This is a final inspection of the new equipment/menu.
The table area just outside the concession stand may not be used for food preparation because there is no handsink in that area. This area is currently being used for storage.
Final approval has been granted under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
No violation noted during this evaluation. | 10/26/2015 | Preliminary | |
HACCP: Discussed and provided information on CFSSM.
Staff have received Food Handler Training.
Hot foods hot, cold foods cold, frozen foods frozen.
Note: During inspection new equipment was observed at main concession stand, which included, a Turbo Chef Pizza Over, a self contained fryer unit, a 1/2 freezer (-03F) and 1/2 cooler (39F). New equipment is currently not in use. Chad (Manager) stated he was getting ready to submit a plan review to Peoria City/County Health Department. A Plan review may take up to 10 business days to complete once all necessary information has been received. New equipment and new menu items can not be used/served until the plan review process has been complete and approval has been granted. Failure to have approval may result in Embargoed equipment and/or product.
- Food contact surfaces of equipment and utensils clean
Multiple cabinet interiors behind main concession line was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Multiple cabinet fronts and handles behind main concession line was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Floors properly constructed, clean, drained
Floors on high side concession stand were found to be soiled. Clean on a routine basis, maintain clean.
- No Certified Manager Present
No certified food service sanitation manager available during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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9/14/2015 | Routine | 96 |
HACCP: Discussed and provided inforamtion on Toxic Storage.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
Bag of Popcorn found stored on floor in High side concession stand.
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
- Food contact surfaces of equipment and utensils clean
Back room table top with microwave was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Multiple cabinet fronts and handles behind main concession line was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at low side and high side concession lines.
A supply of sanitary towels shall be conveniently located near each lavatory.
- No Certified Manager Present
No certifications for FSSM present on premises.
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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4/9/2015 | Routine | 93 |
Establishment has replaced soda machines at counter with Coca Cola Freestyle machines - replacement in June. Currently have a cotton candy machine in the \
HACCP - Discussed date marking of potentially hazardous foods.
- Critical: Foods properly cooled
Open package of hot dogs in refrigerator at back of house not labeled with date of opening of package.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Two handsinks without a supply of paper towels.
Handsinks shall have paper towels, soap, hot water and trash receptacle at all times.
- Non-food contact surfaces clean
Interior of many cabinets at the front of house are soiled with popcorn, food debris.
Clean and maintain clean all non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service kids popcorn buckets are soiled on the interior.
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.
- No Certified Manager Present
No certifications for FSSM present on premises.
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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10/21/2014 | Routine | 88 |
HACCP: Provided hand washing haccp sheet Sanitizer used is Quats.
- In-use food dispensing utensils properly stored.
1) Ice scoops found in the front ice bins with their handles touching the ice. 2) Scoop for the cheddar cheese seasoning found with its handle touching the seasoning.
Corrected by elevating the scoops so the handles were no longer touching the products.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Critical: Sanitizing concentration
Low sanitizer concentration of 50ppm of the spray bottles behind the front counter.
Corrected by having the manager make new sanitizer spray bottles. Manager also discussed there only should be 1 or 2 spray bottles at the front counter so that the bottles are refilled more frequent.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Non-food contact surfaces clean
The cabinets where slushy mixes are kept and where the butter is kept are soiled.
Clean and maintain clean all non-food contact surfaces.
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: Hand washing sinks installed, located, accessible
The hand sink in the middle concession area in the back was blocked with plastic buckets which were sitting in the hand sink.
Corrected by the manager removing the plastic buckets.
Maintain the hand sink to be accessible.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink the back is soiled.
Clean and maintain clean all hand sinks.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor in the dry storage up stairs under the racks is soiled. The floor along the base boards under the coke syrup racks in the main kitchen is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No food service sanitation manager available at the time of inspection.
Provided a FSSMC at the next inspection.
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4/16/2014 | Routine | 87 |
HACCP Discussed routine cleaning of additional concession stands and equipment.
Quat sanitizing spray bottle concentration: 200 ppm.
- Original container, properly labeled, consumer advisory
Containers of salt and cinimmon not labeled.
Clearly label containers so that foods are readily identifiable
- Food contact surfaces of equipment and utensils clean
Interior tray of microwave is soiled with food debris.
Wash, rinse, and sanitize interior tray.
