See attached inspection sheet. The original was scanned in and attached as the original computer file was deleted due to a crashed hard drive.
- Thermometers provided and conspicuously placed
See attached.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
See attached.
- Thermometers, gauges, test kits provided
See attached.
- Food contact surfaces of equipment and utensils clean
See attached.
- Non-food contact surfaces clean
See attached.
- Single service items properly stored, handled, dispensed
See attached.
- Plumbing installed and maintained
See attached.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
See attached.
- Floors properly constructed, clean, drained
See attached.
- Walls, ceilings, and attached equipment, properly constructed, clean
See attached.
- Lighting provided as required. Fixtures shielded
See attached.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
See attached.
- No Certified Manager Present
See attached.
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12/26/2012 | Final | |
This is a Change of ownership for the establishment. Issuing of Temporary License #T12-701 for the remainder of 2012.
Will not be issuing the license for 2013 #13-673. There will be a 'recheck' inspection next week to ensure that the three compartment sink is properly functioning as it is completely blocked by equipment and excess articles. There is a large amount of recently ordered articles and the establishment does not have sufficient storage room for some of the articles. There will not be a recheck fee assessed at the inspection on 12/26, unless the violation is not corrected and the three compartment sink is not functioning, also, the 2013 license will continue to be held.
The establishment is approved to temporarily operate.
HACCP: Discussed proper use of the sanitizer in the establishment. Plain chlorine bleach or quat based sanitizer only approved for use shall be used for food contact surfaces.
Note: As the establishment has been in operation under the new ownership for the last two months, it was determined by this sanitarian that it would be ok for the temporary licensure to be issued, however, the licensure for 2013 is being held until such time as the establishment has met all the requirements of the Illinois Food Service Sanitation Code.
- Thermometers provided and conspicuously placed
There was no thermometer present in the walk in cooler.
Provide thermometers to all coolers.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cabinets in the fountain drink area are in disrepair. 2) Sink in restroom pulling away from wall.
1) Maintain all equipment in good repair. 2) Seal sink to the wall with caulking or other agent.
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.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink is completely blocked. Only one worker present at the time of inspection, unable to move items as requested.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Thermometers, gauges, test kits provided
There are no test strips present for testing sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
These can be purchased at the health department or other locations.
- Food contact surfaces of equipment and utensils clean
1) The shelving in the walk in cooler with foods and drinks are soiled. 2) The ice cream chest freezer is soiled. 3) Interior baffle of the ice machine is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The exterior and seals of the "Cold Drinks" cooler is soiled. Interior of cabinets under fountain drinks soiled.
Clean and sanitize routinely.
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
The straw holder at the soda fountain is soiled. There are boxes of drinks stored under water pipes.
Single-service articles shall not be placed under exposed sewer lines or water lines.
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.
- Critical: Water source safe, hot, and cooled under pressure
Difficult to determine if the three compartment sink is properly working or if there is any hot and cold water running to it.
This will be checked 12/26/12, if not corrected, 2013 license will not be issued and food/drink service will not be allowed.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
- Plumbing installed and maintained
Ensure all plumbing and drainage is functioning properly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors in the walk in cooler, back storage area are soiled. The floors at the 'register area' in disrepair. Coving throughout establishment are broken or missing or in disrepair.
Clean all floors routinely and maintain in good repair.
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
Walls in the storage room/office are chipping. Fan covers in walk in cooler are soiled. The side wall by the cappuccino machine is soiled/in disrepair.
Repair all walls and clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
1) There are no light shields or shatterproof bulbs above the soda fountains. 2) There is no light in the walk in cooler (and no light shield). 3) There are no end caps at the ends of the light shield at the walk in door.
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.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are a large number of articles present in the establishment that are not necessary for the use/operations of the establishment being stored.
Only order and store those items that are necessary.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No 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.
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12/20/2012 | Final | |
Restaurant representatives - add corrected or new information about Reliable Enterprise, 3203 Sw. Adams St., Peoria, IL »