HACCP Discussed food handler training.
Quat sanitizer bucket concentration: 200 ppm
Chemical dish machine is utilized.
Frozen foods are frozen
- Food contact surfaces of equipment and utensils clean
Dispensing nozzles of cappuccino machine are soiled.
Wash, rinse, and sanitize nozzles.
The food-contact surfaces of all cooking equipment and utensils shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Coils and vents behind grills and ovens are excessively soiled. Interior surfaces of cappuccino machine are soiled.
Thoroughly 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
No paper towels present at hand sink in wait station room.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers and grills is excessively soiled with accumulated grease.
Thoroughly clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/18/2015 | Routine | 94 |
See attached inspection sheet for all temps and general comments.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks on the prep table in the kitchen next to bowl of chips.
Store all personal drinks in areas below all food preparation areas. Corrected
- Food contact surfaces of equipment and utensils clean
Dispensing nozzles of fountain soda machine located in the concession stand are soiled.
Wash, rinse, and sanitize soda nozzles.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Coils and vents behind grills and ovens are excessively soiled.
Thoroughly clean coils to ensure that food equipment is working properly.
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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8/14/2015 | Routine | 92 |
HACCP All toxic and chemical items shall be store in a designated chemical storage area away from food, food preparation areas, ware-washing areas, and single-service items.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks found on the prep table in the kitchen.
Store personal drinks in areas below all food preparation and food storage areas. Corrected
- Non-food contact surfaces clean
Coils and vents behind grills and ovens are excessively soiled.
Thoroughly clean coils to ensure that food equipment is working properly.
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 napkins and single-service cups found stored on the floor in both kitchen and bar storage rooms.
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
No paper towels or soup at the right hand sink in the bar area.
Provide paper towels and hand soap at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Floor underneath storage shelf in bar storage room is soiled with debris.
Routinely clean under storage shelves.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers and grills is excessively soiled with accumulated grease.
Thoroughly clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/8/2015 | Routine | 89 |
HACCP Discussed proper concentration of chlorine sanitizer and proper use of test strips. Ensure that chlorine sanitizer has proper concentration between 100-200 ppm.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Ice scoop in fountain soda machine in concession stand found buried in ice.
Store ice scoop with handle extended up and out of ice to protect against possible contamination.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces clean
Coils behind fryers are soiled.
Clean and maintain coils.
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 napkins founds stored on the floor in dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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10/28/2014 | Routine | 97 |
HACCP Reviewed date-marking of potentially hazardous foods.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Packages of smoothie mix found stored under water line in smoothie bar station.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines to protect against possible contamination.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exterior ledge of beer cooler in attached bar area is in disrepair.
Repair ledge of cooler.
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 clean
Wall sauce caddy located in rear of the kitchen is soiled.
Routinely wash, clean, and maintain cleanliness of sauce caddy.
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 single service cups and napkins found stored on the floor in the following locations: 1. kitchen dry storage room, 2. bar dry storage room..
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
The follow flooring areas are soiled: 1. underneath and behind fryers, 2.spill on the floor in front of beer cooler.
Routinely and thoroughly clean and maintain flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls below wall sauce caddy is soiled with food debris.
Thoroughly wash and clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
Vents and coils of fans in walk in cooler and coils on kitchen oven have accumulated dust and dirt.\
Routinely clean and maintain vents, fans, and coils.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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7/23/2014 | Routine | 92 |
This inspection was of the smoothie bar only.
Establishment has been given final approval to operate under the guidelines of Chapter 10., Food Safety, of the Peoria County Code.
- In-use food dispensing utensils properly stored.
Scoop handles stored with the handles in the product.
Store scoop handles up and out of the food product.
- Floors properly constructed, clean, drained
Carpeting located in the smoothie bar area.
Remove carpeting and replace with a smooth, easily cleanable surface.
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6/23/2014 | Final | |
HACCP: Discussed and reviewed storage staff belongings and beverages.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized: 100 ppm.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non-food contact surfaces are in disrepair: 1. ceiling of mini deep freezer in main kitchen, 2. outside panel of beer reach-in cooler on the right side of bar in small bar area
Repair ceiling of deep freezer and panel of beer reach-in cooler.
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.
- Food contact surfaces of equipment and utensils clean
Food contact surface of whisk in main kitchen is soiled with food debris.
Wash, rinse, and sanitize whisk.
Tableware shall be washed, rinsed, and sanitized after each use.
- Single service items properly stored, handled, dispensed
The following single-service items were stored on the floor of the dry storage room behind the main bar area: 1. 3 boxes of cups. 2. box of plastic trays, 3. 1 box of napkins.
Store boxes of single-service items a minimum of six inches above the floor to protect against possible contaminates such as dust, dirt, and splash.
- Floors properly constructed, clean, drained
Floor underneath boxes of soda in back storage room is soiled.
Clean and maintain flooring.
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 maintained clean.
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3/5/2014 | Routine | 95 |
HACCP: Discussed proper cooling and provided haccp sheet sanitizer used is Chlorine
- Critical: Foods properly cooled
1 six inch pan of chili in the walk in cooler with the date and time of 10/22 6:40pm was a internal temperature of 50 degrees F.
Corrected by discarding the entire pan and discussing proper cooling methods.
Cool potentially hazardous food requiring refrigeration after preparation rapidly to an internal temperature of 41°F.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Food contact surfaces designed, constructed, maintained, installed, located.
The lids of both deep freezers are in disrepair.
Replace the lids of the deep freezers.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There is a black strip on the exterior of the prep cooler across from the grill in the kitchen that is not smooth, easily cleanable and is pours.
Remove this strip to prevent accumulated soil from building up in the pores of the material.
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 fan guard of the stand up fan next to the door to the banquet area is dusty,
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
The floor under the sinks in the "adults bar" area have bottle caps and other debris under them. 2) The floor next to the bulk ice machine between the two bars is soiled. 3) The floor along the wall under the dish machine area is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/23/2013 | Routine | 90 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected. A visual inspection of the area around the bulk ice machine was conducted and there were no drain flies observed. The manager stated they cleaned the lines of the soda syrup and the entire area around the ice machine. Also they were recommended by the pest control operator to occasionally spray a pesticide CV-80D and pour a bacterial digestant into the drains.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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6/24/2013 | 1st Recheck | |
HACCP: Discussed and provided info about glove use.
Sanitizer used is Chlorine
All rechecks have a fee associated to them.
- In-use food dispensing utensils properly stored.
There were two locations where the ice scoop was touching the ice: in the waitress area just outside the kitchen and in the bulk ice machine between the two bars.
Keep scoops and other dispensing utensils with their handles sticking up.
Corrected by an employee elevating the ice scoop.
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.
The lids of both deep freezers are in disrepair.
Food contact surfaces must be smooth and easily cleanable.
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.•
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There is a black strip on the exterior of the prep cooler across from the grill in the kitchen is not smooth, easily cleanable and is pours.
Remove this strip to prevent accumulated soil from building up in the pores of the material.
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.
- Single service articles not re-used
Black plastic dressing containers were being reused for dispensing pepper and salt.
Corrected by education and employee removing the plastic containers.
Re-use of single-service articles is prohibited.
- Critical: Presence of insects/rodents. Animals prohibited
Multiple fruit/drain flies observed to the left of the ice maker between the bars.
Treat the issue of the drain flies.
A recheck will be conducted on or after 06/24/13.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under cooking equipment along the walls, under the counter and dish machine along the walls, under the racks in the dry storage area and under/around the bulk ice machine located in the backroom between the two bars.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/3/2013 | Routine | 89 |
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