HACCP = pest control (company comes in every 30 days)
quat sanitizer is used at the bar 3-compartment sink
All frozen food is frozen.
The clear tube that drains into the 3rd compartment of the larger three-compartment sink is water coming from the ice machine.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The blue counter top/cabinet located in the kitchen area is worn.
Maintain all non-food contact surfaces smooth and easily cleanable.
- Thermometers, gauges, test kits provided
Test strips for the quat sanitizer used at the bar three-compartment sink are not available.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap and paper towels are missing from the hand sink located to the right of the three-compartment sink in the back room.
Maintain soap and paper towels at all hand sinks at all times.
- Floors properly constructed, clean, drained
The floor in the three-compartment sink room is worn and linoleum is missing near the ice machine.
Maintain all floors smooth, easily cleanable and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in the kitchen area is worn and paint is peeling. 2) The wall behind the ice machine in the kitchen is in disrepair. 3) The ceiling and walls in the room where single-service items are located and outside the walk-in cooler are worn. 4) The fan and vent covers in the men's restroom are soiled.
Maintain all ceilings and walls smooth, easily cleanable, clean and in good repair.
- Lighting provided as required. Fixtures shielded
1) The light in the True Pepsi cooler is burnt out. 2) The lights on the ceiling in the three-compartment sink room are not shielded.
Provide adequate lighting in the Pepsi cooler and shields for the lights in the three-compartment sink room.
|
11/6/2015 | Routine | 91 |
HACCP = toxic storage
quat sanitizer is used at the three-compartment at the bar
All frozen food is frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The counter surface of the blueish colored cabinets in the three-compartment sink room are in disrepair. Maintain all non-food contact surfaces smooth, easily cleanable and in good repair. Repair/resurface this counter top.
- Food contact surfaces of equipment and utensils clean
1) The metal ice guard in the ice machine is soiled. 2) The interior surface of the microwave is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The hand sink in the three-compartment sink room is heavily soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Plumbing installed and maintained
1) A small leak is present under the hand sink in the three-compartment sink room. 2) The cold water faucet of the hand sink in the three-compartment sink room is not turned on, hot water is provided. 3) The cold water faucet of the mop sink is not turned on, hot water is provided. Hot and cold water is provided to the three-compartment sink on the same wall. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the leak and provide cold water under pressure at these sinks.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap and paper towels are missing from the hand sink in the three-compartment sink room and the bar hand sink. Provide soap and paper towels for both sinks.
- Floors properly constructed, clean, drained
1) The floor in the three-compartment sink room is missing linolium and soiled. 2) The floor in the men's restroom is soiled and smells like urine. Maintain all floors smooth, easily cleanable and clean. Repair as needed and clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in the three-compartment sink room is worn and pieces are falling off. 2) The walls in the three-compartment sink room are soiled. 3) The ceiling in the walk-in cooler/furnace room is worn and missing pieces. Maintain all ceilings and walls clean, smooth, easily cleanable and in good repair.
- Critical: Toxic items properly stored
1) An aerosol can of funiture polish is being stored above the microwave and among paper towels. 2) Paper towels are being stored below draino and toilet bowl cleaner in the walk-in cooler/furnace room storage shelves. 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. All these toxic items have been relocated.
|
6/26/2015 | Routine | 86 |
HACCP Discussed storage of toxic items.
Chlorine sani-tablets are utilized.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Storage room counter top is in disrepair.
Repair counter top.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap and no paper towels provided at storage room hand sink.
Provide soap and paper towels at every hand sink to ensure proper handwashing procedures by staff.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Flooring in storage room is chipped and peeling.
Repair or replace flooring.
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 maintained in good repair.
- Critical: Toxic items properly stored
Spray bottle of stainless steel cleaner found on the counter top next to roasters.
Store toxic item in designated chemical storage area. Corrected, item was moved to chemical storage area.
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.
|
9/25/2014 | Routine | 91 |
HACCP: Discussed and reviewed proper boil order procedures and boil order HACCP bulletin.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Counter top in back stock room is in disrepair.
Repair and refinish counter top.
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
Counter top in back stock room is soiled.
Wash, rinse, and sanitizer counter top.
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.
- Non-food contact surfaces clean
Interior bottom tray of pizza oven is excessively soiled with food debris and accumulated grease deposits.
Thoroughly wash and clean tray.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels and hand soap not provided at the following hand sink: 1. stock room hand sink, and 2. bar hand sink.
Provide hand towels and hand soap at every hand sink to ensure proper handwashing by staff.
A supply of sanitary towels or a hand-drying device and hand-cleansing soap shall be conveniently located near each hand sink.
- Floors properly constructed, clean, drained
Tile and flooring is in disrepair in stock room.
Repair or replace tile and flooring.
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 maintained in good repair.
|
4/3/2014 | Routine | 93 |
HACCP: Sanitizer concentration and testing.
Frozen foods were frozen.
Currently only food being served is frozen pizza.
- In-use food dispensing utensils properly stored.
