HACCP = glove use
- Original container, properly labeled, consumer advisory
Several partially cooked food items (i.e. ribs, eggs rolls, pulled pork) in the walk-in cooler are not properly labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
A paper bag of cracker meal is being stored on the floor of the dry storage area.
Protect food items at all times by elevating up and off the floor.
- In-use food dispensing utensils properly stored.
The handle for the sugar scoop, located in the bin in the dry storage area, is touching the food product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food.
- Non-food contact surfaces clean
1) The gaskets on the True prep cooler in the kitchen are soiled.
2) The lower interior surface of the True prep cooler in the kitchen is soiled.
3) The soft drink guns located at the far bar at the far end of the establishment are soiled/sticky.
Maintain all non-food contact surfaces clean.
- Single service items properly stored, handled, dispensed
Several boxes of single-service items, located in the upstairs storage room, are being stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
1) The hand sink in the entrance to the kitchen is clogged with paper towel pieces and is not draining properly.
2) The cold water faucet at the three-compartment sink of the back bar is turned off due to a leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
A personal coat is being stored on top of the deep freeze in the storage area.
Store all personal belongings in a designated area.
- No Certified Manager Present
The owner, Clay, is the only Food Service Sanitation Manager at this establishment.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. In addition, all Food Handlers shall have their Food Handler Training by the next routine inspection.
Information for these classes has been left with this establishment during this inspection.
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12/14/2015 | Routine | 92 |
temp continued: cole slaw, prep cooler in kitchen, 37 degrees
- Original container, properly labeled, consumer advisory
Several food items in the walk-in cooler have been cooked and cooled and/or partially cooked and times are not provided on the products.
Label all cooling potentially hazardous food with the date and time of preparation.
Add the time to these items.
- Food protection during storage, prepartion, display, service, transportation
A bag of cracker meal is being stored on the floor of the dry storage area.
Elevate all food items up and off the floor for protection.
- Clean clothes, hair restrains
The cook in the kitchen has a long goatee and it is not restrained during food preparation.
Employees shall use effective hair restraints to prevent the contamination of food or food–contact surfaces.
Restrain the hair during food preparation or wear a beard net.
- Plumbing installed and maintained
A leak is present at the end of the three-compartment sink faucet located near the outdoor bar.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair this faucet.
- Critical: Outer openings protected from insects, rodent proof
The door located near the outdoor bar area has a large gap and daylight present under it.
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.
Provide a sweep for this door to eliminate the gap and daylight. A recheck will occur on or after 9/3/15.
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8/24/2015 | Routine | 91 |
HACCP = food handler training
cl- bleach sanitizer at dish machine = 100ppm
cl- bleach sanitizer in spray bottles = 200ppm
cl- bleach sanitizer at three-compartment at bar = 200ppm
All frozen food is frozen.
There is only one Food Service Sanitation Manager provided for this establishment. As of January 1, 2015, all Restaurants are required to have all Food Handlers trained by either the online 2 hour training or the classroom setting. Peoria County Food Code Violation 740.570 Food Handler Training "All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles."..This includes all bar tenders, wait staff, etc. Information about this training has been provided during this inspection.
- Original container, properly labeled, consumer advisory
Several food items, which have been cooked and cooled down, have the product and date available, but not the time. Label all cooling potentially hazardous food with the date and time of preparation. Provide the times on the labels for all future cooked and cooled products.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
A bag of sugar and two bags of cracker meal are being stored on the floor in the dry storage room. Food shall be protected at all times. Elevate these food items at least 6" up and off the floor.
- Foods handled with minimal manual contact
Several single-use plastic cups were being used to dispense several food items/dressings in the kitchen prep cooler. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food. Spoons have been provided. Always use a utensil that has a handle for dispensing.
- Non-food contact surfaces clean
The exterior surfaces of much of the kitchen equipment, including door handles, etc. are soiled/sticky. Maintain all non-food contact surfaces clean. Clean these areas.
- Storage/handling of clean equipment, utensils
The utensils stored in the black plastic bin in the corner of the kitchen are facing opposite directions. Store these utensils in the same direction so the handles are facing the same way and are available at first grasp.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Paper towels are not available at the hand sink near the fryers in the kitchen and this hand sink is soiled. 2) The men's restroom door is currently missing. A supply of sanitary towels shall be conveniently located near each lavatory. Lavatories shall be kept clean. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Provide paper towels at all hand sinks, clean the hand sink and provide a door for the men's restroom.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The lid for the grease receptacle and one of the dumpster lids are open between uses. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Close the lids between uses.
