HACCP: Discussed continued improvements with pest control operations and to ensure that routine pest control is maintained.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Received $3 cash for chlorine test strips as the establishment only had a few remaining. This shall serve as receipt.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) under storage area of food preparation, 2) exterior of landshire sandwich microwave, 3) shelving in the back storage room is soiled, 4) exterior of the chest freezers in the back room are soiled, 5) tracks of the ice cream chest freezers are soiled , 6) The front portions of the soda coolers are soiled.
Clean and sanitize routinely and 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.
- Single service items properly stored, handled, dispensed
Single service foam cups found stored on the floor by the three compartment sink.
Corrected
- 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 near the hand wash sink. There was no soap near the hand wash sink.
Corrected
- Floors properly constructed, clean, drained
Floors under pallets, under and around equipment is in soiled. Back storage room floor is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall in the mop room is in disrepair. The wall vent under the three compartment sink is soiled. The separator/divider wall at the food area are soiled. There are a few holes/broken areas in the ceiling of the 'candy storage' and back 'general merchandise' storage rooms. The fan covers in the walk in cooler are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair.
- Lighting provided as required. Fixtures shielded
Lights in the dry storage rooms and food preparation area are not shielded.
Provide proper shielding for bulbs or shatter proof bulbs.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Critical: Toxic items properly stored
Hot Shot Ant Spray stored with bleach, cleaning spray and other chemicals in a basket under the three compartment sink.
Corrected
- No Certified Manager Present
There is no original certificate of certified person. This will incur a recheck fee if copy of certified personnel is not provided within 90 days.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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7/15/2013 | Routine | 88 |
HACCP: Discussed proper reheating of foods. Provided HACCP bulletin. Rapidly reheat potentially hazardous foods that have been cooked and then refrigerated to at least 165°F for 15 seconds before being served or placed in a hot holding unit. When using a microwave to reheat potentially hazardous foods, cover the food, rotate and stir the food while reheating, reheat to at least 165°F, and let the food stand, covered, for at least 2 minutes after reheating.
Frozen foods are frozen.
Chlorine bleach and quats are the sanitizers used in the establishment.
Orkin continues to be the pest control operator.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Various shelving units in the back storage area are rusted or chipping. 2) Cardboard boxes are being cut up and utilized as 'separators' in the retail space.
1) Paint or seal the shelving to ensure it is non absorbent, smooth and easily cleanable. 2) Provide plastic or other type material dividers to ensure they can be washed, rinsed and sanitized.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The drain board at the three compartment sink (top storage area) is dusty/soiled.
The three compartment sinks and other attached areas shall be cleaned prior to use.
- Thermometers, gauges, test kits provided
There were no test strips for testing the sanitizer.
Provide test strips at next inspection. These can be purchased at the Peoria City/County Health Department or GFS or Pasquals or other food service/equipment providers.
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
The following food contact surfaces are soiled: 1) Shelving in the walk in cooler, 2) interior of the Crush Cooler, 3) interior of the gyro storage freezer.
Clean and sanitize routinely.
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 are soiled: 1) island prep table under the meat slicer and lower storage area, 2) metal hot food storage counter, 3) exterior seals and tracks of the good humor and chest freezer in rear storage room, 4) seals and tracks of various coolers throughout with sodas and other drinks, 5) shelving of back storage room.
Clean and sanitize 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.
- Storage/handling of clean equipment, utensils
Cardboard boxes are being utilized as a food utensil storage container under the microwave.
Provide easily cleanable, nonabsorbent plastic bins or drawers or other equipment for the storage of utensils.
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.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
Cartons of paper towels were found stored on the floor of the back storage room.
Corrected
- 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 available at the hand wash sink in the restroom.
Corrected
- Floors properly constructed, clean, drained
The floor in front of the gyro stand is soiled. The floor in back storage room is soiled. The floor by the 3 door freezer/walk in cooler is soiled. The floor in the mop sink room is soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
There was no certified person present at the time of inspection.
A certified food person must be present at all times foods are prepared/served.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
A recheck inspection fee will be required if not obtained within 90 days.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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3/7/2013 | Routine | 84 |
The establishment has now been utilizing Orkin Pest control as the new pest control operators. They have been here and have treated and are continuing to treat for pests. There does not appear to be any current active pest issues, there was 'old dried mouse droppings' on the floor in the candy storage room and near the grease trap. These areas need to be cleaned. Continue to utilize the pest control operator and ensure that all areas are cleaned to minimize any areas where pests may reside.
Will resume routine inspection schedule.
- Critical: Presence of insects/rodents. Animals prohibited
See comments section.
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10/29/2012 | 2nd Recheck | |
- Critical: Presence of insects/rodents. Animals prohibited
This violation is partially corrected. Orkin was called and treated the area , however, there are still visible areas where there appear to be fresh mouse droppings along the floor. There is a decreased amount of flies. Will return on or after 10/2/12 to recheck the establishment. Continue with the Pest control operations and cleaning of all areas. Contact the office when Orkin returns for their two week recheck and ensure that the receipts are available at the next recheck which will also incur a fee.
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9/21/2012 | 1st Recheck | |
HACCP: Discussed proper labeling of all foods that are cut/prepared for the different foods. Bulletin provided regarding date marking.
Will return on or after 9/19/12 to recheck the area to ensure proper pest control measures are taken and that there is a vast decrease in the number of flies. This will incur a recheck fee.
