HACCP: Pest Control. Cleaning/sanitizing continuously used equipment at least every 4 hours.
- In-use food dispensing utensils properly stored.
Ice scoop handles are contacting ice in some ice bins at main concession.
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. Store utensil in approved manner.
- Food contact surfaces designed, constructed, maintained, installed, located.
Bottom of shelving unit for 42 oz size cups in storage room is 3" above floor. Provide a minimum of 6" gap between shelf and foor to allow proper cleaning.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
At Low Side, gap exists between walling and mop sink. Eliminate gap.
Handsink has excess amounts of lime build up. Maintain sink smooth and easily cleanable. Remove lime build-up.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Low side 3 compartment sink has excessive amounts of lime build up. Maintain 3 compartment sink smooth and easily cleanable. Remove lime build up.
- Non-food contact surfaces clean
Oil and syrup resid ue and build-up were noted in interior of lower cabinets in all concession areas. Clean and maintain these areas clean.
- Plumbing installed and maintained
Faucet at 3 compartment sink in High Side does not turn off completely. Repair/maintain plumbing so that water can be completely turned off by handles of faucet.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper toweling was missing from hand sink at one hand sink at main concession and at handsink for 3 compartment sink of main concession. Provide single use toweing at all handsinks.
- Floors properly constructed, clean, drained
Flooring at Low Side and High side were soiled with food debris and/or syrup residue.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Clean and maintain flooring clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Personal food was found on top shelf of Hoshizaki cooler with peppers for nachos. Store personal foods physically seperated from foods for facility.
|
9/21/2012 | Routine | 88 |
HACCP: Discussed labeling hot dogs with a seven day discard date when orignial packaging is opened and held for over 24 hours. Informed manager that this will be an inspection if seen in future inspections.
Provided date marking HACCP TIB
Frozen foods were frozen.
Quat used as sanitizer- 200 ppm
- Thermometers, gauges, test kits provided
Observed no quat test strips
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
Provide test strips for checking quat concentration.
- Single service items properly stored, handled, dispensed
Observed nacho trays stored on counter top next to front counter hand sink and in storage room with food contact surface facing up.
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.
Invert nacho trays to the food contact surface is protected.
- Plumbing installed and maintained
Oberved heavily mineralized faucet at hand sink near three compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Delime hand sink faucet so water flows smoothly and maintain in good repair.
- No Certified Manager Present
No food certified manager present.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
|
1/20/2012 | Routine | 97 |
This is a re inspection to check the temperature of the nacho cheese coming straight from the dispenser. The temperature was recorded at 144 degrees.Thermometers were provided to the hot holding units, however, cheese cups are no longer to be held according to management, instead, come from dispenser for each customer. The hot holder units were holding at 126 degrees.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The previous violation of the nacho cheese sauce come from the dispenser was corrected. The temperature of the cheese out of the dispenser was at 144 degrees.
- Critical: Facilities to maintain proper temperatures
The previous violation of the hot holders not holding temperature for single cheese cups was corrected by no longer using the hot holders to hold cheese cups. Cups of cheese are served individually from the dispenser per customer. In the case management wishes to continue hot holding cups of cheese in the hot holders, the unit much hold 135 degrees or higher. Holding at 126 degrees currently.
- Thermometers provided and conspicuously placed
The previous violation of not having thermometers in the hot holders was corrected by providing thermometers for each hot holder.
|
11/22/2011 | 1st Recheck | |
HACCP: Discussed using quat as sanitizer and providing it to service areas and inverting single use items in storage so the food contact surface is not exposed.
Quat used as sanitizer.
Frozen foods were frozen
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed nacho cheese coming from dispenser at 130 degrees.
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.
All potentially hazardous hot foods must be 135 degrees or higher. Manager readjusted temperature for unit, which later during the inspection showed 135 degrees, violation corrected.
- Critical: Facilities to maintain proper temperatures
Observed nacho cheese in individual cups stored in three hot holder units at front service area holding at 121 degrees.
A sufficient number of hot or cold-holding units capable of holding foods at the proper temperature shall be provided to maintain the required temperature of potentially hazardous food on display.
Service units so that they can hold potentially hazardous foods at 135 degrees or higher. Re inspection will be on or after 11/22/11.
- Thermometers provided and conspicuously placed
Observed no thermometers in the three hot holder units at the front service area.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
Provide thermometer for each unit so the temperature of the unit is easily identifiable.
- In-use food dispensing utensils properly stored.
Observed ice scoops for each large ice machines stored on top of the machine.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
Store scoop clean and dry or in ice with handle extending out.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed no soap and paper towels at each of the satellite kitchen three compartment sink rooms.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Provide soap and paper towels at each hand sink.
- Floors properly constructed, clean, drained
Observed pop corn kernels on floor around palettes of pop corn.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean kernels and maintain floor around pallets clean
- Critical: Toxic items labeled and used properly
Observed employee using glass cleaner as sanitizer.
Poisonous or toxic materials shall not be used in a way other than in full compliance with the manufacturer's labeling.
Use quat sanitizer from the three compartment sink area or use spray bottles for use as a sanitizer. With sanitizer in a bucket, wet wiping clothes may be used as long as they are left in the bucket between uses. With spray bottle sanitizer, disposable paper towels may be used. Violation corrected by education.
- No Certified Manager Present
No food sanitation certificate was available during inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Provide proof of at least one full time (>30 hours a week) employee with a food sanitation certificate for a medium risk facility by 90 days.
|
11/16/2011 | Routine | 81 |
Restaurant representatives - add corrected or new information about Rave Motion Pictures - Main Concession, 5311 W. American Prairie Dr., Peoria, IL »