HACCP: Date Marking Cl- sanitizer is used in the dish machine Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
Large plastic container of white spice (salt) is stored on shelf below slicer in back prep area without a label identifying contents. Label with name of spice. 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.
- 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 handwashing sink located next to ice machine in back prep area. Provide paper towels.
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
Areas of flooring beneath equipment, in corners, and in hard to reach areas are soiled. Deep clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in the walk in cooler are soiled. Clean and sanitize fan guards.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/23/2015 | Routine | 95 |
HACCP: Handwashing Cl- sanitizer is used in the dish machine Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Middle door on omelette prep cooler is broken and held shut with duct tape. Repair or replace door.
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
The following food contact surfaces were soiled: interior white baffle of ice machine, interior of omelette station cooler, interior of prep cooler on make line. Clean and sanitize all food contact surfaces as often as needed to maintain clean.
- Floors properly constructed, clean, drained
Flooring beneath shelves, under three compartment sink, and in walk in freezer are soiled. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents throughout kitchen, fan guards in walk in cooler, and baffles above stove are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/19/2015 | Routine | 95 |
HACCP: Pest Prevention. Discussed maintaining all doors to the outside free of gaps that would allow the entry of pests. During 12/2/2014 inspection it was noted that there was a visible gap in back door. Gap has been repaired and is now tight-fitting and sealed.
Cl- sanitizer is used in the dish machine. Quats is used in buckets.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Large, shallow pan of breakfast potatoes were cooling in the walk in cooler without a time and date of preparation. Potatoes were at 130 degrees F and were put in the cooler half an hour ago. Corrected by labeling potatoes.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal preventing splash from seeping between hand sink and wall at sinks located next to mop disposal and next to three compartment sink is worn or has peeled off. Reseal hand washing sinks to wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
1) Three door "Omelette" station prep cooler has soil build up on air grates inside cooler, causing air to not circulate properly. 2) Interior prep coolers soiled. Clean and sanitize entire interior of coolers.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service articles not re-used
Single-use container of juice/liquid re-used to store an oil and basil mix for pasta. Correct by using food grade containers which are designed for multiple uses to store foods.
Re-use of single-service articles is prohibited.
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3/17/2015 | Routine | 94 |
Hot foods hot, frozen foods frozen.
Dish machine uses bleach at 50 ppm, sani buckets with quat sanitizer at 200 ppm.
HACCP - Discussed carafes on the tables that are pre-set in advance of customers, discussed date marking of potentially hazardous foods and food handler training.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015.
Questions? Call Elizabeth Imtairah at 309-679-6161.
- Original container, properly labeled, consumer advisory
Food that is prepared and then kept in refrigeration must be labeled with date/time food was prepared.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Carafes of water and ice are in the dining room priot to placement of patrons with drinking surface including water/ice exposed.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Observed employee using a bowl to dish out the fruit from container then place his hand over fruit, turn bowl over to drain out juice and place the bowl of ready to eat fruit on a plate for service.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Food contact surfaces designed, constructed, maintained, installed, located.
Foil lining shelf above the oven area - manager states to catch drips from food and is changed 2x weekly. Foil is soiled - ensure daily changing of foil to prevent buildup/grease.
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.
- Critical: Outer openings protected from insects, rodent proof
Door gap noted in back door when the door is closed. Manager states door is metal and in summer they were having problems with door sticking as it swells in heat - now a gap is noticed.
Door gap must be repaired or replaced. A magnetic strip may be placed over door gap to ensure that it is sealed.
Door gap will be rechecked on or after 12/9/2014 to ensure this has been fixed. A recheck fee will apply.
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12/2/2014 | Routine | 89 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in the three compartment sink and in the sani buckets at 200 ppm.
HACCP - Discussed date marking of potentially hazardous foods, discussed proper thawing of foods, discussed food handler training.
- Critical: Foods properly cooled
Liquid Egg Product at 56F, Sausage at 55F, Sliced ham at 55F on the omelet area. Items discarded by manager.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Food contact surfaces of equipment and utensils clean
Baffles on ice machine with pink drainage on them.
Clean, sanitize and maintain clean all food contact surfaces.
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8/27/2014 | Routine | 93 |
|Cooler used for waffle/omelette has had embargo lifted. Internal temperature at 40F. I spoke with manager who stated it was fixed the next day and they had been using it. Explained importance of following up with us in future before re-using embargoes items. Manager verbalized understanding. No rechecks needed.
Note: Initial recheck fees will be assessed.