Wash, rinse, and sanitize all food contact surface after every use or during interruptions in operations during which time contamination can occur.
- Non-food contact surfaces clean
Bottom surface of Coke display cooler is 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.
- Single service items properly stored, handled, dispensed
Box of single service lids found stored on floor of storage room.
Store boxes and containers of single service items a minimum of six inches above the ground to protect against potential contaminants and splash.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not provided at the following handsinks: 1.Left wing concession stand handsink 2.back overstock storage room handsink.
Provide hand towels at every handsink to ensure proper handwashing of employees.
- No Certified Manager Present
FSSMC certificate no provided.
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9/26/2013 | Routine | 93 |
HACCP: Employee beverages were discussed. Quat sanitizer: 400 ppm
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
An employees bag of McDonalds was being stored in the refrigerator by the bulk ice machines in the main concession stand.
Store employee food in the refrigerator provided in the break room.
- Foods handled with minimal manual contact
The handle of the scoop for ice at the main concession stand was in the product.
Store the scoop with the handle up to minimize hand contact with food ice.
- In-use food dispensing utensils properly stored.
The scoop for bulk cheese powder was soiled and out of the product and on the shelf.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
A sign instructing employees to soak soda nozzles in water with a denture tab was by the three compartment sink in the main concession. After conferring with employees it was discovered that this was the practice used to clean soda nozzles.
Food contact surfaces shall be washed, rinsed, and sanitized.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Non-food contact surfaces clean
The following nonfood contact surfaces are soiled: 1. shelving in dry storage room by break room, 2. the outside of the ice machine in the main concession store room, 3. inside the cupboards of all three concession stands.
Clean and maintain clean.
- Single service items properly stored, handled, dispensed
A. The following single-service items were being stored on the floor: 1. box of lids in the dry storage room by the break room, 2. several boxes of single-service items in the upstairs storage room.
Store items a minimum of 6 inches off the floor.
B. Single service serving bowls and popcorn buckets at the main concession stand were not stored inverted.
Store single-service items inverted to protect the food contact surface from contamination.
- Single service articles not re-used
Butter is being stored in a single-use water bottle equipped with a nozzle to spray on pretzels.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
There is excessive lime build up on the three compartment sink in the low side concession stand.
Remove build up.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A. There were no trash receptacles at the following hand sinks: 1. main concession, 2. high side concession.
B. There were no paper towels at both high side concession hand sinks.
C. There was no soap at the low side concession hand sink.
D. There were popcorn kernels in and around the hand sink in the low side concession. Clean and maintain clean.
Provide a trash receptacle, soap, and paper towels at all hand sinks to promote hand washing.
- Floors properly constructed, clean, drained
The following areas of the floor are soiled: 1. storage room by break room, 2.the low side concession stand where bag in a box sodas are stored.
Clean and maintain clean floors.
- No Certified Manager Present
NO FSSM.
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2/20/2013 | Routine | 81 |
This facility has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Open package of hotdogs in cooler not date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
Food in boxes stored on the floor in the upstairs storage room.
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
- In-use food dispensing utensils properly stored.
Scoop handles for salt and popcorn seasoning stored with the handles in the food product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Critical: Hands washed, good hygienic practices (observed).
Employee used handsanitizer only instead of handwashing after sweeping and before preparing food.
Hand antiseptics that are in compliance with the Code shall be applied only to hands that are thoroughly washed and cleaned as specified under Section 750.510.
- Food contact surfaces designed, constructed, maintained, installed, located.
Container storing hot dogs in cooler is cracked and missing a bottom corner.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Interior of right side concession ice machine soiled.
- Non-food contact surfaces clean
Interiors of cabinets storing popcorn butter at both side concession stands heavily soiled.
Clean and maintain clean.
- Single service items properly stored, handled, dispensed
Boxes of single use items stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A. Papertowels not present near handsinks in back main storage area and in right side concession back area.
B. No trash can located near handsink in main storage area.
C. No soap available in right side concession back area.
Provide soap, paper towels, and trashcans for all handsinks.
- Lighting provided as required. Fixtures shielded
Side concession storage rooms have unshielded light bulbs above the food/single use storage.
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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12/31/2012 | Final | |
Restaurant representatives - add corrected or new information about Grand Prairie 18, 5311 W. American Prairie Dr., Peoria, IL »