GC: Frozen foods frozen Sanitizer: 200 ppm (cl-) HACCP: Power outage handout and education
No violation noted during this evaluation. | 11/30/2015 | 2nd Recheck | 100 |
GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Power outage handout and education on utensil storage
- In-use food dispensing utensils properly stored.
Two scoops were found in the seasoning next to the can storage with the handles in the seasoning
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food
Corrected by removing scoops from seasoning
- Food contact surfaces designed, constructed, maintained, installed, located.
A clear plastic container of seasoning was found on the top shelf next to the can storage with duct tape holding the container together
Food-contact surfaces shall be smooth and easily cleansable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Corrected by throwing out container and placing seasoning in a new container
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10/27/2015 | 2nd Recheck | 97 |
A recheck was conducted on 09/16/15 to determine if the prep coolers on the cook line were holding cold foods below 41 degrees F. During recheck, both coolers were found to be holding cold foods less than 41 degrees F. All foods temperatured were found to be below 41 degress F. Based on this recheck, no further rechecks for the prep cooler temperatures are needed.
No violation noted during this evaluation. | 9/16/2015 | Recheck | |
GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
The salad cooler next to the hot holding line and the cooler next to the wall were found to be holding foods above 41 degrees F. Inspection was conducted during the establishment's lunch rush when several cooler lids are left open for| immediate preparation. Discussed the cooler temperatures with the manager. The coolers were turned down. When checked later in the inspection, the temperature of the coolers had dropped approximately 3 degrees. A general non-fee recheck will be conducted on or after 09/16/15 to determine if the cooler temperatures are consistently 41 degrees F and below during non-peak periods. This recheck will occur before the start of peak period. The condenser coils on the coolers should be cleaned to prevent any blockage of air flow. If coolers are found to be holding temps above 41 degrees during recheck, a fee based recheck may occur to ensure coolers have been repaired and food items may need to be temporarily stored in another refrigeration unit.
No food manager was present during the time of inspection. The manager states she has enrolled in a food managers class which will take place on September 23rd, 2015. Another employee has enrolled in a food managers class which will take place on October 5th, 2015. An email confirming both registrations was provided at the time of inspection. A group food handlers class will be conducted at the establishment in October. No documentation of this class was able to be provided during the inspection.
HACCP: Temperature handout and education on the storage of utensils
- Original container, properly labeled, consumer advisory
1.) The flour in the flat plastic container on the green rack next to the can rack was not in its original container or labeled
- Food protection during storage, prepartion, display, service, transportation
The following food products were found without proper covering or protection... 1.) chicken bouillon open container on green rack next to can rack
- Food contact surfaces designed, constructed, maintained, installed, located.
The clear plastic container with fish fry seasoning above the counter top can opener is being held together with duct tape
Food-contact surfaces shall be smooth and easily cleansable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Correct by replacing the plastic container
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found to be soiled... 1.) the counter top can opener
- Single service items properly stored, handled, dispensed
The straws next to the soda machine in the kitchen are uncovered and unwrapped with no protective covering
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.
Correct by providing wrapped straws or covering straws to prevent contamination
- Plumbing installed and maintained
1.) The mop sink in the back of the kitchen by the dish machine is leaking from the left side handle
- Floors properly constructed, clean, drained
1.) The floor drain next to the three compartment sink was soiled
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9/15/2015 | 2nd Recheck | 90 |
Frozen food frozen
Sanitizer: 200 ppm
- Original container, properly labeled, consumer advisory
Rice and salsa located in walk-in cooler were found to be without time labeling
Label all cooling potentially hazardous food with the date and time of preparation.
Corrected by education regarding time and date labeling
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Individual salsa containers were found to be stored outside of cooler on trays during time of inspection. Salsa was found to be 62 degrees.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above
Corrected by placing salsa in cooler as manager states salsa was not out for greater than 4 hours
- Food protection during storage, prepartion, display, service, transportation
Lemons located near soda machine were observed to be without a protective covering
All food products should be covered and protected from potential contamination
Correct by covering lemons with lid or other protective device
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were observed to be soiled... 1.) Freezer located near walk-in cooler was found to have a soiled inside bottom
- Storage/handling of clean equipment, utensils
Plates near the tea and coffee urns were observed to be stored with food contact surface facing upwards and without protective covering
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.
