HACCP - Discussed and provided written information on proper food temperatures.
Frozen foods were frozen.
Sanitzier - chlorine
- Food contact surfaces of equipment and utensils clean
Soiled pvc diverter on ice machine. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of Frigidaire freezer. Clean and sanitize non food contact surfaces.
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11/3/2015 | Routine | 97 |
Frozen foods were frozen.
Sanitizer - chlorine
HACCP - Discussed and provided written information on datemarking and food handler training.
- Wiping cloths clean, used properly, stored
Gaskets on doors of White Westinghouse refrigerator soiled with debris. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Hot water valve at hand sink at bar leaks. Hot water valve at mop sink leaks and has to be turned on and off from valve in basement.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair plumbing to remove leaks and provide hot water.
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5/14/2015 | Routine | 98 |
HACCP: Discussed and provided information on Toxic storage. Cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
Bucket of pickles found on floor in walk in cooler. Store at least six inches above the floor to ensure food safety.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on reach in cooler behind bar is torn. Fix gasket.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
Baffles on ice machine found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handles on Westinghouse cooler found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Floors properly constructed, clean, drained
Floors behind True cooler found to be soiled. Clean on a routine basis.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind garbage can next to prep table were found to be soiled. Clean on a routine basis.
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11/6/2014 | Routine | 92 |
HACCP: Disscussed and provided Boil Order HACCP.
Cold foods cold, frozen foods frozen.
Note: Kitchen was not in operation at the time of inspection.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Floor on right side of bar found to be damaged and missing tile. Replace to ensure easy cleaning.
- Food contact surfaces of equipment and utensils clean
Can opener blade/handle and shelving above front prep table in kitchen found to be soiled. Clean and sanitize routinely.
- Non-food contact surfaces clean
Exterior of container of utensils holder found to be heavily soiled. Clean and sanitize routinely.
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8/5/2014 | Routine | 96 |
HACCP: Preparing and testing of sanitizing solution. Cl- Sanitizer 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Package of opened hot dogs is not dated with open date. Date all ready to eat potentially hazardous foods with date of open or preparation. Discard on day 7 counting date of open or perpetration 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. Corrected, by education and identifying date of open.
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior door shelf of White-Westinghouse Refrigerator is cracked. Repair shelf so as to provide a smooth easily cleanable surface.
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.
Gasket on reach in cooler behind bar is torn. Fix gasket.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
1) Food shelving in down stairs walk in cooler has soiled build up. 2) Downstairs walk in gaskets have soil build up. Clean all non food contact surfaces as often as needed to prevent soil build up. 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.
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11/7/2013 | Routine | 91 |
HACCP: Proper cooling and reheating of potentially hazardous foods. Cl- Sanitizing: 100 ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior door shelf of White-Westinghouse Refrigerator is cracked. Repair shelf so as to provide a smooth easily cleanable surface.
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.
Gasket on reach in cooler behind bar is torn. Fix gasket.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
1) Interior lip of ice machine has slight soil/mold build up. 2) Interior of soda gun nozzle and holder have soil build up. Clean as often as need to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Food shelving in down stairs walk in cooler has soiled build up. 2) Sides of cooking and frying equipment in kitchen have soil build up. Clean all non food contact surfaces as often as needed to prevent soil build up.
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.
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- Walls, ceilings, and attached equipment, properly constructed, clean
Vent and ceiling in downstairs walk in cooler around door and light fixtures has dust build up.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/22/2013 | Routine | 93 |
HACCP: Proper preperation of Sanitizing Solution Cl- Sanitizing 200 ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior door shelf of White-Westinghouse Refrigerator is cracked. Repair shelf so as to provide a smooth easily cleanable surface.
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.
- Critical: Sanitizing concentration
Sanitizing concentration of sanitizing bucket in kitchen has is well above 200 ppm. Dilute sanitizing solution so as not to exceed 200 ppm. Sanitizing solution shall contain at least 50 parts per million and not exceed 200 parts per million of available chlorine as a hypochlorite and have a temperature of at least 75 degrees F. Corrected by management by diluting solution.
- Food contact surfaces of equipment and utensils clean
Corner interior lip of ice machine has slight soil build up. Clean as often as need to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Food shelving in down stairs walk in cooler has soiled build up. 2) Sides of cooking and frying equipment in kitchen have soil build up. Interior of reach in coolers behind bar have dust and soil build up. Clean all non food contact surfaces as often as needed to prevent soil build up.
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
Ladies restroom does not have waste container with lid. Ensure waste receptacle that has covering or lid is used in the women's bathroom. Easily cleanable, covered receptacles shall be provided for waste material.
- Floors properly constructed, clean, drained
Floors in hard to reach areas throughout kitchen and bar area have excessive soil build up. Clean floors as often has needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vent and ceiling in downstairs walk in cooler has dust build up. 2) Walls in kitchen behind equipment and in hard to reach areas have soil build up.-
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/4/2013 | Routine | 87 |
HACCP: Pest Control cl- used as sanitizer @ 100ppm
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on bar countertop.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soda gun holster soiled.
- Floors properly constructed, clean, drained
Floors behind bar soiled under equipment.
Floors behind bar and in kitchen in disrepair.
Clean and repair.
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10/4/2012 | Routine | 96 |
HACCP: Sanitizer concentration cl- used as sanitizer
- Critical: Sanitizing concentration
No sanitizer present in bar three compartment sink or kitchen three compartment sink.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Corrected by remixing.
- Single service articles not re-used
Single use containers such as cheese containers reused to store other foods such as pickles.
Re-use of single-service articles is prohibited.
- Critical: Outer openings protected from insects, rodent proof
Front door propped open.
Keep doors closed when not in use to help prevent pests.
Corrected by closing door.
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5/8/2012 | Routine | 90 |
HACCP: Cooling
If facility would like to cool and reheat foods, please contact this department for a risk assessment.
- Critical: Hands washed, good hygienic practices (observed).
Bar handsink used as dump sink.
- Critical: Sanitizing concentration
No sanitizer in three compartment sink.
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1/23/2012 | Routine | 91 |
Restaurant representatives - add corrected or new information about New Peoria Puff Inc. D/B/A Judge's Chambers, 514 Main St, Peoria, IL »