HACCP Reviewed food handler training.
Submit an updated layout of establishment before adding nitrous keg cooler on front counter.
Chlorine sanitizing three compartment sink concentration: 200 ppm
No violation noted during this evaluation. | 9/23/2015 | Routine | 100 |
HACCP Reviewed proper handwashing procedures and practices.
Apply for temporary food stand licensure if participating in summer riverfront farmer's market.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Container of white substance not labeled.
Clearly label container.
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.
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4/28/2015 | Routine | 99 |
HACCP Reviewed storage of eggs.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Cold foods are cold.
- Food protection during storage, prepartion, display, service, transportation
Tray of pastries stored uncovered on back counter top.
Provide covering of tray of pastries to protect against possible contaminants.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Storage/handling of clean equipment, utensils
Plates stored on top of toaster oven and on front counter are not inverted.
Invert plates to protect against possible contamination.
Utensils shall be stored covered or inverted wherever practical.
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9/2/2014 | Routine | 97 |
HACCP Discussed general storage HACCP
No violation noted during this evaluation. | 4/2/2014 | Routine | 100 |
HACCP: Discussed hand washing. Sanitizer used is Chlorine.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can next to the hand sink.
Corrected by providing a trash can next to the hand sink.
Keep a trash can next to the hand sink at all times.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Complete separation from living/sleeping area, laundry
Employee foods stored on different shelves through out the True cooler.
Corrected by education.
Move and keep employee foods in a bin or other designated area.
- No Certified Manager Present
Have servsafe certificate but not the Illinois department food service sanitization manager certificate.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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9/11/2013 | Routine | 97 |
HACCP: Discussed hand washing and drinking/eating behind the counter Sanitizer used is Chlorine
- Food protection during storage, prepartion, display, service, transportation
Container of beans in plastic bags was being stored directly on the floor.
Corrected by an employee moving the plastic containers to a high shelf.
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
- Non-food contact surfaces clean
The shelving to the right of the ice machine both top shelf and lower shelf have coffee ground debris on them.
Have routine cleaning of 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The restroom doors are not self closing.
Provide self closing devices for all restrooms.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
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4/1/2013 | Routine | 95 |
Sanitizer used is Chlorine. Discussed sanitizer concentrations.
Facility has approval to open and operate in accordance with Chapter 10, Food safety, Peoria County code.
The license will be mails until the license is received this inspection shall serve as the license.
- Original container, properly labeled, consumer advisory
The syrups are not labeled in the true cooler
Make sure to label the syrups with what they are.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The 3-compartment sink and hand sink are not sealed to the wall.
Seal the 3-compartment sink and the hand sink to the wall.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Restroom does not have a self closing device on it.
Provide a self closing device at the next inspection.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
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2/21/2013 | Final | |
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