace.
3) Floors throughout heavily soiled. Clean routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind cook line, below and above three compartment sink, below and above dish washer, and thoughout kitchen found to be soiled. . Clean and sanitize on a routine basis.
- Critical: Toxic items properly stored
1) Eye drops found stored in freeze with establishment's food products. -Corrected by moving. No personal medications shall be stored in food storage, preparation or service areas.
2) Fly stips found hanging over cook line. Glue from fly strip has ability to drip on clean dishes. -Corrected by moving.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Owner stated that many items stored throughout the establishment are personal items, such as items in tall reach in freezer in kitchen, walk in cooler, tall reach in freezer in storage room. . Owner stated that she did not have a house for a period of time and moved her items into the establishment and has not yet removed them. Also, baby/toddler items located in kitchen such as sippy cups and toys.
Remove all items which are unnecessary for the running of this establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/7/2014 | Routine | 72 |
- Critical: Sanitizing concentration
Corrected. Dish machine now providing 50ppm Cl- sanitizer.
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5/29/2014 | 1st Recheck | |
HACCP Provided hand washing haccp.
All frozen food was frozen
Sanitizer used: Quats for 3-compatment and wiping cloth buckets. Dish machine uses Chlorine.
All rechecks have a fee associated with them.
- Original container, properly labeled, consumer advisory
1) Container of unknown white powder in the dry storage area was not labeled. 2) Unknown food which appeared to be some type of batter was not labeled.
Label all foods that can be mistakenly identified with a common name.
Corrected the unknown batter was discarded and the container of flour was labeled "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.
- Critical: Hot food at proper temperatures
The burgers and grilled chicken pieces in the Alto sham were at 110-115 degrees F.
Corrected by education and the burgers and chicken pieces were discarded.
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.
- Food protection during storage, prepartion, display, service, transportation
Bucket of sliced potatos in the walk in cooler were not covered durning storage.
Corrected by having the manager cover the bucket of potatoes.
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.
Ice scoop in the back soda ice bin was stored with the handle touchign the ice. 2) Ice scoop in the ice bin in the front bar area was found with its handel touching the ice.
Corrected by elevating the scoop so the handle was no longer touching 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.
- Food contact surfaces designed, constructed, maintained, installed, located.
The following food contact surfaces were in disrepair or showing signs of rust: The racks in the True double door cooler, in the walk in cooler, the cutting boards at both prep tables(groved and stained) and the white shelf under the cook line chiping paint.
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.
The hand sink on the cookline is seperating from the wall.
Reseal the hand sink to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Critical: Sanitizing concentration
1) The dish machine was not sanitizing correctly, there was no concentration reading. 2) The wiping cloth bucket on the cook line had no sanitizer concentration reading.
1) The manager called the maintenance company for the dish machine and they will be in tomorrow to fix the machine. The manager is allowed to use the machine to wash and rinse dishes however final sanitizing must be done in the 3-compartment sink which is at the end of the drain board for the dish machine. 2) Employee remade the sanitizer bucket and it tested at the correct sanitizer concentration. A recheck will be conducted on or after 6/9/14. If the machine is fixed tomorrow call to schedule a recheck for it.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: the bottom of the double door true cooler, interior of the microwave, bottom and shelves of the stand up freezer, racks of the walk in cooler soda nozzle in the bar and potato slicer.
Clean and sanitize all food contact surfaces routinely.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The shelf under the middle cook line table, 3-compartment sink bays, exterior and interior of the dish machine and the handel of the deep freezer.
Clean, sanitizer and maintain clean all non-food contact surfaces.
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 articles not re-used
Dressing cup being used as a scoop in the blue cheese,
Corrected by removing the cup. Do not reuse single service artiles and use a handled utensil for dispensing.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The hand sink in the dish area did not have any paper towels. 2) There were not paper towels at the bar hand sink. 3) The second hand sink in the was soiled.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the 3-comaptment sink, under the dish machine, under the rack which was holding the plates and bowls. 2) The wall coving is in disrepair and peeling off the wall under the hand sink in the dish machine area.
Clean and maintain clean floors. Fix the wall coving so that it is sealed to the wall.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Critical: Toxic items properly stored
Various spray bottles were found to be stored either above food contact surfaces or above/ intermingled with cleaned dishes.
Corrected by moving the spray bottles to the chemical storage rack.
Maintain spray bottles and other chemicals separate from food, food contact surfaces or cleaned dishes.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- Critical: Toxic items labeled and used properly
Various spray bottles were not labeled with their contents they were located on the storage rack for dishes and under the back cash register.
Corrected by the manager labeled the spray bottles and education was done.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- No Certified Manager Present
Manager was unable to provide documentation of having a food service sanitisation manager certificate.
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5/28/2014 | Routine | 71 |
HACCP: Date marking of ready to eat potentially hazardous foods held for longer than 24 hrs. Proper hand washing methods.
Dish Machine Sanitizer: Cl- 100 ppm Quat Sanitizer: 300 ppm
- Thermometers provided and conspicuously placed
Thermometer is missing from display cooler behind bar. Provide accurate and working thermometers in all refrigeration units.
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.
- In-use food dispensing utensils properly stored.
Ice scoop in ice bin in front part of bar has handle in contact with ice. Store scoop so handle extends outwards.
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 ice machine has some mold and soil build up. 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.
- Non-food contact surfaces clean
Metal racks in walk-in cooler are heavily soiled exhibiting mold growth. Display cooler door frame behind bar has soil and mold growth build up. Clean as often as needed to maintain clean.
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
Container holding single service small plastic cups on kitchen shelf near food window has soil build up at bottom and in contact with food contact surface of cups. Store single service cups in a clean container to protect food contact surface from possible contamination. 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
Men's urinal in front bar bathroom is not properly flushing. Toilette in men's side bathroom clogged and not properly flushing.
Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Hand sink behind bar has no hand soap 2) Hand sink by 3-compartment sink in kitchen has no waste basket. Provide hand soap for washing hands and waste basket for disposing of drying towels at every hand wash station. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Floor by mop sink area is heavily soiled. 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 adjacent to walk in door in back has large hole. Fix hole. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
No certified person on staff present. Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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7/31/2013 | Routine | 89 |
- Critical: Sanitizing concentration
Not Corrected. Dishwashing machine is still providing 0 ppm Cl- in sanitizer. Conitnue using 3 compartment sink until re-check is conducted.
Call (309) 679-6097 when dish washing machine has been fiexed. DO NOT USE until it has been re-checked. 2nd Recheck fee will be assesed.
- Critical: Water source safe, hot, and cooled under pressure
Corrected. Cold water in hand sink has been provided.
- Critical: Presence of insects/rodents. Animals prohibited
Corrected, no bar/fruit flies present.
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2/8/2013 | 1st Recheck | |
Restaurant representatives - add corrected or new information about Dynamite Management Dba The Locker Room, 112 Sw Jefferson St, Peoria, IL »