HACCP: Date Marking/Handwashing
Cl- sanitizer is used in the dish machine
Frozen foods were stored frozen
- Critical: Foods properly cooled
Observed a steel pan of 6" and 12" hot dogs stored in cooler beneath grill area with no label indicating day or date that original package was opened and/or date to discard. Corrected: date marked with date package was opened.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior dipper wells at milkshake area with black mold, interior and nozzles of Silver King milk dispenser, clean drainboard area of dish machine room (stapler stored intermingled with clean utensils), gaskets/seals around pull out refrigerated drawers in cook area, container next to chili holding clean dishes has fries intermingled with the clean dishes, interior McCall milkshake glass cooler, can opener on prep table in prep room. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: shelving in cooler beneath milkshake toppings, exterior of cheese dispensing machine, exterior handles on McCall cooler/freezer. Clean all non-food contact surfaces as often as necessary to maintain clean.
- Plumbing installed and maintained
Handwashing sink in prep room is leaking from faucet. Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walls behind three compartment sink soiled with black mold. 2) Walls soiled and in disrepair in prep room. Clean and sanitize all walls and maintain clean.
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10/28/2015 | Routine | 90 |
HACCP: Handwashing
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Food Borne Illness complaint addressed during on-site inspection. Complainant stated that she and her husband ate at Steak-N-Shake on 7/11/2015, and both became ill the next morning. Items consumed were "chili three-way" and "hot dog with chili, onions, and cheese." Drinks consumed included a "chocolate shake and glass of iced water." According to manager, there have been no ill employees in the last two weeks. Manager has not received any food borne illness complaints from customers in the past two weeks. Temperatures of all suspected foods were taken and found to be within the acceptable range. Recommend complaint be closed. SS.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: can opener at prep table, soda nozzles at wait station, interior McCall cooler at shake area, lids to shake toppings, hot fudge/caramel containers at shake station, interior prep table by grill, ketchup dispenser on prep wall. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: exterior McCall freezer in shake area, shelf beneath shake toppings, shelf above prep table, exterior Blodgett oven in prep room, exterior prep coolers and handles by grill. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Storage/handling of clean equipment, utensils
Clean plates and bowls are stored at food preparation areas with food contact surface facing up. Store inverted.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand washing sink in prep room and hand washing sink behind grill is soiled. Clean hand washing sinks.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
Floors excessively soiled beneath/behind equipment, including: floors beneath dish machine, floors in prep room (dried spaghetti in corner), floors in walk in cooler, floors in walk in freezer, floors behind grill, floors in drive-thru. Large tile missing in prep room. Various tiles chipped throughout lobby. Deep clean floors routinely and maintain clean from build up. Repair or replace chipped and missing tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents throughout lobby of establishment are soiled. 2) Walls behind three compartment sink soiled with black mold. 3) Walls soiled and in disrepair in prep room. Clean and sanitize all walls and maintain clean.
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7/14/2015 | Routine | 92 |
HACCP: Food Handler Training
Cl- sanitizer is used in the dish machine
Frozen foods were stored frozen
Note: Routine inspection conducted in conjunction with RFS-15-0080, which stated that complainant "felt ill after eating vegetable soup, fries, ketchup, grilled cheese, and iced water with lemon," at this location. Vegetable soup comes prepackaged and is stored in the walk in cooler (39 degrees F) until preparation. Preparation involves immersing the bag of soup in hot water until at proper temperature (at least 135 degrees F). Vegetable soup is then transferred to a container on the hot serving line (144 degrees F). French fries are kept frozen until cooked to order. Sliced cheese for the grilled cheese sandwiches are kept in the lower portion of the cold prep cooler (38 degrees F). All food components associated with complaint were found to be at proper hot and cold temperatures during inspection. Proper handwashing practices were observed during inspection. Manager states that no employees have been ill or went home sick during the last two weeks. Manager has not received any other foodborne illness related complaints in the last two weeks. Recommend complaint be closed. SS
- Original container, properly labeled, consumer advisory
Clear, plastic squeeze bottle containing white substance is stored on the steak sauce shelf with no label identifying contents. Squeeze bottle of yellow substance on cook line does not have a label. Label containers.
