Dishwasher sanitizer Cl- @200ppm
Sanitizer solution Quat @400ppm
Frozen Foods Frozen
HACCP: Discussed personal items being stored away from foods or food contact surfaces. Recommendation to replace cutting boards on prep line in the near future as they are starting to show signs of becoming worn. Gave manager HACCP handout on proper hand washing techniques.
- Original container, properly labeled, consumer advisory
Seasoning located in dry storage area did not a label which properly identified the product.
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.
- Food protection during storage, prepartion, display, service, transportation
Cooked chicken used for bacon wrapped chicken wings are stored within the walk in fridge without proper covering to prevent from contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected by covering with siren wrap.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee washing hands and then immediately turning off faucet. There was no barrier between hands and faucet to keep hands from becoming recontamination.
Corrected by educating the manager on proper hand washing techniques. Also, giving hand washing HACCP to manager to post at all hand washing stations.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
- Food contact surfaces of equipment and utensils clean
Shelf above the make table where ready to eat foods are being prepared has an accumulation of dust.
Shelving which holds beer display along bar has an accumulation of dust.
All areas located directly above food or food contact surfaces must be washed, rinsed, and sanitized on a routine basis.
- Single service items properly stored, handled, dispensed
Boxes of plastic portion cup lids located in the dry storage area are stored on the ground.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- No Certified Manager Present
No certified food manager present during routine inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
|
11/6/2015 | Routine | 89 |
HACCP: Hand washing
- Critical: Hands washed, good hygienic practices (observed).
Found liquid waste (red liquid) in hand sink at bar. Sink has hand wash proceedure and a mat at the bottom to catch straw and drink garnish. Liquid waste are not to be dumped into hand sinks. Found two sinks at bar area. Both sink have soap available at them. Please designate one sink as a hand sink and one sink as a dump sink and label as such, and remove soap dispenser from the dump sink. Corrected by speaking to employees.
- Non-food contact surfaces clean
Non food contact surface cleaning: please clean the door handles to the walk in coolers, please clean the floor of the cabinet on the northern wait station, clean the door handle area on the restroom doors, clean the water accumulation out of the bottom of the beer cooler, clean as needed.
- Plumbing installed and maintained
. The hot water faucet at the southern wait station dump sink is not turning off all the way. The supply line to the dish machine has broken the bracket that attaches it to the wall behind the dish machine and when supply is on pipe shakes. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at the bar hand sink. The dispenser for the southern side wait station is no working.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Outside storage area clean, enclosure properly constructed
Found excess of litter and grease by grease dumpster. Please clean the dumpster area and back storage area.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Corner strip to the wall by the ice machine has a chunck out of it and gaurd is starting to come off. Please clean the wall behind dish machine.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
6/18/2015 | Routine | 89 |
Haccp
- Potentially hazardous foods properly thawed
Found bags of chicken thawing in prep sink with out running water over top. Corrected and spoke to employees and management.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Non-food contact surfaces clean
Please clean the following surfaces: the chemical storage shelf by dish has lime accumulation on it, the bar dish machine has lime accumulation on it, general lime accumulation on stainless surfaces in dish area, the handle area to the doors to the restroom need detailed, flour on post mix area compressors, Clean as needed.
- Single service items properly stored, handled, dispensed
Found case of styrofoam cups stored on the floor in the back storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
|
3/2/2015 | Routine | 96 |
HACCP: Discussed and provided information on Hand Washing.
Hot food hot, cold food cold, frozen food frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Wing container lid found to be broken and cracked.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwasher methods.
- Non-food contact surfaces clean
Chemical shelf by dish machine and plastic handing shields in walk in cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
|
11/11/2014 | Routine | 97 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
- Wiping cloths clean, used properly, stored
Sanitizing cloth found half our of solution. Store sanitizing cloths in solution at all times when not in use.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towel dispenser not functioning at hand sink located next to the office. Supply sanitary towels at all times by each hand washing station.
