HACCP: Discussed and provide information on Hand Washing.
Frozen foods frozen.
Note: Violation 12a: Salsa station is being set up behind front counter, no hand washing is available at this location. Recommend installing hand sink at front counter or moving salsa station to kitchen area to ensure proper hand washing can be observed. Contact Justin at Peoria City/County Health Department to discuss options. Correct by next routine inspection.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels unavailable at kitchen hand sink next to three compartment sink. -Corrected by providing.
- Lighting provided as required. Fixtures shielded
Light shields missing from back storage room. Replace.
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11/30/2015 | Routine | 97 |
HACCP: Discussed and provide information on Date Marking and potentially hazardous foods.
Hot foods hot, cold foods cold, frozen foods frozen.
Provided Temporary Event Application.
Flan will no longer be sold, do not by product from companies not approved to wholesale.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on Whirlpool cooler were found to be damaged, Repair/Replace.
- Non-food contact surfaces clean
Handles on kitchen GE cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Lighting provided as required. Fixtures shielded
Light shields missing from back storage room. Replace.
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7/15/2015 | Routine | 97 |
HACCP: Discussed and provided information on Cooler temps.
Hot foods hot, cold foods cold, frozen foods frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked chicken found sitting out in back storage room at 74 degrees. -Corrected by destroying product.
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
Handsink in dish room had no soap and paper towel dispenser was not functioning. -Corrected by providing hand soap and paper towels.
A supply of sanitary towels shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Handsink in kitchen has gap between it and the wall. Seal to wall to ensure a smooth, durable, easy to clean surface.
- Lighting provided as required. Fixtures shielded
1) Bulb in back storage room is not shielded. Replace/Repair
2) Light in GE cooler is not functioning. Repair.
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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1/23/2015 | Routine | 91 |
See Violation #31 for full detail. There are recheck fees associated with all rechecks.
- Critical: Hand washing sinks installed, located, accessible
During last routine inspection the hand sink in the three compartment sink dish area had been removed due to the sink falling off of the wall. Corrected: hand sink has been repaired and is functioning properly. There are recheck fees associated with all rechecks. No further rechecks will be necessary.
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9/25/2014 | 1st Recheck | |
HACCP: Food protection. Provide covers over all foods and spices.
Cl- is the sanitizer used in the establishment.
Frozen foods are stored frozen.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in dish sink room detached from wall on Saturday, 9/13/2014, and has been removed while awaiting parts to fix it. A hand washing sink is required in the dish washing room to allow for proper hand washing when switching from washing dirty dishes to putting away clean dishes. A re-check will occur on or after 9/29/2014 to ensure hand washing sink has been re-installed and is working. Lavatories shall be at least the number required by law and shall be installed according to law. Recheck fees are associated with all rechecks.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No paper towels at bar hand washing sink. 2) No hand soap at bar restroom. 3) No self-closing device at bar restroom, door propped open. Corrected: paper towels provided at bar hand washing sink, hand soap provided at bar restroom. Provide self-closing device at bar restroom.
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9/15/2014 | Routine | 94 |
Final approval given to operate the bar area under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Restroom door in new area does not have a self-closing device.
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8/12/2014 | Final | |
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal all exposed wood with paint or clear seal.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Three compartment sink faucet does not reach all three bays.
Repair to provide a faucet that reaches all three bays.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide trash cans behind the bar.
- Critical: Outer openings protected from insects, rodent proof
Provide a self-closing device on the back door.
- Walls, ceilings, and attached equipment, properly constructed, clean
Seal the handsink to the wall.
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8/4/2014 | Preliminary | |
HACCP: Provided Potentially Hazardous Foods HACCPS.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Thermometers, gauges, test kits provided
No test strips for chlorine present in establishment. Provide test strips at next routine inspection.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Floors properly constructed, clean, drained
Flooring beneath equipment, three compartment sink, coolers, and in corners/hard to reach areas are soiled. Deep clean floors routinely.
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6/13/2014 | Routine | 98 |
HACCP: All potentially hazardous foods should be labeled with the date they were prepared or the date the package was opened to ensure that the food is consumed or discarded within 7 days. The date the package is opened or food is prepared is considered Day 1. If a potentially hazardous cooked food is removed from the freezer and placed in the refrigerator to thaw, ensure it is date marked.
Cl- sanitizer is used in the establishment.
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Steel container of spanish rice was cooling in the 2-door glass fridge with no date and time of cooling. Chicken was cooling in the GE fridge with no date or time of cooling. Label all potentially hazardous foods with the date and time of cooling to ensure proper temperatures are reached in the correct amount of time. Corrected by education.
Label all cooling potentially hazardous food with the date and time of preparation.
- Potentially hazardous foods properly thawed
Filets of frozen fish were being thawed at room temperature on the counter in the grill area. Corrected: Thawing fish were moved to refrigerator.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Critical: Potential for cross-contamination
storage practices
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink next to 3 compartment sink was blocked by dirty dishes. Hand washing sink in grill area was blocked by dishes. Ensure all hand sinks are used for HAND WASHING ONLY. Never dump drinks, rinse foods, or store anything in the hand washing sinks. Three compartment sink cannot be used for hand washing. Corrected: Sinks were emptied and cleaned/sanitized.
Lavatories shall be accessible to employees at all times.
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2/14/2014 | Routine | 89 |
HACCP - Storage of toxic solutions Sanitizer - chlorine
- Non-food contact surfaces clean
Soiled gaskets on doors of refrigerator in kitchen. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink in dishwash area blocked with clean dishes.
Lavatories shall be accessible to employees at all times. Worker removed dishes from handsink. Corrected.
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10/24/2013 | Routine | 95 |
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