HACCP = food temperatures
- Critical: Hot food at proper temperatures
The fried rice at the steam table in the kitchen tested at 116 degrees.
Hot food shall be maintained at 135 degrees or above at all times.
The rice had been hot holding for less than 4 hours. The rice was reheated to 165 during this inspection.
- Food protection during storage, prepartion, display, service, transportation
The peeled onions, cabbage and parsley in the walk-in cooler are not protected during storage.
Protect all food items by covering them when not in use.
- In-use food dispensing utensils properly stored.
The handle for the ice scoop for the ice bin at the wait station is found touching the ice.
Maintain the handle up and out of the ice between uses.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the walk-in cooler and at the Frigidaire deep freeze in the kitchen are torn/falling out of place.
Maintain all non-food contact surfaces in good repair.
Repair/replace the gaskets.
- Critical: Sanitizing concentration
1) The sanitizer bucket at the wait station area near the buffet tested at 0 ppm of available chlorine.
2) The dish machine in the kitchen tested at 0 ppm of available chlorine.
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. The bucket has been remade and now tests at 200ppm and the dish machine has had the chlorine bleach replaced and now tests at 50ppm.
- Non-food contact surfaces clean
1) The bottom interior surface of the cooler at the wait station is soiled.
2) The tray on the soft drink machine at the wait station is soiled.
3) The box fan at the buffet line is soiled.
Maintain all non-food contact surfaces clean.
- Floors properly constructed, clean, drained
The floor behind the cook line equipment and other hard to reach areas is soiled.
Maintain floors clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in several areas in the kitchen, especially in the dish washing area and in the walk-in cooler are soiled.
Maintain all walls clean.
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8/20/2015 | Routine | 84 |
HACCP = thawing methods, HACCP sheet given during inspection
All frozen food is frozen.
cl- bleach at dish machine = 50ppm
cl- bleach in bucket = between 100-200ppm
- Potentially hazardous foods properly thawed
Raw chicken wings were found to be thawing in a bucket of water. Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. The chicken wings were immediately cooked. Thaw frozen products only by one of the approved methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the walk-in cooler door is torn. Maintain all non-food contact surfaces in good repair. Repair the gasket.
- Critical: Sanitizing concentration
The bucket of chlorine bleach sanitizer at the wait staff area tested at 0ppm. 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. The sanitizer has been replaced and now tests at 100ppm.
- Food contact surfaces of equipment and utensils clean
The storage racks in the walk-in cooler are soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The exterior surface of the white buckets in the walk-in cooler are soiled. 2) The exterior surface of several pieces of equipment including cooler and microwave handles are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Storage/handling of clean equipment, utensils
The white plastic utensils in the grey bin at the cook line are being stored in opposite directions. Spoons, knives and forks shall be touched only by their handles and stored in the same direction. Relocate these utensils so they are facing the same direction.
- Floors properly constructed, clean, drained
The floor in hard to reach areas is soiled, especially at the wait station area under the hand sink. Maintain all floors clean. Clean these areas.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
A lot of excessive clutter is found throughout the kitchen. The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents. Remove any unnecessary items.
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3/27/2015 | Routine | 87 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Cl-
- Original container, properly labeled, consumer advisory
Multiple sauces, noodles, and other assorted items found unlabeled in walk in cooler.
All foods that are not stored in their original containers shall be labeled with the common or usual name of the food.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Container of noodles and shrimp found uncovered in walk in cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Handles found in contact with product in rice and salt containers.
Utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on fridged air chest freezer found in disrepair. Replace
- Non-food contact surfaces clean
Handles on Kenmore freezer (2), victory cooler, and front line cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Critical: Toxic items properly stored
Fly strips found over food prep areas. -Corrected by removing and education.
Keep toxic items away from food and food related items.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive clutter found throughout the kitchen. Remove any unnecessary items.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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11/24/2014 | Routine | 84 |
Re-check conducted as of result on routine inspection on 9/22/2014. Effective pest control has been put in place, no pests observed at time of re-check.
Note: A fee may be applied for all re-checks.
