HACCP: Provided hand washing haccp sheet.
Sanitizer used is chlorine
No sanitizer made at the time of inspection so corrected sanitizer concentrations were reviewed.
- Floors properly constructed, clean, drained
Duct Tap ripped, torn and peeling up from the edging around the grease trap.
Replace the duct tap with a durable material.
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.
- Critical: Toxic items properly stored
Insecticide (raid) stored with cleaning chemicals on the rack next to the mop sink.
Corrected by the employee moving the raid.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
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4/10/2014 | Routine | 94 |
HACCP Discussed proper storage of topping scoops in bulk containers.
Chlorine sanitizing solution concentration: 150 ppm.
- In-use food dispensing utensils properly stored.
Topping dispensing scoop found buried in cookie's and cream mix.
Between uses during service, dispensing and incidental utensils shall be stored in the food with handle extended out of the food to prevent contamination.
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8/12/2013 | Routine | 99 |
HACCP: Pest control was discussed. Chlorine at three compartment sink: 50 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle of the upright white refrigerator is in disrepair.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels were available at the front hand sink.
Provide paper towels at all hand sinks at all times.
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3/26/2013 | Routine | 97 |
In reference to complaint 12-0376, minimal gnats and fruit flies were seen at time of inspection. Pest control invoices were asked for and will be faxed to the office. Talked to the pest control operator and he said the source for the gnats is a grease trap that was improperly installed. Pest control operator states grease trap is in disrepair and contains standing water. The grease trap is currently duct taped so the flies are not a nuisance. The manager of the Spoonfull and the owner of the store front should discuss who is responsible for fixing the grease trap so the fruit fly population is eliminated.
HACCP: Discussed proper handwashing procedures
Chlorine sanitizer used: 50 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Caffe latte drink mix was at 50.8 degrees.
Store food product requiring cold temperatures at 41 degrees F or below.
The drink mix was discarded by worker. Corrected
- Non-food contact surfaces clean
Shelf above the three compartment sink was heavily soiled.
Clean and sanitize & maintain clean all non-food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids of outside dumpster were open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Toxic items properly stored
Insecticide was stored with cleansers in chemical storage area.
Store insecticides and rodenticides seperately from other chemicals such as cleansers.
Worker moved insecticide to a seperate area on the shelving unit. Corrected.
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8/20/2012 | Routine | 87 |
HACCP: Discussed providing a lid for trash can in restroom. This will be a violation if seen in future inspections.
Frozen foods were frozen.
Cl used as sanitizer- 100 ppm
- Thermometers provided and conspicuously placed
Observed no thermometer in front counter 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 thermometer for cooler.
- In-use food dispensing utensils properly stored.
Observed ice scoop stored with handle touching ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
Store scoop in a way mentioned above.
- Critical: Sewage and waste water disposed properly
Observed discharge line for counter top smoothie maker going to hand sink.
Hand sinks are to be used for hand washing only. Waste water shall be discharged to an appropriate dump sink.
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2/9/2012 | Routine | 94 |
HACCP: Discussed checking concentration of sanitizer with test strips to determine level of sanitizer.
Frozen foods were frozen.
Cl is sanitizer- 200 ppm
- In-use food dispensing utensils properly stored.
Observed cup as scoop for coconut in sliding door cooler in back room without handle.
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.
Discard cup as scoop. Scoop must have handle that is kept one of the ways mentioned above. Handle allows for the user to scoop out product without having manual contact with food item.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed no lid for trash container in rest room.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
Provide a lid for trash container in rest room.
- Critical: Sanitizing concentration
Observed concentration of sanitizer at three compartment sink not at adequate level. (>50 ppm)
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.
Maintain sanitizer between 50-200 ppm at all times. Use test strips to check level of concentration. Employee added additional sanitizer, tested at 200 ppm, violation corrected during inspection.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed only hand sanitizer at hand sink near three compartment sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Hand soap is needed to ensure proper hand washing. Provide hand soap at each hand sink at all times.
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12/5/2011 | Routine | 92 |
HACCP: Discussed whipped cream storage and maintenance of floor tiles in back room.
Whipped cream is a potentially hazardous food and must be maintain at 41 degrees or below if reused for further use. Ice bath or insulated container can be used. Without keeping the whipped cream at 41 degrees or below, it can be used for a maximum of four hours before it is discarded. If keeping above 41 degrees for no more than 4 hours the whip cream must be labeled and discarded within the 4 hour period. If is is not at 41 degrees or below, and not labeled with 4 hour discard it will be discarded during inspections.