Ice scoop stored with handle touching ice in ice bin located behind bar. Corrected by storing ice scoop with handle extended out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Thermometers, gauges, test kits provided
No test strips available for sanitizer at bar sink.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. No disposable towels or hand drying device at hand sink behind bar. 2. Female bathroom door to outside propped open. Correct by supplying all hand sinks with soap, warm water, and disposable towels or mechanical hand drying device. Correct by keeping all lavaratory and toilet room doors closed when not cleaning or repairing.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Toilet and lavaratory room doors shall be kept closed at all times except during cleaning or maintenance.
|
10/14/2013 | Routine | 96 |
HACCP DISCUSSION: PROPER MAINTENANCE AND PEST CONTROL.
- Food contact surfaces of equipment and utensils clean
Soiled interior surface of pizza oven at the bar area.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at the bar hand sink. Provide paper towel at every hand sink to foster proper and complete hand washing.
- Floors properly constructed, clean, drained
Soiled floors at the bar and in the storage areas.
Floors soiled with mice droppings and dead roaches. Receipts from pest control officers was presented for March and 2 months prior.
Clean and maintain clean floors.
Chipping floors by the walk-in cooler and ice machine. Repair to provide smooth and easily cleaned floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Chipping walls and ceiling by the ice machine and the walk-in cooler. Repair to provide smooth surface.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Unnecessary items cluttering the establishment especially the area by the walk-in cooler. Get rid of items that is not used for the day to day operation of the facility to prevent harbor for pests.
- No Certified Manager Present
No certified food safety personnel in the establishment.
Provide documentation that a certified food service sanitation manager was scheduled to work due to temporary illness, short errands off the premises, etc.
Repeated violation. Provide a food safety manager to prevent being written up and referred to the state department of health.
|
4/22/2013 | Routine | 93 |
HACCP DISCUSSION: MAINTAINANCE OF ESTABLISHMENT
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusty cabinets in the back.
- Food contact surfaces of equipment and utensils clean
Soiled interior surface of pizza oven at the bar and microwave in the back.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Soiled counter surfaces in the back
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Women bathroom door propped opened.
- Floors properly constructed, clean, drained
Damaged floors in the storage near ice machine. Repair to provide smooth easily cleaned floor.
Soiled floor in the storage and bar area. Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Damaged walls and ceiling in the storage area and area leading to the walk-in cooler. Repair to prevent harbour for pests and provide smooth and easily cleaned surface.
- No Certified Manager Present
No certified food safety manager present, and no certificate posted in the establishment.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
9/6/2012 | Routine | 88 |
HACCP: DISCUSSED FOOD ALLOWED TO BE SERVED IN THE FACILITY CHLORINE TABS USED AS SANITIZER.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty area around opening of ice machine.
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave and pizza ovens.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Soiled sliding ledges of Pepsi cooler
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
Single use plate stored on a rack with food contact surface exposed.
Single-service articles shall be stored, 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Female bathroom door propped opened
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
Calcium build-up in hand sink near 3-compartment sink.
Clean frequently to prevent build-up.
- Floors properly constructed, clean, drained
Soiled floors in the following areas: under hand sinks and mop sink, by the walk-in cooler entrance, under utilities behind the bar counter.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Chipping/peeling walls and ceiling in the storage areas. Repair to provide smooth easily cleaned surface,
Damp and exposed lower part of wall behind ice machine. Repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Storage of unnecessary and unused items
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
- No Certified Manager Present
No certified food safety personnel
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Owner was hande class registration to be done before next inspection.
|
3/13/2012 | Routine | 85 |
HACCP: DISCUSSED CHEMICAL SANITIZER.
- Thermometers, gauges, test kits provided
No chemical test strip for quat sanitizer used. Provide test strip for sanitizer used in the facility.
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave in the back room and pizza oven at the bar area. Clean and sanitize all food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Ladies bathroom door propped opened. Keep bathroom door closed all the time.
- Floors properly constructed, clean, drained
Soiled floor under equipments and utilities in the back room and at the bar area. Clean and maintain clean floor.
Chipping floor behind bar counter. Repair to provide smooth and easily cleanable floor.
- No Certified Manager Present
No certified food safety personnel.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
|
10/18/2011 | Routine | 94 |
HACCP: Discussed proper storage of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusty kitchen cabinets. Repair to provide smooth and easily cleanable surfaces.
- Wiping cloths clean, used properly, stored
Soiled wet towel on 3-compartment sink. Store soiled towels in designated laundry bag, or store wet wiping towel in a bucket of sanitizer.
- Food contact surfaces of equipment and utensils clean
Soiled interior surface of pizza oven.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Plumbing installed and maintained
Leaking hot water faucet of hand sink in the bar. Repair to prevent leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Female bathroom door propped open.
- Critical: Presence of insects/rodents. Animals prohibited
Present of a small dog in the bar area.
Live animals, including dogs, birds and turtles, shall be excluded from within the food service establishment and from adjacent areas under the control of the establishment.
Owner of dog was told to take dog outside.
- Floors properly constructed, clean, drained
Soiled floors under equipments and matt behind bar counter. Clean and maintain clean floor.
- No Certified Manager Present
No certified food safety personnel on location.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
5/16/2011 | Routine | 88 |
Restaurant representatives - add corrected or new information about Hillside The, 1745 N. Sheridan Rd., Peoria, IL »