HACCP: Date Labeling Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Food protection during storage, prepartion, display, service, transportation
Observed a container of wings with celery and a container of white sauce stored in the Coca-Cola cooler with no lid or covering. Provide a lid or covering.
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
- Plumbing installed and maintained
Faucet on three compartment sink is loose and leaking. Repair or replace faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in women's restroom are soiled. Clean vents.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/23/2015 | Routine | 96 |
HACCP: Toxic Labeling. Ensure all spray bottles of liquid are labeled with contents.
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Large steel pan of rice and two bags of gordita's were found to be stored with no date of preparation or opening. Corrected: items discarded. Large pot of "Beef" in walk in cooler was properly labeled but held past the discard date of 8/14/2015. Manager stated that he is waiting for garbage pick up to discard the beef.
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8/18/2015 | Routine | 95 |
HACCP: Food Handler Training. Manager provided records of all staff having completed training.
Chlorine is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- In-use food dispensing utensils properly stored.
Handle of scoop was touching rice in large plastic rice container. Corrected by extending handle out of product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food or clean and dry.
- Single service items properly stored, handled, dispensed
Box of J-Cups stored on floor in side storage room. Plastic sleeves of to-go containers stored directly on floor in side storage room. Correct by elevating all single-service items.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in women's restroom are soiled. Clean vents.
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3/31/2015 | Routine | 97 |
HACCP - Discussed and provided written information on proper cooling of foods..
Sanitizer - chlorine
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Several meat items in walk in freezer not in original container, 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. Properly label product.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with debris. Blade on industrial can opener soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gasket on door of walk in cooler heavily soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide aroutine cleaning.
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12/8/2014 | Routine | 95 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of food preparation 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. Repair or replace gaskets.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above grill soiled with debris and grease. Provide a routine cleaning.
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9/11/2014 | Routine | 98 |
All critical violations written on the preliminary inspection have been corrected.
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Plumbing installed and maintained
Plumbing at bar has been repaired. Upon speaking with Brian McGrath, Plumbing Inspector, this morning, he stated that the plumbing has been repaired to provide an air gap however, the wrong pipes were used. Brian with contact the plumber and speak to him about how it should be repaired.
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7/30/2014 | Final | |
Ambient air of mechanical refrigeration 32- 38 degrees F. Hot holding units maintain temperature of 157 degrees F.
- Critical: Wholesome, sound condition
Moldy produce in walk in cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Remove/discard moldy produce. Worker discarded. Corrected.
- Original container, properly labeled, consumer advisory
Prepared tamales stored in freezer bags in walk in freezer 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 properly labeled food items. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Food items stored on floor in 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. Worker placed items on shelf. Corrected.
- Critical: Water source safe, hot, and cooled under pressure
No faucet on dump sink at bar.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Install faucet.
- Critical: Sewage and waste water disposed properly
Hoses disposing waste water from ice bin not properly connected for proper disposal of wastewater.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations.
- Plumbing installed and maintained
Spigot at 3 bay sink leaks and fixtures are not secure.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair sink to remove leak and make sure it is securely attached to wall.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Plumbing on handsink at bar not properly connected (no visible air gap).
Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim. Repair drain to meet Illinois Plumbing Code.
- Critical: Toxic items labeled and used properly
Spray bottles containing bleach not labeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Label spray bottles. Worker labled spray bottles. Corrected.
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7/28/2014 | Preliminary | |
This is a consultation for Cabos. The establishment has completed a plan review packet and is awaiting approval. There are now new floor in the kitchen area. The mop sink in the kitchen has been redone. The floor in the walk in cooler has been replaced.
The establishment is currently awaiting new baffles for the exhaust hood. They are also awaiting delivery of new grease bins. The outdoor storage area was removed.
There are new soda/tea machines that are being installed.
Discussed the importance of installing the hand wash sink at the bar area as well as to clean and sanitize all surfaces prior to the final inspection. A menu and food preparation plans will be brought to the office on Monday, 7/14/14 as there are additional menu items that may be added.
Pictures were taken and attached.
Additional information and questions can be directed to Corine Smith, (309) 679-6161.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving under the soda fountain and the tea is in disrepair.
Repair or replace the shelving to ensure that it is smooth, easily cleanable and nonabsorbent.
- Critical: Hand washing sinks installed, located, accessible
Discussed providing a hand wash sink at the bar behind the bar area to ensure that there is appropriate hand washing.
This will be added to the plan review drawing.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The handle at the wait station area sink is broken.
Repair the faucet.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the exhaust at the cooking area are soiled, there are a few that are in disrepair.
New baffles and cleaning have been scheduled for next week.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields are missing in the back storage room for equipment near the restrooms.
Provide shatter resistant bulbs or light covers to protect items in storage.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving under the soda fountain and the tea is in disrepair.
Repair or replace the shelving to ensure that it is smooth, easily cleanable and nonabsorbent.
- Critical: Hand washing sinks installed, located, accessible
Discussed providing a hand wash sink at the bar behind the bar area to ensure that there is appropriate hand washing.
This will be added to the plan review drawing.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The handle at the wait station area sink is broken.
Repair the faucet.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the exhaust at the cooking area are soiled, there are a few that are in disrepair.
New baffles and cleaning have been scheduled for next week.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields are missing in the back storage room for equipment near the restrooms.
Provide shatter resistant bulbs or light covers to protect items in storage.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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7/11/2014 | Consultation | |
This is a consultation for Cabos. The establishment has completed a plan review packet and is awaiting approval. There are now new floor in the kitchen area. The mop sink in the kitchen has been redone. The floor in the walk in cooler has been replaced.
The establishment is currently awaiting new baffles for the exhaust hood. They are also awaiting delivery of new grease bins. The outdoor storage area was removed.
There are new soda/tea machines that are being installed.
Discussed the importance of installing the hand wash sink at the bar area as well as to clean and sanitize all surfaces prior to the final inspection. A menu and food preparation plans will be brought to the office on Monday, 7/14/14 as there are additional menu items that may be added.
Pictures were taken and attached.
Additional information and questions can be directed to Corine Smith, (309) 679-6161.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving under the soda fountain and the tea is in disrepair.
Repair or replace the shelving to ensure that it is smooth, easily cleanable and nonabsorbent.
- Critical: Hand washing sinks installed, located, accessible
Discussed providing a hand wash sink at the bar behind the bar area to ensure that there is appropriate hand washing.
This will be added to the plan review drawing.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The handle at the wait station area sink is broken.
Repair the faucet.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the exhaust at the cooking area are soiled, there are a few that are in disrepair.
New baffles and cleaning have been scheduled for next week.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields are missing in the back storage room for equipment near the restrooms.
Provide shatter resistant bulbs or light covers to protect items in storage.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving under the soda fountain and the tea is in disrepair.
Repair or replace the shelving to ensure that it is smooth, easily cleanable and nonabsorbent.
- Critical: Hand washing sinks installed, located, accessible
Discussed providing a hand wash sink at the bar behind the bar area to ensure that there is appropriate hand washing.
This will be added to the plan review drawing.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The handle at the wait station area sink is broken.
Repair the faucet.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the exhaust at the cooking area are soiled, there are a few that are in disrepair.
New baffles and cleaning have been scheduled for next week.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields are missing in the back storage room for equipment near the restrooms.
Provide shatter resistant bulbs or light covers to protect items in storage.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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7/11/2014 | Consultation | |
Restaurant representatives - add corrected or new information about Los Cabos Cantina And Grill, 7800 N Sommer St, Peoria, IL »