HACCP: Discussed and provided Boil Order information.
Hot foods hot, cold foods cold, frozen foods frozen.
Note: Discussed storing personal property for front of the house staff and product protection in kitchen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink found without a lid on cook line next to food products. -Corrected by discarding.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on Maximum cooler found to be damaged. Replace to ensure food safety.
- Food contact surfaces of equipment and utensils clean
Hotel Rack and sheet trays next to stove and shelf above cook line found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Top of dish machine and top of oven found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Critical: Toxic items properly stored
Cleaning chemicals, pesticides / herbasides found intermingled. -Corrected by seperating.
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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9/23/2014 | Routine | 86 |
HACCP: Provided Date Marking HACCP Sheet
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Large steel pan of roast beef stored in the Maximum cooler behind the bar was not marked with a date and time of cooling. Corrected by education.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Multiple food items marked properly but held past 7 days including a plastic bag of pepperoni (marked 3-7), coleslaw (marked 3-14) in the Victory kitchen cooler, corn relish (marked 3-14) in the Coca-Cola fridge, and shredded cheddar removed from original packaging and stored in a plastic container (marked 3-9) in the Maximum refrigerator. Corrected by education and discarding items held past 7 days.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
- Food protection during storage, prepartion, display, service, transportation
1) Beef for puff pastry mixture stored uncovered in the Victory cooler in the kitchen 2) Roast beef stored in the Maximum refrigerator in the back room behind the bar was stored uncovered. Correct by covering all foods.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
Bowl being used to dispense bread crumbs was stored in the crumbs with the hand contact portion inside of the food. Remove scoop and replace with a scoop with handle that can be extended out of the food.
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.
- Food contact surfaces of equipment and utensils clean
Interior of Emerson microwave in the kitchen is soiled. Shelves in coolers throughout the establishment are soiled. 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Paper towel dispenser was not functioning at the hand sink next to the three compartment sink in the kitchen Corrected: dispenser opened and fixed so that paper towels are provided 2) Paper towel dispenser at hand sink next to the mop sink behind the bar was either empty or not functioning properly Corrected: paper towels provided. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- No Certified Manager Present
No FSSM present at time of inspection. Provide original certificates of FSSM at next routine inspection. Provide a FSSM at all times potentially hazardous foods are being handled.
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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3/25/2014 | Routine | 87 |
HACCP: Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Original container, properly labeled, consumer advisory
Bulk containers of sugar, flour and grain under counter next to kitchen entrance were not labeled. Label all bulk products when removed from original container.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Hard boiled eggs on ice cold holding buffett table had a temperture of 61 F. Maintain all potentially hazardous foods at or below 41 F. Use small conatiners in small portions to help maintain product submenrged in ice as mich as possible. Consider using containers that conduct heat (cold) transfer more quickly such as metal pans. 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. Corrcted, removed eggs from buffet.
- Food contact surfaces designed, constructed, maintained, installed, located.
Blue bucket of non food grade material was being used to transfer ice from ice machine behind bar. Ensure containers used for food are made of food grade materials.
- Non-food contact surfaces clean
Drawer behind bar holding single service soufflé cups was excessively soiled with sticky substance possibly a spill. Clean as often as necessary to maintain drawer clean.
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.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in bar was obstructed with red sabitizer bucket. Keep hand sinks accesile with no obstructions at all times. Hand sink facilities shall be accessible to employees at all times. Correcetd, removed obstruction.
- No Certified Manager Present
No food certified manager present during food handling. Certify more persons on staff to ensure someone certified is present at all times of food handling and preparation. 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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11/19/2013 | Routine | 87 |
HACCP: Proper concentration of sanitizer solutions and testing with test strips. Monitoring of proper cold holding temperatures in high traffic coolers.
Cl- Sanitizer: 200 ppm QUAT Sanitizer: 300 ppm
- Thermometers provided and conspicuously placed
Thermometer was missing (or not conspicuously placed) in prep cooler on back kitchen line along the wall. Ensure thermometer is present and placed in an easily visible place to monitor proper temperatures. 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. Corrected, added thermometer to front of cooler.
- In-use food dispensing utensils properly stored.
Scoop in container of Sugar was stored in sugar with handle in contact with product. Store scoop with handle extending out or outside of 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. Corrected by removing from product.
- Storage/handling of clean equipment, utensils
Clean silverware stored in a bowel with handles and food contact ends facing every which way. Store silverware with handles facing the same way.
Spoons, knives and forks shall be touched only by their handles. Holders for knives, forks, and spoons shall protect these articles from contamination and present the handles of the utensils to the consumer unless the table ware is pre-wrapped. Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service articles not re-used
Single service plastic side dish (no handle) being re-used to scoop risotto. Do not re-use single service items. Use scoop with handle designed for dispensing.
Re-use of single-service articles is prohibited. Corrected, removed single service cup.
- Floors properly constructed, clean, drained
Floors under equipment and in hard to reach areas in kitchen have some soiled build up. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Spray bottle behind bar with unidentified cleaner not labeled. Label all toxics. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Corrected by education and labeling.
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7/1/2013 | Routine | 89 |
No violations found at time of inspection
Approved to Operate under te guidelines of Chapter 10, Food Safety, of the Peoria County Code.
Paid Cat I License Fee $450.00 Check #1212
The Health Department will contact you about the making of Gelato and any dairy regulations.
If any special processes will occur such as the smoking of meats, curing, etc. HACCP plans must be submitted and approved before the special processing occurs.
No violation noted during this evaluation. | 5/31/2013 | Final | |
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