HACCP: Discussed how to have employees taste product while working. Step away from prep table and all products, use disposable utensils or other form of single service items, wash hands after sampling product.
Frozen foods frozen.
Establishment is still in the process of completing Food Handler Training. Complete by next inspection.
- Non-food contact surfaces clean
Fan covers in walk in cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet at dish machine was found to be leaking. Repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Lower wall corner to dish room/ storage room was found in disrepair. 2) Coving along wall behind dish machine is missing. Repair.
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1/27/2016 | 2nd Recheck | 97 |
HACCP: Discussed and provided information general cleaning, Date Marking, Potentially Hazardous foods.
Frozen foods frozen.
Sanitizer: Dish: 100ppm Cl-, 3 comp: 100ppm Cl-
- Food contact surfaces of equipment and utensils clean
Hotel speed racks stored by walk in cooler. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Interior fans of the Coca cola coolers and walk in cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Critical: Hand washing sinks installed, located, accessible
Cart was observed in front of hand sink in storage room next to dish machine.
Lavatories shall be accessible to employees at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
Lower wall corner to dish room/ storage room and corner wall corner to dish room/kitchen was found in disrepair. repair.
- Lighting provided as required. Fixtures shielded
Light shield caps in back storage room still missing. Repair/Replace.
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12/21/2015 | 1st Recheck | |
HACCP: Discussed and provided information on Sanitizer Solutions and Food Handler.
Frozen foods frozen.
Food Handler training certificate are not available/ not all staff have been trained.
Note: There will be a compliance hearing conducted with the Director of Environmental Health due to number of Critical Violations observed during today's routine inspection. A 10 day full follow up recheck will be required, recheck fees will apply to all rechecks.
- Original container, properly labeled, consumer advisory
Container of egg wash which was observed stored with chemicals in dish room was found to be unlabeled. -Corrected by labeling.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Open container of ham was found in kitchen coca-cola cooler with no date marking. -Chef did not know when the product was opened, he disposed of the product.
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.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Multiple items including turkey and butter were found uncovered in kitchen coca cola cooler, multiple items/boxes were observed stored on floor of walk in cooler.
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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink observed on large prep table in kitchen. -Corrected by removing.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Critical: Sanitizing concentration
Dish machine sanitizer and quat dispenser at three compartment sink were found to not be producing any sanitizer. Establishment contacted repair company. Dish machine is now repaired, 100ppm Cl-. Three compartment sink will be using bleach until dispenser can be corrected.
- Wiping cloths clean, used properly, stored
Wet cloth was found on counter next to meat slicer.
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
Back of meat slicer blade, underside of Hobart mixer, and top of dish machine were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Interior fans and handles of the Coca cola coolers were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Walls, ceilings, and attached equipment, properly constructed, clean
Lower wall corner to dish room/ storage room was found in disrepair. repair.
- Lighting provided as required. Fixtures shielded
1) Light shield end caps were observed missing from light fixture above can rack in dry storage.
2) Light bulb was observed broken in walk in freezer/missing light shield.
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
1) Unlabeled spray bottle (Egg wash bottle) was observed stored with chemicals in dish room. Storing food service items intermingled with chemicals could pose a risk of contamination.
2) Single service cup of blue liquid (dish soap) was observed below three compartment sink. -Corrected by labeling/moving.
- No Certified Manager Present
No certified food service sanitation manager available.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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12/9/2015 | Routine | 68 |
A recheck was conducted due a complaint investigation conducted on 10/13/2015 due to RFS#15-0450. Complainant stated they where were roaches everywhere in the establishment. During recheck no living roaches were observed.
Chef stated they have been treating the issued. An invoice for American Pest Control was available showing a new contact had been signed. Recommend setting traps, sealing any open gaps in walls and doorways, and increasing routine pest control.
A recheck fee may be assessed with all rechecks.
- Critical: Hand washing sinks installed, located, accessible
During inspection a bag of ice was observed in the front hand sink next to buffet line. -Correct by removing.
Lavatories shall be accessible to employees at all times.
- Critical: Presence of insects/rodents. Animals prohibited
A recheck was conducted due to RFS#15-450. Dead roaches were observed during recheck, no living were observed.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Walls, ceilings, and attached equipment, properly constructed, clean
Coving behind dish machine was observed to be missing. Replace to ensure a smooth, durable, easy to clean transition between the wall and floor.
