- Critical: Sanitizing concentration
Corrected: Dish machine is now sanitizing correctly at 50ppm. Embargo tag was removed and facility may now use the dish machine.
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11/11/2014 | Recheck | |
HACCP: Potentially hazardous foods haccp
Sanitizer used: Dish machine is Chlorine. 3-compartment sink is Quats.
All frozen food was frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked pulled pork in the walk in cooler and hard boiled eggs in the walk in cooler were both past the 7-day discard date.
Corrected both items were discarded.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
- Critical: Sanitizing concentration
Dish machine is not sanitizing correctly. Manager stated the process for washing dishes is to hand wash, rinse and sanitize the dishes, THEN run them through the dish machine. Until the dish machine is functioning correctly and sanitizing between 50-100ppm the facility shall only hand wash dishes and no longer use the dish machine. The dish machine is held under an embargo and shall not be used until it is sanitizing correctly. Facility must hand wash, rinse and sanitize all dishes until the dish machine is fixed. Notice fixed a recheck will be conducted on 11/21/14 if corrected prior to this date please call for a recheck.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
- Plumbing installed and maintained
The dish machine water line(top of the dish machine) seems to be leaking some place. Noticed a pool of water atop the machine and dripping from the water line.
Fix the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor under the fryer is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/7/2014 | Routine | 89 |
HACCP: Discussed hand washing and bare hand contact. Do not allow employees to touch ready to eat foods with bare hands. use gloves.
All frozen food was frozen
Sanitizer used is: Dish machine Chlorine. 3-compartment sink Quats.
- Thermometers, gauges, test kits provided
Quat test strips were soaked and unable to be used for testing.
Provide quat test strips and keep them in a location where they can not get wet and be wasted.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Storage/handling of clean equipment, utensils
The ice paddles were stored directly on the floor in the walk in freezer.
Corrected be moving the paddles to the sink to be washed, rinsed and sanitized and then they must be stored off the ground.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: in the walk in freezer, under the fryer, under racks in the kitchen and under dish machine area.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the flat grill is soiled:
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/20/2014 | Routine | 96 |
05.16.2014 Received a call into office regarding a customer finding a bug in the food. Completed a site vista to establishment. Per owner's Wally and Kathy Harper, there was an incident on Monday 05.12.2014 in which a customer returned a plate of food that a fly had gotten into. Per the owners they discarded the food and served customer another plate of food. During the site visit, there were no flies present or indications of any pest infestation. Documentation of pest control operator was provided upon request and indicated establishment had last been treated on 04.30.2014. Wally Harper stated that American Pest provides pest control in the interior and landlord provides pest control in the exterior of shopping strip. Checked all exterior openings to establishment. All working ingress and egress openings had self closing devices. All evidence at time of visit indicated this was a one time incident and no pest infestation or imminent health hazards in regard with pests currently exist. Recommend to close case. RGM
No violation noted during this evaluation. | 5/16/2014 | Complaint Investigation | |
HACCP.- Discussed storage of chemicals and provided HACCP bulletin.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1)Taco meat stored in walkin cooler labeled 2/24. 2) Sliced ham and turkey stored in line cooler labeled 2/22. 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. Datemark items properly and discard after 7 days.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Utensils used to dispense soups and other potentially hazardous foods are stored on the counter soiled. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Store dispensin utensils properly.
- Food contact surfaces designed, constructed, maintained, installed, located.
Dry storage shelving in closet by kitchen door is bare wood. All food-contact surfaces shall be non-absorbent, easily cleanable and smooth. Paint or seal wood to provide a non-absorbent surface.
- Floors properly constructed, clean, drained
Freezer floor is extremely soiled. Maintain all floors clean. Clean floors.
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3/3/2014 | Routine | 87 |
Final approval has been given to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Food contact surfaces designed, constructed, maintained, installed, located.
A screwdriver that fits the screws on the potato slicer must be maintained in the area of the potato slicer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Women's restroom door is no longer self closing. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Provide proper self-closing device.
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12/12/2013 | Final | |
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