The weather strip to the side door has been replaced. Thank you for your cooperation.
No violation noted during this evaluation. | 10/23/2015 | 1st Recheck | |
HACCP: Employee food handler requirements
- Food protection during storage, prepartion, display, service, transportation
Found tenderloins stored in the walk in freezer uncovered. Loosely cover tenderloins with another piece of was paper. Foods must be covered in storage.
- In-use food dispensing utensils properly stored.
Found ice scoops stored on salt bags for water softner. Found buckets for ice stacked inside one another. This contaminates buckets with soil from the floor. Store ice scoop in ice with handle up or on a cleanable food grade surface. Ice transfer receptacles shall be stored protected from potential contamination.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found wooden bar has several spots (drink rail, server station) that have become worn and no longer easily cleanable.
Found unsealed wood under cooking equipment and freezer on the cook line. Wood must be sealed so that it is easily cleanable.
The foam seal to the walk in cooler in kitchen has a chunck torn out of it. Non food contact surfaces shall be in good repair.
- Wiping cloths clean, used properly, stored
Found wiping cloths at both bars not stored in sanitizing solution. Corrected and spoke to staff.
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
Non food contact surface cleaning: water accumulation in beer cooler on north side of bar, clean handles to cooling units, detail the top of the cook top to the range on the cooks line. Non food contact surfaces shall be clean.
- Critical: Outer openings protected from insects, rodent proof
Found day light showing in at left side of door jam at side door. Replace missing weather strip so that no daylight is visible when door is closed. Inspector will recheck in 10 days recheck fee may apply.
- Floors properly constructed, clean, drained
Found floor in the walk in cooler and freezer soiled with litter from keg caps and packaging. Found floors under equipment and at wall floor junction in kitchen soiled. Found excess of debris on the floor under equipment at both bar areas. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found several drip marks and mildew stains on the wall in the beer walk in cooler. Please clean the handle area to the walk in beer cooler door. Please clean the wall at the outside bar by the soda gun and by the entry door to the bar area. Walls shall be clean.
|
10/7/2015 | Routine | 88 |
HACCP: Provided power outage haccp
Sanitize used Quats in kitchen. Bar use chlorine.
All frozen food is frozen.
- Original container, properly labeled, consumer advisory
Observed cooling soups in the walk in cooler with out a date or time on them.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Sanitizing concentration
Wiping cloth bucket was tested and did not have a sanitizer reading.
Corrected by making a new sanitizer bucket. A rule of thumb is to change the sanitizer bucket every 4 hours or more frequently if used a lot.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Wiping cloths clean, used properly, stored
Observed a wet wiping cloth to be stored on the counter top.
Corrected by placing the cloth into the sanitizer bucket.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) sink in the employee restroom does not have any soap or paper towels at it. 2) The sink in the dish room does not have a dedicated waste can at it.
Provide soap, paper towels and a waste can at all hand sinks at all times.
- Floors properly constructed, clean, drained
Observed the floor to be soiled in multiple locations: under the prep counter near the storage room, under the cooking equipment and prep table next to the cooking equipment, under the rack at the end of the prep cooler, under the popcorn machine rack, under the racks where the mayo and other condiments are stored, around the mop sink area, in the men's room toilet stall, in front of the sode syrup rack and around the floor drains at the bar.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The hoods and hood vents are soiled. 2) The fan guard and fan hosing in the small walk in cooler are soiled. 3) The fan guards in the beer walk in cooler are soiled.
Clean and maintain clean all walls and attached equipment to the walls
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
6/24/2015 | Routine | 90 |
HACCP: Discussed hand washing and provided hand washing haccp sheet. Discussed hand washing sink access.
Sanitizer used: Quats for 3-comp sink and spray bottles in kitchen. Bar sink uses Chlorine.
All frozen food was frozen.
As of January 1, 2016, all "non-restaurant" establishments, are required to have all staff who are "food handlers" whether handling food or drink, trained in an online 2 hour course. The courses offered are located on our website, www.pcchd.org, on the right side of the page under "Recently Updated Forms", click on "Food Protection Program". This will lead you to the class links. Once each employee has taken their class, print the certification out and have them available for any inspections beginning in 2016.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The racks below the chicken in the walk in cooler, the racks on the left side of the prep cooler across from the stove.
Clean and sanitize all food contact surfaces routinely to prevent accumulated soil.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Observed the rack under the popcorn machine to be soiled.
