GC:
Frozen foods frozen
Sanititzer: 200 ppm (chlorine)
HACCP: Education on date marking and labeling
- Original container, properly labeled, consumer advisory
1.) Powder sugar or flour dispenser next to the serving window is without a label
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.
Correct by labeling all easily mistakable food products not in their original container
2.) Coleslaw and sour cream prepared in the morning on 11/6/15 were found without a label or date
Label al potentially hazardous food with the date and time of preparation.
Corrected by education and labeling of foods
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked sausage was found in the artic air cooler next to the serving window with a label dated 10-28. The product was held for 9 days.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by employee voluntarily discarding sausage and education
- Food protection during storage, prepartion, display, service, transportation
A box of potatoes and raw chicken was found stored on the floor in the walk-in cooler
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
Correct by storing all food off of the floor by at least 6 inches
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The wood coving next to the solid white door and 3 compartment sink broken and there is an open gap between the door and wall
- Wiping cloths clean, used properly, stored
Several moist towels were found stored out of sanitizing solution including by the serving window and in the back bar in a blue bucket without sanitizer
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all moist cloths in sanitizing solution
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found soiled... 1.) the seasoning container above the grill not in use by the black microwave
- Non-food contact surfaces clean
The following non-food contact surfaces were found heavily soiled... 1.) the dry storage racks next to and below the grill not in use
- Floors properly constructed, clean, drained
1.) the floor below the 3 compartment sink in the bar area is heavily soiled
- Walls, ceilings, and attached equipment, properly constructed, clean
The following were found soiled... 1.) the wall behind the 3 compartment hot holding unit below the serving window
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11/6/2015 | Routine | 85 |
Frozen foods frozen
Sanitizer: 200 ppm
HACCP: General Food Storage Handout - All food products should be stored at least 6 in. off of the ground
- Food protection during storage, prepartion, display, service, transportation
1.) Boxes of food were observed to be stored on the floor in the walk-in cooler.
All boxes of food and food products should be stored at least 6 in. off the ground
Correct by storing boxes on shelving units or other storage areas at least 6 in. off of the ground
2.) Potatoes found in walk-in cooler were observed to be without protection or covering from food stored on upper shelves
Food shall be protected from the potential for contamination at all times, includuing while being stored
Correct by covering potato bin with a lid or other protective covering alternative
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on the commercial artic air cooler was found to be torn
All gaskets should be tight fitting and sealed properly to maintain temperature and prevent contamination
Correct by fixing gasket
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were noted to be soiled during the time of inspection... 1.) Grill closest to nacho cheese machine
- Non-food contact surfaces clean
The following non-food contact surfaces were found to be soiled during the time of inspection... 1.) Outside of nacho cheese machine
- Walls, ceilings, and attached equipment, properly constructed, clean
The inner swinging door at the back of the kitchen and fan gaurds in the walk-in cooler were found to be soiled
Maintain all walls and attached equipment and clean
Correct by cleaning inside swinging door and fan gaurds
- Critical: Toxic items properly stored
Zinc medication was found to be stored in food serving window and pepto bismol medication was found to be stored in secondary bar area near sink.
All personal medications should be stored away from food products and food prep areas.
Corrected by education regarding medications and storage as well as moving medications to seperate area.
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8/4/2015 | Routine | 88 |
HACCP Reviewed proper handwashing practices and procedures.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
Note: Hook up to public sanitary sewer is complete. City is currently repaving the parking lot due to the construction.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found stored on the floor of the walk in cooler and 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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee did not wash hands after handling raw meat.
Corrected
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior bottom surface of reach in freezer, 2. interior bottom surface of reach in refrigerator.
Routinely wash and 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.
- Single service items properly stored, handled, dispensed
Box of napkins found stored on the floor behind bar.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Floor underneath soda boxes are soiled.
Clean and maintain floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/17/2015 | Routine | 86 |
Hot foods hot, cold foods cold.
Bleach sanitizer used at 100 ppm.
Ongoing annexation with city of Peoria - plumbing ongoing to hook up to main sewer line.
- Original container, properly labeled, consumer advisory
Tomatoes on prep table are held without a date on the side. Employee states box is refilled several times a day from main container which is labeled correctly. Open package of ham without a date on the container.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Many boxes of food on the floor in the freezer and in the walk in cooler. Pancake batter stored without a lid on it.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- Single service articles not re-used
Beer containers holding meat in the prep refrigerated area.
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12/2/2014 | Routine | 95 |
Kitchen very busy at time of inspection. Grill surface with some food debris but actively being used, employees state that it is cleaned after lunch shift.
Frozen foods frozen, hot foods hot.
Bleach sanitizer used.
HACCP - discussed date marking of milk, discussed use of time as a control for potentially hazardous foods.
Owner states that they are annexing into the city of Peoria in a few weeks and will hook up to city sewer at that time. Will notify us of changes to septic system. Additionally plans to put in two chest freezers to alleviate the storage issues in freezer.
- Food protection during storage, prepartion, display, service, transportation
The walk in freezer with food stored on floor. The small white refrigerator by the grill areas had food not in packages. Bag of cloths on potatoes in dry storage area.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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9/4/2014 | Routine | 98 |
HACCP Discussed and review date marking HACCP bulletin.
