Attempted inspections on December 2,4, & 11, 2013. Establishment was closed. Called and left several messages. No one answered and no messages were returned. Investigated online and found on Michael's Bar & Grill Facebook page a postdated November 27, 2013 stating that they had closed for the remainder of the year and would be opening again January 2014. Please see attached PDF and Pictures of exterior.
No violation noted during this evaluation. | 12/11/2013 | Routine | |
HACCP: Proper holding temperatures and date marking of potentially hazardous foods.
Cl- Sanitizing 100 ppm
- Critical: Foods properly cooked and/or reheated
Container of ground beef and baked beans were stored in reach in cooler in kitchen without a date of perpetration on discard. Date all ready to eat potentially hazardous foods including opened containers of milk. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Foods in containers or packages that do not bear a date or day shall be discarded. Corrected by employee, discarded ground beef and beans.
- Critical: Cross-contamination, equipment, personnel, storage
Package of Raw Pork Loin was stored next to and intermingled with lettuce and vegetables. Store raw pork away and/or below ready to eat foods such as lettuce to minimize possibility of cross contamination. Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking. Corrected by employee, moved to a separate tub away and below ready to eat foods.
- In-use food dispensing utensils properly stored.
Ice scoop inside ice machine in closet was stored in product with handle submerged. Store scoop either inside of product with handle out, or completely outside of product in a clean, dry, smooth surface. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Wiping cloths clean, used properly, stored
Several wet wiping cloths were stored in between uses on surface of bar and prep table in kitchen. Store wiping cloths in a sanitizing solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Critical: Outer openings protected from insects, rodent proof
Back door in kitchen leading to exterior was propped open. Maintain doors to exterior closed to prevent pest from coming in to establishment. If ventilation is needed, consider installing a self closing, screen storm door to protect kitchen from pests. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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. Screen doors shall be self-closing. Corrected by employee, closed door to exterior.
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5/9/2013 | Routine | 85 |
HACCP: Sanitizer concentration and usage was discussed. Chlorine used as sanitizer: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items in the make table are not date marked.
Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
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 protection during storage, prepartion, display, service, transportation
A bag of flour is open.
Close the bag or put the flour in a food-grade airtight container to protect the flour from potential contamination.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
There were cigarette ashes in the handsink at the bar.
The handsink shall be used for handwashing only.
Employees shall not use tobacco in any form while engaged in food preparation or service, nor while in any equipment or utensil washing or food preparation areas.
Corrected by education.
- Storage/handling of clean equipment, utensils
Utensils are being stored multi-directional.
Store utensils with the handles facing the same direction.
- No Certified Manager Present
NO FSSM present at the 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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1/18/2013 | Routine | 87 |
This facility has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Thermometers provided and conspicuously placed
Thermometers must be provided for each cooling unit.
- Thermometers, gauges, test kits provided
Test strips must be provided for the type of sanitizer used.
- Plumbing installed and maintained
Three compartment sink leaking from faucet when faucet is turned.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Waste recepticles are needed near each hand washing sink.
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12/13/2012 | Final | |
- Critical: Facilities to maintain proper temperatures
Have all coolers up and running for the final inspection.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces.
- Non-food contact surfaces clean
Clean all non-food contact surfaces.
- 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 to all handsinks.
- Lighting provided as required. Fixtures shielded
Provide light shields over the lights to prevent broken glass.
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12/6/2012 | Preliminary | |
Restaurant representatives - add corrected or new information about Michael's Bar And Grill, 5514 W Plank Rd, Peoria, IL »