No violation noted during this evaluation. | 6/6/2014 | Recheck | |
HACCP - Potentially hazardous foods (meats/spreads) were placed in containers at front of the top of the prep coolers. There is significant heat source from grills across the aisle. Educated about moving potentially hazardous foods to back of the prep cooler/make table area to keep them cooler.
Quat sanitizer used on three compartment sink/sanitizer buckets.
Dish machine using chlorine sanitizer.
Frozen foods stored frozen.
NOTE: Critical violation number 3a was not able to be corrected during inspection. A first recheck will occur on or after 6/6/2014. There is a recheck fee associated with all rechecks. Three door egg/waffle cooler is embargoed until this department has been at establishment to do a recheck. Please call Elizabeth Imtairah at (309) 689-6168 with questions or to have embargo lifted on cooler before 6/6/2014 (if cooler is repaired and maintaining temps of 41 degrees F and lower).
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooler for eggs/waffle makers kept at 55 degrees. Raw eggs and other potentially hazardous foods at 60F. See voluntary destruction form.
Corrected: All foods discarded, 3 door cooler with waffle irons on top under embargo. First recheck conducted on or after 6/6/2014. There are recheck fees associated with all rechecks. Three door egg/waffle cooler under embargo until a member of this department has performed the recheck. Please call Elizabeth Imtairah for earlier recheck date or with any question/comments at (309) 679-6168.
- Critical: Foods properly cooled
A. The following foods were opened and not marked with the date that they were opened/prepared: Cooked Ham, Sliced Melon, Cooked Chicken, Egg Product, Milk, Cheese.
Label with date original packaging opened and use within 7 days. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Food contact surfaces designed, constructed, maintained, installed, located.
A. Cutting boards with extensive wear, cracked/marred.
Corrected by: Replace or re-mill boards for flat impervious surfaces.
B. Foil over oven area being used underneath equipment.
Corrected by: Ensure daily replacement of foil or replace with a smooth, easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
A. Waffle irons soiled with dried waffle batter/buildup.
Corrected by: Clean all food contact surfaces.
B. Baffles of ice machine at rear of store with buildup noted to them.
Corrected by: Clean and sanitize all food contact surfaces as often as necessary. .
C. Shelves on interior of prep coolers with excessive food debris on them.
Corrected by: Clean and sanitize all food contact surfaces as often as necessary.
- Floors properly constructed, clean, drained
Chipped tiles by dish machine, areas of floor in corners/hard to reach area are soiled.
Corrected by: Clean all floor surfaces as needed. Keep floors in good construction/repair.
- Critical: Toxic items labeled and used properly
Multiple containers of re-usable single use mayonnaise containers with clear liquid in it, quad test strip used with 200ppm indicating.
Corrected by: Do not re-use single containers, ensure all toxic chemicals including sanitizers are labeled in proper containers.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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5/27/2014 | Routine | 85 |
HACCP: Discussed hand washing
Sanitizer used: Dish machine uses Chlorine. Quats is used for wiping buckets and 3-comp sink.
- Foods handled with minimal manual contact
Observed employee using their bare hands to handle food.
Direct bare hand contact shall be avoided whenever possible.
Corrected by education.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soil: the ice baffle of the bulk ice machine and the blade of the number 10 can opener.
Corrected both items were immediately clean and sanitized.
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.
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11/19/2013 | Routine | 96 |
HACCP: Thermometer calibration.
Sanitizer used: Dish machine uses Chlorine. Quats is used for wiping buckets and 3-comp sink.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) ~15lb container of cooked then cooled gravy in the walk in cooler was at a internal temperature of 50 degrees F.2) Egg whites and egg yolks in the prep cooler on the cook line were at a temperature range between 48 and 50 degrees F. Provided cooling haccp.
Corrected by employees voluntarily discarding the above mentioned items.
Cool potentially hazardous food requiring refrigeration after preparation rapidly to an internal temperature of 41°F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- In-use food dispensing utensils properly stored.
Scoops in the sugar bin at the back line and the sugar bin in the waitress prep area had the handles touching the product.
Corrected by employees elevating the scoops so their handles are extended out of the product and no longer touching the product.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan guards and the ceiling in the walk in cooler was soiled.
Corrected by employee being directed by the manager to clean the mentioned areas.
Clean and maintain clean all ceilings, walls and all attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/18/2013 | Routine | 93 |
Addr.essed water shut off and boil order guidelines.
No violation noted during this evaluation. | 5/23/2013 | Boil Order | |
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