Correct by storing plates with food contact surface facing downwards or with a protective covering over plates
- Floors properly constructed, clean, drained
Floor drain located next to 3 compartment sink was observed to be soiled
Floors and floor drains should be clean and in good repair
Correct by cleaning floor drain
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) Ceiling tiles above soda machine were observed to be soiled and out of place
2.) Light fixture in bathroom was observed to be soiled
All ceilings and walls should be kept clean and maintained in good repair
Correct by cleaning and repairing
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Mop was found to be stored in mop sink with cleaning side down
Maintenance and cleaning mops shall be maintained and stored in a manner that does not allow for bacterial growth.
Correct by storing mop upwards or off ground/bucket
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8/13/2015 | 1st Recheck | 86 |
1.) No food handler training has been completed by any staff - complete food handler training immediately by all staff
2.) Guacamole bar is being used to offer table side guacamole. Guacamole cart is equipped with a cutting board, various vegetables, a portable waste container, and handsanitizer. There is no portable handwashing sink located on cart and employees are currently only using hand sanitizer prior to tableside guacamole preparation. Discontinue use of hand sanitizer and employees must wash hands immediately prior to performing tableside guacamole. If handwashing violations are found during an inspection or complaints are made to the Peoria County Health Department, a portable handwashing sink will be required on guacamole cart or the cart will be required to be discontinued.
3.) Due to the number of critical violations and overall score, a compliance conference will be scheduled and a full recheck inspection will be conducted within the next 10 business days.
- Original container, properly labeled, consumer advisory
Large, white, round salsa container containing salsa being cooled were without time or date labeling
- Critical: Hot food at proper temperatures
1.) White liquid cheese sauce in clear container was being stored out of cooler and out of temperature - found to be 48 degrees F
- Thermometers provided and conspicuously placed
Redbull cooler containing cold foods was without a thermometer
- Critical: Potential for cross-contamination
storage practices
- Foods handled with minimal manual contact
1.) Observed food being handled with bare hands by cook during cooking process
2.) No tongs or other viable tool found for drink garnishes including lemons, limes, and pineapple
- In-use food dispensing utensils properly stored.
1.) Scoops being used in seasonings had no accessable handle located outside of food product - discussed keeping all handles out of food products and accessible
2.) Scoop handle in ice was located in the ice - discussed keeping handle out of ice to limit bare hand contact
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1.) Employee items were found in food prep and food storage areas
- Wiping cloths clean, used properly, stored
Wet sanitizing cloth was found to be stored outside of sanitizer on countertop next to wall - all sanitizing cloths must be stored in sanitizer
- Food contact surfaces of equipment and utensils clean
Ice machine apron was found to be soiled. - all food contact surfaces should be soil free. Clean and sanitize routinely.
- Storage/handling of clean equipment, utensils
Bowls located next to red bull cooler were stored face up allowing them to be soiled and open to contamination - discussed storing bowls upside down to prevent contamination
- Critical: Water source safe, hot, and cooled under pressure
1.) Hand sink at bar was found to be without cold water - corrected by fixing sink during time of inspection by turning on underneath valve
- Critical: Hand washing sinks installed, located, accessible
Hand sink in kitchen located by dishmachine was blocked by garabage can - all hand washing sinks must be accessible at all times
- Critical: Toxic items properly stored
Personal vitamins were found to be stored in beer cooler. All personal medication must be stored away from food. - manager was informed - corrected by removing vitamins from cooler
- Critical: Toxic items labeled and used properly
1.) Bleach in spray bottle being used as sanitizer was found to be above 200 ppm. Provide 100-200ppm cl- sanitizer in spray bottles. - discussed bleach mixing with manager and demonstrated how to mix bleach for proper strength - corrected by remixing bleach to proper ppm
2.) Hand sanitizer was found in guacamole bar and was being used prior to food preparation with ready-to-eat foods. Toxic items must be stored away from food. - discussed using only food approved hand sanitizer with manager with proper documentation or removing hand sanitzer from guacamole bar - corrected by removing hand sanitizer
- No Certified Manager Present
No certified food manager on site during time of inspection - all high risk food establishments are required to have a certified food manager on-site at all times while food is being prepared
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7/23/2015 | Routine | 63 |
HACCP Provided and discussed Food Handlers Certification.
