HACCP: Hand washing
- Food protection during storage, prepartion, display, service, transportation
Found a case of frozen cookies stored on the floor in the walk in freezer.
Containers of food shall be stored 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
- Food contact surfaces of equipment and utensils clean
Found build up on the ice machine ice shield. Clean ice shield to the ice machine.
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
Non food contact surface cleaning: clean candy off the floor of the cabinet next to entry door, clean the soda post mix off the shelves in the next cabinet over, clean the build up off the reach in cooler door seal, clean the lime accumulation off the side of the ice machine. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Found excess of lime accumulation on the dipper well and on the hand sink faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Found excess of build up on the floor under the ICEE machine. Please clean floor. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found dust accumulation on the wall above the door in back area.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/16/2015 | Routine | 92 |
Request for Service number 15-0065. Customer had a brownie which had a mucus like substance on the bottom of it.
At the establishment today, inspected the brownies both in the cooler and in the display case. Upon arrival the employee was in the middle of preparing for the day. There was no evidence of any mucus like substance on the bottom of the brownies in the cooler. Inspected the brownies in the display and found a residual of a oily substance. This substance is suspected to be oil from the brownies but had the manager discard the brownies in the display for safety precautions. Discussed with the manager about procedure for the brownies and reviewed the big cookie cake manual however could not find info on storage requirements of the brownie after the baking process. Part of the finishing process is to cool the brownies in the refrigerator. The manual does not state any requirements on storage after that. Ask the employee to gather any info into this. Every morning a new tray is used for any brownies which are kept from the previous day.
No violation noted during this evaluation. | 3/3/2015 | Complaint Investigation | |
HACCP: Provided hand washing haccp sheet Sanitizer used is Chlorine All frozen food is frozen.
- Critical: Hands washed, good hygienic practices (observed).
Observed an employee rinsing the blender out in the hand sink.
Corrected by education and instructed the manger to sanitize/clean the hand sink.
Hand sinks must be use only for hand washing.
- Food contact surfaces designed, constructed, maintained, installed, located.
Ice cream scoops observed to be pitted.
Replace the scoops.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Critical: Sanitizing concentration
The wiping cloth bucket had a sanitizer reading of 0ppm.
Corrected by reviewing how the sanitizer buckets are made up. Employee made a new sanitizer wiping cloth bucket to a concentration of 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.
- Food contact surfaces of equipment and utensils clean
Observed the ice baffle or deflector to be soiled with lime and slime build up.
Clean and sanitize all food contact surfaces routinely to prevent accumulated soil.
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.
- Non-food contact surfaces clean
Observed the shelving where the soda syrup is store to be soiled.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
There is exposed wood on the wall which the shelving is attached to.
Paint the shelving so that it is smooth, easily cleanable and NON-absorbent.
Walls and ceilings shall be constructed of easily cleanable, non-absorbent material.
- No Certified Manager Present
No food sanitation manager at this time. Provide a food sanitation manager. Provided Food handler and food sanitation manager info.
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1/29/2015 | Routine | 85 |
Frozen foods frozen, no hot foods. See attachments for original signatures and forms.
- Food protection during storage, prepartion, display, service, transportation
Boxes on floor in freezer.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Single service items properly stored, handled, dispensed
Boxes of straws/cups on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Flooring behind the icee/soft serve machines is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No FSSM certificate present in store.
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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10/22/2014 | Routine | 96 |
HACCP: Provided and discussed wiping cloth haccp. Sanitizer being used at this time is Chlorine.
- Food protection during storage, prepartion, display, service, transportation
Boxes of cookie dough in the walk in freezer were open and not protecting the cookie dough.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
The ice scoops upfront appear to have hard water lime build up on them.
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.
- Floors properly constructed, clean, drained
The floor in the corner below the dipper well is soiled. The area of the floor under the 3-compartment sink and around the grease trap is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wood attached to the wall above the 3-compartment sink is exposed and not sealed.
Seal the wood.
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.
- Critical: Toxic items properly stored
Observed hot shot insecticide being stored with stainless steel cleaner. 2) Observed silver spray paint being stored with stainless steel cleaner.
Both were in the cabinet under the soda machine in the front.
Corrected the stainless steel cleaner was moved away.
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
Observed a spray bottle with a little liquid in it in the front.
Employee stated it was sanitizer however it was not labeled.