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10/30/2015 | 1st Recheck | |
A Complaint investigation was conducted due to RFS#15-0450. Complainant stated they where were roaches everywhere in the establishment. During complaint investigation one adult and one adolescent roach were observed in kitchen.
Chef stated they have been treating the issued. An invoice for American Pest Control was available dated 10/2/15, previous service 9/2/2015. Recommend setting traps, sealing any open gaps in walls and doorways, and increasing routine pest control.
A Recheck will be conducted on or after 10/27/2015. A recheck fee may be assessed with all rechecks.
- Critical: Hands washed, good hygienic practices (observed).
During investigation an employee was observed not properly washing hands. -Corrected though education.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink.
- Critical: Presence of insects/rodents. Animals prohibited
During complaint investigation one adult and one adolescent roach were observed in kitchen.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
A Recheck will be conducted on or after 10/27/2015. A recheck fee may be assessed with all rechecks.
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10/13/2015 | Complaint Investigation | |
HACCP: Discussed and provided information on Date Marking and Potentially Hazardous Foods.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Quat, Dish: 50ppm
- Original container, properly labeled, consumer advisory
Multiple items including seasoning mixes, container or salt or sugar, 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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink (uncovered coffee) was observed on Everest make table in kitchen.
Keep employee drinks away from food and food related products to ensure food safety. -Corrected by moving and education.
- Food contact surfaces of equipment and utensils clean
Underside of Hobart mixer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand soap missing from hand sink on front serving line. Provide to ensure proper hand washing is applied.
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8/14/2015 | Routine | 90 |
Establishment was temporarily closed due to a water heater break and water damage from the eleventh floor. A restoration and construction company has cleaned and restored affected areas that included food preparation and food serving lines. Establishment is granted approval to reopen for service.
No violation noted during this evaluation. | 5/18/2015 | Unknown | |
This site visit was initiated by RFS # 15-0181. The owner called and stated that establishment was closed due to water damage from a water heater break on the eleventh floor.
Upon arrival, this worker observed workers from a Construction and Restoration company removing water and water damaged ceiling tiles, coving, and other equipment. Owner had workers cleaning and sanitizing dishes/utensils that had been affected by water. All food and paper products affected were discarded. Owner states prepared catering orders were in a separate area and not affected or in contact with any water. Establishment is temporarily operating out of other licensed establishments owner has. Owner will contact PCCHD when establishment is back in operations.
No violation noted during this evaluation. | 5/13/2015 | Unknown | |
HACCP: Discussed violation #2, labeling product with common name.
Cold foods cold, frozen foods frozen.
Sanitizer: Dish Cl-: 50ppm Buckets Quat: 200ppm
Food Handler Training: Staff have not completed Food Handlers Training, Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Correct by next routine inspection. Provided information.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Turkey, Meatballs, and cooked chicken were found to not be date marked. -Corrected by marking and 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 contact surfaces of equipment and utensils clean
Underside of Hobart mixer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Hotel racks were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Single serve plates in back dry storage room were to be upright. invert to protect food contact surface.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand soap missing from hand sink on front serving line. Provide to ensure proper hand washing is applied.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Wall behind dish machine was found to be soiled. Clean on a routine basis, maintain clean.
2) Coving by dish machine/storage room and coving by kitchen handsink was found to be missing. Repair/Replace.
- Lighting provided as required. Fixtures shielded
Light shields in freezer missing. Replace
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Back storage room was found to be cluttered with unnecessary articles.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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3/30/2015 | Routine | 86 |
HACCP: Discussed removal of unnecessary items from storage room.
Hot foods hot, cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Cake mix and croutons were found in the dry storage room 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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink observed on clean side drain board of three compartment sink. Keep employee drinks away from food and food related products to ensure food safety. -Corrected by moving and education.
- Food contact surfaces of equipment and utensils clean
Floor of Coca Cola cooler found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Oven handles found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Single service items properly stored, handled, dispensed
Single service items found being stored on the floor of the dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Facet at dishwasher found to be leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Ice found in handsink by coffee pots on front serving line. Handsinks are for Hand Washing Only. -Corrected by education.
- Critical: Toxic items properly stored
Cans of Sternos found intermingled with food and single service items. Keep all chemicals stored away from food or food service products. -Corrected by moving.
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11/10/2014 | Routine | 80 |
Restaurant representatives - add corrected or new information about Peppers Cafe, 416 Main St Ll-100, Peoria, IL »