HACCP - Discussed and provided written information on food handler training and date marking.
Sanitizer - chlorine
Frozen foods were frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed two workers with open drinks in food preparation areas.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of right food prep 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.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Soiled PVC diverter on ice machine. Cleand and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on doors of left prep table cooler soiled with debris. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Hot water valve on handsink next to food prep cooler leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leaky valve.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled with debris. Provide a routine cleaning.
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11/6/2015 | Routine | 89 |
HACCP - Discussed and provided written information on proper hot and cold temperatures of potentially hazardous foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Observed several food items in walk in cooler without proper labeling.
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 all foods.
- In-use food dispensing utensils properly stored.
Scoop in ice bin with handle in ice. Scoop in ice machine with handle 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. Remove scoops, clean and sanitize utensils.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed workers sitting at table in dining area eating and drinking. This table was also being utilized to roll silverware as evident by the containers of clean silverware, napkins and rooled silverware. The employee dining areas shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils, or other items needing protection. Provide a separate location for properly rolling silverware separate from eating area. Worker removed all silverware and napkins from area. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of food preparation table at right wall.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
3 bay sink at bar area set up incorrectly (wash, sanitize, rinse).
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment. Set up 3 bay sink in correct order for proper dishwashing.
- Food contact surfaces of equipment and utensils clean
PVC diverter on ice machine heavily soiled. Clean and sanitize food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink near food preparation table blocked with stacks of baskets, door lock and bin with chips. No trash can at handsink.
Toilet facilities shall be accessible to employees at all times. Remove items stored in handsink. Remove bin with chips from in front of handsink. Provide a trash can at handsink as required. Worker removed items from handsink, cleaned and sanitized handsink, and provided a trash can. Corrected.
- Floors properly constructed, clean, drained
Excessive water on floor in walk in cooler. Provide a routine cleaning.
- No Certified Manager Present
No State certified person present. Worker is food handler trained, but no one has state Food manager certification. Provide certified food manager.
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7/13/2015 | Routine | 83 |
HACCP - Discussed and provided written information on proper handwashing.
Sanitizer - chlorine
Establishment is currently in violation of Section 740.570 of the State of Illinois Food Code. Estabishment is required to have all food handlers Food Handler Trained within 30 days of hire. There was no documentation present stating whether employees have received such training. Worker present was provided written information on Food Handler Training.
- Potentially hazardous foods properly thawed
Frozen chicken sitting on pan to thaw.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Worker placed chicken in walk in cooler to thaw. Corrected.
- Critical: Potential for cross-contamination
storage practices
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker placed wet wiping cloth in sanitizing solution. Corrected.
- Food contact surfaces of equipment and utensils clean
Heavily soiled blade on industrial can opener. Clean and sanitize food contact surfaces. Worker cleaned and sanitized food contact surfaces. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels or handsoap at handsink at bar.
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. Provide items needed for proper handwashing.
- No Certified Manager Present
No certified person present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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1/22/2015 | Routine | 89 |
Final approval given to operate under Chapter 10, Food Safety, of the Peoria County Code.
Note: Invoice #143-4344. Payment made in full for prorated 2014 license-$225 cash. Payment made in full for 2015 license-$450 cash. $675 cash total paid in full. SS. This shall serve as a receipt of transaction. License for 2015 will be mailed to establishment.
- Original container, properly labeled, consumer advisory
Various spices in plastic bins throughout establishment are not labeled with contents. Label bins.
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.
- Single service items properly stored, handled, dispensed
Boxes of single-service cups stored on floor in side storage room. Elevate all single-service items.
- Walls, ceilings, and attached equipment, properly constructed, clean
Holes in wall where soda machine used to be. Fill in holes.
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12/22/2014 | Final | |
Restaurant representatives - add corrected or new information about Los Jimadores, 1200 W Main St., Peoria, IL »