HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Food contact surfaces of equipment and utensils clean
Interior white diverter of ice machine is soiled. Clean all food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels are present at handwashing sink located across from grill. Corrected: paper towels provided.
- Critical: Toxic items labeled and used properly
Two clear spray bottles with blue and yellow liquid cleaners were observed stored in the dish machine room with no label identifying contents. Corrected: both bottles were labeled with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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11/17/2015 | Routine | 91 |
HACCP: Toxic Storage and Labeling. All clear, plastic spray bottles with liquid should be labeled with contents.
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Thermometers, gauges, test kits provided
Chlorine test strips cannot be provided. Provide chlorine test strips.
- Food contact surfaces of equipment and utensils clean
Interior white plastic diverter in ice machine is heavily soiled. Clean and sanitize interior of ice machine as often as necessary to maintain clean.
- Critical: Water source safe, hot, and cooled under pressure
Hot and cold water was turned off at hand washing sink in back kitchen area upon arrival for inspection. Corrected: hot and cold water turned back on and provided to hand washing sink.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- Critical: Outer openings protected from insects, rodent proof
Observed back door propped open upon arrival for inspection. Screen door has multiple rips and open areas where flies and other pests could enter establishment. Back door must be kept closed at all times unless screen door is replaced with one that does not have any rips or holes. Corrected: back door closed. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Vents on ceiling of women's and men's restrooms are soiled. Clean ceilings, vents, and attached equipment.
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8/17/2015 | Routine | 87 |
HACCP: Food Protection
Cl- sanitizer is used in the dish machine
Frozen foods were stored frozen
Note: RFS 15-0079 was also addressed during inspection. Complainant stated that they ordered food to go and when they arrived home they noticed that the chicken in a chicken chalupa was "still pink." The complainant stated that they did not consume the chicken. Complaint was addressed with the manager on duty during routine inspection. Manager states that she did receive a complaint in the last two weeks, but that the complaint was that the wrong food was packaged to go. Manager states that complainant did not mention food being improperly cooked. During today's inspection, manager described the process for making a chicken chalupa. Chicken is boiled at high temperatures until fully cooked and then shredded. Shredded, cooked chicken is held hot for a period of four hours on the hot holding line in the food preparation area. Temperatures of raw chicken were taken and found to be 39 degrees F. Temperatures of cooking chicken were taken and found to be 174 degrees F. Shredded, cooked chicken was found to be 143 degrees F on the steam table. Stick thermometers were provided and are used to take temperatures of potentially hazardous foods. Manager states that all meat products are cooked above the minimum required temperatures and are hot held at a temperature of at least 135 degrees F or higher at all times. Recommend complaint be closed. SS.
- Thermometers provided and conspicuously placed
No thermometer is present in prep cooler located directly across from stove and in Coca Cola cooler in which salsa and whipped cream is stored. Provide thermometers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Potentially hazardous foods properly thawed
Observed a large tube of ground beef and a large Zip lock bag of raw chicken thawing at room temperature in pans on top of the deep chest freezer in the dry storage room. Corrected by moving thawing items to the walk in cooler.
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.
- Food contact surfaces of equipment and utensils clean
Interior white diverter of ice machine is heavily soiled. Clean and sanitize as often as necessary to maintain clean.
- Plumbing installed and maintained
1) Floor drain next to prep room hand washing sink is draining slowly. 2) Three compartment sink faucet is leaking.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Outer openings protected from insects, rodent proof
Upon arrival for inspection, observed self-closing back door propped open and external screen door is not self-closing. Corrected by closing back door. Screen door is free of breaks and rips so it may be used if a self-closing device is reattached. Screen doors shall be self-closing. REATTACH SELF CLOSING DEVICE TO SCREEN DOOR.
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3/17/2015 | Routine | 90 |
Frozen foods frozen, hot foods hot.
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.
Quat sanitizer used in 3 comp sink.
- Critical: Foods properly cooled
Chicken cooling without date marked of when cooling began. Some ready to eat potentially hazardous foods including sliced tomatoes, ham, open container of milk, stored without dates of opening on package.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Food protection during storage, prepartion, display, service, transportation
Items being stored in the walk in cooler without lids on the items, bag of onions being stored on the floor of the walk in cooler.
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
- Food contact surfaces designed, constructed, maintained, installed, located.
Middle-Freezer in the back room has broken lid. Is maintaing temps at current time but lid is quite broken with wires hanging down.
Repair or replace freezer.
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12/10/2014 | Routine | 91 |
HACCP: Discussed the proper storage of personal drinks and ensuring that drinks are from a closed container. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Scoops in the spice drawers were found with the handles touching the foods.
Corrected
- Storage/handling of clean equipment, utensils
The exterior top black lid of the knife rack was found to be soiled.
