HACCP: Discusser proper hand washing. Provided HACCP bulletin.
Chlorine bleach is the sanitizer used in the establishment.
Note: The owners were present at the time of inspection, it was discussed that potentially, a person/entity may rent/lease the kitchen. The establishment will be following the Illinois Food Service Sanitation code for definition of a Category III low risk establishment: "Category III facility" means a food establishment that presents a low relative risk of causing food-borne illness, based upon few or no food handling operations typically implicated in food-borne illness outbreaks. Category III facilities include those where the following operations occur: Only pre-packaged foods are available or served in the facility, and any potentially hazardous foods available are commercially pre-packaged in an approved processing plant
- Food contact surfaces designed, constructed, maintained, installed, located.
Terry cloth towel was being utilized to store the scoop for the ice.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the pizza oven is soiled. The interior of the large cooler along the wall at the bar area is soiled. The interior of the Pepsi cooler at the bar is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The metal bottle holder at the bar is soiled. The exterior seals of the 'keg cooler' are soiled.
Clean and sanitize all non food contact surfaces routinely.
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
There were no paper towels at the kitchen hand wash sink or at the bar hand wash sink.
Corrected
- Floors properly constructed, clean, drained
The floor sink at the bar is soiled. The floor under the coolers at the bar are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/17/2014 | Routine | 92 |
HACCP: Discussed routine replacement and maintenance of door sweeps and ramps to ensure that they are maintained to prevent entrance of rodents or other pests.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
This establishment is rarely utilizing the kitchen. However, a variance must be completed if planning to grill outside. A variance was printed out. The link to the variance can also be found at www.pcchd.org under the Environmental Health section, prevention. The risk was changed to a high risk.
- Original container, properly labeled, consumer advisory
Cooling extra sloppy joe in the walk in cooler does not have a time or date of cooling/preparation.
Corrected by education. Discussed proper cooling and date marking. Provided HACCP bulletins for Cooling and Date Marking.
Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers provided and conspicuously placed
There was no thermometer in the Whirlpool cooler.
Provide thermometers to all hot and cold holding units.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Food protection during storage, prepartion, display, service, transportation
A box of chips was found stored on the floor of the ice machine room.
Corrected
- In-use food dispensing utensils properly stored.
Ice scoop was found with the handle in the ice.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Cloth towel was being utilized to store utensils for pizza. 2) Paper towels were being used in the ice scoop bucket. 3) Cloth towels being used to store cups above three compartment sink.
Remove all cloth and paper towels. Place all items on smooth, easily cleanable, non absorbent surfaces.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Shelving in the walk in cooler was found soiled and dusty.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Toilet paper was found stored on the floor in the mop sink.
Corrected
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The outside dumpster was found open upon arrival to inspection.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
There is missing FRP in the walk in cooler. There are various damaged areas of the wall and ceilings in the walk in cooler.
Repair or replace the walls/ceilings to ensure that all areas are smooth, easily cleanable, and non absorbent.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable and maintained in good repair.
- No Certified Manager Present
There was no certificate of certified personnel.
Provide the original certificate of certified personnel once it is obtained from the Illinois Department of Public Health. Will check at next inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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3/24/2014 | Routine | 87 |
Final approval has been given under Chapter 10, Food Safety, of the Peoria County Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Walls near bar handsink are exposed wood. Walls behind bar must be sealed.
B. Ceiling in walk in cooler is rough with old caulk. Walls are FRP which are held together with heating tape. Provide smooth, easily cleanable walls and ceilings.
C. Coving missing behind stove. Replace coving.
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2/21/2014 | Final | |
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