Corrected by having the employee dump the small amount of liquid out.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- No Certified Manager Present
No FSSM at the time of inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/11/2014 | Routine | 89 |
HACCP - Discussed proper usage of handsinks with worker. Sanitizer - quats
- Food protection during storage, prepartion, display, service, transportation
Cases of product stored on floor in walk in cooler.
Containers of food shall be stored 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
- In-use food dispensing utensils properly stored.
Scoop in ice with handle in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Ice cream/yogurt scoops pitted, heavily soiled and deteriorating (broken and corroding).
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. Replace utensils immediately. Recheck on 9/24/13
- Non-food contact surfaces clean
Gaskets on mechanical refrigeration heavily soiled. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Coffee machine water supply hooked up to handsink. Provide proper plumbing for coffee machine.
- Critical: Hand washing sinks installed, located, accessible
Front handwash sink not accessible due to water supply hose for coffee machine being attached. Handwash sinks are for handwashing only. Provide altermative water supply for coffee. Recheck on or after 09/24/13. There will be a recheck fee assessed for all rechecks.
- Floors properly constructed, clean, drained
Flooring throughout soiled with debris. Flooring in walk in cooler heavily soiled with food items. Provide a routine cleaning.
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9/10/2013 | Routine | 88 |
HACCP - Proper cleaning and sanitizing of food and non food contact surface. Sanitizer - Quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Ice cream scoops pitted and in disrepair.
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. Replace ice cream scoops.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of undercounter prep cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled interior bottom shelf of undercounter prep table cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on door of 2 door Victory cooler. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Leaky hot water valve on 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring in facility and walk in cooler heavily soiled. Provide a routine cleaning.
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4/5/2013 | Routine | 92 |
HACCP - Proper cleaning and sanitizing fo food and non food contact surfaces. Sanitizer- Quats
- In-use food dispensing utensils properly stored.
Scoop stored in ice bin with handle in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Critical: Hands washed, good hygienic practices (observed).
Evidence of dumping in handsink. Handsink is for handwashing only. Clean and sanitize handsink. Worker cleand and sanitized handsink. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 2 door Victory cooler. Scoops used to dip ice cream in heavy disrepair.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods. Replace scoops. Resurface or replace shelving.
- Non-food contact surfaces clean
Heavily soiled gasket on undercounter prep cooler. Soiled gasket on doorsof 2 door Victory cooler. Clean and sanitize non food contact surfaces.
Shelving under counter soiled. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Heavy soiled flooring behind equipment. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled wall behind 3 compartment sink. Provide a routine cleaning.
- No Certified Manager Present
No state certified food service manager present.
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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8/16/2012 | Routine | 89 |
.Frozen foods were frozen. Sanitizer - Quats HACCP - Storage of toxic solutions
- In-use food dispensing utensils properly stored.
Observed scoop in bulk dry caramel mix with handle in product. Store scoop with handle out of product to minimize contamination.
- Critical: Hands washed, good hygienic practices (observed).
Observed worker utilizing handsink to rinse smoothie utensils. Handsink is for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Glass shield on dispensing side of ice cream cooler broken. Repair or replace shield.
- Food contact surfaces of equipment and utensils clean
Soiled diverter on ice machine. Clean and sanitize food contact surface.
- Non-food contact surfaces clean
Soiled gasket on 2 door Victory cooler. Clean and sanitize non food contact surfaces.
- No Certified Manager Present
No state certified food safety manager present.
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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3/21/2012 | Routine | 89 |
HACCP - Usage of proper handwash procedures Sanitizer - quats
- Food protection during storage, prepartion, display, service, transportation
Cases of cookie dough stored on the floor of the walk in freezer.
Containers of food shall be stored 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
- Food contact surfaces designed, constructed, maintained, installed, located.
Glass cover on ice cream display case broken. Repair or replace food contact surface.
- Food contact surfaces of equipment and utensils clean
Lids on softserve yogurt machines soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving in under counter storage areas soiled. Heavily soiled gaskets on door of undercounter refrigerator. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
.Box stored on floor in dry storage area containing cookie tins, single service cups and lids.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels at back handsink next to walk in freezer. Provide papertowels for proper handwash procedures.
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10/26/2011 | Routine | 90 |
Restaurant representatives - add corrected or new information about Tcby/ Mrs. Fields, 2200 W. War Memorial Dr., Peoria, IL »