HACCP - Discussed and provided written information on proper cooling.
Sanitizer - quats -buckets
- heat - dish machine
Frozen foods were frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler B.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of the following coolers. Hobart 3 door, True (B).
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. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled can racks in dry storage area. Clean and sanitize non food contact surfaces.
- Lighting provided as required. Fixtures shielded
Broken light shield in dry storage area between walk in B and freezer. Repair or replace light shield.
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11/23/2015 | Routine | 93 |
HACCP - Discussed and provided written information on storage of potentially hazardous foods.
Sanitizer - buckets - quats
- dishmachine - heat
Frozen foodswere frozen.
- In-use food dispensing utensils properly stored.
Scoop in bulk flour with handle in 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. Worker removed scoop. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of cooler A (True). Repair or replace gasket.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Spigot on 3 bay sink does not reach left and right sinks to fill with water. Replace spigot with a spigot that reaches all three to fill with water.
- Food contact surfaces of equipment and utensils clean
Lid on container of bulk flour soiled. Blade on industrial can opener soiled with debris. Shelf storing spices soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of the following coolers: prep cooler (hot line), prep freezer (fry foods) next to prep cooler , 3 door Hobart cooler. Utensil drawers soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Clean utensils stored in bus tubs on serving line with handles multidirectional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Floors properly constructed, clean, drained
Flooring in bakery area in disrepair. Repair or replace flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust buildup on ceiling in dishroom and bakery area.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/1/2015 | Routine | 90 |
No violations at time of inspection.
Approved to operate the remodeled area under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
No violation noted during this evaluation. | 6/12/2015 | Final | |
HACCP - Discussed and provided written information on food handler training.
Frozen foods were frozen.
Sanitizer - buckets, 3 bay sink - quats
- dishmachine - heat
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelf storing spices in temporary kitchen rusted.
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. Resurface or replace rusted shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following coolers: N, H.
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
Bottom interior shelving of cooler Y soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Interior surface of drawer used to stored utensils soiled with debris. Can storage shelving heavily soiled.
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. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring in bakery has missing tiles and is in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material. Resurface or replace flooring. Food items spilled on floor of walk in freezer. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall and ceiling in bakery area are soiled with duxt and debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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4/21/2015 | Routine | 92 |
This inspection is for a temporary kitchen located outside the cafeteria area. The kitchen will be used for approximately 4 months while the kitchen is remodeled.
Dish machine is sanitizing at 183 degrees.
Approval has been given to operate the temporary kitchen under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
New walk in cooler in main kitchen is 39 degrees. New flooring has also been installed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide soap and paper towels at the handsinks.
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1/29/2015 | Consultation | |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle was found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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12/1/2014 | Routine | 98 |
HACCP: Discussed and provided dented can information.
Hot foods hot, cold foods cold, frozen foods frozen.
- Non-food contact surfaces clean
Flour bin in main kitchen found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Plumbing installed and maintained
Prep sink faucet leaking in bakery. Repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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9/26/2014 | Routine | 98 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected the population of the gnats or drain flies is down. A couple were still noticed however not as many as the last inspection.
The establishment has been only keeping one waste barrel at a time in the mop room and keeping a tight lid on it.
Continue to maintain the floors, equipment and other areas clean. This will help eliminate the food source of the gnats.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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4/22/2014 | 1st Recheck | |
HACCP: Discussed and provided hand washing haccp.
Sanitizer used is Quats. Dish machine uses High temp.
Note: Discussed making a prep sink in the produce area temporary a hand washing sink until the remodel is finished.
All rechecks have a fee associated with it.
- Non-food contact surfaces clean
The fans in the bakery and in the produce area are dusty. The fan guard in the walk in cooler E.
Clean and maintain 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.
- Critical: Presence of insects/rodents. Animals prohibited
Observed drain flies in the "dumpster room" and in the dish room.
Measure shall be in place to prevent pests.
Manager and director believe the reason is the pulp barrels which are kept in the dumpster room due to the remodel may be the reason for this. They will keep less barrels in the room, keep the barrels covered and increasing the dumping of the barrels. Consult your pest control operator also for remedies to the pest issue. A recheck will be conducted on or after April 21, 2014.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
The following are locations where the floor is soiled: base boards in the bakery, walk in freezer of bakery.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/3/2014 | Routine | 94 |
HACCP: Labeling of spray bottles with toxic and cleaners.
Quat: 300 ppm Dish machine Heat Sanitizer: 180 F
- Food contact surfaces of equipment and utensils clean
Interior of Manitowoc Ice dispensing in kitchen has slight soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in dish machine room is missing waste basket. Provide waste basket for disposing of hand drying towels.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
1) Back Walk In Freezer has some soil and debris build up. Clean as often as needed to maintain clean. 2) Floor tile in entrance of dairy walk in cooler is broken and disrepair. Fix or replace. Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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11/6/2013 | Routine | 95 |
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