HACCP Reviewed time as a control for foods on buffet line.
Large prep cooler was serviced by a repair man during the remainder of the inspection. Food that was located in the prep cooler has an internal temp of 41 F, and all food was moved to a seperate cooler until large prep cooler was repaired. Due to this, further recheck of the large prep cooler is not warranted.
Note: Current owner discussed a change of ownership with the landlord of the property. The landlord must submit a completed change of ownership package in order to take over the business.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Hot food at proper temperatures
Chicken on buffet line has internal temperature of 90 F.
Corrected
- Critical: Facilities to maintain proper temperatures
Large prep cooler has ambient temperature of 53 F.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Numerous containers of food located in the walk in freezer are not covered.
Provide protective covering for all uncovered foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Numerous tubs of food in the walk-in cooler are not covered.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard found lining the dry storage shelves.
Removed cardboard.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior of bulk seasoning and food storage containers, 2. interior of microwave.
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior of seasoning and food storage containers, 2. exterior of grills and stove, 3. baffles of hood.
Thoroughly wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Hot water nozzle of bar three compartment sink is in disrepair.
Repair or replace nozzle.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floors throughout kitchen and bar are soiled.
Routinely and thoroughly clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen are soiled. Ceiling tiles are missing from the ceiling in the kitchen.
Clean all walls thoroughly and replace ceiling tiles.
Walls and ceilings shall be maintained clean and in good repair.
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11/30/2015 | Routine | 82 |
See attached inspection report. MJ
No violation noted during this evaluation. | 9/18/2015 | 2nd Recheck | |
See attached inspection report. MJ
No violation noted during this evaluation. | 8/28/2015 | 1st Recheck | |
HACCP Ensure that all tears and openings in the back screen door are repaired in order to minimize the occurrence of pest and rodents.
Recheck will take place on or after 8/28/15 to check for sufficient hot water at bar hand sink.
Recheck fee will be assessed.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Numerous containers of food in the walk-in cooler are not covered.
Provide covering for foods to protect against possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found with handle touching ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. counter top next to microwave, 2. eating utensils in storage bin.
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior surfaces of all spice storage bins, 2. racks of spice storage racks.
Wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Cooking pots found stored on the floor in the large dry storage room.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Single service items properly stored, handled, dispensed
Boxes of single-service items found stored on the floor in the dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Water source safe, hot, and cooled under pressure
No hot water present at bar hand sink.
Recheck will take place on or after 8/28/15.
Recheck fees will be assessed.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
- Floors properly constructed, clean, drained
Flooring under storage shelves and around tandor oven and cook line is soiled with debris.
Routinely clean flooring.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind cook line and around dish area is soiled.
Thoroughly clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/18/2015 | Routine | 85 |
HACCP Discussed using time as a control for the salad bar.
Recheck will take place on or around 4/27/15 to ensure that hot water is provided at bar hand sink.
Recheck fee will be assessed.
Chlorine sanitizer it utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Numerous containers of food not covered in the walk in cooler.
Provide protective covering for all uncovered foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found buried in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee not wash hands before putting on gloves.
Properly wash hands before wearing gloves. Corrected by education.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior of bulk seasoning and food storage containers, 2. interior of microwave.
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior of seasoning and food storage containers, 2. exterior of grills and stove.
Thoroughly wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Water source safe, hot, and cooled under pressure
No hot water present at bar hand sink.
Recheck will take place on or around 4/27/15 to ensure that hot water is provided at hand sink.
Recheck fee will be assessed.
Hand sinks shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Floors properly constructed, clean, drained
Floors throughout kitchen are soiled.
Routinely and thoroughly clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/16/2015 | Routine | 82 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Multiple food items in walk in cooler not labeled.
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. Label all food items not in original packaging.
- Critical: Hot food at proper temperatures
Cooked chicken in tub under prep counter at 82 degrees F. Chicken Tikki Masal at 120 degrees F on buffet. Goat at 127 degrees F on buffet line.
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. Worker discarded product. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Tubs of chicken stored on floor of walk in freezer and 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. Uncovered foods in walk in cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Cover foods.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Interior surfaces of microwave oven soiled. Soiled compressor fan covers in walk in cooler. Spice containers heavily soiled. Bulk food containers soiled. Blade on industrial can opener heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Serving carts heavily soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Large pots and pans stored on floor in dry storage area.