- Critical: Presence of insects/rodents. Animals prohibited
No cockroaches observed at time of re-check.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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10/8/2014 | 1st Recheck | |
HACCP: Discussed ensuring that routine pest control operations are continually maintained. Work with a pest control operator to provide a contract to ensure that pest control is done.
Hot foods hot, cold foods cold, frozen foods frozen.
A recheck will be conducted in 10 days, a fee may apply.
- Critical: Wholesome, sound condition
Dented can of pineapple observed. -Corrected by removing Can.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Original container, properly labeled, consumer advisory
Multiple sauces, noodles, and other assorted items found unlabeled in walk in cooler.
All foods that are not stored in their original containers shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
Multiple containers of sauces observed sitting on walk in cooler floor. Elevate 6 inches off ground to ensure food safety.
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 designed, constructed, maintained, installed, located.
Walk in cooler door seal found in disrepair. Replace to ensure food safety.
- Food contact surfaces of equipment and utensils clean
Baffle of ice machine, Hotel rack trays, interior of microwaves, and storage shelf below back prep table were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Exterior of white pepper dispensator above cooler #3, exterior of microwaves, exterior of Hot point freezer, and exterior of ice machine lid were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Plumbing installed and maintained
Foster cooler found to be leaking water internally. Repair or replace to ensure food safety.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Presence of insects/rodents. Animals prohibited
Cockroach was observed by rice can and in dinning room. A recheck will be conducted in 10 days.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive clutter found throughout the kitchen. Remove any unnecessary items.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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9/22/2014 | Routine | 82 |
HACCP: Discussed proper and routine pest control operations.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: There continues to be progress at removing all unnecessary items and general improvement in the cleanliness of the establishment.
- Original container, properly labeled, consumer advisory
There are unlabeled cake and jelly dessert in the front Bev Aire cooler.
Discussed proper labeling of foods.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
Sprouts and other foods in the walk in cooler were not covered.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Spice and rice containers in the storage area are cracking/chipped. 2)The interior of the Foster cooler is rusted. 3)The interior of the Victory Cooler is rusted. 4) Shelving in the walk in cooler is rusted.
Repair, resurface, or replace rusted shelving. Remove all broken baskets.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cups and plates at the buffet line are covered with a linen cloth. 2) Sinks in the restroom are pulling away from the wall and not sealed. 3) The Victory cooler has broken seals and does not close completely without assistance from handle. 4) The Foster cooler has broken seals and handles. 5) Cardboard boxes are being reused in the establishment. 6)There are various shelves in the establishment that are chipping/rusted.
Repair, resurface or replace the shelving and equipment.
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.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the 4 door victory cooler, 2) interior of the Frigidaire freezer, 3) interior of the ice baffle, 4) shelving in walk in cooler, 5) rice bin and spice bins.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) seals of walk in cooler, 2) seals of victory cooler, 3) seals of Foster cooler, 4) fans in establishment, 5) shelving with #10 cans, 6) shelving with flour, 7) shelving at front prep area.
Clean all non food contact surfaces routinely.
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.
- Single service items properly stored, handled, dispensed
To go containers were found stored on the floor in the back storage area.
Corrected
- Single service articles not re-used
Cartons, bags and thin plastic containers are being re used for storage of items not originally in those containers.
Utilize approved containers that are made for re-use.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor drains are soiled. The floor under equipment is soiled. The floor in the walk in cooler is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The door of the walk in cooler is in disrepair. 2) Baffles and exhaust of the walk in cooler are soiled. 3) Ceiling vents in the establishment are soiled.
Repair the door. Clean all walls and equipment routinely.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/29/2014 | Routine | 86 |
HACCP: Discussed ensuring that routine pest control operations are continually maintained. Work with a pest control operator to provide a contract to ensure that pest control is done.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: Discussed the application renewal form and to ensure to complete all the forms and return with appropriate payment.
- Critical: Wholesome, sound condition
There were a large number of dented cans in the #10 racks.