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
Two steel containers of 12" and 6" hot dogs are stored below cold make line at food preparation area with no date marking indicating day/date that hot dogs were taken out of original container. Corrected by labeling with date.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: ketchup dispensing unit on wall in prep room, clean drainboard area of dish machine room, interior McCall cold unit in shake area, syrup nozzles in shake area, toppings containers and lids in shake area, interior prep coolers and drawers at food preparation area, counters in food prep area. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Storage/handling of clean equipment, utensils
Clean plates and bowls at food preparation area are stored with the food contact surface facing up. Store all plates, bowls, and cups inverted.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service items properly stored, handled, dispensed
Single-service, foam, to-go cups stored in cup holders at milkshake station with the lip facing up. Store all single-service items (to-go cups and boxes) with the food contact surface facing down to prevent contamination by dust, etc.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towel dispenser in women's restroom does not have any paper towels in it. Restock paper towels.
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
Observed outside dumpster lid left open when not in use. Trash can behind food preparation area is full and overflowing but does not have a lid or covering. Correct by keeping outside dumpster lids closed when not in use. Correct by covering trash cans once full and/or disposing of trash at regular intervals to avoid overflow. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout establishment are soiled, including walls in dish machine room and food preparation areas. Vents on ceiling throughout establishment are soiled. Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/17/2015 | Routine | 85 |
Hot foods hot, frozen foods frozen.
There is improvement in cleanliness from previous inspections - some areas are still soiled with food debris. Manager states they are short staffed and sometimes difficult to comply with weekly cleaning schedule.
Discussed food handler training, discussed need for FSSM at all times while establishment is open.
The walls in the dish area that were previously in disrepair have been replaced with stainless steel on outside.
Quat sanitizer used in sani bucketsat 200 ppm. Bleach dishwasher used at 100 ppm.
- Critical: Foods properly cooled
Containers of bacon, cheese, sliced tomatoes without date of preparation/opening on the sides.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Thermostar for hot holding is broken at the bottom.
Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases or by other effective means.
- Food contact surfaces of equipment and utensils clean
*Small freezers with excess of ice buildup, floor of ice cream cooler is soiled.
Clean, sanitize and maintain clean all food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates being stored with food contact surface up.
Store plates and other dishware with contact surface down to protect ready to use dishware from contamination at all times.
- Plumbing installed and maintained
Leak from handwashing sink in the prep area and underneath the dish machine. Manager states a work order is in place for this.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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11/4/2014 | Routine | 90 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in dish machine, sani buckets and 3 compartment sink.
HACCP - Discussed temperature range of potentially hazardous foods and how to maintain adequate temperature control. Discussed food handler training for employees.
- Original container, properly labeled, consumer advisory
Squeeze bottles containing mayonnaise/dressing/etc not labeled with common name.
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
Cooked pasta held on cold table at 68F, Sliced tomatoes at 48F.One packet of ready to eat turkey with yesterdays date as the use by date on it in rotation to be used today.
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.
Items discarded.
- Foods handled with minimal manual contact
Single Service Container being used as a scoop for refried bean seasoning.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- In-use food dispensing utensils properly stored.
Small scoops with small handles including measuring cups being used for scoops in items on make table near grill.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Ice cream containers, bottom of freezer, bottom of trays in frozen holding area, nacho cheese dispenser, plates and bowls intended for use, back of grill area.
Clean, sanitize and maintain clean all food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates, bowls and other dishes at prep area are stored with clean surface up. Some plates with food particles on them.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall surfaces dirty, especially in kitchen area and under 3 compartment sink.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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8/15/2014 | Routine | 87 |
.Continue to provide routine professional pest control services. In addition, routine cleaning and sanitizing of all food and non food contact surfaces are necessary to remain in compliance.
