HACCP: Labeling of toxic chemicals
Cl- sanitizer is used in the spray bottles and three compartment sink
Frozen foods were stored frozen
Note: Sanitarian visited establishment for a routine inspection on 11/18/2015 but was unable to complete inspection due to establishment being closed for a power outage. Establishment was in the process of discarding all foods and cleaning/sanitizing equipment and coolers. According to manager, all potentially hazardous foods were discarded on 11/18/2015 and new food was brought in. Date marking and current food levels support this claim.
- Original container, properly labeled, consumer advisory
Large bowl of corned beef was cooling in the walk in cooler without a label indicating start time of cooling. Corned beef was found to be 145 degrees F. Corrected by labeling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Sanitizing concentration
Spray bottle of chlorine sanitizer stored in the wait station area read 0ppm. Corrected: spray bottle remade to 100ppm. Tables and other food contact surfaces shall be sanitized with 100-200ppm chlorine when chlorine is used as the sanitizer in the establishment.
- Storage/handling of clean equipment, utensils
Clean plates and bowls are stored with the food contact surface facing up on the shelf above the stove, on top of the convection oven, and on the shelves above the make line. All clean dishes shall be stored inverted to protect from contamination by dust, etc.
- Plumbing installed and maintained
Backflow prevention device on mop sink is in disrepair. Replace backflow prevention device.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms are soiled. Clean vents.
- No Certified Manager Present
FSSM not present during inspection. Provide to have additional FSSM in establishment.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/20/2015 | Routine | 92 |
HACCP: Handwashing
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: RFS received regarding "grease being poured onto the ground" outside of establishment at a shared dumpster. There is a grease receptacle in the enclosed garbage area where grease is poured. Grease is emptied by a contracted company every two months or more often if needed. No grease was found on the ground during inspection and both garbage lids and grease receptacle lids were found closed. Recommend complaint be closed.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of microwave in kitchen, interior of Maytag fridge, interior prep cooler. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Storage/handling of clean equipment, utensils
Clean plates and bowls are stored with the food contact surface facing up on the shelf above the stove, on top of the convection oven, and on the shelves above the make line. All clean dishes shall be stored inverted to protect from contamination by dust, etc.
- Plumbing installed and maintained
Backflow prevention device on mop sink is in disrepair. Replace backflow prevention device.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms are soiled. Clean vents.
- No Certified Manager Present
FSSM not present during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/12/2015 | Routine | 95 |
See attached inspection report. SS.
- Critical: Potential for cross-contamination
storage practices
- Thermometers, gauges, test kits provided
See attached inspection.
- Critical: Toxic items properly stored
See attached inspection.
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3/6/2015 | Routine | 90 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - buckets - chlorine
- 3 bay sink - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Kelvinator refrigerator.
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.
- Food contact surfaces of equipment and utensils clean
Interior surface of ovens soiled with debris. Clean and sanitize food contact surfaces.
- No Certified Manager Present
No certified person on premises.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide a certified manager within 60 days.
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11/19/2014 | Routine | 97 |
HACCP - Discussed and provided written information on datemarking. Sanitizer - -quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Chicken salad in prep table cooler at 53 degrees F. Omelette mix on ice at 49 degrees F.
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. Worker discarded both products. Corrected.
- Critical: Hands washed, good hygienic practices (observed).
Observed worker wearing gloves cleaning area then proceeding to prepare a ready to eat item with same gloves on.
Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Worker was asked to remove gloves and follow proper handwash procedures before attempting to prepare food. Worker complied. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Kelvinator cooler.
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. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer solution when not in use.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash can near cook's area overfilled.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Cover containers or empty.
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8/15/2014 | Routine | 86 |
Final approval given to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
No handsink in front service area. There can be no food or drink preparation in this area. At this time only a hot plate for coffee pots is located in this area.
Check received for $450.00.
No violation noted during this evaluation. | 4/15/2014 | Final | |
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