Note: After speaking with owner Terry Potter, it was determined that Mr. Potter is working with Chris Dillion of Dillion Plumbing to connect to public sewer lines to replace his failing septic system. Mr. Dillion is in the process of developling a quote for services for Mr Potter, and he expects to hear back from Mr Dillion next week, Health dept personnel will continue to follow-up with sewer repair and connection. MS
Chlorine sanitizng bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes and containers of food were found stored on the floor in the following places: 1.walk-in cooler, 2. walk-in freezer, storage room floor.
Store all container and boxes of food 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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks intermingled on shelf next to food equipment and single-service items.
Store personal beverages and food in designated staff area.
Employees shall consume food only in designated dining areas.
- Food contact surfaces of equipment and utensils clean
Interior center plates, walls and surfaces of all kitchen microwaves are soiled excessively with food debris.
Wash, rinse, and sanitize all interior surfaces of all microwaves.
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
Interior panels of both ice bins are soiled with accumulating mold.
Wash, rinse, and sanitize interior panels. Maintain routine cleaning of panels.
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: Hand washing sinks installed, located, accessible
Package of frozen chicken found in kitchen hand sink.
Wash, rinse, and sanitize hand sink. Corrected: Package of frozen chicken was moved to the walk-in freezer.
Hand sinks shall be free from any obstructions and easily accessible by all employees to ensure proper handwashing procedures.
- Critical: Outer openings protected from insects, rodent proof
Screen door leading to the outside in kitchen is propped open.
Screen door shall be closed and tight-fitting during times of food operation to minimize the entrance of pest and rodents
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5/2/2014 | Routine | 82 |
HACCP: Discussed storage of the beverages. Chlorine sanitizing bucket concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Multiple boxes and containers of food stored on the floor of the walk in cooler and the walk in freezer.
Store boxes of food a minimum of six inches above the ground 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
- Food contact surfaces of equipment and utensils clean
Food contact surface of bowls next to gravy hot holding are soiled.
Wash, rinse, and sanitize bowls.
Tableware shall be washed, rinsed, and sanitized after each use.
- Storage/handling of clean equipment, utensils
Bowls on top of white refrigerator and on left side counter top are not inverted.
Inverted bowls to protect food contact surfaces from potential contaminants, dust, dirt, and debris.
Kitchenware and utensils shall be stored covered or inverted wherever practical.
- Critical: Toxic items labeled and used properly
Unlabeled bottle of cleaner stored on bottom shelf of table.
Clearly label bottle with its proper name and store in designated chemical storage area
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11/27/2013 | Routine | 90 |
HACCP Discussed routinely cleaning of floors under cooking equipment and in food preparation area
Quat sanitizing solution bucket concentration: 200 ppm.
- In-use food dispensing utensils properly stored.
Ice scoop in bar area found buried in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
Racks of pizza oven in bar area and racks of pizza oven in coffee station are soiled with food debris.
Wash, rinse, and sanitize all food contact surfaces.
All food contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil to eliminate cross contamination.
- Storage/handling of clean equipment, utensils
Plates on shelf above grill are improperly stored
Utensils shall be stored covered or inverted wherever practical to protect the food contact surface from potential contamination.
- Floors properly constructed, clean, drained
Floors under fryers and grills are soiled with food debris.
Routinely clean and maintain floors in food preparation areas and under food equipment.
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8/27/2013 | Routine | 95 |
HACCP: Date marking of pre-packaged items at the bar were discussed.
Also discussed during the time of inspection was the application for the updated septic system that Troy Adams will be installing and the updating of the floor in the dry storage room.
- Food protection during storage, prepartion, display, service, transportation
1. There are boxes of food on the floor in the walkin freezer.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- Critical: Sanitizing concentration
1. The concentration of quat sanitizer at the bar was below 200 ppm.
2. The concentration of chlorine sanitizer in the kitchen wet wiping cloth solution was greater than 200 ppm.
Worker changed sanitizer to provide sanitizer at the proper concentration.
- Food contact surfaces of equipment and utensils clean
1. The baffle of the ice machine is soiled.
2. The interior of the microwaves are soiled.
Clean and maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. There was no soap at the side bar hand sink.
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3/14/2013 | Routine | 90 |
HACCP: Hand washing was discussed.
Chlorine used as sanitizer at the three compartment sink: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The surface temperature of shelled eggs on the counter was 61 degrees F which cook stated had been out since lunch.
Worker discarded eggs.
Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
1. Soup on the steam table did not have lids. Provide lids.
2. Loins were in the freezer with no packaging or protection. Put the loins in a container to protect it from potential contamination.
3. Several boxes were on the floor of the walkin freezer. Place the boxes a minimum of 6 inches off the floor.
4. There was an open, uncovered box of burgers in the freezer. Close the box.
5. Taco meat and cheese in make table had no lids. Provide a covering.
6. A head of lettuce was sitting in the make table with no covering. Provide covering.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cart at the side of the upright freezer is rusted.
- Critical: Sanitizing concentration
Quat sanitizer concentration at bar was less than 100 ppm.
Worker changed the wet wiping cloth solution.
Corrected.
- Food contact surfaces of equipment and utensils clean
The inside of the ice machine lid is soiled.
- Non-food contact surfaces clean
The outside of the upright freezer is soiled.
- Floors properly constructed, clean, drained
The floor in the dry storage area is not smooth and easily cleanable.
Provide flooring that is smooth and easily cleanable.
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11/27/2012 | Routine | 84 |
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