Sanitizer - chlorine
Establishment has been closed for approximately 6 weeks due to staffing and building issues. Owners were asked to notify the Health Department in the future if there ever is a need close for an extended period of time. There is currently no food or drink on premises. Ambient temperature of mechanical refrigeration is 37-41 degrees F. Establishment may reopen under current license.
- Storage/handling of clean equipment, utensils
Uncovered dishes at buffet line.
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. Provide shelving to cover dishes.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Inoperable prep table cooler in food preparation area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Removed unnecessary equipment or repair.
|
12/11/2014 | Routine | 98 |
HACCP - Discussed and provided written information on proper cooling techniques and date marking.
Sanitizer - chlorine
Note: There will be a recheck fee assessed for all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Fruit custard on buffet line at 59 degrees F, Curd rice on same line at 81 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Maintain proper cold temperatures. Worker discarded food items. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Pans of prepared food on floor of walk in cooler.
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. Store food items on shelving. Worker moved food items to shelving. Corrected.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed worker drinking from cup with no lid in food preparation area.
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.
Torn gaskets on ddors of 2 door cooler.
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. Repair or replace gaskets.
- Critical: Outer openings protected from insects, rodent proof
Outer door leading to kitchen propped open, no screen door, scrren material open as well. Gap between doors on leading to patio.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Provide scrren door and repair gap at door leading to patio. Recheck on or after 10/10/14.
- Lighting provided as required. Fixtures shielded
Missing light shield on light in walk in cooler.
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. Provide light shield.
- No Certified Manager Present
No state certified manager present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide certified person within 90 days.
|
9/26/2014 | Routine | 82 |
In accordance with Chapter 10, Peoria County Code, Food Safety, permission granted to operate establishment.
- Original container, properly labeled, consumer advisory
Observed several items in walk in cooler, 2 door freezer and 2 door cooler without labels.
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. Worker labeled food items in question.
- In-use food dispensing utensils properly stored.
Scoop in ice with handle in ice. Scoop in various dry bulk products with handle in product.
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. Remove scoops, clean and sanitize scoop/dispensing items.
- Food contact surfaces designed, constructed, maintained, installed, located.
Foil utilized to line shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Remove foil. Worker removed. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of True cooler.
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.Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Interior surface of chest freezer soiled with debris. Soiled bottom shelving in 2 door True cooler. Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored multi directional. Store utensils with handles extended in same direction.
Uncovered dishes next to buffet.
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.
- No Certified Manager Present
No certified person has been identified at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide a certified food service sanitation manager within 90 days.
|
6/12/2014 | Final | |
Restaurant representatives - add corrected or new information about Rangoli Indian Restaurant, 1112 W Pioneer Parkway, Peoria, IL »