•HACCP: food handler requirements.
- Original container, properly labeled, consumer advisory
Found biscotti, trail mix, and salad prepacked with out proper labels.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces of equipment and utensils clean
Found baking pans with orange build up on them. Found lime accumulation on the inside walls of ice machine.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found light fixture and pipes on wall in grind room with excess of flour dust. Facility may want to replace light shield with plastic light tubes with end caps so that flour does not accumulate in light fixture.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/12/2015 | Routine | 96 |
Sanitizer used is Chlorine All frozen food was frozen Haccp: Provided date marking haccp
- Original container, properly labeled, consumer advisory
1)Various items(rice crispy, butters, prep salad, Trek bars and biscotti) do not have proper labeling. 2) Oil in a squeeze bottle was not labeled with its contents.
1)Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The right door gasket on the 2-door true cooler is torn. 2) The lid of the prep table is being held by orange duct tape.
1)Replace the door gasket so that it is in good condition and easily clean able. 2) Duct tape is not an approved repair measure due to not being easily cleanable and it does not hold up to routine cleaning.
Recommended finding another mean to repair the lid of the prep table.
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
The lid to the prep table has sticker/label residue on it.
Clean and sanitize the lid to the prep cooler. This may require removing the lid from the prep cooler in order to effectively clean the under side and to prevent possibly contamination of foods in the prep table.
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.
- Critical: Toxic items labeled and used properly
The sanitizer bucket for wiping clothes was above the 200ppm requirement.
Corrected by discarding the bucket and making a new solution.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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7/6/2015 | Routine | 91 |
HACCP:.Discussed date marking and provided haccp sheet
Sanitizer used is Chlorine.
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Observed various items not correctly labeled. These items include the following: Salad for retail sale in the soda cooler and butters in the soda cooler.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Plumbing installed and maintained
Drain from the coffee maker is draining into a bucket. Discussed with the owner Craig about connecting this to the drain which is directly behind the ice maker. Maker sure to keep an air gap between them to prevent contamination in the chances of a back up.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Drains from commercial dishwashing machines, dishwashing sinks, pot washing sinks, pre-rinse sinks, silverware sinks, bar sinks, soda fountain sinks, vegetable sinks, potato peelers, ice machines, steam tables, steam cookers, and other similar fixtures shall be indirectly connected in compliance with 77 Ill. Adm. Code 890.1410(a).
- Critical: Toxic items labeled and used properly
Sanitizer in the wiping cloth buckets was above 200 ppm.
Corrected by making a new sanitize solution between 100 and 200 ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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1/22/2015 | Routine | 93 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in three compartment sink and in sani buckets at 200 ppm.
HACCP - Discussed labeling requirements of pre-packaged foods. Has handout.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Two employee drinks noted in food prep area without lids on drinks. Manager discarded drinks.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Plumbing installed and maintained
Drain line from coffee machine draining into a bucket under the table - manager states no drain lines at front of store, only at back.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- No Certified Manager Present
No FSSM on site.
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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9/24/2014 | Routine | 94 |
See attachment for original form and signatures.
2 - Labels on the prepackaged foods incorrect.
Labels must include the following in English:
1) Common name of product
2) Name, address, zip code
3) Net contents (weight/volume)
4) List of ingredients in descending order
5) List of artificial color, flavor or preservatives
6) Major allergens.
No violation noted during this evaluation. | 9/6/2014 | Unknown | |
Frozen foods frozen.
Chlorine Bleach sanitizer used at 50 ppm.
HACCP - Food labeling discussion with manager, written information given about food labeling.
- Original container, properly labeled, consumer advisory
a. Many containers of dry goods such as flours, sugars, different spices, not labeled with common name.
a. Label any easily mistakable items with the common name.
a. 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.
b. Many pre-packaged breads have no labeling info bearing name of facility, ingrediants, etc on the label.
b. All pre-packaged foods must have labeling information including name of facility, ingrediants, weight of product.
b. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cinnamon butter, herb butter being dispensed at room temperature for samples. Temperature on mixed butters is 76F.
Refrigerate and keep all potentially hazardous foods to 41F or lower.
