HACCP: Handwashing
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Establishment kitchen was not in operation during inspection. Establishment has special food events throughout the week, rather than a daily menu. Example: breakfast on Sunday mornings and/or Taco Tuesdays.
- Food contact surfaces of equipment and utensils clean
Interior of Haier fridge in kitchen is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Men's restroom door does not have a functioning self-closing device installed. Repair self closing device. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in mens and womens restroom are soiled. 2) Mesh covering over exhaust in kitchen has heavy grease buildup. Clean vents and exhaust.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/16/2015 | Routine | 95 |
Received request for service on October 12, 2015 stating "No certified food manager is employed".
October 13, 2015 RFS follow up was conducted. Spoke with the bartender she stated that David Wilson who is a fulltime employee has his Food service sanitation managers certificate. The certificate was shown to us during the inspection and is listed on the first page of the inspection sheet. During the investigation, the kitchen employee, Marshall Edwards, stated he has his two hour food handlers certificate. He was unable to show proof during the visit. He has been asked to provide for the next routine inspection.
No further investigation. Case closed.
No violation noted during this evaluation. | 10/13/2015 | Complaint Investigation | |
HACCP: Food manager requirement
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The spring has come off the door to the mens restroom. Replace missing spring.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Paint is chipping off the basement floor. Floor and stairs in need of fresh coat of paint.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please replace broken light switch cover to womens restroom light switch.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable.
- No Certified Manager Present
No FSSMC at facility. Only foods sold at facility are pizza and tacos. 90 days to correct.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/18/2015 | Routine | 96 |
HACCP: FSSCM discussed Food handler hand out left at facility.
- Thermometers provided and conspicuously placed
Provide thermometer to the cooler by the ice machine.
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.
- Non-food contact surfaces clean
Clean the tracks and glass windows to the four door beer cooler. Clean the shelves to the white beer cooler. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Please clean the lime accumulation off the three comparment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Please clean the floor by the hand sink at the bar area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Facility just lost FSSMC for facility. Cat I facilities must have a FSSMC on premise when food is being prepared. Note no food is being preppared at facility since cook left. Spoke to owner about options for licesnse. Food handler print out left at facility.
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3/23/2015 | Routine | 96 |
See attached inspection for details.
- Food contact surfaces of equipment and utensils clean
Soda gun soiled. Clean soda gun.
- Critical: Outer openings protected from insects, rodent proof
Front door propped open. Door closed.
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.
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10/6/2014 | Routine | 94 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
No violation noted during this evaluation. | 9/5/2014 | Final | |
Preliminary inspection conducted. Kitchen plans will include a flat top griddle and convection microwave/oven. The establishment has a 3 compartment sink and hand sink in the kitchen area. See attached pictures.
During final inspection ensure that all equipment is plugged in and functioning to confirm that temperatures of 41 degrees F or lower or 135 degrees F and higher are maintained. Ensure all mechanical hot and cold holding units have thermometers. Ensure sanitizer to the proper concentration and sanitizer test strips are available. Ensure hand sink is properly stocked with soap, paper towels, and hot and cold water under pressure.
No violation noted during this evaluation. | 7/8/2014 | Consultation | |
Frozen foods were frozen.
Discussed proper sanitizing solution concentrations and appropriate test strips with worker.
Sanitizer- chlorine - bucket
- quats - 3 bay sink
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter at bar.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled. Interior of both pizza ovens soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of GE refrigerator. Clean and sanitize non food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
Front door propped open.
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.
Screen door on back door in disrepair.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks. Worker closed both doors to protect entrances against rodents and insects. Corrected.
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5/6/2013 | Routine | 92 |
Sanitizer - Quats
- Critical: Sanitizing concentration
No sanitizer solution prepared. Provide sanitizer solution at 200ppm for dishwashing, 400ppm for sanitizer buckets. Worker prepared sanitizer solution at 50ppm. Corrected.
- Non-food contact surfaces clean
Soled gasket on door of GE refrigerator. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at handsink next to 3 bay sink in back room. Provide papertowels for handwashing.
- Lighting provided as required. Fixtures shielded
No light shield on light next to 3 bay sink. Provide a light shield.
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12/7/2012 | Routine | 92 |
Per Chapter 10 Peoria County Code, Food Safety, permission granted to operate.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 2 door glass cooler. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Soiled compressor fan cover on interior of glass 2 door cooler. Interior of upright beer cooler soiled. Clean and sanitize food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or papertowels at hand sink in food prep/3 bay sink area.
Provide papertowels or handrying apparatus and soap for proper handwashing.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside trash.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
No lids on trash receptacles in restrooms. Provide lids for trash receptacles
- Floors properly constructed, clean, drained
Soiled flooring in food prep/3 bay sink area. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hole in wall in bar area next to 3 bay sink.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Repair hole.
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10/8/2012 | Final | |
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