HACCP = pest control (Peoria Pest Control) has been servicing this building every 2 weeks, due to the weather changes
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The equipment racks that get run through the dish machine are worn and beginning to rust in several places.
Maintain all non-food contact surfaces smooth, easily cleanable and in good repair.
Replace these racks.
- Plumbing installed and maintained
1) A leak is present at the sink located in the middle of the kitchen, attached to the prep table and near the ovens. 2) A leak is present at the 2-compartment sink located next to the ice machine.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair these leaks.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The paper towel holder at the hand sink in the mop sink room is not functioning properly to allow the paper towels to be dispensed out.
The paper towel holder has been repaired during this inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling tiles are missing in the kitchen, near the equipment storage racks. 2) The ceiling tiles above the clean end of the dish machine are peeling paint and the vent is rusty.
Maintain all ceilings smooth, easily cleanable and in good repair.
Replace the missing tiles, replace and/or resurface the peeling tiles and resurface the rusty vent.
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10/8/2015 | Routine | 95 |
HACCP = date marking
Final rinse temperature for the dish machine = 192 degrees F
All frozen food is frozen.
chlorine bleach is the sanitizer used at this establishment
No violations documented during this inspection!
No violation noted during this evaluation. | 7/7/2015 | Routine | 100 |
HACCP = storage of mops after use
No food preparation was being conducted during this inspection. This department was unable to open two cabinets and two refrigerators due to the kitchen manager having an emergency and not being available during the inspection. She has the keys for this equipment.
The final rinse temperature for the dish machine is 188 degrees F
No sanitizer was provided during this inspection,
All frozen food was frozen.
- Non-food contact surfaces clean
The door tracks for the food prep islands in the kitchen are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The mop is being stored in the soiled mop water after use and a mop is being stored in the mop sink room in the top portion of the mop bucket between uses. Store all mops either hung up or inverted between uses for proper drying methods. Relocate these mops.
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2/25/2015 | Routine | 98 |
HACCP: Discussed and provided information on Boil Orders. Cold foods cold, frozen foods frozen.
- Non-food contact surfaces clean
Handle of microwave and door tracks of prep station islands were found to be 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.
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11/14/2014 | Routine | 99 |
HACCP: Discussed and provided information on Dented Can handling.
Cold foods cold, frozen foods frozen.
Note: Kitchen not in use at time of inspection.
Note: There is a food pantry attached to this location, dry/ nonperishable goods only.
- Food contact surfaces of equipment and utensils clean
Ice machine baffles found soiled.
- Single service items properly stored, handled, dispensed
Single use items in dry storage found with food contact surface upright.
Keep single use items in original packaging or invert to ensure product protection.
- 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 handsink located to the right of the kitchen walk-in cooler.
Provide hand soap at all hand wash stations.
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9/17/2014 | Routine | 95 |
HACCP: Provided General Food Storage HACCP. Frozen foods frozen, cold foods cold.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found to be soiled: Ketchup packets in WIC, middle island prep sink, and ice machine baffles. Clean and sanitize all food contact surfaces routinely.
All food contact surfaces shall be kept free of encrusted grease deposits and other accumulated soil.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Door tracks of prep station islands were found to be 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.
- Critical: Toxic items labeled and used properly
Spray bottle with unknown chemical found on top of a gray cabinet in the dish room. Corrected by dumping the sanitizer.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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5/28/2014 | Routine | 92 |
HACCP: Left HACCP Informational bulletins for "General Food Storage" and "Date Marking" of ready to eat potentially hazardous foods.
Cl- Sanitizer: None made at time of inspection.
No violations observed at time of inspection.
Great Job! Keep up the good work and healthy habits.
No violation noted during this evaluation. | 11/8/2013 | Routine | 100 |
HACCP: Proper heat sanitizing temperatures and monitoring of such.
Cl- Sanitizing: Non made at time of inspection
Dish Machine Heat Sanitizing: 180 F
- Original container, properly labeled, consumer advisory
Clear container with yellow lid holding white powder product on rack in dry storage area is not labeled. Label all bulk foods when removed from their original containers.
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: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
Bottoms of interior shelving below stainless steel tables around the edges have slight soil accumulation. Clean all non food contact surfaces 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.
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7/12/2013 | Routine | 94 |
HACCP: Proper Cold Holding Temperatures
Cl- Sanitizing None prepared at time of inspection
Kitchen was not in operation at time of inspection
- Food contact surfaces of equipment and utensils clean
Top interior of Panasonic Microwave has soil build up. Clean as often as needed to maintain clean. Don't forget to clean top of interior.
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) Plastic spice bins in back storage closet have some soil accumulation in bottom. 2) Exterior of Manitowoc ice machine has deposit build up. Clean all non food contact surfaces 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 articles not re-used
Single service container was being used to hold peaches in Jaimeson Walk in cooler. Do not reuse single service articles.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
1) 2-Compartment sink next to ice machine is leaking at the drain 2) Odor emanating from grease trap under 3-Compartnment sink. Fix leak and ensure grease trap is cleaned as often as needed to eliminate or minimize odor. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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4/5/2013 | Routine | 94 |
A new walk in cooler with attached freezer has been installed off the kitchen. The walk in cooler is holding at 41 degrees.
No violation noted during this evaluation. | 12/11/2012 | Consultation | |
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