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. Store items on shelving.
- Floors properly constructed, clean, drained
Flooring throughout kitchen heavily soiled with debris build-up..
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
Carpeting on floor in dry food storage area.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen heavily soiled. Baffles in hood covered in grease and dust. Ceiling around food preparation area contains an abundance of dust.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning. Remove carpeting.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
An abundance of equipment not in use stored in dry food/chemical storage area in a disorganized manner.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Organize area and remove unnecessary items.
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12/12/2014 | Routine | 85 |
HACCP - Discussed and provided written information on date marking and proper handwashing.
Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Prepared items not in original container (in walk in cooler) not labeled.
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: Foods properly cooled
Containers of milk and heavy whipping cream in open containers and not date marked. Foods in containers or packages that do not bear a date or day shall be discarded. Date potentially hazardous foods with date of opening. Worker discarded product. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Several food items stored in mechanical refrigeration without cover.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Provide lids to cover and protect food.
- Critical: Hands washed, good hygienic practices (observed).
Observed personal open beverage stored on shelf above dish wash 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
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed bowls being utilized to dispense multiple products and left in product. Provide scoops with handles for proper dispensing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in 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
Blade on industrial can opener heavily soiled. Shelving in walk in cooler heavily soiled. Lids on containers in walk in cooler heavily soiled. PVC diverter on ice machine at bar area heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving above stove heavily soiled with debris. Surface of stove soiled with debris. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service cups, bowls, trays stored on floor in carryout area and storage area behind bar.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles on shelf. Articles placed on shelving. Corrected.
- Single service articles not re-used
Single service bowls stored in main dry storage area reused.
Re-use of single-service articles is prohibited. Discard bowls. Worker discarded bowls. Corrected.
- Critical: Sewage and waste water disposed properly
Handsink in kitchen area and carryout area not draining properly.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. Repair handsinks to allow proper darinage. Handsinks have been repaired and are draining properly. Corrected.
- Plumbing installed and maintained
Cold water valve on food prep sink in kitchen and sink in carryout area leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leaky valves.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpsters.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Close lids on outside dumpster.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles missing in diswash area.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable. Replace ceiling tiles.
Baffles in hood soiled with debris. Provide a routine cleaning.
Walls throughout kitchen area soiled and in disrepair. Provide a routine cleaning and repair walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Can of Raid flying insect killer stored on shelf with clean dishes.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Worker stored insecticide in a separate location. Corrected.
- Critical: Toxic items labeled and used properly
Observed several spray bottles containing liquid chemicals not labeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Label spray bottles with identify of product. Worker labeled spray bottles. Corrected.
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9/23/2014 | Routine | 65 |
This inspection is for the new carry out area only.
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Food contact surfaces designed, constructed, maintained, installed, located.
Edge of pick up counter are not sealed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Restroom door not self-closing.
- Floors properly constructed, clean, drained
Areas in the service area have carpeted coving. Replace the carpeting with a smooth, easily cleanable, non-absorbant coving.
- Walls, ceilings, and attached equipment, properly constructed, clean
Prep sink not sealed to wall.
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8/18/2014 | Final | |
HACCP - Discussed and present written information on proper heating and cooling of potentially hazardous items and proper storage of toxic items.
Sanitizer - chlorine
Note: This routine inspection was initiated due to RFS# 14-0078. A customer became ill after eating food prepared by the establishment. Concerns were discussed with 2 of the owners. Owners were encouraged to properly label all foods, hold all foods at the proper hot or cold holding temperature and utilize proper cooling procedures when cooling potentially hazardous foods.
- Original container, properly labeled, consumer advisory
Several containers of chicken in walk in cooler not labeled. Tomato based suce cooked the night before not labeled. Large pot of soup not labeled.
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: Foods properly cooled
Very large container of tomato based sauce in walk in cooler at 80 degrees F. Both worker and owner state that the sauce was prepared (cooked) the night before and placed in the walk in cooler 2 hours later.
Cool potentially hazardous food requiring refrigeration after preparation rapidly to an internal temperature of 41°F.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Food protection during storage, prepartion, display, service, transportation
Observed boxes of vegetables on floor in food preparation area. Observed multiple bulk bags of onions on floor in dry storage area. Observed boxes of food items on floor in walk in freezer.
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.
