HACCP: Discussed and provided information on Dented Cans, Cooling, and Thawing.
Frozen foods frozen.
Note: A large order had been delivered before inspection. Ensure proper food safety by keeping cold foods cold and frozen foods frozen along keeping all products at least 6" off the ground.
- Potentially hazardous foods properly thawed
Ground Beef was found to be thawing in standing water. -Corrected though education, HACCP, and using cold running 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.
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11/16/2015 | Routine | 98 |
HACCP: Discussed and provided information on Potentially hazardous foods and date marking.
Cold foods cold, frozen foods frozen.
No violation noted during this evaluation. | 6/17/2015 | Routine | 100 |
HACCP: Discussed pre set silverware. Cold foods cold, frozen foods frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Raw wood found on shelving of dry storage room. Seal or paint to ensure a smooth, durable, easy to clean surface.
- Storage/handling of clean equipment, utensils
Utensils in drawers on cook line were found disorganized. Maintain utensils in the same direction, food contact surface away from user.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers in walk in cooler were found to be soiled. Clean on a routine basis.
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3/10/2015 | Routine | 96 |
HACCP: Discussed proper food storage and hand washing. Cold foods cold, frozen foods frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Drawers across from cook line were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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11/17/2014 | Routine | 94 |
HACCP: Discussed and provided Date Marking and General Food Storage information.
Cl-: 50ppm
Cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Multiple food items found without labels.
Label and date all items to ensure food safety.
Foods that are packaged or repackaged by charitable or not-for-profit organizations for distribution to people in need shall bear the common and/or usual name of the product and the name of the distributing organization. A list of ingredients for any multi-ingredient product shall be posted or made available upon request.
- Food contact surfaces of equipment and utensils clean
Shelf below serving line found to be soiled. Clean and sanitize routinely to ensure food protection.
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9/12/2014 | Routine | 97 |
Inspection conducted as a result of a fire call from the Peoria Fire Department regarding Peoria Rescue Mission. At approximately 11:30 am on 6/16/2014 a fire began in the laundry room in the basement of the Peoria Rescue Mission. The fire is believed to have been caused by mop heads and towels that were stuck in the dryer. Workers applied water to the flames. An ABC fire extinguisher was applied and flames were suppressed. The sprinkler system was not activated. The kitchen for the establishment is also located in the basement and was the impetus for notifying this Department. The fire began while kitchen staff was preparing lunch. This Department requested that all food on the serving line (hamburgers, chicken salad, cake, and salad) be discarded due to the presence of smoke and unknown toxic contaminants. This Department further requested that all napkins and single-service utensils that were set on the tables be discarded. All unopened soda cans and water bottles that were on the table when the fire started are to be cleaned and sanitized before being served. All serving trays that were exposed to smoke are to be re-cleaned and re-sanitized. All food contact surfaces (dishes, utensils, prep tables, dining tables, etc.) are to be cleaned and sanitized before food service can resume. Discussed all requirements with Lee from the Peoria Rescue Mission. Peoria Fire Department was present during this inspection. All dishes, utensils exposed in establishment must be cleaned and sanitized before use. The license for this establishment is temporarily suspended until all a representative from this department has returned to inspect that all imminent health hazards have been corrected. Representative will return at approximately 5 pm on 6/16/2014 to inspect and reinstate license. Any questions or concerns can be directed to the Peoria City/County Health Department at 679-6161.
- Critical: Approved source
All food and drink (except those in unopened soda cans and water bottles) must be discarded if exposed to smoke contaminants. This includes individual packets of salt and pepper and foods being stored in permeable containers, such as plastic hinged to go boxes with cookies, etc. inside. Correct by discarding.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Food protection during storage, prepartion, display, service, transportation
Discard all foods that were exposed to the air during smoke contamination including hamburgers, chicken salad, salad, and cake. Corrected: Discarded. Clean and sanitize all unopened cans of soda and bottles of water that were stored on the dining tables during fire before serving. Corrected: Soda cans and bottles of water cleaned and sanitized.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces including prep tables, dining tables, food trays, utensils, and any other food contact surfaces that may have been contaminated by the toxic chemicals in smoke. Corrected: All food contact surfaces cleaned and sanitized.
- Non-food contact surfaces clean
Clean and sanitize all exposed non-food contact surfaces in kitchen including walls, cabinet fronts, and exterior of ovens, microwaves, and prep carts to ensure no smoke contaminants remain. Corrected: Non-food contact surfaces cleaned and sanitized. Menholtz is scheduled to do a thorough fire cleanup on 6/17/2014.
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6/16/2014 | Fire | |
All eminent health hazards have been addressed. Establishment is given approval to serve. Continue cleaning and sanitizing all food and non-food contact surfaces as often as necessary to maintain cleanliness.