- Floors properly constructed, clean, drained
Floors in WIC, Dishwasher, back store room found to be soiled. Maintain floors and floor coverings free of soiling and debris.
|
9/2/2014 | Routine | 96 |
HACCP: Proper cold holding temperatures of Potentially hazardous foods. Left bulletin.
Bar Dish Machine Cl- Sanitizer: 200 ppm Dish Machine Cl- Sanitizer: 100 ppm Quat Sanitizer: 400 ppm
- In-use food dispensing utensils properly stored.
Scoop handle was in contact with batter in walk in beer keg cooler. Store scoop with handle out of product or completely outside of product in a clean dry place.
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.
- Storage/handling of clean equipment, utensils
Plastic gray holder for Forks and knives behind bar were soiled. Ensure utensils are stored in a clean and dry place. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handles of the utensils to the consumer unless the table ware is pre-wrapped.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand, washing sink behind bar did not have any hand drying towels or device. Provide disposable hand towels to dry hands.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink..
- Floors properly constructed, clean, drained
1) Debris build up was visible under bar area. 2) Debris build up was visible near drain under server station close to bathroom. 3) Beer Keg Walk-in Cooler has slight water puddling. Ensure all floors are kept clean, dry and free from soil and debris buildup. Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
3/24/2014 | Routine | 95 |
HACCP: Proper pest control such as flies and bar flies. Good communication with pest control operator under contract to properly treat for any pest issues.
Quat Sanitizing Solution: 400 ppm Cl- Dish washer sanitizer: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Breaded chicken wings in breading cooler had a temperature of 46°F. Manager stated that time was used as a control and left over wings were discarded after 2 hours. When log book was presented, employees had missed logging the last batch put in at 12:30pm not recording proper temperature. Ensure proper HACCP procedures are followed including proper logging of foods and temperatures when foods enter the danger zone. Do not keep potentially hazardous foods out of proper temperatures for longer than 4 hours. 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. If time only is used as a public health control, written procedures shall be maintained and must be available upon request by the department. Corrected, identified time when breading of wings occurred and followed company HACCP procedures of discarding after 2 hours.
- Thermometers provided and conspicuously placed
Thermometer was missing from breading cooler next to fryers. Ensure thermometer is present and easily visible in all refrigeration units at all times.
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.
- Food protection during storage, prepartion, display, service, transportation
Metal containers with wing sauces on prep counter in front of cook line were not covered or protected. Protect and cover all foods at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Scoop in white batter bin in beer cooler had handle submerged in product. Store scoop in product with handle facing out or outside of product in a smooth, clean non absorb ant surface. Clean utensils shall be stored with handle facing out so as to minimize contact with utensil food surfaces. Spoons, knives and forks shall be touched only by their handles. Utensils shall be stored covered or inverted wherever practical. Corrected by manager, removed scoop.
- Critical: Sanitizing concentration
No sanitizing concentration was present in dish washing machine in back kitchen area and glass washing machine behind bar when tested. Ensure enough sanitizing solution is present to provide proper sanitizer concentration. Dish machine shall have a concentration of 100 ppm Cl- sanitizing when tested. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. Corrected, Contacted Eco-Lab technician to come to site to correct. Dish machine was primed and was working properly after three testing. Consider maintaining daily logs of dish washing machine sanitizing concentrations to prevent reoccurring violation.
- Food contact surfaces of equipment and utensils clean
Interior of soda gun at bar has slight soil build up. Clean as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Toxic items properly stored
Spray bottler with cleaning solution on rack in back kitchen area was not labeled. Label all cleaners and toxic containers. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. Corrected, manager labeled spray bottle.
|
9/27/2013 | Routine | 80 |
HACCP: Proper cold storage temperatures Quat Sanitizing 200-400ppm
- In-use food dispensing utensils properly stored.
Scoop in white batter bin in beer cooler had handle submerged in product. Store scoop in product with handle facing out or outside of product in a smooth, clean non absorb ant surface. Clean utensils shall be stored with handle facing out so as to minimize contact with utensil food surfaces. Spoons, knives and forks shall be touched only by their handles. Utensils shall be stored covered or inverted wherever practical. Corrected by manager, removed scoop.
