Smokin Notes closed on 02/17/2016 - 02/18/2016. Approved to reopen at 8:30am.
This establishment has been granted approval to operate under the guidlines of chapter 10, food safety, of the Peoria County code.
No violation noted during this evaluation. | 2/18/2016 | Recheck | |
Sanitizer solution for Dishmachine is Cl- at 100ppm.
Sanitizer solution for the 3 compartment sink is Quat.
Frozen foods Frozen.
HACCP: Discussed temperature logs, Sanitizer solution concentration logs, and logs for the cooling process.
NOTE: Per compliance conference, the establishment must recieve no less than a score of 90 and no more than two critical violations on the monthly routine inspections. Currently, this esttablishment has not adhered to the compliance conference guidelines and therefore must be closed for 24 hours. If there are any questions or concerns, please contact Madison at 309-679-6165. Thank you.
At the time of inspection, Cedric Riley, Manager of Smokin Notes refused to sign the inspection report. Cedric Riley stated he will not be closing the establishment. The report will be refered to management within the Peora City/ County Health Department and the license of Smokin Notes may be subject to suspension or revocation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found milk in the cooler of the rear of establishment to be without a date mark. The owner stated that the milk was opened on sunday 02/14/2016. Corrected by placing a date mark.
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.
- Thermometers, gauges, test kits provided
No test strips for the Quat solution at three compartment sink. Please provide test strips for the sanitizer solution at the three compartment sink.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Found the dishmachine to have a sanitizer solution concentration of 0ppm. Corrected to 100ppm. The sanitizing cycle of the dishmachine should have a sanitizer solution of 100ppm.
- Food contact surfaces of equipment and utensils clean
Found the following food contact surfaces to be soiled:
a.) The interior of soda fountain nozzels had a black buildup in the sprite nozzel. b.) An empty container previously used to store BBQ beans soiled and stored inside beverage air cooler. c.) Interior of microwave had an accumulation of buildup. d.) Griddle of cuisin art press was soiled e.) Interior of dishmachine has an accumulation of black matter.
Please clean all food contact surfaces on a routine basis to maintain clean.
- Non-food contact surfaces clean
Found the following non-food contact surfaces to be soiled:
a.) The backsplash of the soda fountain was soiled. b.) Found the shelving below stove top to have a heavy accumulation of debris. c.) exterior of cuisin art press was soiled.d.) the topside of the dishmachine has a heavy accumulation of debris e.) bottom interior of rear cooler has an accumulation of debris.
Please clean all non-food contact surfaces on a routine basis to maintain clean.
- Plumbing installed and maintained
Found the handsink located next to the two compartment sink and the dishmachine to be leaking an excessive amount of water on the floor. Please fix handsink and dishmachine so that they are no longer leaking.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found the rear handsink located in the mop sink area to be without a garbage recepticle.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Found the following floor areas in disrepair:
a.) The floor beneath the handsink next to the two compartment sink had detached tiles. b.) tiles beneath the blodgett oven are cracked.
Please repair or replace all flooring so that it is smooth, durable, easily cleanable, and maintained in good repair.
Found the floor throughout establishment to be soiled. Please clean floors on a routine basis to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found the handsink located next to the two compartment sink to be detached from the wall. Found ceiling tiles above the two compartment sink and in the dry storage area to be bowing and displaced. Please replace or repair tiles so that they are maintained in good repair. Found the hood above the kitchen stove to have an accumulation of buildup. Found walls throughout the establishment to be soiled. Please clean on a routine basis to maintain clean. Found a hole in the wall of the dry storage. Please repair wall so that it is smooth, durable, and easily cleanable.
- Lighting provided as required. Fixtures shielded
Found the light in the walk in cooler to be missing. Please replace light and provide a light sheild.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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2/16/2016 | 2nd Recheck | 81 |
Dishwasher and sanitizer solution is Cl- . Dishmachine @ 100ppm. 3 compartment sink @50ppm.
Frozen foods frozen.
HACCP: DIscussed and given HACCP bulletin regarding handwashing practices. Discussed sealing raw wood used to anchor the can crusher in kitchen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found milk and buttermilk stored in double door refrigeration unit near rear dry storage to be without a date mark.