Discussed proper review of dented cans. Provided HACCP bulletin.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Original container, properly labeled, consumer advisory
1) Flan and Thai jelly for retail sale not labeled properly. 2) Cooling foods in the 4 door Victory cooler not labeled properly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the 4 door Foster cooler is rusted. The interior of the Victory Cooler is rusted. Cooler #4 interior rusted. Shelving in the walk in cooler is rusted. There are broken baskets/food container storage baskets found in the equipment storage area.
Repair, resurface, or replace rusted shelving. Remove all broken baskets.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The 4 door Victory cooler has broken seals and does not close completely without assistance from handle. The Foster cooler has broken seals and handles. There are various shelves in the establishment that are chipping/rusted.
Repair, resurface or replace.
Repair all shelving and doors to ensure that they are smooth, easily cleanable and non absorbent.
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.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the microwaves, 2) interior of the 3 door true prep cooler, 3) interior of the 4 door victory shelving, 4) Frigidaire freezer, 5) meat slicer, 6) ice baffle, 7) shelving in walk in cooler, 8) rice bin and spice bins.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled:1) seals of walk in cooler, 2) seals of victory cooler, 3) seals of Foster cooler, 4) fans in establishment, 5) shelving with #10 cans, 6) shelving with flour.
Clean all non food contact surfaces routinely.
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: Outer openings protected from insects, rodent proof
The back door was open and the screen door is in disrepair.
Corrected. The door was closed. Ensure that the screening is repaired.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
- Floors properly constructed, clean, drained
The floor drains are heavily soiled. The floors under the dry storage bins are heavily soiled. The floors throughout are in disrepair. The floors in the kitchen area are soiled. Floors in the walk in cooler are soiled. Floors under equipment are heavily soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboards 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in the walk in cooler are soiled. Ceiling vents throughout are soiled. The sides of the exhaust hood are soiled. The walls near the dish machine are soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1) There are a large number of unused equipment, papers, letters, envelopes and other unnecessary articles stored in various locations throughout the establishment that are not used for the restaurant daily operations. 2) The outside area by the fencing is soiled.
Remove all items or store in an orderly manner. Maintain outdoors clean and free of food/food debris.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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11/13/2013 | Routine | 81 |
HACCP: Discussed proper storage of toxic items. Ensure that they are not stored intermingled with foods and that pesticides are stored separate from cleaning supplies. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) There was pickled cabbage being sold that did not have a proper label on it. 2) Cooling egg rolls did not have a time of preparation on them.
1)Provide the appropriate label for all prepackaged foods. 2) Place the time of preparation on the foods being cooled.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the Foster cooler is rusted. The interior of the Victory Cooler is rusted. Cooler #4 rusted. Shelving in the walk in cooler is rusted. There are broken baskets/food container storage baskets found in the equipment storage area.
Repair, resurface, or replace rusted shelving. Remove all broken baskets.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door to the 4 door Victory cooler has broken seals/does not close completely. The Foster cooler has broken seals/handles present on it. There are various shelves in the establishment that are chipping/rusted.
Repair all shelving and doors to ensure that they are smooth, easily cleanable and nonabsorbent.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) shelving in walk in cooler, 2) white baffle of the ice machine, 3) exterior of the spice bins, 4) shelving in cooler #4, 5) shelving in freezer 3.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled:1) seals of walk in cooler, 2) seals of victory cooler, 3) seals of Foster cooler, 4) fan covers/blades.
Clean all non food contact surfaces routinely.
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.
- Plumbing installed and maintained
There is a leak at the mop sink faucet.
Repair/replace the faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the rear hand wash sink. There was no waste receptacle at the rear hand wash sink.
Corrected
- Critical: Outer openings protected from insects, rodent proof
The back door screening was found open and there were areas of screening where the screen is torn.
Corrected
- Floors properly constructed, clean, drained
Floor drains are heavily soiled. The floors throughout are in disrepair. The floors in the kitchen area are soiled. Floors in the walk in cooler are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboards 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in the walk in cooler are soiled. Ceiling vents throughout are soiled. The sides of the exhaust hood are soiled. The walls near the dish machine are soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are a large number of unused equipment, papers, letters, envelopes and other unnecessary articles stored in various locations throughout the establishment that are not used for the restaurant daily operations.
