HACCP: Sanitizing concentration must be at a sufficient strength to effectively reduce pathogens found on utensils and dishware, but not a strength that is toxic. Chlorine in sinks at 50-100 ppm.
Business is for sale. Please advise new owner that licenses are NOT transferable and to contact the Health Department as soon as possible for information on obtaining new license.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in the Beverage Air cooler by back door and in the True 2 door cooler are severely damaged. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
1) Bottom inside of 3 door True freezer is soiled. 2) Bottom inside of 2 door True fridge is soiled. 3) Interior of Hobart oven soiled. 4) Ice guide had a layer of yeast/mold on the metal guide. The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD contact areas are soiled: wire shelves above the 3 bay and freezer and above the pizza ovens (dust)
- Storage/handling of clean equipment, utensils
Iced tea spoons sitting in soiled crock. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Floors properly constructed, clean, drained
Flooring along, under and behind equipment is soiled. Flooring in corner by 3 bay is soiled. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Unlabeled bottle of chemical on lower shelf intermixed with pots and pans. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. *chemical was disposed of*
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8/17/2011 | Routine | 88 |
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