HACCP: Hand washing
- Food contact surfaces of equipment and utensils clean
Excess of sticker residue on clean amber plastic pans. Remove sticker residue completely before washing.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Please remove lime accumulation on the self serve beverage counter. Non food contact surfaces shall be easily cleanable.
- Single service items properly stored, handled, dispensed
Found a case of six foot sub containers stored on the floor between the reach in freezer and the walk in cooler.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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8/11/2015 | Routine | 96 |
HACCP: Temperature documentation. Facility does two line checks daily.
Quat sanitizer is used at facility set at 400 ppm.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Found rinse compartment being used as wash compartment next to sanitize compartment. Soaking dishes were in first compartment. Follow dish sink set up labeled on sink compartments.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Food contact surfaces of equipment and utensils clean
Found several plastic pans with excess of sticker residue on non food contact surface but then pans are stacked where non food contact surface comes into contact with food contact surface. Make sure to remove all sticker residue before pans are washed. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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3/30/2015 | Routine | 96 |
HACCP: Discussed and provided information on glove use.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Salad cutting bowls found to be scratched and scarred. Replace to ensure an easily cleanable surface and ensure food protection.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces clean
Handles on both left and right glass lift coolers were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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11/6/2014 | Routine | 97 |
HACCP: Discussed hand washing and provided a HACCP bulletin.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Quat 100ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
Salad bowls found to be scratched and scared. Replace to ensure an easily cleanable surface.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Interior of microwaves were found be to soiled. Clean and sanitize routinely.
- Non-food contact surfaces clean
The bottom of the 3 door reach in freezer, exterior handles of microwave, and seasoning shaker handles were found to be 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.
- Plumbing installed and maintained
Faucet on 3 compartment sink found leaking at base. Repair and maintain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floors below CO2 tanks and Coca Cola stand along with floors in walk in cooler found to be soiled.
Floors, floor coverings, and mats shall be maintained clean.
- No Certified Manager Present
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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8/1/2014 | Routine | 93 |
Received complaint in to Environmental Health regarding soiled bathrooms. Initiated investigation with an inspection. Spoke to employee who suspected what the issue was. Bathrooms are shared and accessible to all tenants and establishments in the building including River City Cafe next door and the public. She stated that often times, homeless utilize the bathrooms to clean up and leave it soiled. When this is the case, they call building maintenance to clean the bathrooms up. Per employee, it is building maintenance's responsibility to maintain the bathrooms and not Subway's. Per employee, this morning it was soiled with blood. A customer as well as an employee complained about it and proceeded to notify the manager. Manager then contacted building maintenance, who then proceeded to clean up. At time of inspection conducted later in the afternoon the bathrooms had been cleaned. Recommend to close investigation.
No violation noted during this evaluation. | 8/16/2013 | Complaint Investigation | |
HACCP: Proper hand washing and labeling of ready to eat potentially hazardous foods.
Quat Sanitizer: 300 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Opened bag of ready to eat meatballs and chicken stored in walk in cooler behind are not labeled. 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 employee, identified opened date and labeled.
- Food protection during storage, prepartion, display, service, transportation
Make table lids/covers not used leaving food unprotected.
Close covers/lids while not in use to protect stored food and help in maintaining proper temperatures.
Corrected, closed lids/covers.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink cup on top of file cabinet in back room in front of 3 compartment sink did not have a lid on. Ensure any cups used for employee drinks are kept away from food prep areas and have a tight fighting lid. Employees must wash hands before returning to handle food every time after drinking or eating. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
1) Interior of soda nozzles in front self service soda machine were excessively soiled. Provide routine cleaning of soda nozzles.
2) Top interior of microwave ovens on counter have soil build up. Clean as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
Plastic container used to hold clean utensils such as sandwich knives on wire rack in front of 3 compartment sink has soil build up at bottom coming in contact with food contact surfaces of utensils. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
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.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in back area in front of walk in cooler is obstructed with lids, cups, empty spray bottle and sign. Keep all hand sinks unobstructed to promote proper hand washing habits.
Hand washing stations shall be accessible to employees at all times. Corrected, employee removed obstructions.
- Floors properly constructed, clean, drained
Walk in floor has soil accumulation with food spills having moldy growth. Clean floors as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler ceiling vents are heavily soiled with soil accumulation and mold growth. Vents are in close proximity to sealed bags of food on top shelving. Clean vents as often as needed to maintain clean. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/8/2013 | Routine | 79 |
HACCP: Food Storage and labeling QUAT Sanitizer 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sausage stored in reach in cooler behind counter is not labled. Corrected
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 protection during storage, prepartion, display, service, transportation
Make table lids/covers not used leaving food unprotected.
Close covers/lids while not in use to protect stored food and help in maintaining proper temperatures.
- Thermometers, gauges, test kits provided
Quat sanitizer strips are damaged and unusable.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Soda nozzles in front eating area were excessively soiled.
Maintain food contact surfaces clean. Provide routine cleaning of soda nozzles.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in back room was obstructed with utensils. Corrected by education. Employee moved items.
Hand sinks shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
Floors between equipment in hard to reach areas were heavily soiled.
Clean floors and maintain clean floors especially in hard to reach areas.
- Rooms clean, lockers provided and used, clean
Personal belongings (scarf) was stored along food items on storage rack.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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2/13/2013 | Routine | 84 |
HACCP: Closing prep cooler lids when not in use
quat used as sanitizer in three compartment sink @ 200ppm
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at back hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Toxic items labeled and used properly
Spray bottle in back prep area not labeled with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected.
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9/28/2012 | Routine | 93 |
Approved to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooler is now reading 38 degrees. Please continue to monitorfood temperatures throughout the day.
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8/22/2012 | Final | |
All other items on last preliminary inspection have been corrected.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Prep cooler is still not working. There is a leak in the cooling wall.
Repair the cooler before opening.
Please call the main office line @ 679-6161 once repaired.
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8/21/2012 | Preliminary | |
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