Clean and maintain clean all non-food contact surfaces.
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
Floor in the under equipment throughout the kitchen is soiled. The floor under the wooden pallets in the beer cooler are soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Observed Raid pest spray stored mixed with cleaning supplies on the rack near the back door.
Corrected by moving the spray to the bottom shelf separate from cleaning supplies.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
- Critical: Toxic items labeled and used properly
Observed multiple spray bottles, one with a clear liquid in it and one with a green liquid in it, not labeled.
Corrected by having the employee labeled the bottles.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The storage room/ restroom in off the kitchen has accumulated items being stored haphazardly.
Clean out and organize the storage room. Discard anything that is not of use in the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
1/19/2015 | Routine | 90 |
HACCP = food handler training
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the food walk-in cooler door is torn/missing pieces. Maintain all non-food contact surfaces smooth, easily cleanable and in good repair. Replace this gasket.
- Critical: Sanitizing concentration
The quat sanitizer in the container at the cookline and at the outdoor bar area tested at 0ppm. Store less wiping cloths in the sanitizer container, so the concentration doesn't get depleted. Also, change the sanitizer out on a frequent basis so the concentration is maintained. The sanitizer has been changed and the bar sanitizer has been put in a larger container.
- Food contact surfaces of equipment and utensils clean
1) The blade of the large number 10 can opener is soiled. 2) The top interior surface of the microwave is heavily soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The exterior surfaces of the majority of the cooking equipment in the kitchen is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
1) The floor surface under the majority of the equipment in the kitchen is heavily soiled. 2) The floor in the beer walk-in cooler is soiled. 3) The floor surrounding the mop sink is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers in the walk-in food cooler is soiled. 2) The fan covers on the ceiling of the walk-in beer cooler are heavily soiled. 3) The wall surrounding the mop sink is heavily soiled. Maintain all walls, floors and attached equipment clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
All of the lights in the vent hood in the kitchen are burnt out. Maintain adequate lighting. Replace the bulbs.
- Critical: Toxic items properly stored
Two unlabeled spray bottles with a green liquid in them are being stored at the rack at the end of the cookline in the kitchen among plates and other food equipment. The bottles are now labeled as "degreaser" and have been stored in the correct location with other cleaning products.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1) A sweatshirt is located on top of the large number 10 can opener. 2) A head of a mop is being stored within the mop bucket between uses. 3) An umbrella and hat are being stored on the paper towel rack in the back room across from the three-compartment sink. 4) Several misc. items are being stored in the "storage room/employee restroom" and it is unorganized. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents. Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location. Remove any unnecessary items from the premises, store all personal items in a designated area and store all mops either hanging up or turned over between uses so they dry properly.
|
10/28/2014 | Routine | 83 |
HACCP: Provided Hand washing haccp
Sanitizer used: Sanitizer used is Quats for the buckets and 3-compartmne sink. Bar 3-compartment sink uses chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of taco meat in the walk in cooler dated 7/27 11:00am was at 53 degree F. Discussed with the manager who stated that the date was when it was made and it is kept hot all day until they are cooled at the end of the night. Manager stated they are suppose to be cooling this at the end of the night. Maintain foods to be cooled rapidly to 41 or below with in 6 hours.
Corrected by the manager discarding the taco meat.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
- Food contact surfaces of equipment and utensils clean
The nozzles of the soda guns at both bars where soiled.
Clean and sanitize all food contact surfaces routinely.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces were observed to be soiled: The top shelf above the prep cooler on the cook line, exterior of the pop corn machine, door track ledges of the smaller silver beer cooler at the bar.
Clean, sanitize and maintain clean all non-food contact surfaces.
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
The hand sink next to the deep freezer was out of paper towels.
Corrected by the manager providing paper towels for the hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The following locations are where the floor was observed to be soiled: Under cooking equipment and prep cooler in the kitchen, under the equipment storage racks in the kitchen, in the walk in cooler under racks, in the storage "catch all" room, in the beer keg walk in cooler under wooden pallets and in the dish washing area.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) the hoods and wall behind the cooking equipment are soiled. 2) The baseboards in the men's room are soiled.
Clean and maintain clean all walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
A can of Raid was observed to be inter mixed with cleaning products.
Corrected by moving the can of raid to the bottom shelf of the chemical rack.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There is a storage room off the kitchen which has cloths, shoes and other miscellanies items stored in a disorderly way which could possibly lead to a breeding area for pests.
