Dish Machine Cl- Sanitizer: 100 ppm
Approved to operate under the Peoria County Chapter 10 Food Safety Code.
If any remodeling will be occurring to any food preparation area including but not limited to kitchens and bars, please contact the Health Department to submit plans for reviewing and approval before any construction begins.
- Food protection during storage, prepartion, display, service, transportation
1) Metal pan of cooked ribs in walk in cooler not covered. 2) Pan of muffins in walk in not covered. 3) Boxes of food in walk in cooler and freezer on the floor. Cover all foods to protect them from possible physical contamination. Store all foods off of the floor. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. 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
- Food contact surfaces of equipment and utensils clean
Interior of Hoshizaki Ice machine has mold growth. Clean as often as needed to maintain clean. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
1) Walk in freezer floor has significant ice build up and is partially bulging at the seams. 2) Coving next to walk in cooler entrance is broken/disrepair. Floors, floor coverings, mats, and duckboard shall be maintained clean. 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 and maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles throughout kitchen area are in disrepair and not tight fighting preventing crevices, projections and exposure of utility lines. Ensure all ceiling tiles are in good repair and are installed in such a way so as to create a smooth, non-absorbant, easily cleanable surface. Utility line exposure shall be minimized as much as possible. 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. There shall be no unnecessary exposure of utility service lines and pipes on walls or ceilings in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules.
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9/10/2013 | Final | |
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