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.
- In-use food dispensing utensils properly stored.
a. Serrated knife on prep table area being stored in sanitizing liquid.
a. Do not store any items except wiping cloths in sanitizing solution.
b. Many containers of dry goods, flours, etc stored with handles in the food product.
b. Store scoops either in a seperate clean container or with handle extended out of the 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: Proper hygienic practices, eating/drinking/smoking (evidence)
a. Employee noted to be working in prep area with bare hands, then placed disposable gloves on and went to slice cheese without washing hands prior to doing second task.
a. Wash hands between switching tasks.
a. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
b. Employee noted to be eating food in food prep area.
b. Employees to eat food only in designated areas.
b. Employees shall consume food only in designated dining areas.
- Single service articles not re-used
Single service items such as sour cream containers being re-used to store cookie mix, wall cleaner.
Do not reuse single service items.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Coffee dispenser drain line draining into a bucket.
Repair or replace drain line.
Properly installed trapped floor drains shall be provided in 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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside storage dumpster with lid open.
Keep dumpster lid closed at all times to prevent attraction of rodents, insects.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
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6/25/2014 | Routine | 83 |
H|ACCP: Left HACCP sheet and talked about date marking of meats and cheeses.
- Original container, properly labeled, consumer advisory
none of the butter spreads in the retail cooler were properly labeled. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Large bagged pieces of deli ham and roast beef in the lower right side of the prep cooler were not date marked.
2) Bag of shredded mozzarella cheese in reach in 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. The maximum life is 7 days. *Items date marked*
- Food protection during storage, prepartion, display, service, transportation
1) The butter, butter spread and peanut butter at the front service/sampling area were not covered or protected.
2) The grains/dry goods in the mill room were not covered or protected.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- Food contact surfaces of equipment and utensils clean
1)| Slicer blade guard edge and top edge area soiled with dried foods debris.
2) Lower interior of small tappan freezer soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1).Top of the ice machine bin is soiled.
2) White bin handles and hand contact areas are soiled.
3) Counter under slicer soiled.
4) Blue counter top mixer on rack soiled on underside of top around shaft mount.
5) Underside of the prep cooler lid has loose and hanging materials over foods.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
•Area above oven where baffles are missing has large amount of hanging dust.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/3/2014 | Routine | 88 |
HACCP Discussed date marking of milk Chlorine sanitizing bucket concentration: 200 ppm.
- Original container, properly labeled, consumer advisory
Small containers of poppy seeds, toppings, and ingredients not labeled.
Clearly label ingredients with correct names.
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.
- In-use food dispensing utensils properly stored.
Scoop handle found buried in brown sugar container.
Store handle of scoop up and out of brown sugar to protect from potential contamination.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall near three compartment is in disrepair.
Resurface and repair wall.
Walls and ceilings shall be maintained in good repair and constructed of easily cleanable, non-absorbent material.
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11/18/2013 | Routine | 97 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected. Cooler now holding at 41 degrees.
- Original container, properly labeled, consumer advisory
Pre packaged food items such as brownies, granola bars, biscotti, salads, and butters not labeled properly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Prep cooler maintaining an ambient air temperature of 55 degrees with the following food items above 41 degrees: garlic herb butter 61.1, guacamole 52.6, blue cheese spread 50.5, chicken salad 54.8, tuna salad 50.3, red pepper spread 53.7, roast beef 48.7, turkey 48.7, ham 49.2, swiss cheese 48.2, provolone 48.2, cheddar 51.4, chicken salad 49.7, cut tomatoes 52.5, provolone stack 54.5, swiss cheese stack 54, swiss cheese stack 54, roasted pepper spread 59.7, roasted garlic spread 59.9, tray of turkey 56.2.
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.
Repair cooler. Cooler has been embargoed. Do not use cooler until a recheck inspection has been conducted. Please call 679-6161 when ready for a recheck inspection. A recheck fee will be assessed for all recheck inspections.
- In-use food dispensing utensils properly stored.
A. Scoops in milling room stored in flour with the handle in the food product.
B. Scoop in the ice machine stored in a cup of soiled water.
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.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Hands washed, good hygienic practices (observed).