Corrected
- Plumbing installed and maintained
1) A leak was observed at the pipe under the air conditioning unit. 2) The tubing for the beer cooler was found cut and allowing to stand and allow improper drainage.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
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8/19/2014 | Routine | 93 |
Note: Note: This is the third full follow up recheck inspection as indicated by the PCCHD Food Safety Enforcement Procedure. This inspection is assessed a recheck fee. There is marked improvement in the overall date marking and food protection. Discussed the importance of proper marking of foods that are being cooled.
HACCP: Discussed routinely testing the concentration of the sanitizer in the dish washing machine to ensure that the proper concentration is maintained.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
There was no cooling time on the chicken in the walk in cooler or the beans in the true cooler.
Discussed proper labeling of cooling foods to ensure that they are marked with the date and time of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
1) Foods were found uncovered in the chest freezer in the back side storage room. 2) Lemons and limes were found in an 'ice bath' at the bar.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard liner was found in the Signature Deluxe chest freezer. Cardboard container was found storing salsa to go containers.
Corrected
- Wiping cloths clean, used properly, stored
There were wet wiping cloths found on the bar and on the ledge near the cash register.
Corrected
- Lighting provided as required. Fixtures shielded
There are no light shields over the food preparation/dish washing areas.
Discussed the importance of providing shields, shatter resistant bulbs or other method to prevent the potential of glass breaking.
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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7/30/2014 | 1st Recheck | 93 |
Frozen foods are frozen.
HACCP: Discussed keeping lids down on prep tables to assure that all cold and raw foods are kept at 41F or lower. Manager verbalized understanding.
Chlorine Bleach used as sanitizer.
- Original container, properly labeled, consumer advisory
Refried beans being cooled in pans uncovered at room temperature without label.
Make sure that all foods are labeled with proper times of when cooling is begun. Should be cooled from 135 F to 70F in 2 hours and from 70F to 41F in another 4 hours.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Refried beans being cooled in pans without appropriate food cover protections on them.
Keep all food covered to avoid contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Duct tape being used around handle of knife, cardboard being used on shelving in area by tortilla chips.
Make sure that all food contact surfaces are in good repair, do not use cardboard on shelving or in any other storage areas.
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.
- Lighting provided as required. Fixtures shielded
There are no light shields on the bulbs in the kitchen cooking area, storage area, storage room and dish washing area.
Place shields over all light bulbs or provide shatter resistant bulbs.
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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6/27/2014 | 1st Recheck | 94 |
Note: This is the first full follow up recheck inspection as indicated by the PCCHD Food Safety Enforcement Procedure. This inspection is assessed a recheck fee. A compliance conference was done and a letter will be sent with the conditions of the compliance conference.
HACCP: Discussed proper protection and storage of foods and the importance of preventing potential cross contamination in storage coolers.
Hot foods were hot, cold foods were cold, and frozen foods were frozen.
Note
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Chiles rellenos in the chest freezer are not properly covered or protected. 2) Lemons were found stored in an ice bath at the bar.
1) Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) A cardboard liner is being utilized as a liner in the back storage room under foil pans. 2) There were terry cloth towels being stored under salsa bowls. 3) cardboard box was being reused to store lids and cups. 4) A cardboard box is being reused to store ketchup and other condiments. 5) The hand wash sink by the back door is pulling away from the wall.
1) Remove terry cloth towels, provide smooth plastic or other material that is easily cleanable and sanitizeable. 2, 3, 4) Remove cardboard boxes and replace with appropriate smooth, easily cleanable non absorbent containers. 5) Seal or otherwise caulk the sink to the 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.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Plumbing installed and maintained
There is a leak from the spray faucet at the dish washing machine.
Repair the faucet to ensure that there is not a leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Outside storage area clean, enclosure properly constructed
The outside area around the dumpster has a large amount of debris and is soiled.
Clean and maintain clean. Note: The manager has called and contacted the waste management services to have twice a week pick up for the dumpster.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light shields found on bulbs in the kitchen cooking area, storage area, storage room and dish washing area.
Place shields over all light bulbs.
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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5/30/2014 | 1st Recheck | 90 |
This a first recheck inspection for the establishment to determine if there have been corrections to the items as noted on the previous inspection. There were violations as noted on the inspection sheet. A full scored inspection will be conducted on or after 5/27/14 to determine the full score a compliance conference will be held and a letter sent to discuss further as outlined in the EH Enforcement Policy.
Ensure that violations are corrected by the next inspection.
- Critical: Wholesome, sound condition
Moldy jalapenos were found stored in the walk in cooler.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Rice, cooling chili, flan and queso were found uncovered.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The spice container/drawer has been replaced. 2) There was a styrofoam cup foudn stored in the hibiscus drink and the horchata.
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.
Cardboard was being utilized for the storage of clean equipment at the dish washing area.
Corrected
- Critical: Water source safe, hot, and cooled under pressure
The hot water at the hand wash sink at the rear door was again shut off, the valve was slightly turned and hot water was provided.
Corrected
- Critical: Outer openings protected from insects, rodent proof
The outer door is now a screen door, however, there is a large gap at the top of the door that needs repaired to prevent entrance of pests.