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 placing date mark.
- Potentially hazardous foods properly thawed
Found raw ribs to be thawing in a bus pan on top of used garbage can.
Found raw ribs to be thawing in prep sink.
Founf raw ribs to be thawing in third compartment of dish area sink.
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.
Corrected by placing raw meats in walk in refrigeration unit.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Found boxes of potatoes and boxes of raw fish filets stored on the ground in kitchen.
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
Corrected by placing six inches off of the ground.
- In-use food dispensing utensils properly stored.
A.) Found the scoops for the carrots, baked beans, and mac n cheese to be stored in a bin with stagnent water.
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.
Corrected by storing utensils inside food containers.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found the shelves in the rear storage area to be rusted.
Please replace or resurface shelves so they are easily cleanable.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Found the three compartment sink to be set up improperly. The 2nd compartment had sanitizer solution andthe 1st compartment had soapy water. The 3rd compartment consisted of thawing ribs. There was no rise water set up while washing was taking place.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Food contact surfaces of equipment and utensils clean
Found the following food contact surfaces to be soiled:
A.) Coca Cola Machine nozzles.
B.) Grille and stove top
Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Found the following non-food contact surfaces to be soiled:
A.) Coca Cola Machine exterior
B.) Counter tops underneath grille and stove top. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
A.)Found clean utensils stored inside container with their food contact surfaces extended outward.
Spoons, knives and forks shall be touched only by their handles.
Corrected by washings, rinsing, and sanitized utensils and storing them with their handles extended outward.
B.) Found plates stored below prep area to have drippings from various foods.
Please cover or place plates where they will be protected from contamination.
- Single service items properly stored, handled, dispensed
Found boxes of single service to go containers stored on the ground in both dry storage areas.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Found the faucet above the three compartment sink to be leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Found the handsink located to the left of the prep area to be blocked by garbage can and bus pan with ribs inside.
Found the handsink located in the mop area to be blocked by various debris including: mops, brooms, gas can etc.
Corrected by moving garbage can in front of prep sink and removing debris from mop area.
Lavatories shall be accessible to employees at all times.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpsters located in rear of establishment to be uncovered.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Found the floors throughout the establishment to be soiled. Found heavy buildup around the legs of the smoker unit.
Floors should be cleaned on a routine basis to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
A.)Found the handsink located to the left of the prep area detached from wall.
B.) Found missing ceiling tiles above prep sink, in dry storage, and above dry storage area in kitchen.
Walls, ceilings, and attached equipment and decorative material shall be maintained in good repair.
B.) Found the ceilings and vents on ceilings to be heavily soiled throughout the establishment.
Please clean ceilings and vents on a routine basis to prevent the accumulation of buildup.
- Lighting provided as required. Fixtures shielded
Found lights in the dry storage room near walk in cooler to be unshielded.
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 properly stored
Found a pump bottle of hand sanitizer stored above the food prep table.
Toxic items shall not be stored above or intermingled withh foods or food contact surfaces.
Hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall be in compliance with specifications listed in the IDPH Food Service Sanitation code section 750.516 (a) (1) & (2).
Corrected by removing hand sanitizer from establishment.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Found a gas tank/can in the mop area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Remove gas can.
- No Certified Manager Present
No certified food manager present upon arrival.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide a certified person within 60 days.
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12/21/2015 | Routine | 62 |
HACCP: Cross contamination
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
Non food contact surface cleaning: dust shelf above the prep table, clean the shelf under the grill, clean handle areas to the cooling units. Non food contact surfaces shall be clean.
- Storage/handling of clean equipment, utensils
Found utensils (spoons, ladels, etc..) with food contact surface presented to employee. Store utensil with handle presented to employees.
- Critical: Outer openings protected from insects, rodent proof
Found back door and screen open upon arrival. Corrected by latching screen door and speaking to employees.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Floors properly constructed, clean, drained
The floor in front of the smoker is heavily soiled. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust ceiling by vents in kitchen. Kitchen ceiling tiles are becoming soiled with smoke residue. Ceilings shall be clean.
Found two missing ceiling tiles in the kitchen area. Ceilings shall be in good repair.
