HACCP: Handsinks
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Handsink at bar used as a dump sink.
Handsinks must be used for handwashing only.
If this is a continuing violation, a dump sink will be required to be installed as was approved in the facility plans.
- Storage/handling of clean equipment, utensils
Clean boxes of glasses, etc. stored under sewage line in basement.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Hose on mopsink connected to faucet and laying in the sink below the flood rim.
Either (1) provide a backflow prevention device. (2) never leave the retractable hose below the flood rim of the sink.
Corrected by retracting.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at bar handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls at top of stairs to basement unfinished.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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Facility has 30 days to bring basement storage area up to code.
Facility is significantly different than the plans submitted to this department. Owner must submit new facility layout before license will be issued.
Owner must pay license fee of $50 before a license is issued.
Owner must pay 2012 license fee of $250 before December 31, 2011.
Facility is approved to operate under the guidelines of Chapter 10, Food and Food Handlers, of the Peoria County Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exposed wood present behind bar area and in basement shelving.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Single service items properly stored, handled, dispensed
Single use items in basement stored under sewage lines.
Single-service articles shall not be placed under exposed sewer lines or water lines.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A. Papertowels not present at bar handsink.
B. No garbage can at bar handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Basement floors made of unsealed plywood.
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.
- Lighting provided as required. Fixtures shielded
Lights in basement over storage not shielded.
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 properly stored
Hand sanitizer set up for use at bar.
Hand sanitizers must be approved as a food additive.
Hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall be in compliance with specifications listed in the IDPH Food Service Sanitation code section 750.516 (a) (1) & (2).
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11/8/2011 | Final | |
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