HACCP Discussed date-marking o milk products.
Chlorine sanitizer it utilized.
Frozen foods are frozen.
- Critical: Toxic items properly stored
Bottle of Stainless Steel cleaner found on counter top next to breads and croutons.
Store all toxic items in chemical storage area. Corrected
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12/8/2015 | Routine | 95 |
HACCP : Sanitizer
- Storage/handling of clean equipment, utensils
Found silverware in dining area dispensed with food contact surfaces presented. Make sure to present handles to customers.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Plumbing installed and maintained
Please recaulk the back side of the hand sink. Plumbing shall be maintained.
- Walls, ceilings, and attached equipment, properly constructed, clean
Finish painting the wall behind the ovens. Walls shall be easily cleanable.
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8/18/2015 | Routine | 97 |
HACCP: Final cook temperature documentation discussed. Boil order hand out left at facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair: the cabinets in display kitchen are worn. the corner of the counter top has wood exposed, and the cabinets face have become cracked and sticky. Non food contact surfaces shall be in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning
- Floors properly constructed, clean, drained
Found missing cove base at floor wall junction under dish area.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the dry storage area has water stains on it from a leak. The covering for the crawl space is warped due to moisture exposure.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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3/10/2015 | Routine | 96 |
HACCP: Discussed and provided information on Date Marking. Cold foods cold, frozen foods frozen.
- Non-food contact surfaces clean
Underside of drawer handles on main prep table found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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11/7/2014 | Routine | 99 |
HACCP: Discussed and provided information on thawing foods appropriately.
Cold foods cold, frozen foods frozen.
- Potentially hazardous foods properly thawed
Packaged lunch meat found thawing under hot water.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food contact surfaces of equipment and utensils clean
Mandolin cutter, Interior of microwave, and interior of drawers at prep table found to be soiled.
Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Top of dish machine found soiled. Clean and sanitize on a routine basis to ensure food safety.
- Floors properly constructed, clean, drained
Floor below ice machine found cracked, damaged, and in disrepair.
Floors of all food preparation, food storage, and utensil-washing areas shall be maintained in good repair.
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9/3/2014 | Routine | 94 |
HACCP Discussed proper storage of food equipment and food items.
Chemical dish machine is utilized.
Chlorine sanitizer is also utilized.
- Food protection during storage, prepartion, display, service, transportation
The following food items were stored on the floor in the dry storage room: 1. 2 boxes of cans of beef stew, 2. 1 bag of rice, 3.box containing boxes of cereal.
Store containers of food 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
- Storage/handling of clean equipment, utensils
Boxes of food equipment and kitchenware stored on the floor in the dry storage room.
Store kitchen equipment a minimum of six inches above the ground to protect against dust, dirt, and splash.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
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1/30/2014 | Routine | 97 |
HACCP: Date marking potentially hazardous foods.
Chlorine sanitizer is used in 3 compartment sink. Heat sanitizer is used in dish machine.
- Critical: Potential for cross-contamination
storage practices
- Single service articles not re-used
Hellman's salad dressing plastic containers re-used to store chicken broth. Correct by not re-using single-service containers (ex: butter, mayo, pickle containers).
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
Attached fan in kitchen excessively dusty. Clean as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/10/2013 | Routine | 93 |
HACCP DISCUSSION: FOOD PROTECTION.
- Critical: Foods properly cooled
Couple of sandwich in a zip lock in the refrigerator not dated with date prepared.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected by discussion and date marking.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Grease stored on the grill for too long with foul repugnant smell.
Employees shall maintain a high degree of good hygienic practices during all working periods in the food service establishment.
- Floors properly constructed, clean, drained
Chipping floor tiles by the storage door. Repair to provide smooth easily cleaned floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on wall fan cover and hangres for utensils over the prep table.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/22/2013 | Routine | 88 |
HACCP DISCUSSION: FOOD STORAGE IN REFRIGERATOR
- In-use food dispensing utensils properly stored.
Scoop in sugar bulk container stored with handle in sugar.
Dispensing utensils shall be stored on a clean surface or in the food with the utensil~s handle extended out of the food.
- Floors properly constructed, clean, drained
Chipping floor tiles by the storage door. Repair to provide smooth easily cleaned floor.
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1/14/2013 | Routine | 98 |
- Critical: Sanitizing temperature
Heat sanitizer repaired, working up to 180 degree F. Embargo lifted.
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10/2/2012 | 1st Recheck | |
Restaurant representatives - add corrected or new information about Salvation Army Family Services Dept, 417 Ne. Adams St., Peoria, IL »