HACCP DISCUSSION: REQUIRED FOOD TEMPERATURE.
- Critical: Hot food at proper temperatures
Temperature of meat in the warmer at 125 degree F. Ensure temperature of meat held in the warmer at 135 degree F or above by the use of a stem thermometer. Warmer turned up to bring meat to required temperature.
- Critical: Sanitizing concentration
Concentration of chlorine sanitizer in a bucket of water way over 200ppm. Ensure chlorine concentration in a sanitizing bucket at 100 to 200ppm always with a test strip. Sanitizer diluted with warm water.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at hand sinks in the back and at the bathroom. Always provide paper towel at every hand sink to foster proper hand washing.
- Floors properly constructed, clean, drained
Floor under the smoker siled with fire wood debris, a potential for mouse and other pests. Clean and maintain clean floors.
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3/21/2013 | Routine | 88 |
HACCP DISCUSSION: HIRE A PEST CONTROL OFFICER FOR FREQUENT VISIT OF THE ESTABILHMENT.
CHLORINE USED AS SANITIZER.
- Critical: Foods properly cooled
Block of cheese in a zip lock bag not labeled. Label all potentially hazardous food taken out their original container with dates food was taken of package and not to be kept for more than seven days. Food labeled.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Soiled bottom interior of True freezer.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Hose attached to the mop sink faucet without a back flow preventer.
Never attach a hose to any faucet without the installation of a back flow preventer. Hose removed.
- Walls, ceilings, and attached equipment, properly constructed, clean
Accumulation of dust and grease on the kitchen hood vent. Clean frequently to prevent accumulation of soil.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Unnecessary items (empty cans, aluminum pans, unused chairs) cluttering the meat smoking area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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11/20/2012 | Routine | 82 |
HACCP DISCUSSION: DATE MARKING CHLORINE BLEACH USED AS SANITIZER.
- Original container, properly labeled, consumer advisory
Unlabeled bulk container of sugar.
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: Foods properly cooled
Portioned ready-to-eat food in the refrigerator not date marked.
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 education.
- Floors properly constructed, clean, drained
Soiled carpet at the back door.
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5/22/2012 | Routine | 93 |
LICENSE ISSUED TO OPERATE ACCORDING TO CHAPTER 10, FOOD SAFETY, PEORIA COUNTY CODE.
- Food contact surfaces of equipment and utensils clean
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location.
- No Certified Manager Present
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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4/19/2012 | Final | |
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