HACCP = boil order information
quat sanitizer in buckets = 200ppm
chlorine bleach sanitizer at dish machine = 50ppm
All frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The black and white speckled pots in the kitchen area are worn and rusty in several places.
2) Several clear food containers in the back storage area are cracked or missing pieces of plastic.
Maintain all food-contact surfaces smooth, easily cleanable and in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The rack in the back corner where clean equipment is stored is worn and rusty.
2) The shelf where the stainless steel pots are stored in the back prep area is worn and rusty.
3) The single-service storage shelf in the back storage area near the ice machine is worn and rusty.
Maintain all non-food contact surfaces smooth, easily cleanable and in good repair.
- Floors properly constructed, clean, drained
1) The floor in the walk-in freezer is not even and is warped.
2) The floor tiles near the entrance to the kitchen and along the wait staff prep area has some cracked tiles.
Maintain all floors smooth, easily cleanable and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall behind/below the dish machine in the corner is soiled/has black mold accumulation.
2) The vent cover on the ceiling of the men's restroom is soiled.
Maintain all walls, ceilings and attached equipment clean.
|
12/2/2015 | Routine | 95 |
See attachments
No violation noted during this evaluation. | 10/16/2015 | Recheck | |
Facility had issue with lift station over flow onto sidewalk in parking area.
Korner electric was at facility and verified that lift pump mother board is working properly.
Pump floats to the lift station were covered with grease and other debris. All three pump floats were cleaned.
Korner left a piece of conduit so that floats can be cleaned on regular basis.
AB hunter was at facility when I arrived. They had pumped out the lift station.
Corrective action
No violation noted during this evaluation. | 10/15/2015 | Complaint Investigation | |
A Request for Service #15-0406 on 9-8-15 which stated, "The employees are being forced to change date marking dates, serving food that should be disposed of, facility is filthy, roaches in food and forced to serve anyway."
During this investigation, date marking was discussed with Jim Brown. All seafood items come in frozen and then are thawed in the walk-in cooler. Crab and clams come in pre-cooked. Shrimp comes in raw. Crab legs are kept in the walk-in cooler, in their designated area until an order is received. At that point, the crab is steamed and served to the customer. Each night, all prepared items are counted. Expired items are set aside and discarded as needed. Only the peel and eat shrimp is cooked ahead of time. All other shrimp remains raw until an order is received. No expired products were noted during this inspection other than a few moldy strawberries (non-potentially hazardous).
Also during this investigation, several pest control invoices were looked at. Ecolab comes in once per month when the establishment is closed and sprays/helps prevent cockroaches and rodents. The most recent date was 8/28/15.
Other than a few ceiling areas needing cleaning and the back wall/floor behind the fryer locations at the cook line, the establishment was generally clean.
No further investigation. Case closed.
No violation noted during this evaluation. | 9/9/2015 | Complaint Investigation | |
This is a follow-up to a complaint received last week about a strong leak present at the parking garage under this establishment.
According to Jim Brown. the GM at this establishment, the drain under the Crab Rethermalizers has come disconnected in the crawl space under the floor and above the parking garage. The leak was taken care of by reconnecting the drain. The crawl space was cleaned out by Service Master (the overflow of the drain caused crab particles to accumulate in this space). A small leak is still present under the parking garage and that is being taken care of today. The pipe itself will be getting replaced in the parking garage.
Power washing the area surrounding the dumpster was discussed during this time frame.
No further investigation. Case closed.
No violation noted during this evaluation. | 9/2/2015 | Complaint Investigation | |
HACCP = sanitizer concentration
- Food contact surfaces designed, constructed, maintained, installed, located.
Several of the black and white speckled food containers in the kitchen are beginning to rust on the inside. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace these containers so they meet these requirements.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The storage rack for the equipment/utensils in the hallway area near the walk-in cooler is worn/flaking/rusting. Maintain all non-food contact surfaces so they are smooth, easily cleanable, and in good repair. Repair/resurface/replace this rack.
- Critical: Sanitizing concentration
One of the buckets of sanitizer at the back prep area had several wiping cloths in it and the concentration tested at 0ppm (Quat). This quat sanitizer should test between 200-400ppm. Minimize the amount of wiping cloths and test the concentration regularly. The solution has been remade and tests at 200ppm.
- Floors properly constructed, clean, drained
1) The floor in the alcohol walk-in cooler has a missing tile. 2) The floor near the soft drink syrup is soiled/sticky. Maintain all floors so they are smooth, easily cleanable and clean. Replace the tile and clean where needed.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent cover over the dry food storage area is heavily soiled. 2) The vent covers on the ceiling of both the men's and women's restrooms are soiled. 3) The vent covers and ceiling in the walk-in cooler near the dry food storage area are soiled. 4) The vent hood baffles in the back of the kitchen are soiled- continue to clean. 5) The wall at the front cook line is soiled. Several walls and ceiling areas throughout the kitchen are soiled. Maintain all walls, ceilings and attached equipment smooth, easily cleanable and clean.
|
7/21/2015 | Routine | 91 |
A complaint was received on 7/15/15 which stated, "Caller was there Friday evening and saw a huge rat run out of the back door and then go back in."
