Hot foods hot, frozen foods frozen.
No sanitizer buckets noted in the facility, no sanitizing solution in the three compartment sink.
HACCP - Discussed food storage, date marking. Handouts given.
- Original container, properly labeled, consumer advisory
Many items in freezer out of original packaging and not able to determine what the foods are. Large bins of dry food (flour etc) underneath microwave without labels to identify their 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.
- Critical: Foods properly cooled
Several potentially hazardous foods in fridge including rangoon with cream cheese mixture, egg mixture, meat, chicken not labeled with date it was put in refrigerator.
Foods in containers or packages that do not bear a date or day shall be discarded.
- Food protection during storage, prepartion, display, service, transportation
Many containers in fridge of vegetable, won ton, meat, outside of packaging. Most without lids, some in no packaging at all and on shelf with no protection. Condiment containers with excessive food buildup near cooking area also without lids.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee in kitchen, dealing with equipment, showing me around. Then observed same employee rinse hands off with water in a prep sink and begin to prepare food again. Handsink, soap, not utilized.
Food service employees shall clean their hands only in either a hand-washing sink or an approved automatic hand-washing facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handles of 2 door refrigerator have been covered with foam padding that is zip tied to the handles. Foam padding unable to be washed/sanitized.
Repair or replace handles of door.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are excessively soiled: Ice storage area at the front of store, shelving in white refrigerator and freezer, shelving and floor surface of 2 door refrigerator, shelving and floor surface of freezer, cooking surfaces on oven.
Clean, sanitize and maintain clean all non-food contact surfaces.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: sides and backsplash of stove, outside doors of refrigerator.
Clean and maintain clean all non-food contact surfaces.
- Floors properly constructed, clean, drained
Most flooring in the kitchen area is excessively soiled, worse underneath the cooking area, in corners, under refrigerator and freezer.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No food service sanitiation manager present at facility at time of inspection.
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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8/28/2014 | Routine | 82 |
HACCP Discussed storage or raw meats. Store raw meats below all ready-to-eat potentially hazardous foods.
Chlorine sanitizing is utilized.
Frozen foods are frozen.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found in numerous locations throughout establishment.
Store all wet wiping cloths in a sanitizer bucket when not in use.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior racks and shelving of white mini refrigerator across from fryers are heavily soiled.
Wash, rinse, and sanitize racks and shelving.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Floors behind fryers and floor tiles are chipped and soiled.
Repair and maintain flooring throughout kitchen.
Floors, floor coverings, mats, and duckboard shall be maintained clean and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind three compartment sink is soiled with splash and debris. Baffles of vent hood are excessively soiled.
Wash and clean wall and baffles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/1/2014 | Routine | 95 |
HACCP: Proper cooling of potentially hazardous foods.
cl- sanitizer is used in the establishment.
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Steel containers of cooked and cooling white rice were stored in two-door True fridge with no date or time of preparation on them. Correct by labeling items with date and time of preparation to ensure the items are correctly cooled to proper temperature. Rice was currently at 49 degrees F.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Multiple containers of food stored in True Fridge did not have plastic wrap or a lid covering them (For example: white rice and noodles). Correct by covering all food items to protect from potential contamination.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Wiping cloths clean, used properly, stored
Wiping cloth stored on sushi bar counter. Corrected by preparing a bucket of sanitizing solution and storing all wiping cloths in this solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
1. Area where 3 compartment sink is attached to wall has soil build up and is starting to grow mold. 2. Outside surface of microwave is soiled. 3. Sides of True fridge and freezer soiled.
Clean all non food contact surfaces as often as necessary to maintain clean.
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12/16/2013 | Routine | 95 |
HACCP: Do not use the handsink in front for anything except handwashing and do not used the sushi prep sink in front for anything but prep.
NOTE: The small white cooler in kitchen was not holding temperature - it is the produce cooler only. Ensure no potentially hazardous foods are kept in this unit.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sushi rice in cooker not time labeled and not at proper temperature.
If potentially hazardous foods such as cooked rice must be held at 135 degrees or above at all times OR these foods may be held less than 135 degrees but are time limited to 4 hours maximum. If time holding is used instead of temperature then the items must have a label on them indicating what time the cooking process or hot holding process stopped.
*Rice will be discarded at 3 pm*
- Food contact surfaces designed, constructed, maintained, installed, located.
3 cups in dry goods - rice and flour - with no handles. Food d•ispensing utensils must be designed with handles or other barrier to prohibit hand contact with foods or surfaces touching foods.
Use scoops with handles and store with the handles not touching product.