- Critical: Sanitizing concentration
No sanitizing concentration was present in dish washing machine when tested. Quat sanitizing container feeding dish machine was almost empty. Ensure enough sanitizing solution is present to provide proper Quat concentration. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute. Corrected by manager, replaced Quat container. Quat sanitizer concentration was 300 ppm.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled. 1) Bottom of shelf above wing sauces in front of fryers 2) Electric socket and surrounding splash area next to wing sauces. Clean all non food contact surfaces 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.
- Storage/handling of clean equipment, utensils
Several plastic containers next to washing machine were put away soiled. Ensure only clean containers are stored away, if still soiled after washing, re wash and scrub before putting away with other clean containers. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service items properly stored, handled, dispensed
Tooth picks used for food product were stored in a container with soil build up. Store tooth picks and other single service articles in clean containers.
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.
- Plumbing installed and maintained
Steamers next to flat top grill were leaking. Fix all leaks and plumbing in machines.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floor drain under bar area had soil and debris build up. Clean as often as needed to maintain clean. Floors, drains, floor coverings, mats, and duckboard shall be maintained clean.
|
5/30/2013 | Routine | 90 |
HACCP: Proper glove use and hand washing. Left HACCP information sheets
Quat Sanitizing 200 ppm & Cl- Sanitizing 200 ppm
- Original container, properly labeled, consumer advisory
White flour bin in beer walk in cooler was not labeled. Label flour bin.
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
Salad dressings ( Bleu Cheese) in prep cooler stored cold next to far wait station had a 48 F temperature, pre made salad with cheese was 49 F, 3 cakes, about 1/2 to 2/3 left and needing refrigeration (Chocolate, Key Lime & Caramel) were at 49 F. Cooler temperature control had been moved. It was adjusted properly and temperature was dropping by end of inspection. Maintain all potentially hazardous foods stored cold at or below 41 F. 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. Violation corrected by manger. Discarded foods out of temperature.
- Food protection during storage, prepartion, display, service, transportation
Wing sauces in containers on prep table in front of fryers were not covered or protected when not in use. Protect or cover wing sauces when not preparing.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee behind cooking line changing food prep tasks without changing gloves and hand washing. Placed hands with gloves in between apron and shirt and went back to handle food. Change gloves and wash hands every time you switch food prep tasks, especially when handling raw products then ready to eat foods. Do not touch hair or clothes then proceed to handle food without first changing gloves and washing hands. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations. Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Corrected by education.
- Food contact surfaces of equipment and utensils clean
The ice bin ledges in wait stations were soiled heavily on the sides. Clean often to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled. 1) Shelf above wing sauces in front of fryers 2) Wait station shelves by bathrooms. Clean all non food contact surfaces 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.
- Storage/handling of clean equipment, utensils
1) Scoop white flour bin in beer cooler had handle submerged in product. 2) Spoons in silverware container by prep cooler were stored with handles facing in and food contact surfaces facing out. Store scoop in product with handle facing out or outside of product in a smooth, clean non absorb ant surface. Clean utensils shall be stored with handle facing out so as to minimize contact with utensil food surfaces. Spoons, knives and forks shall be touched only by their handles. Utensils shall be stored covered or inverted wherever practical.
|
3/27/2013 | Routine | 83 |
HACCP: Handsinks vs. dump sinks cl- used in dish machine @ 100ppm quat used in buckets
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Waitress used handsink for dumping soda/ice.
Use handsinks for handwashing only.
Corrected by education.
- Food contact surfaces of equipment and utensils clean
Soda- gun holster soiled.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No garbage can near waitress handsink.
- Critical: Toxic items labeled and used properly
Spray bottle stored under prep table in back kitchen area not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by labeling.
|
10/2/2012 | Routine | 86 |
Restaurant representatives - add corrected or new information about Hooters Of Peoria, 418 Sw Water St, Peoria, IL »