- No Certified Manager Present
A Food Service Sanitation Manager is not currently available during food preparation. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide additional Food Service Sanitation Manager(s) so one manager is available during each shift that food is being handled. Instructor information has been provided during this inspection.
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3/12/2015 | Routine | 85 |
HACCP: Personal beverages. Ensure all personal beverages are stored in a location that does not provide the potential for contamination of food and food contact surfaces.
Cl- sanitizer is used in the establishment.
Frozen foods are stored frozen.
- In-use food dispensing utensils properly stored.
Ice scoop at bar was stored with handle touching ice upon arriving for inspection. Corrected: Handle extended out of ice.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of GE microwave in kitchen, interior of soda nozzles at the bar, bottom shelves of True cooler in kitchen. Clean and sanitize 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
1) Women's restroom door is propped open. 2) No main bathroom door on men's restroom. 3) Hand sink next to prep table does not have soap.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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12/9/2014 | Routine | 95 |
HACCP: Employee Beverages. Ensure all employee beverages are stored in a way that does not provide the potential for contamination of food or food contact surfaces. All employee beverages must be kept in a cup with a lid and straw to prevent hand contamination and splashing.
Cl- is the sanitizer used in the 3 compartment bar sinks, buckets, and dish machine.
Frozen foods were stored frozen.
Note: From Final inspection, light shields have been provided in dry storage room and door is attached at men's restroom.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sliced and blanched french fries were being held at room temperature in bucket on kitchen cart. Discussed process with owner. Once sliced or any part of the cooking process begins, potatoes must be held at 41 degrees F or lower or 135 degrees F or higher to avoid being left in the danger zone for bacterial growth. Sliced potatoes will now be held at 41 degrees F or lower in the True cooler located next to the fryers until being fried for service. 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.
- In-use food dispensing utensils properly stored.
Ice scoop at bar stored with handle touching ice. Store ice scoop with handle extended out of ice to prevent contamination.
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9/24/2014 | Routine | 94 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Critical: Sanitizing concentration
Dish machine is not working.
- Food contact surfaces of equipment and utensils clean
Interior of smokers heavily soiled.
- Critical: Water source safe, hot, and cooled under pressure
No hot water in establishment.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A. No paper towels provided for kitchen hand sink.
B. No mens room door.
Provide paper towels and a door.
- Critical: Outer openings protected from insects, rodent proof
Exterior door near back bar does not have a self-closing device.
Provide self-closing device.
Corrected.
- Lighting provided as required. Fixtures shielded
Lights in dry goods area are not shielded.
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8/22/2014 | Final | |
- Critical: Sanitizing concentration
Ensure dish machine is working and sanitizing at 50-200ppm.
- Food contact surfaces of equipment and utensils clean
Clean interior of walk in cooler.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide soap and paper towels at all handsink.
- Critical: Outer openings protected from insects, rodent proof
Door to exterior in kitchen is not self-closing.
- Walls, ceilings, and attached equipment, properly constructed, clean
Seal sinks to wall.
- Lighting provided as required. Fixtures shielded
Provide light shields on the lights on the kitchen.
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8/20/2014 | Preliminary | |
HACCP: Toxic storage.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: During inspection it was noted that a pipe providing water to the 3 compartment sink in the kitchen is frozen. There are two other 3 compartment sinks in the facility for the proper washing, rinsing, and sanitizing of equipment. There is hot and cold water at every other sink in the establishment so an embargo/recheck is not necessary at this point. Please discontinue use of 3 compartment sink in kitchen until water is restored.
- Food contact surfaces of equipment and utensils clean
1) Microwave in kitchen is soiled on the inside. 2) Bev-Aire fridge is soiled at the bottom. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Toxic items labeled and used properly
Two clear Lowe's spray bottles with clear liquid are not labeled in the kitchen. One clear Lowe's spray bottle with blue liquid at the bar is not labeled. Corrected by labeling all bottles with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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2/11/2014 | Routine | 93 |
Final approval given to operate under the guidelines of Chapter 10, Food Handlers, of the Peoria County Code.
- Thermometers, gauges, test kits provided
No test strips for sanitizer.
- Food contact surfaces of equipment and utensils clean
Interior top of popcorn machine soiled.
- No Certified Manager Present
Ovwner has taken CFSSM class. Please post certificate once received.
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12/5/2013 | Final | |
HACCP - Proper sanitizer solution concentration
- Food contact surfaces of equipment and utensils clean
Metal diverter on ice machine heavily soiled. Clean and sanitize food contact surfaces.
- Single service items properly stored, handled, dispensed
Box of single service cups stored on basement floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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9/5/2013 | Routine | 97 |
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