- Critical: Sewage and waste water disposed properly
Drain on handsink near mopsink leaking.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. Drain has been repaired to remove leak. Corrected by worker.
- Critical: Presence of insects/rodents. Animals prohibited
Observed roaches in dishroom area.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Professional pest control has been provided. No roaches observed during recheck. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in dishroom area in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls have been removed and replaced. Corrected.
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4/29/2014 | 2nd Recheck | |
Note: There will be a recheck fee assessed for all recheck. Please contact the Peoria City/County Health Department when wall in dish area is replaced. It is imperative that this facility completes deep cleaning throughout and maintains a level of cleanliness. If facility is found to be below standard on cleanliness during next inspection/recheck and critical violations are not corrected, it will necessitate a compliance conference at the Department and/or closure to correct issues.
- Critical: Hands washed, good hygienic practices (observed).
Observed worker at cash register then donning gloves to prepare food. Worker was asked to remove gloves and wash hands. Worker complied. Corrected.
- Non-food contact surfaces clean
Areas between fryers and grill remains heavily soiled. Clean and sanitize non food contact surfaces.
- Critical: Sewage and waste water disposed properly
Drain at handsink above mop sink leaks.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. Repair leak. Recheck on or after 4/28/14.
- Critical: Presence of insects/rodents. Animals prohibited
Observed live roaches under dishwash area.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control services with proof of services provided between 4/17/14 and 4/28/14. Recheck on or after 4/28/14.
- Floors properly constructed, clean, drained
Floors throughout facility heavily soiled with debris, especially in corners, under equipment, around floor drains and near walls.
Floors, floor coverings, mats, and duckboard shall be maintained clean.Provide a routine cleaning. Implement a routine cleaning checklist that can be viewed upon request.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls soiled with sauces in various locations throughout facility.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning. Implement a routine cleaning and maintenance checklist that can be viewed upon request.
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4/17/2014 | Recheck | |
All temperatures checked were within proper range.
THE OVERALL CLEANLINESS AND SANITATION OF THE FRONT AREA IS GREATLY IMPROVED. VIOLATIONS #22 AND #23 MARKED ARE AREAS THAT STILL NEED IMPROVEMENT AS FAR AS UPKEEP.
VIOLATIONS #12 AND #35 AND #37 WERE NEWLY OBSERVED DURING THE RECHECK.
CORRECTION OF ALL VIOLATIONS IS TO BE DONE BY THE RECHECK ON OR ABOUT APRIL16TH.
- Critical: Hands washed, good hygienic practices (observed).
1) Employees were observed donning gloves without properly washing their hands.
2) Observed employee open a lid on new can of whipped cream with their teeth.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment. OPEN FOOD RELATED PACKAGING APPROPRIATELY.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Food contact surfaces of equipment and utensils clean
1) Underside of milk machine and area behind spout still has some dried on milk.
2) Some racks in the walk in have soiled undersides.
3) Plates and bowls in front area soiled (the bowls under microwave heavily) with splattered food debris.
The food-contact surfaces of all cooking and food service equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Underside of shelf above the hot well and cold well soiled.
2) Shelf top under 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: Presence of insects/rodents. Animals prohibited
Multiple roaches of various size were seen under the dish machine and crawling into holes in the wall and under the wall board.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
*Manager called Eco Lab and they will be on site later tonight.*
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles over the ice cream area not in place.
If ceiling tiles must be removed, the open area must be protected with a mess or screen to prevent falling debris.
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4/9/2014 | Recheck | |
HACCP: Differences between cleaning and sanitizing were discussed.
DUE TO THE POOR LEVEL OF SANITATION IN THE ENTIRE FRONT AREA - SPECIFICALLY AROUND GRILLS, FRYERS, COOLERS, SHAKE AND TOPPINGS AREAS - A 7 BUSINESS DAY RECHECK WILL BE PERFORMED ON OR ABOUT THE 8TH OF APRIL. IF WORKING IMPROVEMENT IS NOT SEEN IN THESE AREAS A COMPLIANCE CONFERENCE WILL BE REQUIRED WITH THE DIRECTOR OF ENVIRONMENTAL HEALTH AND THE LICENSE MAY BE SUSPENDED.