Note: The establishment is using "Better Valu" bleach, this is not approved per the EPA for sanitizing
- Original container, properly labeled, consumer advisory
Chicken is repackaged into smaller containers are not labeled properly from the original box that they are obtained from, there are some bags that are labeled.
Foods shall be from sources that comply with all laws relating to food and food labeling. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Hot food at proper temperatures
Nacho meat was found at 100F at the time of inspection. The food was being held in a Rival Crockpot. The crockpot was placed on 'warm' at the time of inspection
Corrected
- Food protection during storage, prepartion, display, service, transportation
Boxes of food and containers of food are being stored on the floor of the back storage room.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
The serving utensil for the meat and for the pickles was being stored in a small cup or on the counter.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee observed not washing hands prior to donning gloves and then proceeded to make nachos.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Various shelving units in the rear area are rusted or chipping. 2) The shelves at the rear small storage room are not sealed.
1) Paint or seal the shelving to ensure it is non absorbent, smooth and easily cleanable.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
The following areas are soiled: 1) island prep table, 2) metal hot food storage table, 3) exterior of good humor and chest freezer, 4) seals and tracks of various coolers throughout.
Clean and sanitize 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.
- Single service items properly stored, handled, dispensed
Boxes of paper towels and napkins stored on the floor of the back storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There were no paper towels in the employee restroom for hand washing. 2) The hand washing sinks are soiled.
Corrected
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The outside dumpster was found open at the time of arrival to the inspection.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Presence of insects/rodents. Animals prohibited
1) There were mouse droppings found in the establishment in the back storage area. 2) There were a large number of flies present in the establishment.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Will return on or after 9/19/12 to recheck this. Ensure that a pest control operator is called and that all areas are properly cleaned and sanitized.
- Floors properly constructed, clean, drained
The floors throughout the establishment are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the three compartment sink and behind the food preparation area are soiled.
Clean all walls routinely and maintain clean.
- Critical: Toxic items properly stored
Pesticides and cleaning supplies are stored together above the freezer in the back room. Also, these are intermingled with prepackaged food.
Corrected
- No Certified Manager Present
There was no certified person present at the time of 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.
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9/14/2012 | Routine | 68 |
HACCP: Discussed proper storage of toxic items. HACCP bulletin provided.
Markley's is the pest Control Operator.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
- In-use food dispensing utensils properly stored.
The serving utensil for the meat and for the pickles was being stored in a small cup or on a lid.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The shelves at the rear small storage room are not sealed. 2) Cut cardboard boxes are being used as shelf dividers along the rear wall.
1) Paint or seal the shelving to ensure it is nonabsorbent, smooth and easily cleanable. 2) Remove the cardboard dividers.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Thermometers, gauges, test kits provided
There was no test strip present for the sanitizer.
Provide test strips. These can be purchased at GFS or Pasquel's or your sanitizer distributor.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Non-food contact surfaces clean
The exterior seals of the deli display cooler and the soda coolers were soiled.
Clean and sanitize 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.
- Single service items properly stored, handled, dispensed
Toilet paper was being stored on the floor of the back storage room.
Corrected
- Critical: Toxic items properly stored
Insecticide is being stored in the rear storage room next to food products.
Corrected
- No Certified Manager Present
There was no certified person present at the time of inspection.
Provide a certified person to the facility.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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4/18/2012 | Routine | 90 |
HACCP: Discussed proper reheating of foods. Do not utilize crock pots to reheat. Utilize a microwave or skillet to ensure foods reach at least 165F. Provided HACCP bulletin.
Frozen foods are frozen.
Quats and chlorine are the sanitizers used in the facility.
The facility was provided with the new license. Approved to operate. Provide to have additional certified personnel in the facility whenever foods are prepared or served. Visit the Illinois Department of Public Health website.
- In-use food dispensing utensils properly stored.
Food utensils stored for pigs feet in standing water. Soiled utensils stored on counter.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard boxes are being reused as storage containers in the Coca cola cooler. 2) Various freezers hare excess ice buildup in them.
1) Remove the boxes and provide containers that are smooth, easily cleanable and non-absorbent. 2) Defrost equipment routinely.
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.
- Thermometers, gauges, test kits provided
1)There were no test strips available for the sanitizer used. 2) There was no thermometer present to measure food temperatures.
Provide test strips. These can be bought at the Peoria Health Department or from the sanitizer provider.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Food contact surfaces of equipment and utensils clean
The interior of the deli cooler is soiled. The interior of the microwave is soiled.
Clean and sanitize routinely and maintain clean.
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 tracks of the deli cooler are soiled. The tracks of the Coca Cola cooler with foods is soiled.
Clean and sanitize routinely and 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no self- closely mechanism for the restroom.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The floors in the dry storage room are soiled. The floors under soda and other food shelving is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
There are large holes in the wall where pipes used to run through in the food preparation area and storage rooms.
Repair the walls.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Various lights are not shielded or protected in the food preparation area.
Provide shatter resistant bulbs or shields.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Rooms and equipment - vented as required
The ventilation system is under review. Ensure that enough ventilation is provided for with the overhead ventilation system.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- No Certified Manager Present
There was no certified person present at the time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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3/20/2012 | Final | |
Restaurant representatives - add corrected or new information about Johnson Mini Mart, 907 W Johnson St., Peoria, IL »