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8/27/2015 | Routine | 88 |
Hand sink has been installed by the dish sink. Latch is fixed on back screen door.
Thank you for your cooperation.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide soap dispenser and towel dispenser to newly installed hand sink.
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.
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4/30/2015 | 1st Recheck | |
HACCP Hand washing Food handler info left at facility.
- Food protection during storage, prepartion, display, service, transportation
Found several trays of raw frech fries stored in cooling units uncovered. Corrected and spoke to employees. All items must be covered in storage.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found several of the seat covers to the chairs in the dining area torn with padding exposed. Non food contact surfaces shall be easily cleanable.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Found no drain boards to the newly installed dish machine. Also found no cart to store dirty dishes on. Three compartment sink only has one drain board. A dirty dish cart must be provided. Dish machine must be provided with drain boards. Drain boards and easily movable dish tables of adequate size shall be provided for proper handling of soiled utensils prior to washing and for clean utensils following sanitizing.
- Wiping cloths clean, used properly, stored
Found several wiping cloths in kitchen stored on counters not in sanitizing solution. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Storage/handling of clean equipment, utensils
Founnd several utensils stored with the food contact surface presented to employees. Untensils must be stored in a way that protects the food contact surface from being contaminated by employees hands.
- Plumbing installed and maintained
Found the mop sink clogged and not draining properly. Fix drain so that it works properly. The hand sink by the soda machine is pulling away from the caulk line. Sink may need to be tightened to the wall and replace caulk line. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Facility has replaced hand sink that was located next to the three compartment sink with a single rack dish machine. A hand sink must be provided in dish area. Inspector to follow up and fee will apply. Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at hand sink for cooks line. Found hand towels and soap dispenser located above replaced three comparment sink where hand sink for dish area was previously located.. Three compartment sink is not to be used as hand sink. Did not observe any employee wash hands in three comp sink. Spoke to owner about removing towels and dispenser.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found three heavily soiled garbage cans in the mop room. Make sure to use liners in garbage cans. Garbage cans should be cleaned as needed. Dirty garbage cans will attract fruit flies. Soiled garbage and refuse containers shall be thoroughly cleaned on the inside and outside in a way that does not contaminate food, equipment, utensils, or food preparation areas.
- Critical: Outer openings protected from insects, rodent proof
Found screen door half open upon entry. Spoke to employee she stated that the latch came off last week. Fix latch so that screen door remains closed. Inspector to follow up in 10 business days. Fee will apply. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Floors properly constructed, clean, drained
Found build up of soil on floor under equipment in kitchen area. Clean floor under equipment. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found cove base coming off the wall next to the hand sink in the prep area. Fix cove base. Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable. Found the hood missing a loover. Replace missing loover. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Found excessive grease on hood surface. Grease is starting to accumulate as drip marks at the front edge of the hood. Clean the hood. Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
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4/10/2015 | Routine | 78 |
The screen door to the back door is in general disrepair and not to be used.
The display case at take out registar is not to be used to serve out. Facility may use case for prepackaged (soda, etc..) items.
Establishment has been given approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Food contact surfaces designed, constructed, maintained, installed, located.
Prrovide a screw driver to the potato slicing area. This screw driver must remain in the general area of slicer so that slicer can be taken apart for cleaning purposes.
Food-contact surfaces shall be accessible for cleaning and inspection.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non food contact surfaces need to be sealed so they are easily cleanable: the wooden ledge that runs along the back wall and behind the smoker, the exposed wood at take out counter, the edge of the soda machine counter, the edges of all the dining room tables. All wooden surfaces shall be easily cleanable.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
No dirty side drain board to the three compartment sink. Provide rolling cart to store dirty dishes.
- Floors properly constructed, clean, drained
Please seal the step to dining area . Floors shall be easily cleanable.
- Walls, ceilings, and attached equipment, properly constructed, clean
.Provide cove base to floor wall junction in mop room and area in kitchen where cove is missing. Wall and floor junctions shall be coved.- Please recaulk the sink backsplash area in the women's rest room. Please fix light in mop room.
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3/10/2015 | Final | |
Restaurant representatives - add corrected or new information about Smokin Notes Bbq, 3311 N Sterling, Peoria, IL »