Provided and discussed proper procedures regarding dented cans.
Left proper hand washing procedures in Spanish.
Cl sanitizer in buckets 100ppm
Cl sanitizer dishwasher 100ppm
- Original container, properly labeled, consumer advisory
Container of chili powder and container of fajita mix on the dry storage rack not labeled.
Label containers with contents 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.
- Thermometers, gauges, test kits provided
Establishment did not have the correct test strips to test the sanitizer. They use Chlorine for sanitizer and they have Quat test strips.
Provide the correct sanitizer test strips.
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
Baffle in back ice machine soiled.
Clean and sanitize ice machine baffle immediately.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Spatula found in handsink upon arrival,
Remove spatula.
All handsinks shall be free and clear of any items and easily accessible.
- Floors properly constructed, clean, drained
The following locations were where the floor was observed to be soiled: behind the cooking equipment and under the rack to the right of the can racks along the wall.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fire sprinkler lines are soiled inside the hoods.
Clean and maintain clean walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Coat lying ontop of shelf next to can goods.
Observed employee food items on rack in walk in cooler.
Remove coat from shelf immediately. Remove food items immediately and store in employee food area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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2/24/2015 | Routine | 91 |
The hand sink in the kitchen at the cook line, has been completely replaced with a new sink. The hot and cold water are now properly functioning.
No violation noted during this evaluation. | 12/3/2014 | 1st Recheck | |
HACCP = food handler training
cl- bleach sanitizer at dish machine = 100ppm
cl- bleach sanitizer in bucket = 100ppm
All frozen food was frozen during the inspection.
As of January 1, 2015, all food handlers within an establishment (this includes any wait staff, those working behind the bar, any one who handles food, equipment, etc.) is required to take a 2 hour online training course. The courses offered are available on our website, www.pcchd.org On the right side of the screen, under "Recently Updated Forms", click on "Food Protection Program". This will take you to the links for all courses offered and all frequently asked questions. Once each food handlers has taken this training, please have certificates available for inspections beginning in 2015.
It should be noted that any employees who currently have their Food Service Sanitation Manager Certification, are exempt from this 2- hour online course.
A recheck will occur for the hand washing sink at the cook line on or after 11/28/14. Contact me at 309-679-6097 for a recheck.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The metal storage rack for the chemicals in the back of the kitchen, is rusting. Maintain all non-food contact surfaces so they are smooth and easily cleanable. Repair/replace/resurface this rack.
- Food contact surfaces of equipment and utensils clean
The racks in the walk-in cooler are soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Critical: Water source safe, hot, and cooled under pressure
The hot water is turned off at the hand sink at the cook line due to a leak at the hot water faucet. Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Repair this faucet so the hot water can be accessible at all times. A recheck will occur on or after 11/28/14.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) A wiping cloth and straw were found in the hand sink at the bar. 2) A large amount of food was found in the drain of the hand sink at cook line in the kitchen. Hand sinks shall be used for hand washing only to prevent contamination. The manager and employees were informed of this information during the inspection.
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11/21/2014 | Routine | 90 |
Frozen foods frozen, hot foods hot.
Bleach sanitizer used in sani buckets and in 3 comp sink at 100 ppm.
HACCP - Discussed date marking of potentially hazardous foods including milk and hot dogs. Discussed food handler training.
No violation noted during this evaluation. | 9/16/2014 | Routine | 100 |
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