Will recheck at the next inspection next week. Provide a wood strip or other method to prevent entrance of pests when the inside door is propped open.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Critical: Toxic items properly stored
Toxic items (body spray and Fabuloso cleaning spray) was found stored intermingled with margarita mix.
Corrected
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5/20/2014 | 1st Recheck | |
HACCP: Discussed proper thawing of potentially hazardous foods. Provided HACCP bulletin regarding thawing in Spanish.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: The walk in cooler was not functioning and there was a repairman fixing the compressor. There were only non cooked vegetables inside the cooler. This will be checked at the recheck inspection next week. With the rechcek inspection, a fee will be imposed as per the Peoria County Code.
- Potentially hazardous foods properly thawed
There was raw beef, steak and chicken found stored thawing on the chest freezer in the side storage room.
Discussed proper thawing of foods. The foods were unable to be found to be properly discarded and destroyed. Provided HACCP bulletin in Spanish.
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.
- Critical: Cross-contamination, equipment, personnel, storage
Contamination exists with cooked tortilla shells being stored in contact with the yellow gas line, which was heavily soiled.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Soiled aprons, clothing and other personal items were found stored on food containers and beverage mixes in the side storage room.
Corrected
- In-use food dispensing utensils properly stored.
Dispensing utensils for beans, rice and spices were found with the handles stored touching the food items.
Corrected
- Critical: Hands washed, good hygienic practices (observed).
Employee was observed wiping sweat from brow with their apron and then proceeded to handle cooking equipment and plates.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The spice drawers next to the mop sink room were found cracked and in disrepair. 2) There is excess ice buildup in the chest freezers preventing proper closing of the freezers. 3) Cardboard boxes are being reused in the Bev Aire cooler for the storage of food contents.
Repair or replace the drawers to prevent contamination. Routinely defrost the freezers to ensure proper functioning and closure.
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.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) There were terry cloth towels being stored under cups. 2) Cardboard boxes were being reused to store cleaned/sanitized frying equipment. 3) Cardboard liners were being used to line shelving in the dry storage area. 4) Cardboard boxes were being reused to store lids and cups. 5) The hand wash sink is pulling away from the wall.
1) Remove terry cloth towels, provide smooth plastic or other material that is easily cleanable and sanitizeable. 2, 3, 4) Remove cardboard boxes and replace with appropriate smooth, easily cleanable non absorbent containers. 5) Seal or otherwise caulk the sink to the 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.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The exterior of the dish machine is soiled. The soldered connected portion of the dish machine to the three compartment sink is in disrepair and rusting. The injectors of the dish machine are soiled.
Mechanical dish machines and devices shall be properly installed and maintained in good repair including the automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors.
- Food contact surfaces of equipment and utensils clean
The interior baffle of the ice machine is soiled. The underside of the soda fountain nozzles are soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
There were cleaned and sanitized dishes found stored in soiled bus bins at the sanitized equipment storage area.
Corrected
- Critical: Water source safe, hot, and cooled under pressure
There was no hot water present at the hand wash sink by the rear exit.
Corrected
- Plumbing installed and maintained
1) There is a leak from the hand wash sink by the rear door. 2) The spray nozzle faucet at the three compartment sink is leaking. 3) The floor drain by the rear hand wash sink was slow to drain.
Repair all faucets and drains and maintain plumbing in good repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Properly installed trapped floor drains shall be provided in floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment, or in areas where pressure spray methods for cleaning equipment are used.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The outside dumpster was found to be open upon arrival at the inspection.
Corrected
- Outside storage area clean, enclosure properly constructed
The outdoor dumpster and storage enclosure is soiled.
Clean the dumpster area routinely.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Critical: Outer openings protected from insects, rodent proof
The back door to the establishment was propped open and did not have a functioning self closing mechanism.
The door was closed. A recheck inspection will be done to ensure that this item is corrected. A fee will be imposed.
- Floors properly constructed, clean, drained
The floor under the soda syrup, under equipment, in the dry storage room and mop room are soiled. The floor drain at the three compartment sink and the back cooking area are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust hood and baffles are heavily soiled. The wall behind the cooking area is soiled. The window sills in the kitchen are soiled. The exhaust fan at the rear wall is heavily soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
- Lighting provided as required. Fixtures shielded
There were no light shields over the lights in the storage room, in the kitchen cooking area, in the dish washing area.
Provide shatter resistant bulbs or light shields to all fixtures.
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.
- Critical: Toxic items properly stored
There was personal body spray found stored intermingled with single service articles and food products in the mop room.
Corrected
- Toxic items labeled and used properly
There were three spray bottles of window cleaner and other toxic items in spray bottles that were not labeled.
Corrected
- No Certified Manager Present
There was no certified person present at the time of inspection. There was no original certificate present for a certified person,
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Provide documentation that a certified food service sanitation manager was scheduled to work due to temporary illness, short errands off the premises, etc.
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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5/12/2014 | Routine | 57 |
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