Various food items in walk in cooler not covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Observed several bowls utilized to dispense bulk food items. Provide dispensing items with handles for dispensing foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed worker using a piece (severely broken) of a cut board to prepare food.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Replace cut board.
Rusted shelving in walk in cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler. Torn gasket on door of prep table cooler. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths on counters in food preparation area.
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
Compressor fan covers in walk in cooler soiled with dust and debris. Interior surfaces of microwave oven soiled with debris. Blade on industrial can opener soiled with debris. Lids of bulk containers soiled with debris. Clean and santize food contact surfaces.
- Non-food contact surfaces clean
Surface of stove soiled with debris. Shelf above stove soiled with debris. Shelving in dry storage area near emplayee restroom soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Tables preset with unprotected silverware and glasses.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Plumbing installed and maintained
Sprayer next to dish machine with heavy leak. Valve on 3 caompartment sink leaks. Hot water valve at mop sink leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpster.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
Dumpster overflowing with trash.
A sufficient number of garbage and refuse containers shall be provided to contain all of the waste that accumulates.
- Floors properly constructed, clean, drained
Flooring in corners and under equipment soiled with debris. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling in cooking area soiled with debris. Provide a routine cleaning.
Walls in several locations in kitchen (mainly dishwash area) in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items properly stored
Canisters of butane stored directly above containers of soy sauce.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Worker moved soy sauce to a separate location. Corrected.
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2/27/2014 | Routine | 73 |
HA|CCP: Ensure ALL foods are covered - frozen, packaged or prepared - to protect from cross contamination.
it was discussed that if the few specialty foods at the buffet could not be held at the proper temperatures then they MUST be time labeled with the time they were prepared. This label or place card must follow the food. When the food is changed the new label/place card for the new food must also be changed. If the food is not under temperature control the maximum time it may be held out of temperature is 4 hours. Then it must be discarded.
- Original container, properly labeled, consumer advisory
Several dry spices not in original containers were not labeled with what was inside.
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. Label all containers with the contents.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1I ) Mix of fruits, vegetables and mayo out for buffet was not being held at proper cold temperatures.
2) Cut tomatoes at end of buffet not being held zat proper cold temperatures.
Cut tomatoes and items mixed with mayo are considered potentially hazardous foods.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
*Items were made for buffet and will be disposed of after - they will not exceed 4 hour time limit. This is discussed and documented on page 2.
- Critical: Hot food at proper temperatures
1)Iddly (steamed rice and lentil cakes) in chafer not at proper temperatures for holding potentially hazardous foods..
2) Cooked chick peas in chafer not being held at proper temperature for hot potentially hazardous foods.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
*Items will be disposed of after buffet and have not exceeded the 4 hour maximum hold time. This is discussed on page 2.
- In-use food dispensing utensils properly stored.
1) Ice scoop at bar and ice scoop in the bin holding ice for water where both laying flat across the ice with the handle touching the product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
2) Scoop in rice steamer was laying flat across the product inside the steamer.
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.
- Non-food contact surfaces clean
1) Oster blender base on wait station table was soiled. f2) Top and bottom of wait table was soiled.
3) Plastic stack of 3 drawer spices holders and a few of the individual containers were soiled(corn starch etc.)
4) Compressor area on main cookline cooler soiled with food debris.5) Suppression lines above the stove burners soiled with grease build up.
6) Base of the heavy duty blender on table near dish area soiled. 7) Shelf at end of cookline where clean dishes sit soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Single serve foam and foil containers on rack in kitchen and in front behind counter stored improperly.
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. Store these upside down to protect food contact surfaces.
- Floors properly constructed, clean, drained
1)2) Flooring along baseboard where wall meets floor in various areas is soiled.
3) There is a large gap between the floor and the wall under the dish machine that needs sealed..
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The juncture between walls and floors shall not present an open seam of more 1/32 inch.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walls behind the dish ma/chine (upper and lower) and behind the mopsink in hall are damaged. The lower walls at dish machine are loose and separated from the framing.
2) Walls by the handsink have some holes where it appears shelving was once hung. These holes need filled in.
4) Entry doors and employee bathroom doors soiled heavily where hands contact.
The inside walls and ceilings of the incinerator shall be kept clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/20/2013 | Routine | 89 |
Restaurant representatives - add corrected or new information about Rasoi, 7815 N Knoxville Ave #12, Peoria, IL »