GC:
Frozen foods frozen
Sanitizer: 200 ppm
HACCP: Education on thermometers and not reusing potato boxes
- Original container, properly labeled, consumer advisory
Flour was found in metal bowl on the top shelf next to the microwave across from the grill and stove without a label
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.
Correct by labeling all easily mistakable food products not stored in their original containers
- Food protection during storage, prepartion, display, service, transportation
1.) Potatoes were found stored in cardboard boxes on the floor across from the ice machine
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
Correct by storing all food products at least 6 inches off of the floor
2.) Bakery items were found on a cart next to the meat slicer without protection or covering
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by providing protection such as a lid or plastic covering over all food products
- Food contact surfaces of equipment and utensils clean
The inside apron of the ice machine is soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
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11/25/2015 | Routine | 95 |
HACCP: Pest Protection
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Several of the tables in the dining room are worn and in need of a fresh coat of poly. Non food contact surfaces shall be non absorbent and easily cleanable.
- Non-food contact surfaces clean
Please pressure wash the dish cart. Found water on the floor of the beer cooler at the bar. Non food contact surfaces shall be clean.
- Critical: Outer openings protected from insects, rodent proof
Found daylight showing under front door. Provide door sweep so that no light is visible under front door. Correct with in 10 days or a reinspection will occur and a fee may apply. Invoice can be e-mailed to rmcconnell@peoriacounty.org
- Floors properly constructed, clean, drained
The floor in the kitchen area is made of concrete and has paint chipping off. Floors shall be easily cleanable.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found caulk line by spray hose to dish area soiled with mildew. Replace caulk line. Wall under dish area in need of a fresh coat of paint. Replace missing latch to the walk in cooler door.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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8/26/2015 | Routine | 92 |
HACCP: hand washing. All frozen foods frozen solid. Facility uses chlorine as a sanitizer.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found several of the tables in the dining area with poly coat worn off. Facility uses bleach sanitizer which will after time eat away at poly coat. Please reseal tables that are worn.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces clean
Found standing water on the floor of the beer cooler. Remove standing water from the beer cooler. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
The floor in the kitchen is a combo of exposed concrete and old worn floor covering. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Lighting provided as required. Fixtures shielded
Please provide light shield to light fixture in the walk in freezer. 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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4/28/2015 | Routine | 96 |
Frozen foods frozen, hot foods hot. Minimal food preparation taking place at time of inspection.
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Violations at the bar previously identified have been remedied.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015.
Questions? Call Elizabeth Imtairah at 309-679-6161
- Single service articles not re-used
Cardboard being used in the bar for lining of shelves.
Single Service articles are not to be re-used.
- Floors properly constructed, clean, drained
The floor throughout the ktichen has peeling paint that is chipping.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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12/4/2014 | Routine | 97 |
Establishment has shell stock tags on file.
HACCP - Discussed food storage, discussed food handler training.
Hot foods hot, frozen foods frozen.
Quat sanitizer used for 3 compartment sink.
- Critical: Wholesome, sound condition
Two beer cans in bar cooler with mold growing on top of cans. Cans discarded. See voluntary destruction form.
Food containers deemed as unacceptable by departmental guidelines shall not be used in the food establishment.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Sani bucket being stored in handwashing sink at bar.
Handwashing sinks are to be used for handwashing only.
- Food contact surfaces of equipment and utensils clean
Plastic container where soda nozzle at bar sits is contaminated with liquid/food debris.
Clean, sanitize and maintain clean all food contact surfaces.
- Non-food contact surfaces clean
Bottom of beer cooler in bar excessively soiled with standing liquid at bottom.
Clean and maintain clean all non-food contact surfaces.
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8/22/2014 | Routine | 87 |
HACCP Discussed date-marking of milk and dairy products.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Critical: Hand washing sinks installed, located, accessible
Pan found stored in beverage station hand sink.
Wash, rinse, and sanitize hand sink. Corrected: Pan was removed by owner.
Hand sinks shall used for handwashing only to ensure proper handwashing procedures by staff. Hand sinks shall be accessible to employees at all times.
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5/14/2014 | Routine | 96 |
HACCP: Discussed sanitizer concentrations.
Sanitizer used is Chlorine
All frozen food was frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the coolers under the breading station have rusted and chipping coating.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dish washing methods.
- Floors properly constructed, clean, drained
The floor through out the kitchen has peeling paint and is unsealed.
Resurface or seal the floor so it is not porous.
Floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain.•
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12/2/2013 | Routine | 97 |
HACCP: Discussed date marking with staff specifically labeling if held more then 24 hours.
Sanitizer used is Chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Scallops, halibut, eggs and stuffing in the prep cooler at the breading station were all at a temperature range of 48-52 degrees F.
Corrected by the owner discarding the above mentioned items.
All potentially hazardous foods must be at or below 41 degrees or below.
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.
Note: Owner called a repair person.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the coolers under the breading station have rusted and chipping coating.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dish washing methods.
- Floors properly constructed, clean, drained
The floor through out the kitchen has peeling paint and is unsealed.
Resurface or seal the floor so it is not porous.
Floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain.
- Walls, ceilings, and attached equipment, properly constructed, clean
The following are soiled: the fan guards in the walk in cooler and the fan and fan guard of the fan above the hot water heater.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/19/2013 | Routine | 91 |
HACCP: Provided Boil order haccp
Sanitizer used is Chlroine
All frozen food was frozen
The new paint on the walls in the kitchen look nice. Now to just keep them clean. Nice job!
Note: A review of the shell tags was done. .
- Original container, properly labeled, consumer advisory
Juices in containers at the bar were not labeled with their contents.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the coolers under the breading station have rusted and chipping coating.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dish washing methods.
- Floors properly constructed, clean, drained
The floor through out the kitchen has peeling paint and is unsealed.
Resurface or seal the floor so it is not porous.
Floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain.
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3/8/2013 | Routine | 96 |
HACCP: Discussed glove use with the employees
Sanitize used is Chlorine.
All frozen food was frozen
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Manard buckets are being used for food storage. 2) The racks of the Delfield trip cooler where the meat slicer is located is rusted and peeling.
1) Use an approved food grade containers to store food. 2) Resurface or replace the racks
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.
- Floors properly constructed, clean, drained
The floor through out the kitchen has peeling paint and is unsealed.
Resurface or seal the floor so it is not porous.
Floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain.
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11/13/2012 | Routine | 97 |
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