Complaint was received that the burgers were under cooked and the complainant has also been told by others that they had the same experience.
In speaking with the manager at the establishment, the manager stated all burgers are cooked to medium-well which has a little line of pink in the middle. Furthermore, all burgers have the temperature taken three times
No violation noted during this evaluation. | 5/29/2013 | Complaint Investigation | |
HACCP: Discussed perpetration of ready to eat food at the same time of prep of raw foods. Provide a divider of these items are going to be prepped at the same table.
Sanitizer use: Dish machine is Chlorine. Wiping cloth buckets is Quats
All frozen food was frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Boxes of bacon were being stored directly on the floor in the walk in cooler. Boxes of buns were not being stored a minimum of six inches off the floor near the dish washing area.
Elevate the boxes so they are at a minimum of six inches off the floor.
Containers of food shall be stored 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
- Non-food contact surfaces clean
The interior of the cabinet under the drink dispenser is soiled.
Clean and maintain clean all non-food contact surfaces such as inside of cabinets.
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 trash can was at the hand sink in the dish washing area.
Corrected by an employee putting a trash can near the hand sink.
Keep a trash can near each hand sink at all times/
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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4/2/2013 | Routine | 91 |
This consultation was to review the 'Blue" glove use policy and to see it applied.
Discussed potential for cross contamination with using the 'blue' gloves.
During this consultation the following cross contamination issues were observed:
1. Raw breaded chicken being passed over cooked onion straws in the fryer.
a) Manager stated chicken should only be cooked in the very far right fryer.
2. storing raw onions under where the raw chicken and raw burger balls are prepped.
a) move the onions
3. The lid for the trash can was being touched with both soiled hand and then again with clean hands recontaminating hands.
a)Keeping the lid off of the trash is allowed while the trash can is actively being used. Once the trash can is full or not being used (slow times) a lid should be placed on it or taken out.
4. Discussed tattoo covers being potential issue for properly washing hands and arms.
5. Discussed not using card board as barrier between burger ball and chicken smashing preparation area. Use non-absorbent cleanable material or only prep one of these items at a time.
Provided copy of section of code that addresses hand washing and stressed hand washing education regardless of wearing gloves or not, as well as in between the pride in place hand washing alarm, i.e., if worker touches face, hands must be washed. Also provide hand out on proper glove use procedures.
The "blue" glove procedure used at the establishment does not eliminate potential for cross contamination and may contribute to cross contamination. This will be discussed further with the Illinois Department of Public Health for their guidance as this practice is used at 200 Smash Burger locations, but at this time if improper hand washing procedures per Illinois Food Service Sanitation Code are observed it will be a violation.
No violation noted during this evaluation. | 3/20/2013 | Consultation | |
Sanitizer used is: Dishmachine is Chlorine. 3-compatment and wiping cloth buckets use Quats. These tested property at the time of this inspection.
All coolers were working properly at the time of this final.
Facility has approval to open and operate in accordance with chapter 10, food safety, Peoria County Code.
License will be mailed until received this report should serve as a temporary license.
- Food contact surfaces of equipment and utensils clean
Some construction is being finished up. Clean and sanitize food contact surfaces before opening.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels were not in the paper dispensers, however the establishment was waiting on our approval to unload and fill them from the truck.
Truck was being unloaded as finishing this report.
A supply of toilet tissue shall be provided at each toilet at all times.
- Floors properly constructed, clean, drained
Floor needs to be cleaned before opening. 2) A few tile work needs to be finished before opening.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
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2/19/2013 | Final | |
Cooling units were working correctly at the time of this inspection.
Discussed with manager Kacie about storing items under the seats in the dining room. Only items allowed to be stored under these seats are chemicals, cleaning products and mop heads or other related cleaning items. Do not store single-use items or any food product or food utensils under the seats.
This report serves as a receipt for check number 1031 at an amount of $450.
- Thermometers provided and conspicuously placed
Provide metal stem thermometers for temping foods. Provide thermometer in all coolers.
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.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal the exposed wood under the pass thru window stainless steal shelf.
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.
- Critical: Sanitizing concentration
Have all sanitizing equipment operation at the final, including the dish machine and 3-compartment sink chemical dispenser.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
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.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces and equipment before the final.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Clean all non-food contact surfaces before the final.
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.
- Plumbing installed and maintained
Double check plumbing make sure facets are not leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide soap, paper towels and a easily cleanable waste can at all hand sinks.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
1) Clean all the floors before the final. 2) Finish the tile work around the water in pipe and up by the shake cooler.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Clean all walls, ceilings and attached equipment before the final. 2) Seal all the corners where the wall is not finished.
No exposed studs, joists, and rafters shall be allowed in walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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2/15/2013 | Preliminary | |
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