- Critical: Hot food at proper temperatures
Cooked egg mixture and sausage gravy in left hot well in cook area not at proper temperatures (see page 2).
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.
*These items were thrown out and the unit was turned up* Monitor temperatures in this well.
- Thermometers provided and conspicuously placed
No thermometer in the 4 drawer cooler in front area •.
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.
*Thermometer was placed in one of the drawers containing portioned cups*
- Critical: Sanitizing concentration
2• buckets in front area holding sanitizing solution were not detecting any level of chlorine.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
*Buckets were remade and now contained 100 ppm available chlorine for sanitizing*
- Food contact surfaces of equipment and utensils clean
1) Plates on counter near the handsink had food debris stuck on surfaces and loose food debris that had fallen onto surfaces.
2) Several stacks of bowls near the fryers were soiled with splatter and food debris.
3) Top interior lid and back side and lower interior of the 4 drawer cooler soiled heavily.
4) Interior of the cheese sauce hot holding unit soiled heavily.
5) Underside of the top of shake mixer above the shafts soiled with dried on milk splatter.
6) Underside of the milk dispensing machine soiled with dried on milk splatter.
7) Cold well holding burgers at beginning of line soiled inside - especially between stainless piecework.
8) Ice cream cooler heavily soiled on lower interior.
9) Ice cream drop in bins soiled inside and on underside of lid surface.
The food-contact surfaces of all cooking, refrigeration and food service equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Lower shelves in front soiled heavily with grease and food debris- especially around the fire extinguisher.
2) Counter top under the Red Bull cooler soiled.
3) Cooler handles and hinges etc. on the 4 door cooler at beginning of line soiled.
4) Ledge over the frozen cold well (actually a refrigerated cold well) is heavily soiled.
5) Lines and fixtures under and behind the grill are HEAVILY built up with solidified grease - this is also around the outlet.
6) Space between fryers is soiled.
7) Crevice between grills is soiled with build up.
8) Drawer fronts under bun boards soiled.
79) Interior edges and ledges of drawers under grill soiled.
10) Front of fryers soiled.
11) 3 shaker containers of spices at front area soiled on exteriors with stuck on food.
12) Underside of the white board at the 4 drawer unit soiled as was top of unit.
13) Fronts of the 4 drawers soiled.
14) Ice cream shake area soiled in the following areas: fixtures on the chocolate and caramel dispenser, toppings containers outside edges and ledge holding them in place.
15) Exterior of microwave handle and door front by handle soiled.
16) Underside of upper wall mount shelf in food pre/ chili area soiled with splatter.
17) Racks holding the dressing containers in the walk in 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.
- Single service items properly stored, handled, dispensed
1) Several areas where single use "to go" containers and lids were soiled with splatter from foods.
2) Containers on front counter holding single use portion cups were soiled at the bottom.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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3/28/2014 | Routine | 86 |
HACCP: Discussed hand washing and employee habits
Sanitizer used is Chlorine. Buckets 200ppm Dish machine 100ppm.
Discussed pest control and reviewed pest control records. Last treatment was 10-11-13 Eco Lab
- Non-food contact surfaces clean
The following non-food contact areas are soiled: bottom of the salad prep cooler, drawers/drawer rails of the salad prep cooler, interior of nacho cheese machine, lids of the shake toppings, exterior of the milk dispenser, lid of the hot chocolate and caramel.
Routinely clean and maintain clean all non-food contact 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.
- Single service items properly stored, handled, dispensed
Forks in the storage container at the drive thru being stored every which direction.
Arrange the forks so the handle is presented to the worker for dispensing.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the salad prep cooler, in the corner under the dish machine area, under the fryer and under the true freezer across shake prep area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/25/2013 | Routine | 97 |
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