Clean the storage room and organize it so to eliminate the possibility of a breeding area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
|
7/28/2014 | Routine | 82 |
|HACCP: Provided and discussed Date marking
Sanitizer used is Quats for the buckets and 3-compartmne sink. Bar 3-compartment sink uses chlorine.
- Original container, properly labeled, consumer advisory
Cooled corn beef had the date on them but not time of cooling.
Discussed with the kitchen staff about proper date marking of cooling products.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1) Observed an employee not using the paper towel to turn the water off after washing his hands. 2) Observed and employee drink being stored on the prep count with no lid or straw.
The employees were educated about these violation and the drink was moved to a area where it will not contaminate food or food equipment.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink.
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 of equipment and utensils clean
The following food contact surfaces were soiled: The soda guns at both bars, the holster of the soda gun, the upper interior of the microwaves and the metal ice deflector of the ice machine to your right when you walk into that room.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Single service articles not re-used
A white dressing cup was found in the container of chili located in the prep cooler.
Corrected by removing the dressing cup and employee was told not to re-use these and also not to use them as scoops.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no soap or paper towels at the hand sink in the outdoor bar area.
Always keep a supply of soap and paper towels at each hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor is soiled in the following locations: Men's restroom in the corners along the base boards(especially under the soap dispenser), under the syrup racks for soda in the ice machine room, under the ice machines, under the racks in the walk in cooler, under cooking equipment in the kitchen, under prep coolers in the kitchen, around the mop sink and under the 3-compartment sink.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The following are locations where the walls or base boards are soiled: The base boards in the men's restroom and the wall near the mop sink.
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
3/11/2014 | Routine | 86 |
HACCP - Discussed labeling procedures with worker.
Sanitizer - bar - chlorine
- 3 bay sink - quats
- Food contact surfaces of equipment and utensils clean
Bottom interior of 2 door freezer soiled. Diverter on ice machine soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Exterior surfaces of microwaves soiled. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at outside bar handsink. Provide papertowels for proper handwashing. Worker provided papertowels.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Unshielded light in walk in freezer. Provide light shield.
|
12/3/2013 | Routine | 93 |
HACCP - Discussed storage of personal items with worker.
Sanitizer - buckets, 3 bay sink - quats
- bar - chlorine
- Critical: Wholesome, sound condition
Box of oranges in walk in cooler with mold growth on oranges.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Worker discarded moldy oranges. Corrected.
- Original container, properly labeled, consumer advisory
Several containers in walk in cooler containing soups, chili, sauces not labeled.
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. Worker stated items were due to be discarded and discarded items. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Box with an assortment of frozen meats on floor in walk in freezer.
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
- Wiping cloths clean, used properly, stored
Wet wiping cloth on food preparation table.
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
The folowing non food contact surfaces were soiled: shelving holding popcorn machine and supplies, shelving storing dry goods. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lid open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
- Critical: Toxic items properly stored
Sterno canister and stored on shelf above food preparation table.
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. Worker placed cannister in drawer. Corrected.
|
7/16/2013 | Routine | 82 |
HACCP - Discussed proper storage of personal drinks and food protection with worker.
Sanitizer - chlorine
- Critical: Wholesome, sound condition
Observed spoiled orange in case of oranges in walk in cooler. Worker discarded spoiled product. Corrected.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Original container, properly labeled, consumer advisory
Observed the following items in the walk in cooler not labeled: corned beef, pre-portioned chicken, container of soup. Worker stated items were recently prepaired and pabeled and dated items. Corrected.
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.
- Food protection during storage, prepartion, display, service, transportation
Observed an uncovered tub of chicken breasts in walk in cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed single service sauce cups utilized for dispensing left in soup, sauce and chili. Provide utensils with handles for proper dispensing. Worker discarded single service sauce cups. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled compressor fan covers in walk in cooler. Interior of microwave ovens soiled. Clean and sanitize food contact surfaces.
- Single service items properly stored, handled, dispensed
Hot/cold Wincups and lids stored on floor in cook area next to 2 door freezer.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Flooring in kitchen and dishwash area soiled in corners and under equipment. Provide a routine cleaning.
|
3/14/2013 | Routine | 86 |
Restaurant representatives - add corrected or new information about Kouri's Pub, 4421 N. Sterling, Peoria, IL »