HACCP: Boil Order Guidelines Provided
Cl- Sanitizer is used in the establishment
Frozen foods were stored frozen
- Food contact surfaces of equipment and utensils clean
Interior of microwaves in the kitchen are soiled. Clean and sanitize as often as necessary to maintain clean.
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 following non-food contact surfaces were soiled: Turbofan, shelves above GE floor freezer, Blizzard fan at coffee station, white fan in kitchen, exterior of fryers and ovens.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No convenient waste receptacle available at two of the small hand sinks in the kitchen. Provide waste basket near each sink for the disposal of paper towels.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
|
3/7/2014 | Routine | 95 |
HACCP: Provided hand washing haccp. Sanitizer used is either Chlorine or Quats. They use both.
- Floors properly constructed, clean, drained
The floors at the following locations are soiled: under the cooking equipment on the cookline, under the prep line and under the fryers.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The hood baffles and the removable panels are soiled.
Clean and maintain clean walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
12/6/2013 | Routine | 98 |
HACCP: Discussed preping meats in smaller batches.
Sanitizer used Chlorine
All frozen food was frozen.
- Non-food contact surfaces clean
The ledges for the sliding doors of the beer coolers at the bar are soiled.
Clean and maintain 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.
- Floors properly constructed, clean, drained
There is a crack in the tile running from the hand sink next to the salad cooler to the edge of walk in cooler.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
7/19/2013 | Routine | 98 |
HACCP: Discussed employee drinks. Need to be covered and have a straw
Sanitizer used is Chlorine.
All frozen food is frozen.
Date marking looks great!
No violation noted during this evaluation. | 3/15/2013 | Routine | 100 |
HACCP: Discussed hand washing and glove use. Sanitizer used is Chlorine.
- Plumbing installed and maintained
There seems to be some type of leak around the grease trap or under the 3-comp sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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.
- Critical: Toxic items properly stored
Pest spray being stored with cleaning products on the rack near the grease trap.
Corrected: Employees were educated on where to properly store pesticides and the pest pray was moved.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
- Critical: Toxic items labeled and used properly
There were unlabeled spray bottles under the 3-compartment sink behind the bar.
Corrected: The employee was told to label all spray bottles with their contents. The liquid was discarded and the bottles were not refilled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
|
11/9/2012 | Routine | 94 |
.HACCP: Discussed safe water source. Keep the UV light plugged in when the ice machine is producing ice or whenever food operations occur until the water is proven to be at a safe level by bacteria testing.
Sanitizer used is Chlorine.
- Food protection during storage, prepartion, display, service, transportation
Salads were being stacked on top of one another with the non-food contact surface of the above bowl touching the food.
Corrected: Spoke with the employee about this storage practice. Recommended using tray in between the bowls to prevent 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.
Ice scoop was found with the handle touching the ice at the bar.
Corrected: Scoop was moved out of the ice.
Store the scoop with the handle extended out of the 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink was out of paper towels near the fryers.
Provide paper towels at all hand sinks at all times.
Corrected: Paper towels were provided.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
|
7/20/2012 | Routine | 95 |
HACCP: Discussed Thawing foods Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Thawed chicken was not labeled with a new 6-day marking after it was thawed.
Label all foods with a 7-day discard date. If the food is frozen the 7-day discard date stops until the food is thawed out again.
Label all cooling potentially hazardous food with the date and time of preparation.
- Foods handled with minimal manual contact
Employee making salads using bare hands.
Avoid bare hand contact with ready to eat foods whenever possible.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Corrected: Employee put gloves on.
|
2/10/2012 | Routine | 97 |
HACCP: Discussed labeling off spray bottles.
Sanitizer used is Chl-
No sanitizer made up at the time of this inspection so no sanitizer test was performed.
- Original container, properly labeled, consumer advisory
Potato salad and other foods were not labeled with the common name and a 7-day discard date.
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 cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) There are no covered waste receptacles in the restrooms. 2)The edge of the deep freeze is torn.
1)Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
2)Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave is soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Clean and maintain clean all food contact surfaces.
|
11/11/2011 | Routine | 96 |
Sanitizer used through out the facility is chlorine.
All equipment is function correctly at the time of inspection. The facility is approved to operate under Chapter 10, Food and Food Handlers Code of Peoria City/County ordnance.
This report serves as a receipt for the food and drink license of $100.00. Check number 13609.
- Food protection during storage, prepartion, display, service, transportation
Condisation dripping on beer boxs 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.
- Non-food contact surfaces clean
The door seals of reach in cooler 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.
Clean and sanitize all non-food contact surfaces routinely.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There is equipment in the storage room which is not in use.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
Note: Pizza oven is sold and will be removed.
|
9/29/2011 | Final | |
Establishment is a non-community water supply that will need to be reopened in the non-community files. It was inactivated in December 2009.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Have the refrigerators turned on and be at proper temperature of 41 degrees or below.
- Thermometers provided and conspicuously placed
Provide working thermometers in all refrigerators. Provided calibrated metal stemmed thermometer.
- Food protection during storage, prepartion, display, service, transportation
Raise the bottom shelving in the walk in cooler. They need to be a minimum of 6 inches off the floor.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Provide floor equipment to be sealed to the floor, easily moveable or have a minimum of 6 inch clearance to floor.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces before final inspection. The area behind the bar soiled.
- Critical: Water source safe, hot, and cooled under pressure
Provide an adequate supply of portable water that meets the needs of the facility.
- Lighting provided as required. Fixtures shielded
Have a light shield for all light figures where food is being store, prepared, or displayed.
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.
- Critical: Toxic items labeled and used properly
Label all toxic items used in establishment with a common name if removed from commercial packaging.
|
8/18/2011 | Preliminary | |
Restaurant representatives - add corrected or new information about Road House, 4903 N Stone School Rd, Elmwood, IL »