Remove all items or store in an orderly manner.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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7/24/2013 | Routine | 83 |
HACCP: Discussed providing temperature logs of the refrigerator units to ensure that the proper temperatures are being maintained.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Thermometers provided and conspicuously placed
There is no thermometer at the front vegetable cooler.
Provide a thermometer.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Foods were found uncovered in the Victory Cooler and the walk in cooler.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the Foster cooler is rusted. The interior of the Victory Cooler is rusted. There is excess ice in the Kenmore chest freezer. Cooler #4 rusted.
Regularly defrost freezers. Repair, resurface, or replace rusted shelving.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) exterior of the spice bins, 2) interior of front coca cola cooler, 3) front bean sprout/spice cooler, 4) stove top, 5) shelving in walk in cooler, 6) shelving in cooler #4, 7) interior of the ice machine, 8) exterior and interior of prep coolers.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
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
The following non food contact surfaces are soiled: 1) seals of walk in cooler, 2) seals of victory cooler, 3) seals of Foster cooler, 4) exterior handles of coolers throughout, 5) soda catch basin.
Clean all non food contact surfaces routinely.
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.
- Plumbing installed and maintained
There is a leak at the faucet at the stove.
Repair the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Green scouring pads stored on hand wash sinks. Hand wash sink at back prep area soiled.
Maintain hand wash sinks free of unnecessary articles and clean routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors throughout are in disrepair. The floors in the kitchen area are soiled. Floors in the walk in cooler are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboards 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the kitchen food prep area, around the three compartment sink, the ceiling in the food prep area is soiled. The walls in the restrooms and near the rear exit are in disrepair. The walls in the walk in cooler are soiled. The baffles at the ventilation hood are soiled.
Clean all walls routinely and repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
There are end caps missing of the lights above the dish wash drying area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There is a large number of newspapers, letters, envelopes and other unnecessary articles stored in various locations.
Remove all items or store in an orderly manner.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/21/2013 | Routine | 85 |
The establishment was closed for two weeks and just had pest control spray at the establishment last night.
HACCP: Discussed proper labeling of all ready to eat potentially hazardous foods. There is an improvement. Continue with the labeling of all items and using proper date marking.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
1) Box of produce stored on the floor near the prep island. 2) Shrimp was found uncovered in the walk in cooler. 3) Rolls uncovered in the 4 door cooler by the stove.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving of 4 door freezer and Victory cooler by rice cooker, and the interior of the walk in cooler are heavily rusted. 2) Cardboard boxes are being reused in the walk in cooler. 3) Various single use containers are being reused to store foods. 4) Seal of the walk in cooler in disrepair.
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. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Critical: Sanitizing concentration
There was no detectable sanitizer in the sanitizer bucket at the front wait station or by the rear hand wash sink.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1)exterior of the spice and rice bins, 2) stove top, 3) shelving in walk in cooler, 4) shelving in cooler #4, 5) interior of the ice machine, 6) exterior and interior of prep coolers.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) #10 can opener holder, 2) exterior spice shelving area, 3) soda fountain catch basin, 4)exterior of the ice machine.
Clean and sanitize routinely and maintain clean.
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: Outer openings protected from insects, rodent proof
1) The screening for the exhaust fan across from the dish wash machine is missing. 2) Screen for the door not fully installed.
1 and 2 were both corrected. Screen had fallen and was replaced on the top fan and the screen door was properly installed during the inspection.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
- Floors properly constructed, clean, drained
The floor throughout the establishment is soiled. The floor in the walk in cooler is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The fan covers in the walk in cooler is heavily soiled. The walls in the kitchen are soiled. The walls above the stove and exhaust are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There are end caps missing of the lights above the dish wash drying area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various areas with excess articles throughout in the back kitchen area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/30/2012 | Routine | 81 |
Restaurant representatives - add corrected or new information about Peking Restaurant, 430 W. Main St., Peoria, IL »