Sanitizer solution Cl- @ 200ppm
Frozen foods frozen .
HACCP: Discussed date marking practices with the owner, Andy. Specifically, we spoke with Andy about the potentially hazardous product, milk. Andy received HACCP sheets on Date Marking and Potentially Hazardous Products.
Note: A recheck may be conducted on or after 11/16/2015. Areas used by establishment for refuge and garbage are the responsibility of each establishment. These shared areas will inspected during routine and any violations found at that time will be marked on establishment's inspection.
A complaint was also conducted during this routine inspection due to RFS 15-0506. Complaitant stated grease dumpster and surrounding areas were found to be heavily soiled, During inspection Owner stated it had overflowed earlier this week. Maintain grease dumpster and surrounding areas at all times, have regular pickups to ensure no overflow occurs.
- Critical: Foods properly cooked and/or reheated
Gyro meat being reheated on steam table.
Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to at least 165°F or higher for 15 seconds throughout before being served or placed in a hot food storage facility.
Corrected by reheating the gyro meat on kitchen grill to a temperature of 137 degrees.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Baffle inside ice machine is soiled.
All food contact surfaces must be cleaned on a routine basis to prevent a accumulation.
- Outside storage area clean, enclosure properly constructed
Grease dumpster and surrounding ground located in rear of building is heavily soiled. The Ace grease dumpster and surrounding area has a buildup of grease due to overflow. Litter is also present.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
The owner, Andy, has contacted the company, ACE, that provides the grease dumpster to find a solution to the problem.
A recheck may be conducted on or after 11/16/2015.
|
11/6/2015 | Routine | 88 |
HACCP: Temperature documentation
- Food contact surfaces designed, constructed, maintained, installed, located.
Found white cutting board heavily gooved. When cutting boards become worn and stained please replace.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found shelf in cooling unit rusted. Once metal is rusted it is no longer easily cleanable.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
Non food contact surface cleaning: defrost the middle chest freezer in the basement, clean the handle area to the walk in coolers, clean lime accumulation off the side of the ice machine, make sure all sticker residue is removed from outsides of pans and plastic sauce containers. Non food contact surfaces shall be clean.
|
8/19/2015 | Routine | 96 |
HACCP: hand washing Food Handler requirements.
- Food contact surfaces of equipment and utensils clean
Found sticker residue on clean metal pans. Make sure to remove sticker residue before pans are washed.
Tableware shall be washed, rinsed, and sanitized after each use.
|
4/7/2015 | Routine | 98 |
HACCP: Discussed and provided Boil Order information. Cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle and handles on Traulsen cooler handles were found to be soiled. Clean and sanitize routinely to ensure food safety.
- Lighting provided as required. Fixtures shielded
Light shields missing in basement storage area. Provide light shields to ensure food safety.
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.
|
11/4/2014 | Routine | 97 |
HACCP: Discussed and provided Cooking Temperature HACCP.
Hot foods hot, cold foods cold, frozen foods frozen.
RFS: 14-0419. Caller filed a complaint of raw gyro meat, no gloves, and hair nets. During inspection Rita was observed preparing a gyro. Tongs were used while handling meat, hair was restrained and protected. The temperature of the gyro meat was found to be 168 Degrees F. Discussed food protection of RTE foods, proper serving temperatures, and ensuring hair restraints.
- Food contact surfaces of equipment and utensils clean
Glass rack above prep sink and Ice machine baffle were found soiled. Clean and sanitize routinely to ensure food safety.
- Lighting provided as required. Fixtures shielded
Light shields missing in basement storage area. Provide light shields to ensure food safety.
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.
|
8/26/2014 | Routine | 97 |
HACCP: Discussed proper date marking. 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. 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 day or date marked by the food establishment shall not exceed a manufacturer's use-by date, if the manufacturer has determined the use by date based on food safety. If a refrigerated, ready-to-eat potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat potentially hazardous food that has been subsequently combined with additional ingredients or portions of food, the date marking shall be that of the earliest-prepared or first-prepared ingredient. Foods in containers or packages that do not bear a date or day shall be discarded. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
There was chicken and beef being cooled in the walk in cooler that did not have a time of cooling.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Personal coats are being stored on food storage racks.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard boxes are being reused for the storage of equipment and utensils in the storage room in the basement.
Only items that are in the original boxes can be stored in the containers.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
|
4/17/2014 | Routine | 96 |
HACCP: Good hand washing procedures. Preparing correct sanitizer concentrations of Cl-.
Cl- Sanitizer: 200 ppm
- Thermometers provided and conspicuously placed
Thermometer is missing from True Prep Cooler/Table in front kitchen area behind service counter.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Floors properly constructed, clean, drained
1) Water is pooling on floor in walk-in refrigeration unit. 2) Heavy ice build-up is present on floor in walk in freezer. Keep floors clean and dry free of pooling water and ice build up.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
|
10/7/2013 | Routine | 98 |
HACCP: Proper hot and cold holding temperatures Cl- Sanitizer None made at time of inspection
- Original container, properly labeled, consumer advisory
Container in kitchen holding bulk salt is not labeled. Label all bulk product when removed from original container.
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.
- Non-food contact surfaces clean
Bottom of Traulsen Reach in cooler in kitchen has slight soil build up. Clean as often as needed to maintain clean.
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: Toxic items properly stored
Chafing dish fuel stored above single service aluminum cooking pans and roasters. Store all toxic away from any items used for food and all single service items.
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. Corrected, removed chafing dish fuel from above single serve food items.
|
6/18/2013 | Routine | 93 |
HACCP: Food Storage to prevent cross contamination/ Good handwashing practices
200 ppm Cl- Sanitizer
- Food contact surfaces of equipment and utensils clean
a) Knife rack above 3 compartment sink is soiled. b) Bottom of containers used to store clean knives and utensils above food prep area are soiled.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred. Corrected, immediately cleaned by employee.
- Floors properly constructed, clean, drained
a) Walk in freezer floor has ice build up and soil build up. b) Floor area by grease trap in corner of basement storage room is soiled. c) Drain below 3 compartment sink has soil build up. Clean all floors as often as it is necessary. Maintain clean. 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
Basement storage room lights are not shielded. Provide shield for all light fixtures in storage area. 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.
- Critical: Toxic items properly stored
a) Container of concentrated bleach and diluted bleach spray bottle were left on top of chest freezer in basement storage. b) Chafing Dish Fuel was stored intermingled with food utensils and equipment. Store all toxic items away and below food, food items, food service utensils and any food storage.
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.
Corrected by education.
|
3/18/2013 | Routine | 91 |
HACCP: Handwashing cl- used as sanitizer
- Single service items properly stored, handled, dispensed
Single use cups stored on the floor in the closet in the basement.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
|
11/7/2012 | Routine | 99 |
Restaurant representatives - add corrected or new information about Haddad's Downtown, 319 Main St, Peoria, IL »