HACCP: Handwashing Cl- sanitizer is used in the dish machine Frozen foods were stored frozen
- Food protection during storage, prepartion, display, service, transportation
Multiple foods stored in the bottom of the prep cooler and in the walk in cooler without a lid or covering, including: chipotle salsa in the walk in cooler and jalapenos, chopped onions, and chopped tomatoes in the prep cooler. Provide a lid or covering.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Prep sink and three compartment sink in kitchen have pulled away from the wall. Reseal or recaulk sinks to wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Vents in restrooms are soiled. Clean fan guards and vents.
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11/18/2015 | Routine | 96 |
HACCP: Handwashing Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Prep sink has pulled apart from wall in kitchen. Reseal prep sink to wall to prevent splash from getting behind it.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on counter in kitchen. Store all wiping cloths in sanitizer solution in between uses.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can conveniently available next to hand washing sink behind bar. Provide small trash can.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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8/25/2015 | Routine | 96 |
HACCP: Proper cooling procedures.
Cl- sanitizer is used in the dish machine and buckets.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Two large pans of cooked ground beef and two large pans of cooked refried beans were not labeled with time of cooling. Pans were cooked approximately one hour ago and are currently reading between 105-115 degrees F. Corrected by labeling pans.
- Critical: Hot food at proper temperatures
1) Rice on hot serving line is 120 degrees F. Corrected by turning up temperature. 2) Two pans of refried beans and two pans of cooked ground beef were found cooling at room temperature. Food items were temping between 105-115 degrees F. Corrected by moving pans to walk in cooler to finish cooling process.
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.
Cool potentially hazardous food requiring refrigeration after preparation rapidly to an internal temperature of 41°F.
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4/7/2015 | Routine | 94 |
Frozen foods frozen, hot foods hot.
Discussed forming a log for temps of foods that are cooling in walk in cooler.
Discussed food handler training - states all employees have taken the food handler class thus far.
- Critical: Foods properly cooled
Foods cooling in pans in the walk in cooler without labeled with date/time of cooling on the pans.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Food protection during storage, prepartion, display, service, transportation
Many fo-ods in prep coolers, walk in coolers and back freezer are not covered. Keep foods protected from contamination at all times while in storage/being prepared.
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12/5/2014 | Routine | 93 |
Hot foods hot, frozen foods frozen.
Bleach sanitizer used at 100 ppm.
HACCP - Discussed date marking, food storage.
- Food protection during storage, prepartion, display, service, transportation
Several pans of meat in the walk in cooler are cooling and do not have lids or protection from contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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9/11/2014 | Routine | 98 |
Frozen Foods Frozen
Quat cleaner used in dish machine under bar and in sanitizer buckets at 300 ppm.
Chlorine bleach sanitizer used in dish machine in back of house at 50 ppm.
HACCP - Generalized cleaning discussed Discussed importance of labeling containers with use by date and with contents of containers. Discussed proper cooling techniques for larger containers of food.
- Critical: Wholesome, sound condition
Several containers of salsa in the walk-in cooler were past the use-by dates that were on the container. Manager stated that the salsa was made fresh this morning and stickers had not been removed when containers were washed. Items discarded in garbage.
Properly label all foods with date/time of preparation and name of product and use within 7 days of opening. Corrected.
- Original container, properly labeled, consumer advisory
The following items were not labeled with the common name of the product on the outside of the container: cheese, bottles of sauce in prep line, spices/flour by grill, spices/flour/etc in storage bins, several items in walk in cooler that were open, and ground beef patties in cooler under prep area.
Properly label all opened items with common name.
- Potentially hazardous foods properly thawed
Meat being thawed in standing water in sink. Corrected by employee running water over the meat while it was thawing in the sink.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food protection during storage, prepartion, display, service, transportation
Spices/flour near grill line in containers were open to air and not covered. Containers of sauce not covered under the make table in the coolers.
Cover all items during routine use to avoid contamination.
- Food contact surfaces of equipment and utensils clean
Shelving in walk-in cooler visibly soiled.
- Plumbing installed and maintained
Collection basin from air gap has overflow/leak onto kitchen floor when sink is drained.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair drain to maintain proper water flow during drainage.
- Critical: Hand washing sinks installed, located, accessible
Ice and straws in handwashing sink located by the bar. Corrected by: employer cleaning and sanitizing hand washing sink.
Clean and sanitizine. Use hand washing sinks for handwashing only.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffling above grill area soiled with dust/grease.
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6/2/2014 | Routine | 82 |
HACCP - Discussed pest control operations with owner.
Sanitizer - buckets - quats
- dishmachine - chlorine
- Critical: Sanitizing concentration
No sanitizer detected in dish machine. Maintain sanitizer solution in dish machine at 50-100ppm. Line on dishmachine is plugged, owner plans to have unit serviced. Dishmachine has been taken out of service until repair. All dishwashing will take place utilizing 3 compartment sink.Once repair is completed please contact the Peoria City/County Health Department for approval prior to placing dishmachine in service.
- Critical: Hand washing sinks installed, located, accessible
Handsink at bar filled with ice and straws. Handsink is for handwashing only, clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
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11/12/2013 | Routine | 91 |
HACCP - Discussed storage of toxic solutions
Sanitizer - dishmachine - chlorine
- buckets - quats
- Original container, properly labeled, consumer advisory
Food product not in original container and not labeled.
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.
- Potentially hazardous foods properly thawed
Improper thawing of chorizo.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Worker placed product under running water. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Nopapertowels at handsink in food prep area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Worker provided papertowels. Corrected.
- Critical: Toxic items properly stored
Lighter stored on shelf above food preparation table (steam table).
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. Worker moved lighter to a bottom shelf. Corrected.
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5/31/2013 | Routine | 90 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Non-food contact surfaces clean
Clean all surfaces.
- Outside storage area clean, enclosure properly constructed
Dumpster area in disrepair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in storage room and in bar in disrepair.
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4/23/2013 | Final | |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
All coolers must be on and holding at 41 degrees or less.
- Critical: Sanitizing concentration
Dish machines must provide 50-200ppm cl- sanitizer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Employee restroom door not self-closing and no soap or paper towels provided.
- Outside storage area clean, enclosure properly constructed
Outside dumpster area has excessive trash.
Dumpster not stored on concrete or asphalt.
Clean area.
Dumpster must be stored on concrete and asphalt.
- Critical: Outer openings protected from insects, rodent proof
Back door not self-closing.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling in kitchen leaking.
- Lighting provided as required. Fixtures shielded
Lights in storage room not shielded.
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4/19/2013 | Preliminary | |
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