- Critical: Approved source
All food and drink (except those in unopened soda cans and water bottles) must be discarded if exposed to smoke contaminants. This includes individual packets of salt and pepper and foods being stored in permeable containers, such as plastic hinged to go boxes with cookies, etc. inside. Correct by discarding.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Food protection during storage, prepartion, display, service, transportation
Discard all foods that were exposed to the air during smoke contamination including hamburgers, chicken salad, salad, and cake. Corrected: Discarded. Clean and sanitize all unopened cans of soda and bottles of water that were stored on the dining tables during fire before serving. Corrected: Soda cans and bottles of water cleaned and sanitized.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces including prep tables, dining tables, food trays, utensils, and any other food contact surfaces that may have been contaminated by the toxic chemicals in smoke. Corrected: All food contact surfaces cleaned and sanitized.
- Non-food contact surfaces clean
Clean and sanitize all exposed non-food contact surfaces in kitchen including walls, cabinet fronts, and exterior of ovens, microwaves, and prep carts to ensure no smoke contaminants remain. Corrected: Non-food contact surfaces cleaned and sanitized. Menholtz is scheduled to do a thorough fire cleanup on 6/17/2014.
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6/16/2014 | Fire | |
HACCP: Provided Date Marking HACCP
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Critical: Foods properly cooled
Multiple items in walk-in cooler were not date marked with day or date of preparation to ensure that the items are consumed or discarded within 7 days. Items included steel pans of rice/corn mixture and donated Chipotle chicken (cooked). Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
1) Frozen raw cuts of meat were stored above bags of ice, ice cream, and other ready to eat foods in the walk-in freezer. Correct by re-arranging freezer so that raw items can not potentially contaminate ready to eat foods during the freezing process or during defrost cycles. 2) Raw eggs were stored over sealed tubs of Salsa in the walk-in cooler. Corrected by moving eggs to bottom shelf and education on food storage best practices. Food not subject to further washing or cooking before being served shall be protected from further contamination.
- Foods handled with minimal manual contact
Observed a member of kitchen staff preparing sandwiches with bare hands. Corrected: Instructed staff member to wash hands and apply gloves.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- No Certified Manager Present
FSSM left establishment two months ago. Two members of the kitchen staff that have taken the FSSM test and passed, are waiting for their certificate to come in the mail. Please provide certificate at next routine inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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3/20/2014 | Routine | 91 |
HACCP: Accepting donated foods from approved sources. Reviewing all donated cans for dents that are acceptable vrs bad dents that are not acceptable.
Cl- Sanitizer: 100 ppm Dish Machine Heat Sanitizer: 180 F
Conducted a routine inspection due to a call placed into the office regarding roaches in establishment (RFS 13-0550). No roaches were found or observed at time of inspection. Requested pest control receipts. Provided a receipt from American Pest Control Showing last service date of 10/11/2013 by technician Shane Sipka. Communicated to keep pest control treatment and to review closely any donated foods for possible pest contamination and discard immediately if any found. Recommend to close investigation as no roach problem was found. See attached Receipt Image
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pans of ready to eat potentially hazardous prepared food (Turkey Noodles and Cooked Chicken) were not labeled with date of perpetration. Pans of Cooked chicken was from an unidentified source. Date all ready to eat potentially hazardous with date of perpetration or opening. Only accept foods for donation when date of perpetration can be identified and source can be identified as an approved source. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected, identified when foods where prepared and labeled and discarded cooked chicken that was unidentifiable.
- Food protection during storage, prepartion, display, service, transportation
1) Dead knat was found in almost empty container of bulk salt. Keep container covered and protected at all times. Discarded remaining salt. 2) Boxes of produce were stored on floor in walk in cooler. Store all foods off of the floor. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. 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. Correcetd.
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11/11/2013 | Routine | 93 |
HACCP: Labeling of ready to eat potentially hazardous foods. Monitoring spoilage in expired "use by date" donated foods. Good dents vrs bad dents in donated canned goods.
Cl- Sanitizer: None made at time of inspection. Dish Machine Heat Sanitizer: 181 F.
- Original container, properly labeled, consumer advisory
Bulk containers of rice, chicken base powder, seasoning and oil were removed from original containers and were not labeled. Label all products that have been removed from original containers.
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
Many boxes of frozen foods were stored on floor in walk-in freezers. Store off of the 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
- In-use food dispensing utensils properly stored.
Scoop in flour bin had handle in product. Store all dispensing utensils in product with handle extended out.
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.
Corrected, removed scoop from product.
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7/9/2013 | Routine | 96 |
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