An investigation was conducted on 11/03/15 to address a complaint of raw chicken fingers. During the investigation, the manager showed the inspector where the frozen chicken tenders are stored in the Walk-In Freezer. The chicken tenders come in prebattered and frozen. The chicken tenders are portioned into individual bags and stored in the freezer until ready to cook. The fryers in the establishment are clean and free of build-up. The employee states the oil is changed out every 72 hours. Chicken tenders are placed in the fryer and the time is set to 5 as indicated by the instruction sheet posted to the freezer next to the fryer. The employee states they do not pull food from the fryer until the time goes off even if they are in a hurry. The employee on the cook line who discussed chicken tenders was observed to be wearing gloves when working with ready-to-eat foods and with proper hygiene. The honey mustard served in the establishment is not homemade and comes in prepackaged. The honey mustard is dispensed into a container and stored on the salad line for serving. The honey mustard was found with a temperature of 44 degrees F. The manager stated they had just gone through their rush during which time the prep lid had been open. The lid was closed and the temperature of the honey mustard was checked 10 minutes after closing. The honey mustard was down to 33 degrees F. Discussed keeping lid closed on prep cooler as often as possible.Honey mustard is date marked and kept 7 days after opening. During a walk-through of the establishment, the establishment was found to be clean and in proper condition. The manager states no employees have called in sick in the last month. No employees have been observed to have a cold or appear ill. Discussed the syrup on the tables with the manager. The manager states the syrup containers are wiped down and sanitized each night. They are emptied and deep cleaned weekly. The syrup containers appear to be clean and free of build-up.
No violation noted during this evaluation. | 11/3/2015 | Complaint Investigation | |
GC:
Frozen foods frozen
Sanitizer: 400 ppm (quat)
.
HACCP: Date marking violation handout and education on labeling all toxic products.
Baffels are cleaned every three months. Garbage disposal comes on Mondays and Thursdays. In the process of switching companies so days may change.
- Critical: Wholesome, sound condition
1.) Several food products in the true cooler on the cook line, in the true refrigerator closest to the wall on the cook line, and in the walk-in cooler were found with labels out of date. The use by dates on the times expired in September. Items included two containers of brown gravy, a container of white gravy, several meats, and jalapenos
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Corrected by education on date marking and cleaning of containers. Manager voluntarly discarded several food products including two containers of brown gravy, a container of white gravy, several meats from the walk-in cooler, and jalapenos.
- Wiping cloths clean, used properly, stored
A soiled, wet wiping cloth was found stored outside of a sanitizing bucket, under the grill on the cook line
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all sanitizing cloths in a sanitizing bucket
- Non-food contact surfaces clean
The gaskets of the square true cooler and freezer on the cook line were found soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Plumbing installed and maintained
1.) The three compartment sink faucet closest to the dish machine was found to be leaking from the spout
2.) The soda machine on the serving line closest to the enterance was found to be leaking from the pepsi nozzle
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all leaks
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10/2/2015 | Routine | 92 |
HACCP: Protecting openings to the outside to preclude the entrance of pests. Regularly check weather stripping to ensure that all doors to the outside are tight-fitting.
Cl- sanitizer is used in the dish machine. Quats is used in the buckets.
Frozen foods were stored frozen.
Note: All employees working during inspection have Food Handler Training certificates.
- Thermometers provided and conspicuously placed
No thermometer in the True omelette toppings cooler. Corrected: thermometer provided.
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.
- In-use food dispensing utensils properly stored.
One of the dipper wells at the waitress station was turned off in between use. Corrected: dipper well turned on. 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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found outside of the sanitizer bucket near the handwashing sink at the waitress station. Corrected: wet wiping cloth was placed back into sanitizer. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Floors properly constructed, clean, drained
Observed cracked floor tiles throughout establishment, including missing tile in the vestibule and cracked/missing tiles in front of the grills in the kitchen. Repair or replace tiles. 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 constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling fans and vents over dining area are dusty. Clean and sanitize routinely. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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1/28/2015 | Routine | 95 |
HACCP = hand sink usage
quat sanitizer in bucket = 200ppm
cl- bleach sanitizer at dish machine = 100ppm
All frozen food was frozen during this inspection.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the corner of the True cooler at the kitchen cook line are worn. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace the racks.
- Plumbing installed and maintained
The handle for the hot water faucet at the three-compartment sink was loose during the inspection and not allowing the hot water to turn on. Maintain all plumbing in accordance with the Illinois State Plumbing Code. The handle has been tightened during the inspection and the hot water now properly functions at this faucet.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Paper towels are missing from the hand sink at the cook line. 2) Ice is found in the hand sink at the wait staff area. Maintain paper towels at all hand sinks at all times. Hand sinks shall be used for hand washing only and not dumping of any products, in order to maintain its cleanliness. The paper towels have been provided and the ice in the hand sink has been addressed during this inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ice is built-up on the ceiling of the walk-in freezer. 2) The fan covers on the ceiling of the True cooler and True freezer in the kitchen at the cook line are soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
1) The light shield in the back area of the dry storage is cracked and out of place. 2) The light is missing from the corner True cooler at the cook line. All lights shall be properly shielded and adequate lighting shall be provided. Replace the shield in the dry storage and provide a bulb in the cooler.
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12/2/2014 | Routine | 89 |
This establishment has been given final approval to operate under the guidelines of the Chapter 10, Food Safety, of Peoria County Code.
The Change of Ownership Application and Payment of $250.00 cash has been received in the field.
This final inspection form serves as your Food and/or Drink License until the new license is received. Please post this inspection and replace it with the license once it is received in the mail.
No violation noted during this evaluation. | 10/31/2014 | Final | |
HACCP: Discussed and provided information on Hand washing and glove use.
Hot foods hot, cold foods cold, frozen foods frozen.
Note: During inspection it was discovered that a change of ownership had taken place on July 20, 2014. A change of ownership application must be submitted along with payment of licence by the end of the week 10/31/14. A fine for operating without a licence may be applied.
- Original container, properly labeled, consumer advisory
Dipping sauces in single serve cups were found to be unlabeled.
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.
- Food protection during storage, prepartion, display, service, transportation
Hard Boiled Eggs in shell found cracked and broken in container.
Food not subject to further washing or cooking before being served shall be protected from further contamination.
- Critical: Hands washed, good hygienic practices (observed).
Employees observed not washing hands appropriate. -Corrected though education.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
- Food contact surfaces of equipment and utensils clean
Storage shelves located next to dish area and shelving by microwave were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Storage/handling of clean equipment, utensils
Utensils on back storage shelf were found to be going every which way. Keep handles facing same direction to ensure protection of food contact surfaces.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Plumbing installed and maintained
Sink leaking by server area. Repair or replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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10/27/2014 | Final | |
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