HACCP: Handwashing Frozen foods were stored frozen
- Thermometers provided and conspicuously placed
No thermometer present in white fridge in kitchen. Provide thermometer. 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.
Observed broken/missing door handle on Fagor glass cooler and white fridge in kitchen. Repair or replace handles.
- Food contact surfaces of equipment and utensils clean
Interior white diverter of ice machine in wait station is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
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12/11/2015 | Routine | 96 |
HACCP: Date Marking Quats sanitizer is used in the establishment Frozen foods were stored frozen
- Critical: Foods properly cooled
Multiple food items date marked but held past seven days, including cheese sauce and canadian bacon in the walk in cooler (dated 8-5 & 8-6) and sliced ham in the Gibson cooler (dated 7-22). Owner states that items in the walk in cooler were made yesterday but incorrectly labeled. Check dates on items daily to ensure that all items are corrected date marked and that items held past the seven days allowed for consumption are properly discarded. Corrected by education. 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.
- Storage/handling of clean equipment, utensils
Clean plates stored on prep table in kitchen with food contact surface facing up. Store all clean dishes inverted or provide a covering to ensure dust, etc. does not settle on them.
- No Certified Manager Present
FSSM not present during inspection. Provide to have a FSSM at all times that potentially hazardous foods are being prepared and served.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/26/2015 | Routine | 94 |
HACCP: Food Handler Training. Provided informational sheet.
Frozen foods were stored frozen.
Note: Establishment 30 day routine inspection conducted, however, establishment began food operations on 2/20/2015. Establishment should provide proof of all staff having completed Food Handler Training at next routine inspection.
- Original container, properly labeled, consumer advisory
Two large plastic containers of spices were stored on a shelf in the dry storage area. Corrected: containers were labeled with the common name of the spice. 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.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Two shelves in waitress station area containing plates and other condiment holders are not sealed. Seal or paint shelves to provide a smooth, nonabsorbent, easily cleanable surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler are soiled. Clean fan guards and all other attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/24/2015 | Routine | 93 |
Final inspection for COO. Approval given to operate under Chapter 10, Food Safety, of the Peoria County Code. License #15-1040 provided to owners.
- Critical: Water source safe, hot, and cooled under pressure
Employee restroom sink did not have a combination faucet. Corrected: New faucet installed with mixed hot and cold water. Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Critical: Sewage and waste water disposed properly
No mop sink or utility sink was available to dispose of mop water and other chemical liquid wastes. Corrected: utility sink installed.
Liquid waste from compacting or cleaning operations shall be disposed of as sewage.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in Walk In Cooler are soiled. Clean fan guards.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
Ventilation not functioning in the men's and women's restrooms. Repair ventilation.
Rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside in new or extensively remodeled establishments.
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1/22/2015 | Final | |
Preliminary inspection completed for COO. A utility sink for disposal of waste water and a mixed valve or combination faucet (employee restroom) must be provided before license can be issued. Final inspection will occur 1/22/2015 at 10:30 am. Please call Stephanie at 679-6684 with questions.
- Critical: Water source safe, hot, and cooled under pressure
Hand washing sink in employee restroom has a separate hot and cold faucet. Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Critical: Sewage and waste water disposed properly
No utility sink in establishment for waste water disposal. Provide separate utility sink or curbed sink for waste water disposal.
Liquid waste from compacting or cleaning operations shall be disposed of as sewage.
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1/21/2015 | Preliminary | |
Wally discussed installing a 3-compartment sink near the dish machine and also installing a hand sink directly across from the walk in cooler.
Prior to the final approval have all cooling units turned on and at proper temperatures with thermometers in them indicating proper temperatures.
Discussed storage in the basement. The basement will not be used for any type of storage for the food facility.
- Critical: Hand washing sinks installed, located, accessible
Discussed installing a hand sink at the bar. A hand sink must be installed prior to giving approval to open in the bar area.
Discussed installing a hand sink in the kitchen that is better accessible to workers on the cook line. Owner stated he will check into installing one at the right of the door way as you enter the kitchen from the bar.
- Walls, ceilings, and attached equipment, properly constructed, clean
Discussed repainting/reparing the ceiling in the dish washing area. Owner, Wally, stated he plans to use the back room for storage/dry storage. He plans to cover the exposed rafters and insulation. This must be completed within six months of being open. The repainting/fixing of the ceiling shall be completed prior to the 30-day inspection.
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12/23/2014 | Consultation | |
Restaurant representatives - add corrected or new information about Slider's Pizza & Pub, 16002 N Second St, Rome, IL »