HACCP- Discussed concentration of sanitizers and using appropriate test strips to test concentration.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods were datemarked more than 7 days ago. 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 correctly. Note: All outdated items were discarded.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Contact paper is used by the lemon shakeup machine for absorbency. Only use non-absorbent material for food-contact surfaces. Remove paper.
- Thermometers, gauges, test kits provided
No chlorine test strips are provided. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Provide test strips.
- Food contact surfaces of equipment and utensils clean
The interiors of the Fagor cooler, Fagor freezer and True cooler are soiled. Maintain all food-contact surfaces clean. Clean coolers.
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7/8/2013 | Routine | 87 |
HAccP. Discussed proper Storage of employee items to prevent potential contamination.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
several potentially hazardous ready-to-eat foods were found pas their 7 day date. Label all, ready-to-eat potentially hazardous foods with the date prepared or opened and discard after of days, all old foods were discarded.
- Single service items properly stored, handled, dispensed
• 'To Go containers were stored on the floor in the dry storage area elevate all single service articles at least 6" above the floor to prevent potential contamination,
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1/31/2013 | Routine | 94 |
HACCP- Discussed datemarking and cooling and reheating procedures.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several cooked potentially hazardous foods were found labeled passed seven days ago. 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.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
The utensil used for dispensing flour does not have a handle. Provide utensils with handles to prevent potential contamination.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the reach in cooler island is in disrepair. Repair gasket to provide a smooth, non-absorbent, easily cleanable surface.
- Single service articles not re-used
Cardboard butter box being used in reach in cooler to store other foods. Re-use of single-service articles is prohibited. Provide food-grade containers.
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12/3/2012 | Routine | 86 |
HACCP- Discussed datemarking and freezing.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods found stored in coolers that were labeled more than seven days ago. Label all potentially hazardous foods with date of preparation or date opened, and discard after seven days. Foods were discarded.
- Critical: Hot food at proper temperatures
Sloppy joe meat, nacho cheese and chili found on counter <135 degrees F. Store all hot foods above 135 degrees F to prevent bacterial growth. Foods were reheated to 165 degrees F.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee beverage stored on cook line on top of cutting board. Store all personal beverages below and physically separate from all foods and food contact surfaces.
- Food contact surfaces of equipment and utensils clean
The interior of Fagor and True cooler is soiled. Clean and sanitize all food-contact surfaces routinely and maintain clean.
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7/30/2012 | Routine | 84 |
Note: Discussed ventilation within facility, especially make-up air. HACCP: Hot and cold holding discussed
- Critical: Approved source
Vegetables for Italian beef sandwiches were canned in faciltiy. Until facility is approved to do so, no canning can be conducted in this facility. Prepare fresh for sandwich use.
- Original container, properly labeled, consumer advisory
Container of sugar was unlabeled.
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. Label sugar.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Fagor and Torrey freezers were setting directly on floor. Provide easily movable equipment or elevate a min of 6 inches off floor.
- Plumbing installed and maintained
Sink leaks from drain air gap of drain when drained. Adjust/repair sink so sinks drain without leaking from air gap.
- Critical: Hand washing sinks installed, located, accessible
Pan was in handsink in soup dispensing room. Maintian handsink accessible at all times. Note: Pan removed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No single-use toweling was available at handsink in soup dispensing room. Provide single-use toweling at siink.
- Outside storage area clean, enclosure properly constructed
Dumpster is on gravel surface. Store dumpster on hard surface such as asphalt or concrete.
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1/30/2012 | Routine | 85 |
Frozen foods are frozen.
HACCP- Discussed datemarking and provided HACCP Bulletin.
Note: Excellent job on cooling times!!
- Wiping cloths clean, used properly, stored
A wet wiping cloth was stored on the counter. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet cloths in solution between uses.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The dumpster lid is open. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Keep dumpster lid closed.
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12/19/2011 | 30-day recheck | 97 |
Notes: If coffee is to be served in the server station by the cash register, a handwashing sink will need to be installed.
The mop sink and three compartment sink does not have a backflow prevention device installed. Keep spray hose for three compartment sink in good repair and at least 2" above the sink edge. If a hose is attached to the mop sink, make sure that the end of the hose is at least 2" above the rim of the sink.
Approved to operate under the guidelines of Chapter 10 Food and Food Handlers Peoria County Code.
License will be issued upon payment of 2011 license.
Payment for 2012 license will need to be paid by 12-31-2011.
- Thermometers provided and conspicuously placed
Thermometer missing in prep table cooler. 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. Provide thermometers for each mechanical refrigerator.
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11/10/2011 | Final | |
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