COMPLAINT #0520: INVESTIGATED.
- Original container, properly labeled, consumer advisory
Container of cooked chilli in a Coca Cola refrigerator not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Potential for cross-contamination
storage practices
- Critical: Hands washed, good hygienic practices (observed).
Employee never mentioned hand washing narrating the process of preparing and serving food.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Education.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
.Smell cigarette and saw ashes in the garbage can.
Areas shall not be designated for employee tobacco use if the use of tobacco might result in the contamination of food, equipment, utensils or other items needing protection.
Observed female employee with long polished finger nail.
A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves. Education.
- Thermometers, gauges, test kits provided
No chlorine test paper can be presented.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Wet wiping towels on tables.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Non-food contact surfaces clean
Soiled areas around the kitchen hand sink faucet, and build-ups on kitchen hood vent.
- Critical: Water source safe, hot, and cooled under pressure
Cold water turned of from under kitchen's hand sink.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
This is a repeated violation, apparently, the cold water dipper well is connected to the hand sink faucet, so cold water is turned off to prevent dipper well cold faucet from running
Disconnect dipper well from hand sink faucet and let hot and cold water flow freely. Recheck in five days-10/31/12
- Critical: Outer openings protected from insects, rodent proof
Back door propped opened.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Door closed.
- Floors properly constructed, clean, drained
Soiled and damp floor near the kitchen hand sink. Clean and maintain clean floors
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10/26/2012 | Complaint Investigation | |
HACCP DISCUSSION: PROPER HAND WASHING
- Critical: Hot food at proper temperatures
Temperature of nacho cheese in an aluminum foil pouch placed on a steamed hot holding was at 117 degree F. Ensure temperature of hot potentially hazardous food (cheese) at 135 degree F or above, and provide a proper hot holding for cheese Corrected by reheating cheese and placing in a hot holding.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee handle cell phone and handle ready-to eat lettuce with bare hands without washing hands.
Wash hands each time a task is changed that can contaminate hands and before handling food.
Observed employee wash hands in the 3-compartment sink. Wash hands in the hand washing sink only.
Corrected by education.
- Wiping cloths clean, used properly, stored
Several towels laying down on tables and utensils. Store wiping clean towels in a clean laundry, soiled towels in dirty laundry and wet towels in a bucket of sanitizer.
- Food contact surfaces of equipment and utensils clean
Excessively soiled interior of microwave
Soiled interior bottom of freezer
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Soiled areas around hand sink faucet
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: Water source safe, hot, and cooled under pressure
Cold water not available at the hand sink by the gyro spit.
Hot water not available at the hand sink near the mop sink.
Both water faucet were turned on from beneath and hot and cold water were available.
- Plumbing installed and maintained
Leaking plumbing on the floor below the 3-compartment sink. Repair to prevent leakage
- Walls, ceilings, and attached equipment, properly constructed, clean
D.ust accumulating on kitchen hood vent. Clean more frequently.
- Critical: Toxic items properly stored
Spray bottle of cleaner stored on the same shelf with containers of food (banana and jalapeno pepper).
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.
Spray bottle removed.
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9/18/2012 | Routine | 74 |
HACCP DISCUSSION: CROSS CONTAMINATION
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty tip of racks in coolers.
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave
Soiled interior bottom of 2 door cooler.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Single service items properly stored, handled, dispensed
Soiled containers of single serve forks and knives.
- Plumbing installed and maintained
Hot water turned off because of leaking faucet of mop sink.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on kitchen vent hood.
Walls, ceilings, and attached equipment shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Mop, brush, and parker stored by clean utensils storage.
Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens.
- No Certified Manager Present
Employee could not produce food safety manager certification.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/16/2012 | Routine | 88 |
.HACCP: DISCUSSED REQUIRED FOOD TEMPERATURE CHLORINE BLEACH USED AS SANITIZER
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of cut tomatoes at 51 degree F in perp cooler top.
Ensure temperature of cold food at 41 degree F or below.
Cut tomatoes moved to a colder unit.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee's drink in open cups on prep table with meat slicer.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty tip ends of racks in prep coolers.
Keep an eye on those and repair soon to provide smooth and easily cleanable surface.
- Floors properly constructed, clean, drained
Soiled floor leading to the back door.
- Critical: Toxic items labeled and used properly
Spray bottle of sanitizer not labeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Bottle labeled.
- No Certified Manager Present
No certificate posted in facility.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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1/6/2012 | Routine | 82 |
LICENSE ISSUED TO OPERATE ACCORDING TO CHAPTER 10 OF PEORIA FOOD ORDINANCE.
ALL PLUMBING MUST CONFORM WITH ILLINOIS STATE PLUMBING CODE.
- No Certified Manager Present
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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12/5/2011 | Final | |
HACCP: DISCUSSED STORAGE AND LABELING TOXIC/CHEMICAL SUBSTANCES.
- Non-food contact surfaces clean
Dusty chairs and other equipments.
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
Grooved and unfinished floors in food prep and dish washing area.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Holes in walls in dining area, and back area.
Eliminate holes to prevent habour for pests
Unsealed and exposed ceiling pipe joints.
No exposed studs, joists, and rafters shall be allowed in walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules.
Dust accumulation on ceiling vents and hood vents
Clean and maintain clean.
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11/22/2011 | Preliminary | |
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