HACCP Ensure that all food is in wholesome and sound condition.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Individual potatoes found with mold present.
Corrected
- Original container, properly labeled, consumer advisory
Container of white substance not labeled.
Clearly label 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.
- Food contact surfaces of equipment and utensils clean
Interior center plate of both microwaves are soiled.
Wash, rinse, and sanitize center plates.
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
Storage shelving is soiled with a sticky film on the surface.
Wash and clean shelving.
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: Presence of insects/rodents. Animals prohibited
Gnats found on potatoes located in kitchen.
Potatoes were discarded. Pest control spray and strips were applied in the location of the potatoes.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Critical: Toxic items properly stored
Bottle of degreaser found stored shelf next to food utensils.
Corrected
|
10/7/2015 | Routine | 82 |
HACCP Review proper boil order procedures.
Walk in cooler is not in use. All food had been moved to kitchen refrigerator.
Ceiling tiles in game room are in the process of being repair
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Container of white substance not labeled.
Clearly label 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
Exterior of microwave is soiled.
Wash and clean all non-food contact surfaces of microwave.
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
No hand soap or waste basket provided at rear hand sink.
Provide hand soap and waste basket at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Flooring behind and underneath the fryers is soiled.
Routinely clean and maintain all flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
6/9/2015 | Routine | 95 |
HACCP Owner would like to change risk category from a Cat I to a Cat II. All ribs will be pre-cook and pre-packaged. All steaks will come frozen and will be thawed and cooked to order. All food will be restricted to one day service.
Discussed pest control management.
Chlorine sanitizer is utilized.
Cold foods are cold.
- Original container, properly labeled, consumer advisory
Small working containers of flour not labeled.
Clearly label small containers of flour.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap provided at bar hand sink.
Provide hand soap at bar hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Floors underneath fryers and around counter tops are soiled with accumulated grease.
Routinely clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
8/28/2014 | Routine | 96 |
HACCP Discussed and reviewed boil order procedures.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Container of white substance not labeled on prep table.
Clearly label container with common name.
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
Seasoning rack above prep table is excessively soiled.
Clean and maintain rack.
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
No hand soap provided at handsink in bar area.
Provide hand soap at bar handsink.
A supply of hand-cleansing soap or detergent shall be available at each handsink to ensure proper handwashing procedures by staff.
- Floors properly constructed, clean, drained
Floors throughout kitchen are sticky and soiled.
Clean and maintain floors in food prep areas.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained clean.
|
3/26/2014 | Routine | 95 |
Sanitarian responding to RFS 14-0106 complaint reported to the Health Dept on 3/17/14. Complainant reported that paper plates were being reused. I spoke with owner Robert who reported that plates were handled out when customers paid for the buffet. Customers were given additional clean plates if they asked for additional food from the buffet or kitchen. Owner understands that reuse of single-service plates, cups, and utensils is prohibited and clean single-service items are provided at all times. MS.
No violation noted during this evaluation. | 3/19/2014 | Complaint Investigation | |
HACCP: Hand washing.
cl- sanitizer is used in the establishment.
frozen foods were frozen.
Note: Establishment is only open Thursdays, Fridays, and Saturdays from 4pm-close. No cooked or hot food during time of inspection.
- Food contact surfaces of equipment and utensils clean
Soda gun nozzles and holders at bar are soiled. Clean and sanitize as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. Hot water in women's restroom was turned off. Corrected by turning hot water valve on beneath sink. Ensure that all hand washing facilities are supplied with both hot and cold water at all times. 2. No hand soap was present at hand sink behind bar. A supply of hand-cleansing soap or detergent shall be available at each lavatory. Corrected by supplying hand sink with soap.
