HACCP = clorox clean-up is a toxic item discussion
chlorine bleach is the sanitizer used at this establishment
No food preparation was happening during this inspection.
All frozen food was frozen.
- Critical: Toxic items properly stored
A bottle of clorox clean-up (a toxic product used to disinfect non-food contact surfaces) was being stored on the three-compartment sink.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food equipment.
This bottle was relocated into the cabinet below the three-compartment sink.
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10/8/2015 | Routine | 95 |
HACCP = updated Food Service Sanitation Manager Certificate
- Storage/handling of clean equipment, utensils
The utensils in the drawer, in the area outside the kitchen are facing opposite directions. Store the utensils in a uniform manner with the handles facing the same direction.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A trash receptacle for the hand wash sink in the kitchen is not provided during the inspection. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Provide a trash can in this area.
- No Certified Manager Present
The Food Service Sanitation Manager Certificate available in the kitchen area expired 2/28/15. Provide an up-to-date certificate by the next routine inspection.
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5/5/2015 | Routine | 97 |
HACCP: Providing glove use information.
Cold foods cold, frozen foods frozen.
Note: Kitchen not in use at time of inspection.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle found soiled.
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9/17/2014 | Routine | 98 |
HACCP: Toxic Items HACCP Bulletin was given. Cold foods Cold, Frozen foods frozen.
- Storage/handling of clean equipment, utensils
Serving containers being stored upright next to the hand sink, could be exposed to splash or dripping from the sink.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service articles not re-used
Single use cup being used as a popcorn scoop. Use a handled utensil which can be properly washed and sanitized. Corrected by removing item from popcorn.
Re-use of single-service articles is prohibited.
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5/28/2014 | Routine | 97 |
HACCP: Proper dating of potentially hazardous foods.
Cl- Sanitizer: None made at time of inspection.
- Single service items properly stored, handled, dispensed
Single service plates were stored with food contact surface up. Store all single service items inverted protecting food contact surface. 7
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.
- Critical: Toxic items properly stored
Opened chafing dish fuel containers were stored above oven and food prep area. Store all toxic substances including cleaners away and below from food, utensils and food prep areas.
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. Corrected, removed fuel containers and discarded.
- No Certified Manager Present
No License present of food safety certified manager on staff. Maintain a copy of a food safety certified manager in establishment for review.
Certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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8/26/2013 | Routine | 94 |
HACCP: Proper Sanitizer use and concentration Cl- Sanitizer None made at time of inspection
- Food contact surfaces of equipment and utensils clean
Interior of microwave oven is soiled. 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
1) Exterior of ice machine has soil and mineral deposit build up. 2) Bottom of cabinet under sink has soil 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.
- Rooms clean, lockers provided and used, clean
Food prepared by employees and brought to work for their own consumption was being stored in kitchen along side with establishment food and product. Provide separate refrigeration unit for staff or a separate area in refrigerator clearly marked and below and away from any of the establishment's food product.
- Critical: Toxic items properly stored
Hand sanitizer bottle was stored in "Youth" cabinet above and along side of food and single serve utensils such as plastic forks and knives. Store any toxic such as hand sanitizer away and below any food and food related items. Poisonous or toxic materials shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Corrected by employee, moved away from cabinet and placed in adjacent bottom shelf away from food and food service items.
- No Certified Manager Present
No License present of food safety certified manager on staff. Maintain a copy of a food safety certified manager in establishment for review.
Certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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5/1/2013 | Routine | 91 |
HACCP: Provide access to handsinks at all times. cl- used as sanitizer.
- Critical: Sanitizing concentration
Spray bottle with sanitizer contains no detectable concentration.
Provide 100-200ppm cl- sanitizer.
Corrected by remixing.
- Storage/handling of clean equipment, utensils
Utensils in drawers stored every which way.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
Store with handles in the same direction to avoid hand contact with food surfaces.
- Critical: Toxic items properly stored
A. Several bottles of non-food grade sanitizer
B. Several lighters stored intermixed with utensils in drawers.
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.
Corrected by moving.
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8/2/2012 | Routine | 90 |
No violations at time of inspection.
No violation noted during this evaluation. | 1/20/2012 | Routine | 100 |
HACCP: Toxic storage Facility not in operation during inspection.
- Food contact surfaces of equipment and utensils clean
Interior top of microwave soiled.
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9/30/2011 | Routine | 98 |
It is highly recommend that a handsink be installed in the front area. No food or drinks can be served in that area dur to lack of handsink. If at any time it is found that food and drinks are being served in that area, a handsink will be required.
This facility has been granted final approval to operate under the guidelines of Chapter 10, of the Peoria County Code.
- Thermometers provided and conspicuously placed
No thermometer provided in refrigerator.
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.
- Storage/handling of clean equipment, utensils
Utensils in drawer in front area stored in every direction.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
Single use utensils stored with food contact surface up.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Critical: Toxic items properly stored
Chafing fuel found in drawer with food storage bags. Unapproved hand sanitizer found in cabinet near food. Chlorox disinfecting wipes found in front area cabinet.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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.
Corrected.
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5/12/2011 | Final | |
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