GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Education on wiping cloths and wiping cloth solution handout
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket on the prep cooler below the microwaves is torn
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.
Correct by repairing or replacing all torn gaskets
- Wiping cloths clean, used properly, stored
A wet wiping cloth was found stored on top of the counter and sanitizing spray bottle next to the handsink in the serving station
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all sanitizing cloths in sanitizing solution
- Non-food contact surfaces clean
The hood above the revent baker is soiled with debri build-up
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Floors properly constructed, clean, drained
The floor behind the revent baker is soiled
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1/8/2016 | Routine | 96 |
HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Wiping cloths clean, used properly, stored
Wet wiping cloth observed sitting on espresso bar counter in between use. Wet wiping cloths shall be stored in sanitizing solution in between uses.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler are soiled. Clean fan guards.
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10/5/2015 | Routine | 98 |
HACCP: Pest Control
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Food Handler Training proof provided by establishment
- Original container, properly labeled, consumer advisory
1) Clear plastic spice dispenser stored on shelf above panini grill without a label identifying the contents. 2) Multiple clear plastic tubs of spices stored on shelves in dry storage/bagel baking room with appropriate date marking but no label identifying the contents. Anytime a spice or food component is removed from original packaging, a label identifying contents must be provided. Label products.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth observed on counter next to espresso machine. Wet wiping cloths must be returned to sanitizing solution when not in use.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler are soiled. Wall behind three compartment sink is soiled. Clean fan guards and wall behind three compartment sink as often as necessary to maintain clean.
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6/29/2015 | Routine | 97 |
HACCP: Toxic Labeling.
Quats sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Found sugar shaker at self serve beverage area unlabeled.
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. Manager corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vent in womens rest room needs dusted. Please also dust vents in dining area. Clean as needed.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
- Critical: Toxic items labeled and used properly
Found water bottle unlabeled and degreaser bottle where label was fading. Corrected, Manager labeled water and relabeled degreaser.
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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2/25/2015 | Routine | 93 |
Frozen foods• frozen, hot foods hot.
Quat sanitizer used at 200 ppm in sani buckets and in 3 comp sinks.
HACCP - Discussed food storage issues, date marking, food handler training.
No violation noted during this evaluation. | 10/10/2014 | Routine | 100 |
HACCP: Reviewed potentially hazardous foods and proper date marking of the foods to ensure that they are properly stored and labeled and maintained below 41F or above 135F. Provided the Potentially Hazardous Foods bulletin.
Frozen foods frozen.
Quat sanitizer being used in sani buckets and in 3 compartment sink.
- Original container, properly labeled, consumer advisory
Containers of spices, sauces, sprays were found not labeled with common name.
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: Foods properly cooled
Whipped butter in open container being stored at room temperature.
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.
Foods in containers or packages that do not bear a date or day shall be discarded.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
- Food protection during storage, prepartion, display, service, transportation
1)Many dirty dishes being stored directly next to bagels at the front area. 2)Bagels on racks in back area and in freezer not covered to protect from contamination. 3)Soda boxes being stored on floor. 4)Peanut butter container being stored open without the lid.
Ensure that foods are properly covered and protected at all times
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee observed using handwashing sink to rinse/wet a wet wiping cloth.
Handwashing sinks shall be used for handwashing only.
Employees shall maintain a high degree of conform to good hygienic practices during all working periods in the food service establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
White cutting boards with excessive wear/cut surfaces and pitting. Interior of microwaves in disrepair with tops off on edges.
Repair or replace the cutting boards by the next inspection or a recheck and potential fee will be applied to ensure compliance.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Wiping cloths clean, used properly, stored
Wet wiping cloth being stored on counter top.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap at handwashing sink near walk in cooler.
Corrected
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7/8/2014 | Routine | 82 |
HlACCP: When washing hands leave the water running and use the paper towel you have dried your hands with to turn off the faucets.
- Original container, properly labeled, consumer advisory
Bagel dogs cooling in 4 drawer cooler were not time labeled.
Label all cooling potentially hazardous food with the DATE and TIME of preparation.
*BAGEL DOGS MOVED TO FREEZER - AFTER 30 MINUTES THE TEMPERATURE WAS AT 112 DEGREES FARENHEIT. IT WAS UNKNOWN IF THE SMALL COOLER WOULD HAVE ALLOWED THESE TO COOL DOWN TO 70 DEGREES WITHIN ANOTHER 1.5 HOURS*
- Food contact surfaces designed, constructed, maintained, installed, located.
All white board have cuts and grooves that are too deep to effectively clean and sanitize.
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.
- Food contact surfaces of equipment and utensils clean
1) Interiors of the 2 door and 4 drawer coolers in front area soiled - mostly in the corner and rear areas.
2) Bread/meat slicer soiled behind the blade on the guard edge.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1)_Backside of 1 high chair soiled with what appeared to be icing on surface.
2) Underside of the front panel on juice dispensing machine.
3) Grated fan covers in walk in cooler soiled with dust.
4) Freezer door soiled on inside where hands contact.
5) Walk in cooler door soiled inside and outside where hands contact.
6) Surface underneath white cutting board at drive thru soiled.
7) Lower shelf where baking screens sit is soiled.
8) Spill under the hands in cabinet in front where spray bottles are stored.
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.
- Storage/handling of clean equipment, utensils
•Scoops in the tub on the rack in back by dish area are stored improperly.
Facilities for the storage of all utensils shall be used to present the handle to the employee or the consumer. Tie food contact surfaces protected from hand contact. Store utensils all in the same direction.
- Floors properly constructed, clean, drained
1)Floor under the coffee cabinet in drive thru and under racks/in corner by back door soiled.
2) Floor drain in front customer service area in cabinet under soda machine is sticky and soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/20/2014 | Routine | 92 |
HACCP|: Foods stored in freezer must be covered and protected at all times. Close boxes, re-wrap plastic, etc.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut ting board at the 2 door prep cooler is severely damaged - especially on edges.
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 clean
1) Underside of juice dispenser in back has sticky build up on underside.2) Blower covers in walk in have dust build up. 3)Sticker residue on some exterior surfaces of the plastic containers - round and square. 4) Lower shelf holding baking screens covered in crumbs. 5) Side of the ] proofer soiled.8) Counter top under panini soiled. 6) Icing lids soiled in the crevices. 7) Underside of the wall mount shelf above the soups slightly soiled
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.
- Floors properly constructed, clean, drained
Pile of crumbs built up behind proofer and oven.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/28/2013 | Routine | 96 |
see hard copy - due to computer issues inspection was handwritten and scanned as an attachment
- Food contact surfaces of equipment and utensils clean
See scanned attachment
- Non-food contact surfaces clean
See scanned attachment
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6/13/2013 | Routine | 97 |
HA|CCP: Date marking for those foods that must be date marked must be done
- Food contact surfaces designed, constructed, maintained, installed, located.
1) All plastic spreaders/spatulas - except 1 - on hanging rack over dish area had cracked, peeling and loose plastic surfaces.
2) Several small plastic containers on rack in back are cracked completely through.
3) White boards in front have multiple grooves and cuts.
4) Microwave on far left has a peeling plastic top insert.
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 clean
1) •Plastic grey/brown cart in bake area soiled.
2) Handles to microwaves soiled.
3) Seams on the gaskets of the Beverage Air cooler are soiled.
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.
- Plumbing installed and maintained
Backflow device at mop curb leaking.
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1/11/2013 | Routine | 96 |
Restaurant representatives - add corrected or new information about Ellaicy Restaurant Company Dba Einstein Bro Bagels, 9126 N Lindbergh Dr, Peoria, IL »