HACCP - Proper handwashing procedures Sanitizer - Chlorine
- Food protection during storage, prepartion, display, service, transportation
Cases of chips stored on floor.
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
- Critical: Sanitizing concentration
No sanitizer solution made. Maintain sanitizer solution at 50-100ppm. Worker made fresh sanitizer solution at 100ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet towels stored on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled condiment bins. Clean and sanitize food contact surfaces. Worker cleaned and sanitzied food contact surfaces.
- Single service items properly stored, handled, dispensed
Cases of single service cups stored on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Single service utensils stored inverted with food contact surface exposed.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
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4/28/2012 | Routine | 90 |
HACCP - Proper handwash procedures/Accessibility of handsinks Sanitizer - chlorine
- In-use food dispensing utensils properly stored.
Food dispensing utensils stored in containers of water after being utilized to dispense product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Utensils were cleaned and sanitized and properly stored in procucts. Corrected.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Multiple open employee beverages in multiple locations in food prep/food service area.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Single service items properly stored, handled, dispensed
Cases of single service cups stored on floor in walk in beer cooler.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Outer openings protected from insects, rodent proof
Observed screens open on all service windows and one window on non-service side open and unprotected. Keep screens closed on service windows when not in use. Workers closed screens on service windows and closed non-service window. Corrected.
- Lighting provided as required. Fixtures shielded
Lighting in walk in cooler unshielded.
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.
- Critical: Toxic items labeled and used properly
Spray bottles containing sanitizer solution unlabeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Worker labeled spray bottles indicating contents.
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6/17/2011 | Routine | 83 |
Sanitizer - Chlorine
Ambient temperature in refrigeration units 38 degrees F
Steam table temperature 137 degrees F.
Ok to operate per Chapter 10, Peoria County Code, Food and Food Handlers.
- Critical: Water source safe, hot, and cooled under pressure
Handsink in restroom now has potable hot and cold water. Corrected.
- Outside storage area clean, enclosure properly constructed
Garbage and refuse containers and compactor systems located outside shall be stored on or above a smooth, non-absorbent, easily cleanable material, such as concrete or machine-laid asphalt, graded to prevent accumulation of liquid waste. Provide such a surface by May 23, 2011.
- Critical: Outer openings protected from insects, rodent proof
Gap at door to outside in food service/ prep area has been repaired. Corrected.
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3/24/2011 | Final | |
Sanitizer - Chlorine
No foods on site.
Ambient temperature of refrigeration units 36-40 degrees F.
Steam table: 138 degrees F
- Non-food contact surfaces clean
Soiled gaskets on all three refrigerators in storage area. Clean and sanitize non food contact surfaces. By final inspection.
- Critical: Water source safe, hot, and cooled under pressure
No potable hot water in restroom.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Provide potable hot an cold water at handsink by final inspection.
- Outside storage area clean, enclosure properly constructed
Outside garbage dumpster on grass/gravel.
Garbage and refuse containers and compactor systems located outside shall be stored on or above a smooth, non-absorbent, easily cleanable material, such as concrete or machine-laid asphalt, graded to prevent accumulation of liquid waste. Provide such a surface by May 23, 2011.
- Critical: Outer openings protected from insects, rodent proof
Large opening on side door leading to ouside serving windows.
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. Repair by final inspection.
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3/23/2011 | Preliminary | |
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