Note: See attached print out. CDP did not save inspection.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Found case of chicken strips stored on the top shelf of the walk in freezer completely covered in frost.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Found a portion cup being used to dispense pepper. Provide scoop with handle or a means to dispense pepper where hands do not come into contact with surface that will touch foods. Removed cup and spoke to employee.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found the door latch to the walk in freezer still in disrepair. This has been noted on the last three inspections. Non food contact surfaces shall be in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: clean the glass shield behind the grill, clean the food debris off the shelf where pickles are stored in the walk in cooler, clean the handle area to the walk in cooler door, non food contact surfaces shall be clean.
- Single service items properly stored, handled, dispensed
Found cases of single service items(cups, lids, containers) stored on the floor in the back storage area.
Found 4oz portion cups stored with the food contact surface stored up. Corrected and spoke to employee.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no paper towels at dispenser to the hand sink by the three compartment sink. Corrected.
Found no paper towels at the hand sink to the front cook area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Found excess of ice build up on the floor in the walk in freezer, due to the bad handle on the walk in freezer door.
Found excess of onion husk on the floor in the walk in cooler.
Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The back door is heavily soiled and has paint chipping off.
Found excess of ice accumulation on the walk in freezer ceiling and walls due to missing handle to the walk in freezer door.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Found light shield missing in back kitchen area.
Found three CFLs burnt out under the hood area.
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.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Found excess of old unused equipment in the back storage area. Unused equipment can harbor pest.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
No certified manager on staff at facility. This has been noted on the last three inspections at this facility.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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10/16/2015 | Routine | 83 |
HACCP: Provided and discussed hand washing haccp sheet
Sanitizer used is Quats
Note: Establishment stated they cool and reheat their nacho cheese. They were informed that if they want to cool and reheat the cheese they will be moved to a high risk category. Manager stated they will no longer do this and instead warm up the cheese as needed. If it is found at the next inspection that cooling and reheating is being done you will be moved to a high risk category and have to pay said fee at the time of renewals.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle for the freezer is broken.
- Plumbing installed and maintained
There is an excessive leak at the 3-compartment sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No Soap at the hand sink in the front.
Corrected by suppling soap to the hand sink.
Maintain hand soap at all hand sinks
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall at the mop sink and near the soda syrup rack is soiled. The wall behind the 3-compartment sink is soiled.
Clean and maintain clean walls.
- No Certified Manager Present
No food service sanitation manager at this time. Manager sister present stated they are planning to take a group class in February.
Provided food service sanitation manager at the next routine inspection. Provided info about food handlers
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1/29/2015 | Routine | 91 |
HACCP = hand sink use
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The handle for the walk-in freezer is missing. 2) Ice is built-up on the interior door and wall of the walk-in freezer. Maintain all non-food contact surfaces in good repair, smooth and easily cleanable. Replace the handle so the door latches properly and remove the ice. The owner stated that a handle is on order.
- Plumbing installed and maintained
A leak is present at the faucet of the three-compartment sink. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the leak.
- Critical: Hand washing sinks installed, located, accessible
The hand washing sink located to the left of the three-compartment sink has ice and a dark liquid in it. The hand washing sink at the service line was used to add more water to the sanitizer bucket. Hand sinks shall be used for hand washing only to prevent contamination. The employees have been educated on this requirement during this inspection.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels are missing from the hand sink in the food service area. Maintain paper towels at all hand sinks at all times. The paper towels have been replaced.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
An employee coat is being stored on top of a case of single-service cups. Store all personal items in a designated area. Remove the coat.
- No Certified Manager Present
This establishment does not have any current Food Service Sanitation Manager Certificates available for any employees. Information was given on how to obtain this certification. Provide at least one Food Service Sanitation Manager Certificate for a current employee by the next routine inspection.
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11/6/2014 | Routine | 87 |
HACCP: Provided date marking haccp sheet Sanitizer used Chlroine all frozen food was frozen.
- Original container, properly labeled, consumer advisory
The following items were found to be unlabeled: 3 seasoning shakers on front line, a large container of white substance which was propping open a door, oil & Water bottles on meat prep table, unmaked premade drink mix in WIC, and a portioned white sauce found in cooler on front line.
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.
- In-use food dispensing utensils properly stored.
Scope found with handle contacting bacon bits in container on front counter. Store non-food contact surfaces away from food products.
Corrected by education and removing the scoop.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
What appears to be employee drinks being stored without lids on top of the ice machine.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cooler handle found not corrected at 30 day. Corrected: The handle was removed to correct this issue.
Get a smooth and easily cleanable handle installed on the cooler door.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Single service items properly stored, handled, dispensed
Single service forks on front counter found not presenting handle towards customers and were multi-directional. Single-service forks shall be presented with the handle of the utensil towards the user.
Single use cups found stored in office on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Fire suppression system found leaking in Walk in Freezer.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The mop sink and corner floor by prep sink found to be soiled.
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 maintained clean and soil free.
- Lighting provided as required. Fixtures shielded
Lighting in Freezer found to produce inadequate light. Replace with bulb designed for colder climates.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
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7/15/2014 | Routine | 88 |
Facility has approval to open and operate in accordance with the Peoria county code food safety and the Illinois department of public health food sanitation n code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handel of the cooler door is broken.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact areas before openings.
- Non-food contact surfaces clean
Clean and sanitize all non-food contact surfaces.
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6/12/2014 | Final | |
All coolers were holding at or below 41 degrees.
All frozen food was frozen.
This shall serve as a receipt of $300.00 check number 407 for a category 2 license.
- Food protection during storage, prepartion, display, service, transportation
Food containers on the floor of the freezer.
Moved to they were a minimum of 6 inches off the floor.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle for the cooler door is broken and a make shift handle of a plastic bag is being used to open it.
Replace the door handle.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food equipment prior to use.
- Non-food contact surfaces clean
Clean and sanitize all non-food contact surfaces before opening.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no trash cans at the hand sinks.
- Floors properly constructed, clean, drained
Multiple locations noted to have hard water(white) build up on them. The floor behind the fryers is soiled.
Clean and maintain clean floors. Recommend using some type of delimer for the hard water build-up.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hood vents soiled. Clean and maintain clean. Clean prior to opening.
Hole was seen in the wall behind the grease trap. Fix the hole so no pest or water splash can get into it.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/11/2014 | Preliminary | |
Restaurant representatives - add corrected or new information about Philly Steak & Fries, 2200 W War Memorial Dr, Peoria, IL »