HACCP Reviewed proper procedures for power outages.
Quat sanitizer is utilized.
Frozen foods are frozen. No violation noted during this evaluation. | 6/12/2015 | Routine | 100 |
HACCP Discussed handwashing.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Interior racks, walls, and floors of storage room refrigerator are soiled. Wash, rinse, and sanitize interior surfaces of refrigerator. The food-contact surfaces of all cooking equipment shall be kept free of encrustred grease deposits and other accumulated soil.
- Food contact surfaces of equipment and utensils clean
Interior racks, walls, and floors of storage room refrigerator are soiled. Wash, rinse, and sanitize interior surface of refrigerator. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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5/27/2014 | Routine | 98 |
HACCP - Discussed handwashing. Quat sanitizing bucket concentration: 200 ppm. Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Interior racks, walls, and floors of storage room refrigerator are soiled. Wash, rinse, and sanitize interior surfaces of refrigerator. The food-contact surfaces of all cooking equipment shall be kept free of encrustred grease deposits and other accumulated soil.
- Food contact surfaces of equipment and utensils clean
Interior racks, walls, and floors of storage room refrigerator are soiled. Wash, rinse, and sanitize interior surface of refrigerator. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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5/27/2014 | Routine | 98 |
, HACCP: Provided Boil order sheet Sanitizer: Dish Machine temp. Quats for Tables
- Thermometers, gauges, test kits provided
No Test Strips for Sanitizer A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
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2/12/2013 | Routine | 99 |
A dish machine is used and is high temperature.
Discussed approved sanitizers that can be used on counter tops and tables.
Routinely check cabients and drawers of the food storage area for cleanlness.
Wash hands before doing food prep or handling clean dishes.
Facility has approvale to operate in accordance with Peoria City/County Food Safety Code.
- Critical: Sanitizing concentration
Orange force cleaner was said to be used on the counter tops and tables. This is not a sanitizer. Use an approved sanitize to clean food contact areas such as counter tops and table tops. Chlorine may be used or Quat sanitizer. Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
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1/9/2013 | Final | |
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