- Floors properly constructed, clean, drained
1. Areas of pooling water in walk-in cooler, hallway leading to walk-in cooler, and corner of pool table room. Correct by maintaining dry floors throughout establishment. 2. Heavy soil buildup observed on floors beneath and around mop sink in kitchen and beneath equipment in hard to reach areas of the kitchen. Correct by cleaning all floors as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Multiple ceiling tiles missing throughout the establishment including areas where parts of the ceiling have fallen in and are leaking. In particular, hallway leading to walk-in cooler has missing tiles and buckets holding leaking water and area in pool table room has an area where ceiling has fallen in and water is being collected in buckets. Owner stated that the establishment sustained damage from the recent storms and that a roofer is currently working to repair these two areas. Check for completion on next routine inspection.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items properly stored
Fuel for chafing dish was stored on shelf containing clean dishes and utensils. Corrected by moving fuel to a separate location that doesn't allow for contamination of clean serving ware.
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.
|
11/22/2013 | Routine | 89 |
HACCP DISCUSSION: FOOD STORAGE NO COOKED OR HOT FOOD PRESENT DURING INSPECTION.
- Critical: Foods properly cooled
Portioned ready to eat sources in walk-in cooler over 7 days.
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. Discarded/
- Non-food contact surfaces clean
Soiled interior of mop sink.
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.
- Floors properly constructed, clean, drained
Soiled floors in the following areas: under equipments and utilities in the kitchen, in the room leading to walk-in cooler, in the mop area. Clean and maintain clean floors.
Water pooling on the floor of walk-in cooler. Mop water and eliminate source of water leakage.
Chipping floor in the kitchen and storage areas. Repair to provide smooth easily cleane floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles and damaged wall in the room leading to the walk-in cooler. Repair.
|
8/22/2013 | Routine | 92 |
HACCP DISCUSSION: DATE MARKING
- Original container, properly labeled, consumer advisory
Cooked food both in the walk-in cooler and refrigerator not labeled with date food was cooked.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Dressings in the kitchen refrigerator not properly dated.
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. Dressings discarded.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks of the walk-in cooler.
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 clean
Excessively soiled area around hand sink and mop sink.
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
No paper towel at the kitchen hand sink. Always provide paper towels at every hand sink.
- Floors properly constructed, clean, drained
Excessively soiled floors by the mop and hand sinks. Clean and maintain clean floors.
Chipping floor tiles by the walk-in cooler and other areas in the establishment. Repair to provide smooth and easily cleaned floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Roof leaking near the walk-in cooler. Repair to eliminate leakage.
Missing ceiling tiles by the walk-in cooler. Replace.
|
4/3/2013 | Routine | 87 |
HACCP DISCUSSION: PEST CONTROL
- Critical: Foods properly cooled
Portioned dressings in the refrigerator not labeled with date portioned out of original container.
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. Corrected by education.
- Non-food contact surfaces clean
Soiled areas around the mop sink.
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: Presence of insects/rodents. Animals prohibited
Observed presence of tiny roaches in the kitchen area.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Owner presented in invoices for one year contract from Terminix, with the most recent being 10/8/12.
- Floors properly constructed, clean, drained
Water accumulation on the floor of walk-in cooler
Soiled floors in the walk-in cooler
Mop, clean and maintain clean floors.
|
10/19/2012 | Routine | 89 |
HACCP DISCUSSION: FOOD LABELING
- Original container, properly labeled, consumer advisory
Cooked foods (rib, potaoes) in the refrigeartor not labeled with dates.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Cheeses wrapped in plastic bags not labeled with date taking out of original container.
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.
Discarded.
- In-use food dispensing utensils properly stored.
Handle of scoop touching ice in the ice bin over at the bar.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Damaged and chipping wooden storage over prep table by the walk-in cooler.
- Non-food contact surfaces clean
Soiled areas aound mop sink.
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.
- Floors properly constructed, clean, drained
Chipping and missing floor tiles at the storage area. Replace to provide smooth and easily cleaned floor.
Water accumulation on the floor in the walk-in cooler. Eliminate water and clean floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles by the walk-in cooler. Replace.
|
7/5/2012 | Routine | 89 |
Restaurant representatives - add corrected or new information about Irish Villa Ltd D/B/A Irish Villa The, 3333 Ne. Adams St., Peoria, IL »