*These were taken out and washed and proper scoops will replace them *
- Non-food contact surfaces clean
1) Outside surfaces of crock pot cookers on table in kitchen soiled. 2) Front of microwave soiled.
3) Sides of fryers soiled. 4) Exhaust hood has grease and dust beginning to build up.
5) Side of the double door fridge by garbage soiled. \6) Sides of doors on all coolers where hands contact soiled.
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.
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7/18/2013 | Routine | 92 |
HACCP|: Do not block or place anything in the handsinks.
- Original container, properly labeled, consumer advisory
1) Several containers holding white powdered dry food products were not labeled with contents.
2) Containers holding brown dry food product were not labeled.
t3) Bottles holding sauces in white Kenmore cooler were not labeled.
4) COOKED AND COOLED ITEMS IN 2 DOOR REACH IN COOLER WERE NOT LABELED WITH DATE OF PREPARATION OR TIMES THAT COOLING BEGAN.
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.
Label prepared or mixed foods with the date of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
1) \Rice paddle store in standing water next to rice steamer on prep table.
2) Measuring cup with no handle was sitting upright in flour bin.
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.
Utensils for food dispensing must have a handle and may not be stored in water.
*These were removed*
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) 'Utensils on lower shelf of prep cart stored in cardboard box.
2) Foil is covering the surface to the right of the grill.
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.
Store utensils in a plastic or metal container and remove foil.
- Pre-flushed, scraped, soaked
Steamer in front area had rice left inside from previous day.
Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil.
Do not leave foods in containers over night. Empty and clean at close.
- Non-food contact surfaces clean
1) Outside surface of rice steamer in sushi area soiled.
2) Top edge around cover and cover of ice bin soiled.
3)Plastic containers at the stove holding dry spices and seasonings soiled.
4) Lower shelf of cart soiled.
5) Doors of reach in cooler and freezer soiled around handles.
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.
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2/15/2013 | Routine | 91 |
This facility has been granted approval to operate under the guidelines of Chapter 10 Food Safety of the Peoria County Code.
Facility must be in compliance with the Illinois State Plumbing Code.
According to TIna, at the City of Peoria, the facility is current with taxes. Please issue the license upon receipt of payment.
All equipment was functional and facility is expecting delivery of QUATS sanitizing chemical with food order today.
- Non-food contact surfaces clean
Thoroughly clean the 2 compartment sink in rear and remove plastic strip along back.
- Floors properly constructed, clean, drained
Continue cleaning and removing all glue, grout and residue from construction from the floors in both bathrooms and the kitchen.
- Walls, ceilings, and attached equipment, properly constructed, clean
Continue to seal any and all gaps in the wall plates, coverings, coving and other areas where there are gaps or openings.
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1/14/2013 | Final | |
] The sink on the left side of the bar nearest the entry is for rinsing the sushi knife.
The sink on the right side is for hand washing.
Sanitizer tablets are being provided by Sysco with first food order.
The only cooler holding foods behind the bar will be the sushi display cooler on the counter top. Foods will be removed from this unit and put in the reach in in the kitchen.
All items marked must be completed by the final inspection on Monday January 14, 2013.
Permission has been given to bring in first food order.
- Original container, properly labeled, consumer advisory
Label all commercial items opened or all prepared put in containers. Label with date and contents.
- Critical: Facilities to maintain proper temperatures
Smalll Kenmore fridge must be at the proper temperature to hold foods at 41 degrees or less.
Fryers and stove must be functional.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Supply a trash can at EVERY handsink that remains in place for paper towel disposal.
Trash cans in restrooms must have functional covers.
- Thermometers, gauges, test kits provided
Provide test strips or kit to measure level of sanitizer used.
- Food contact surfaces of equipment and utensils clean
Continue cleaning and sanitizing surfaces as work is completed.
- Non-food contact surfaces clean
Continue cleaning and sanitizing as work is completed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide paper towels at the sushi bar handsink which is on the right side.
- Outside storage area clean, enclosure properly constructed
Eliminate trash and other construction equipment from outside.
- Floors properly constructed, clean, drained
Conti•nue cleaning as work is completed.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Areas in kitchen where walls have residue - mostly along lower walls from glue - must be cleaned off, removed or covered.
2) Areas where FRP board or other wall panels have loose or open edges. These seams must be sealed, as will all open spaces along floors and walls.
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1/11/2013 | Preliminary | |
The facility is in the final stages of remodel. Most equipment is in place but some is not connected.
A preliminary inspection has been scheduled for Friday the 4th.
A final inspection may be done at this time IF everything in the facility meets code requirements.
No violation noted during this evaluation. | 12/31/2012 | Consultation | |
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