Open employee drinks stored on table in back ware washing area.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Sanitizer spray bottle was broken and would not spray.
- Wiping cloths clean, used properly, stored
Two wet wiping cloths found not in sanitizing solution- one on top of coffee machine, one in the back bread prep area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
A. Underside of coffee machine soiled.
B. Meat slicer soiled- especially on the underside of the blade near the top of the machine.
Clean and sanitize routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls on both enterances to the back ware washing area in disrepair.
- Critical: Toxic items properly stored
Insect sticky strip hung over food in the back storage area.
Hand insect strips away from food, containers, utensils, single use items, etc.
Corrected by moving.
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10/17/2013 | 1st Recheck | |
HACCP: Cleaning and SANITIZING of large dough bowls
cl- used as sanitizer @ 200ppm
Final approval given 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
Corrected. Cooler now holding at 41 degrees.
- Original container, properly labeled, consumer advisory
Pre packaged food items such as brownies, granola bars, biscotti, salads, and butters not labeled properly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Prep cooler maintaining an ambient air temperature of 55 degrees with the following food items above 41 degrees: garlic herb butter 61.1, guacamole 52.6, blue cheese spread 50.5, chicken salad 54.8, tuna salad 50.3, red pepper spread 53.7, roast beef 48.7, turkey 48.7, ham 49.2, swiss cheese 48.2, provolone 48.2, cheddar 51.4, chicken salad 49.7, cut tomatoes 52.5, provolone stack 54.5, swiss cheese stack 54, swiss cheese stack 54, roasted pepper spread 59.7, roasted garlic spread 59.9, tray of turkey 56.2.
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.
Repair cooler. Cooler has been embargoed. Do not use cooler until a recheck inspection has been conducted. Please call 679-6161 when ready for a recheck inspection. A recheck fee will be assessed for all recheck inspections.
- In-use food dispensing utensils properly stored.
A. Scoops in milling room stored in flour with the handle in the food product.
B. Scoop in the ice machine stored in a cup of soiled water.
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.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Hands washed, good hygienic practices (observed).
Open employee drinks stored on table in back ware washing area.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Sanitizer spray bottle was broken and would not spray.
- Wiping cloths clean, used properly, stored
Two wet wiping cloths found not in sanitizing solution- one on top of coffee machine, one in the back bread prep area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
A. Underside of coffee machine soiled.
B. Meat slicer soiled- especially on the underside of the blade near the top of the machine.
Clean and sanitize routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls on both enterances to the back ware washing area in disrepair.
- Critical: Toxic items properly stored
Insect sticky strip hung over food in the back storage area.
Hand insect strips away from food, containers, utensils, single use items, etc.
Corrected by moving.
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10/17/2013 | Final | |
HACCP: Date marking of milk was discussed. Chlorine sanitizer: 200 ppm
- Original container, properly labeled, consumer advisory
Pre-packaged breads are not labeled properly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- In-use food dispensing utensils properly stored.
The handle of the scoop for powdered sugar was in the product.
Store scoops with handles out of the product.
- Food contact surfaces of equipment and utensils clean
The baffles of the ice machine are soiled.
- Single service articles not re-used
Sour cream and yogurt containers are clean and stored on the clean dish rack.
Re-use of single-service articles is prohibited.
- No Certified Manager Present
No FSSM present.
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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4/24/2013 | Routine | 94 |
HACCP: Date marking was discussed. Temperature logging of refrigeration units was also discussed.
Gave facility Boil Order Handout.
Chlorine wet wiping cloth solution: 200 ppm
- Original container, properly labeled, consumer advisory
1. Several tubs of baking ingredients are not labeled with the product name.
2. Pre-packaged bread are not properly 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.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Facilities to maintain proper temperatures
The make table in the facility is packed full which limits the effectiveness of the unit especially during peak hours.
The facility has one upright cooler and the make table.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
The cutting board of the make table is in disrepair.
Resurface or replace the cutting board to provide a smooth and easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
The baffle of the ice machine has mold growing on it.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall and side of the oven are dusty.