A routine inspection was conducted on 7/21/15. No rodents or pests were present during this inspection. All outer openings were protected. A pest control invoice was seen from 6/25/15. Ecolab comes once per month (last Wednesday of the month around midnight while the restaurant is closed) and sprays, etc. Rodent traps are set outside for prevention. Jim Brown, the GM stated they have not had any issues lately even with the high Illinois River.
Continue to protect all outer openings and bring pest control in on an as needed basis and routinely.
No further investigation. Case closed.
- Food contact surfaces designed, constructed, maintained, installed, located.
Several of the black and white speckled food containers in the kitchen are beginning to rust on the inside. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace these containers so they meet these requirements.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The storage rack for the equipment/utensils in the hallway area near the walk-in cooler is worn/flaking/rusting. Maintain all non-food contact surfaces so they are smooth, easily cleanable, and in good repair. Repair/resurface/replace this rack.
- Critical: Sanitizing concentration
One of the buckets of sanitizer at the back prep area had several wiping cloths in it and the concentration tested at 0ppm (Quat). This quat sanitizer should test between 200-400ppm. Minimize the amount of wiping cloths and test the concentration regularly. The solution has been remade and tests at 200ppm.
- Floors properly constructed, clean, drained
1) The floor in the alcohol walk-in cooler has a missing tile. 2) The floor near the soft drink syrup is soiled/sticky. Maintain all floors so they are smooth, easily cleanable and clean. Replace the tile and clean where needed.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent cover over the dry food storage area is heavily soiled. 2) The vent covers on the ceiling of both the men's and women's restrooms are soiled. 3) The vent covers and ceiling in the walk-in cooler near the dry food storage area are soiled. 4) The vent hood baffles in the back of the kitchen are soiled- continue to clean. 5) The wall at the front cook line is soiled. Several walls and ceiling areas throughout the kitchen are soiled. Maintain all walls, ceilings and attached equipment smooth, easily cleanable and clean.
|
7/21/2015 | Complaint Investigation | |
A recheck fee will be accessed.
- Critical: Hand washing sinks installed, located, accessible
The drain pipe for the hand sink at the bar has now thawed and is functioning correctly. Maintain the sink in good repair.
|
3/10/2015 | 1st Recheck | |
HACCP = food protection
quat sanitizer in bucket = 200ppm
final rinse temperature for dish machine = 180 degrees F
All frozen food is frozen.
Great job with food handler training/certificates
- Food contact surfaces designed, constructed, maintained, installed, located.
Several of the black with white speckled pots in the kitchen are beginning to rust on the interior surface. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace the pots as needed.
- Critical: Hand washing sinks installed, located, accessible
The hand sink at the bar is not currently functioning, due to the draining being clogged. The plumber stated yesterday, that the drain is frozen and they need to put salt in it to melt the ice. Lavatories shall be accessible to employees at all times. A recheck will occur to make sure this hand sink is draining as it should and that employees are again able to access/use it properly. In the meantime, utilize the hand sink which is located inside the kitchen and around the corner.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vents on the ceilings in the men's and women's restrooms are soiled. 2) The wall surrounding the faucet at the mop sink in the back room to the establishment is torn/the faucet is pulling away from the wall. Maintain all walls, ceilings, and attached equipment clean and in good repair. Clean where needed and repair the wall.
|
2/27/2015 | Routine | 93 |
1st re-check was conducted on 11/10/14 due to violation 3a which was discovered during a routine inspection at 11/5/14. The left cooler has been repaired and is not maintaining temperatures at or below 39 degrees. Maintain all cooler temperatures at or below 41 degrees. Left cooler has been approved for use.
Broken tiles and cracked floors have been fixed on back line, front line, and beer cooler.
A fee may be assessed for all re-checks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Food items in the left station cooler found to be out of temperature (44-52 degrees F). Lower portion of cooler maintaining 36 degrees. -Items moved to walk in cooler and reduce temperature to 41. -Corrected by repairing equipment.
Maintain cold temperatures of all potentially hazardous foods at 41°F or below at all times to prevent rapid pathogenic growth.
- Floors properly constructed, clean, drained
Floor on back line that was cracked and broken has been fixed.
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 constructed of smooth, easily cleanable, durable material.
|
11/10/2014 | 1st Recheck | |
Restaurant representatives - add corrected or new information about Joe's Crab Shack, 110 Sw Water St, Peoria, IL »