HACCP: Employee Illness
No violation noted during this evaluation. | 11/11/2015 | Routine | 100 |
HACCP: Provided temperature haccp sheet
Sanitizer used: Dish machine is High temp. Quats for wiping cloth buckets.
All frozen food was frozen.
- Single service items properly stored, handled, dispensed
Observed Styrofoam plates and bowls being stored with the food contact surfaces face up. Also the plastic knives stored multiple directions.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
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.
- Plumbing installed and maintained
Observed water and soap on the floor around the drain under the compartment sink.
Manager stated it was most likely from to much soap in the washing compartment of the sink. Corrected: Observed the sink to be draining correctly when the sanitizer side of the sink was drained.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
|
3/31/2015 | Routine | 98 |
HACCP = food handler training requirements
quat sanitizer in bucket and at three-compartment = 200ppm
dish machine final rinse temperature = 185 degrees F
All frozen food was frozen during this inspection.
- Food contact surfaces designed, constructed, maintained, installed, located.
The ends of the racks in the Victory cooler are worn. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace these racks.
- Wiping cloths clean, used properly, stored
A wiping cloth was found hanging on the side of the sanitizing bucket in the dining area. All wet wiping cloths shall be completely submerged in the sanitizing solution between uses. The wiping cloth has been placed into the sanitizing solution during this inspection.
- Lighting provided as required. Fixtures shielded
The light in the Victory cooler in the kitchen area is burnt out. Maintain adequate lighting in this unit. Replace the bulb.
|
11/18/2014 | Routine | 96 |
HACCP: Provided hand washing haccp sheet Sanitizer used quats
- Critical: Cross-connections, back-siphonage, back-flow prevented
Hose found to be below the flood rim of the mop sink without having a backflow prevention device attached to it.
Corrected by the hose being removed and discussed with the manager about installing a backflow device.
A hose shall not be attached to a faucet unless a backflow prevention device is installed.
|
4/11/2014 | Routine | 95 |
HACCP - Discussed Personal Hygiene (proper usage of gloves when wearing artificial fingernails or polish).
Sanitizer - quats
- Critical: Hands washed, good hygienic practices (observed).
Observed worker with long artificial nails preparing foods without gloves.
A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves. Worker properly washed hands and donned single use gloves once informed. Corrected.
- Clean clothes, hair restrains
Observed worker preparing foods without wearing a hair restraint.
Employees shall use effective hair restraints to prevent the contamination of food or food–contact surfaces.
|
9/27/2013 | Routine | 94 |
HACCP - Discussed importance of having a State Certified Food Service Sanitation Manager.
Sanitizer - quats
- No Certified Manager Present
No state Certified Food Service Sanitation Manager present. Provide proof that state of Illinois certified Food Service Sanitation Manager within 60 days.
|
4/30/2013 | Routine | 100 |
Discussed with manager the following: muffins, bagels, breads, etc. limit quantity set out at any given time to minimize amount discarded as these items are not individually packaged.
Permission to operate granted per Chapter 10 Peoria County Code, Food Safety.
Note: Due to nature of facillity (Hotel), facility is allowed to operate pending corrective measures on critical violation (door company has been contacted: contracted company is based in Chicago). A recheck fee will be assessed for all rechecks.
- Critical: Outer openings protected from insects, rodent proof
Large gap under outer doors leading into establishment.
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. Adjust doors/doorsweeps to remove gaps at bottom of doors. Recheck on or after 8/22/12.
Worker has contacted door company. Aservice person has been scheduled to correct doors within 48 hours.
|
8/15/2012 | Final | |
HACCP - Temperature control of potentially hazardous foods
Sanitizer - Quats
No violations detected at time of inspection
No violation noted during this evaluation. | 3/12/2012 | Routine | 100 |
.HACCP - Temperature control of potentially hazardous foods Sanitizer - Quats
- Critical: Sanitizing concentration
Sanitizing solution concentration in bucket less than 100 ppm. Maintain sanitizer solution concentration in sanitizer buckets at 200-300ppm. Worker made fresh sanitizer solution at 200ppm. Corrected.
- Critical: Sanitizing temperature
Sanitizer solution temperature at 67 degrees F.
The chemical sanitizing rinse water temperature shall not be less than 75 degrees F. nor less than the temperature specified by the machine~s manufacturer for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization. Worker made fresh sanitizer at 92 degrees F. Corrected.
- Storage/handling of clean equipment, utensils
Soiled utensils used for serving stored on plates on counter. Store utensils in product or in dipper well with running water or clean and sanitize after each use.
- Single service items properly stored, handled, dispensed
Single service papertowels and paper cups stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Worker placed single service articles on shelving. Corrected.
|
11/17/2011 | Routine | 94 |
HACCP- Proper handwash procedures Sanitizer - quats - buckets heat - dishmachine
- Non-food contact surfaces clean
Soiled gaskets on Victory reach in cooler and freezer. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service bowls and saucers stored with food contact surface exposed. Cover or invert single service articles to protect food contact surface. Worker inverted singles service articles. Corrected.
|
5/9/2011 | Routine | 98 |
Restaurant representatives - add corrected or new information about Residence Inn, 2000 W. War Memorial Dr., Peoria, IL »