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1/14/2013 | Routine | 90 |
This visit is in reference to RFS #12-0609 regarding improper hand hygiene. I talked with owner and employee involved at the time of inspection. Employee stated that she cleaned the vomit up in two spurts because she was called to help elsewhere. She said she washed her hands in between tasks. I reinforced the importance of hand hygiene. Complaint closed.
No violation noted during this evaluation. | 12/18/2012 | Complaint Investigation | |
HACCP: Handwashing and glove use was discussed.
Chlorine used as sanitizer: 50 ppm 3 compartment sink/ 200 ppm wet wiping cloth solution
- Original container, properly labeled, consumer advisory
Prepackaged foods are not labeled correctly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Facilities to maintain proper temperatures
The make table was not functioning properly at the time of inspection. Potentially hazardous food that was above 41 degrees F was discarded by worker. A voluntary destruction agreement was filled out and signed. The owner has contacted a repairman to fix the unit.
- Food protection during storage, prepartion, display, service, transportation
Pickles near sandwich making area are not covered. Cover the pickles when not making sandwiches to prevent potential contamination.
- In-use food dispensing utensils properly stored.
Knife at the sandwich prep area is being stored in water.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vents of the oven are dusty. Clean and maintain clean.
Base boards are missing under the three compartment sink. Replace.
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10/19/2012 | Routine | 91 |
HACCP: Provide approved covered beverages for employees only.
- Original container, properly labeled, consumer advisory
Prepackaged bread, cookies, granola, salads were not properly labeled.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Thermometers provided and conspicuously placed
Make cooler utilized only approvable stem thermometer to monitor cooler temperature. If removed to moniltor internal temperatures of other potentially hazardous foods, cooler would be without thermometer. Provide additional stem thermometer or other thermometer for make cooler so stem thermometer may be used to monitor internal temperatures of potentially hazardous foods.
- In-use food dispensing utensils properly stored.
Cutting knife was being placed in sanitizing solution between uses.
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. Store utensil in approved manner.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baseboards are missing beneath 3 compartment sink. Gap exists between 3 compartment sink and wall. Eliminate gaps greater than 1/32 of inch between wall and foor or equipment.
- No Certified Manager Present
No certifed food handler was present at time of inspection. Provide certified food handler at all times food is prepared.
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7/5/2012 | Routine | 96 |
See attachment for inspection done at Riverfront Farmers Market.
No violation noted during this evaluation. | 6/11/2012 | Unknown | |
HACCP: Discarding potentially hazardous foods after 7 days. cl- used as sanitizer @ 100ppm
- Original container, properly labeled, consumer advisory
Prepackaged food items such as rice crispy treats, granola bars, brownies, breads, sandwiches, and butters not labeled properly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
Large containers of flour stored in milling room uncovered.
Cover containers to protect from contamination.
- In-use food dispensing utensils properly stored.
Scoop handles stored in food product in several containers throughout facility.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on wire rack.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of ice machine heavily soiled.
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3/27/2012 | Routine | 93 |
HACCP: DISCUSSED PROPER HAND WASHING AND BARE HAND TOUCHING OF FOOD POLICY.
CHLORINE BLEACH USED AS SANITIZER.
- Original container, properly labeled, consumer advisory
Container of unidentified white substance on foot step 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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of tuna salad at 53 degree F in cod holding. Ensure temp of cold potentially hazardous food at 41 degree F or below.
Tuna discarded.
- Foods handled with minimal manual contact
Measure cup with no handle used as scoop in container of Oak Bran.
Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food.
- In-use food dispensing utensils properly stored.
Scoops in several containers of bulk food stored with handle touching food.
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: Toxic items labeled and used properly
Spray bottle of clear substance-identified to be water-hanging on bread rack, not labeled.
Containers of materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Spray bottle labeled.
- No Certified Manager Present
No certified food safety personnel' s certificate posted on the wall.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Per owner, evidence of certification will be faxed/e mailed later.
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11/29/2011 | Routine | 86 |
Restaurant representatives - add corrected or new information about Great Harvest Bread Company, 9010 N. Allen Rd., Peoria, IL »