GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on date marking and date marking handout
- Critical: Wholesome, sound condition
Spoiled Milk was found in the true refrigerator in the back room past the kitchen. The milk expired in October and had visible milk solid and liquid separation with a yellowish ting in color.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Corrected by manager voluntarily discarding milk and education on date marking.
- Food contact surfaces of equipment and utensils clean
The inside ceiling of the microwave is heavily soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Floors properly constructed, clean, drained
The floor below the 3 compartment sink and the handsink is soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
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11/18/2015 | Routine | 92 |
Frozen foods frozen
Sanitizer: 200 ppm (chlorine)
HACCP: Eggs and other food products should be stored in original container or protective container and clearly marked with identifying label
Notes: Open plumbing located between hand sink and 3 compartment sink (see picture)
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk in front refrigerator was found to be without date labeling
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.
Correct by labeling milk and other potentially hazardous products
- Food contact surfaces of equipment and utensils clean
Microwave located in front kitchen by sink was found to be soiled with build-up
All food contact surfaces should be clean, sanitized, and free of debris at all times
Correct by cleaning microwave
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8/6/2015 | Routine | 93 |
HACCP Discussed proper boil order procedures.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind hand sink has missing dry way .
Repair wall behind sink.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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10/15/2014 | Routine | 99 |
HACCP Discussed and reviewed boil order procedures.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Numerous items found throughout establishment.
Remove unnecessary items from premise to reduce the harborage of pest.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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4/29/2014 | Routine | 99 |
HACCP: Discussed hand washing a glove use. Sanitizer used is Chlorine.
- Critical: Sanitizing concentration
Sanitizer in the spray bottle was above the maximum of 200ppm.
Corrected by making up the spray bottle to the correct concentration of 100-200ppm
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.
- Critical: Toxic items properly stored
Ant and bug killer was stored intermixed with cleaning products.
Corrected by moving the ant killer.
Store bug killers and other insecticides away from cleaning products.
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.
- Critical: Toxic items labeled and used properly
Spray bottle with an unknown liquid in it stored next to the hand sink in the kitchen was not labled.
Corrected by Rachael labeling the spray bottle
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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10/4/2013 | Routine | 91 |
HACCP: Discussed sanitizer concentration and how it becomes weaker in spray bottles if it is not changed every so often.
Sanitizer used is Chlorine.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in kitchen was soiled with soiled towels and a knife.
Corrected by the owner moving the towel and knife from the hand sink and cleaning the sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Exposed woode next to the hand sink in the dish washing area. 2) The wood is unsealed at the kick plate of the wooden steps and the woodens steps are also unsealed.
Resurface the above mentioned areas so that they are smooth, easily clean able AND non-absorbant.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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6/7/2013 | Routine | 97 |
Sanitizer used is Chlorine
License fee is still owed.
Once license fee is paid, establishment is approved to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- In-use food dispensing utensils properly stored.
Scoop in the flour had the handle touching the product.
Corrected by elevating the scoop so the handle was no longer touching the product.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Wood for pan storage shelving unsealed.
- Plumbing installed and maintained
A leak was present at the 3-compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sanitizer located near handsink instead of soap.
- Floors properly constructed, clean, drained
Discussed in the future relocating a freezer and cooler to the area near the back door.
The floor in this location needs to be sealed or tiled.
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.
- Lighting provided as required. Fixtures shielded
Front display cooler needs the "boots" to complete the shield.
Supply a shield for the lights.
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.
- Critical: Toxic items properly stored
1) A spray bottle was not labeled with the contents. 2) Ant killer was inter mixed with cleaners.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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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4/9/2013 | Final | |
Restaurant representatives - add corrected or new information about Sweet Cakes By Rachael, 1233 W Brons, Peoria, IL »