Frozen foods were frozen
Recommend keeping small uncovered trash can near hand sink in back room for discarding paper towels only to prevent recontaminating hands when discarding paper towels.
- Wiping cloths clean, used properly, stored
Observed wiping cloths not stored 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.
When not in use, keep wiping cloths in sanitizer to prevent bacterial growth.
- Food contact surfaces of equipment and utensils clean
Observed soiled door shelving in number 4 cooler.
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.
Clean and sanitize shelving and maintain clean.
- Storage/handling of clean equipment, utensils
Observed food containers at clean utensil rack stored upright.
Utensils shall be stored covered or inverted wherever practical.
Invert containers to prevent possible contamination.
- Floors properly constructed, clean, drained
Observed soiled floor in back room.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean floor and maintain clean.
- Critical: Toxic items properly stored
Observed chemical storage above single use items in storage rack next to mop area, bleach bottle on top of three compartment sink above clean utensils, and fly paper above three compartment sink.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Keep all toxic items segregated from single use items and store fly paper under sinks or not in areas where contamination can occur. Toxic items moved. Violation Corrected
- Critical: Toxic items labeled and used properly
Observed spray bottles under hand sink at front counter not labeled with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Label the contents of spray bottles so contents are identifiable. Bottles were labeled during inspection. Violation corrected.
- No Certified Manager Present
At time of inspection, there was no proof of a food certified manager. With a medium risk faciliity, there must be at least one full time employee who is food safety certified.
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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10/10/2011 | Routine | 90 |
This establishment has met and complies with the State of Illinois and the Peoria County Chapter 10 Food and Food Handlers Code and has been approved to operate.
This final inspection serves as your license until the Food and/or Drink License has been paid in full in our office. A fee of $150.00 needs to be paid as soon as possible, in our office. The license will expire on December 31, 2011.
- Food protection during storage, prepartion, display, service, transportation
Even though a sneeze guard is provided for the "toppings bar area", keep the lids on the containers as much as possible, especially during the slow periods throughout the day.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
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
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
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Lighting provided as required. Fixtures shielded
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. Provide shatter proof bulbs or light shields for the lights above the front portion of where yogurt machines are located.
- No Certified Manager Present
Harish Pithadia, the manager, just completed the Food Service Sanitation Manager course on Tuesday, June 28, 2011. Please post the certificate once it is received.
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7/1/2011 | Final | |
According to Harish Pithadia, the manager, any mixing of ingredients for the frozen yogurt will take place on the stainless steel table, which has wheels. The preparation will take place near the hand sink, which will be installed to the right side of the freezer and cooler units in the back portion of the establishment. Then the ingredients will be wheeled over to the yogurt machines and poured directly in from the gallon jugs.
Should these procedures for preparation change in the future, an additional hand sink may be required closer to the frozen yogurt machines. Also, should any personal hygiene issues arise at any future inspections, an additional hand sink may be required at that point.
Prior to opening on Saturday, July 2, 2001, the Food and/or Drink License needs to be paid. The pro-rated fee, which will expire December 31, 2011, is $150.00.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The frozen yogurt machines and the True cooler for beverages have not been turned-on and are not currently operating at the moment. Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Turn the machines on so they are operating correctly prior to the final inspection.
- Critical: Hand washing sinks installed, located, accessible
The two hand sinks in the establishment have not been installed at this time. Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas. Provide hand sinks with hot and cold water under pressure, prior to the final inspection.
- 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 waste can at all hand sinks.
- Critical: Outer openings protected from insects, rodent proof
The back door has a sweep provided at the bottom portion, but the cement has worn away and has allowed for a gap to be present. 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. Build-up the cement so the gap is eliminated.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Several ceiling tiles are out of place throughout the establishment.2) The walls near the frozen yogurt machines are not sealed. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair, smooth, easily cleanable and non-absorbent. Provide ceiling tiles where needed and seal the wall.
- Lighting provided as required. Fixtures shielded
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.
- No Certified Manager Present
The manager, Harish Pithadia, is currently in the Food Service Sanitation Manager Class. Please post the certificate once it is received.
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6/27/2011 | Preliminary | |
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