HACCP Discussed food handler training
Quat sanitizer spray bottle concentration: 200 ppm
Frozen foods are frozen.
- Non-food contact surfaces clean
Storage shelving and surfaces located at the bottom of the center counter are soiled with accummulated grease deposits.
Thoroughly wash and clean surfaces.
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.
- Floors properly constructed, clean, drained
Flooring underdneath fryers and sotve is soiled.
Rountinely clean flooring.
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 maintained clean.
|
1/20/2016 | Routine | 98 |
HACCP Discussed date-marking. Chlorine sanitizer is utilized. Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple gallons of milk in Howard refrigerator are not date-marked.
Date-mark milk once the gallon has been opened. Corrected by education.
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.
- Food contact surfaces of equipment and utensils clean
Interior center tray of microwave is soiled.
Wash, rinse, and sanitize interior surfaces of microwave.
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.
|
10/13/2015 | Routine | 93 |
HACCP Ensure that chlorine test strips are utilized to determine proper concentration of CL sanitizer.
Chlorine and iodine sanitizer is utilized.
- Plumbing installed and maintained
Faucet head of three compartment sink is in disrepair.
Repair or replace faucet head.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
|
7/2/2015 | Routine | 99 |
HACCP Store all chemicals in designated chemical storage area.
Quat sanitizing spray bottle concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Bags of ice and box of fries found stored on the freezer floor.
Store all containers of food 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
- Critical: Toxic items properly stored
Spray bottle of bathroom cleaner found stored on the counter top next to dishes.
Store all toxic items in designated chemical storage area. Corrected
|
2/6/2015 | Routine | 93 |
HACCP: Discussed current certified food service sanitation manager. Provide valid FSSMC at next inspection.
Quat sanitizing spray bottle concentration: 200 ppm.
Iodine sanitizer is also utilized.
Chemical dish machine is utilized.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found buried in the ice in the ice machine.
Store ice scoop with handle extended up and out of ice to protect against possible contamination.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Plumbing installed and maintained
Small leak found on faucet of three compartment sink.
Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- No Certified Manager Present
Current and valid FSSMC certification not present during inspection.
Provide valid FSSMC certification at next inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
10/28/2014 | Routine | 98 |
HACCP Discussed proper concentration of sanitizer.\ Chemical dish machine is utilized.
- Non-food contact surfaces clean
Exterior surfaces of fryers are soiled with accumulated with grease.
Thoroughly wash and clean exterior surfaces of fryers.
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 hand soap present at hand sink.
Provide hand soap at sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Flooring under three compartment sink and underneath fryer are soiled.
Clean and maintain floors and duckboards.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
6/23/2014 | Routine | 96 |
HACCP Discussed proper boil order procedures: Boil order bulletin left with kitchen manager.
Chlorine sanitizer is utilized.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of found stored on freezer floor.
Store boxes of food 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
|
3/7/2014 | Routine | 98 |
HACCP: Clearly label all spray bottles with the common name of the contents inside.
cl- sanitizer is used in the establishment.
frozen foods were frozen.
Note: Inspection was performed during St. Bernard's Parish last fish fry of the year. Establishment only serves food during scheduled public events.
- Critical: Sanitizing concentration
Dish machine in kitchen reading at 0ppm chlorine sanitizer. Corrected by adjusting tube inside of sanitizer bottle so that it reaches the chlorine. Keep an eye on sanitizer level and change as soon as sanitizer cannot reach the bottom of the tube.
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. Final sanitizer concentration shall be between 50-200 ppm of chlorine.
|
12/6/2013 | Routine | 96 |
HACCP: Dish machine sanitizing concentration.
Chlorine sanitizer is used in dishmachine. Quat sanitizer is used in spray bottles.
Frozen foods were frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: Wash/rinse/sanitize sink, sides of oven have grease accumulation, top portion of microwave soiled.•
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.
- Critical: Toxic items labeled and used properly
1. Clear bottle on top of dishmachine labeled "sanitizer" contained soap. 2. Clear bottle in storage pantry not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
|
9/12/2013 | Routine | 94 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Unit repaired. Ambient air temperature in the walk-in cooler at 38 degree F. Embargo tag removed
|
4/3/2013 | 1st Recheck | |
Restaurant representatives - add corrected or new information about St. Bernard Church Parish Center, 512 E Kansas St, Peoria, IL »