HACCP Reviewed date-marking of potentially hazardous foods.
Chlorine sanitizer concentration: 200 ppm
Frozen foods are frozen.
- Thermometers provided and conspicuously placed
Thermometers not present in the following refrigeration units: 1. small prep cooler, 2. large Victory refrigerator.
Provide thermometers in all mechanical refrigeration units.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Sanitizer bay and drain clogged with food debris.
Thoroughly clean bays of three compartment sink.
The three compartment sinks shall be cleaned prior to use.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of kitchen microwave are soiled.
Wash, rinse, and sanitize all surfaces of the microwave daily.
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
Interior bottom surface of freezer is heavily soiled.
Thoroughly clean interior bottom surface.
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
Dumping of food found in the drain of right side hand sink.
Wash, rinse, and sanitize sink. Corrected by clean of the sink and educating of staff.
All hand sinks shall be used for handwashing only.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels found on right side hand sink.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
-
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall tiles missing from wall behind dish machine.
Repair or replace tiles.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
|
11/16/2015 | Routine | 87 |
HACCP Properly store toxic items in designated chemical storage area away from food prep areas, ware-washing areas, and food and utensil storage areas.
Quat sanitizer is utilized.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cut watermelon and cut cantaloupe located on middle shelf in walk-in cooler are not date-marked.
Properly date-mark cut melon. Corrected by education.
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.
- Food contact surfaces of equipment and utensils clean
Interior center plate of microwave is soiled with debris.
Wash, rinse, and sanitize center plate.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
interior walls and ceiling of microwave are soiled.
Wash and clean all surfaces of microwave.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not provided at the following hand sinks: 1. right side prep counter hand sink, 2. dish room hand sink.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Toxic items properly stored
Chafer fuel cans found stored on top of box of single-service forks located on prep counter
Store all toxic items in designated chemical storage area. Corrected
|
8/3/2015 | Routine | 85 |
HACCP All food contact surfaces should be thoroughly clean at various intervals during food preparation. Reduce clutter and build up by minimizing the amount of kit hen equipment that is use for specific meal times. Care and attention of cleaning and sanitizer is necessary to reduce the occurrence of pest and rodents. Routinely inspect all produce for mold and spoilage. If problems persist then a compliance conference will be necessary.
RFS reported the health dept on 1/30/15 was also addressed during the inspection. Complainant reported appearance of beg bugs and soiled ice machines. Bed bug information was given to the hotel GM Bill. A request for a licensed pest control operator was sent in by Bill (operator will be servicing the room on 2/6/15). No mold was found on the ice machine, however, splash from beverages was found. Housekeeping was instructed to routinely clean outside surfaces of ice machine daily. MJ
Quat sanitizer concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Box whole tomatoes located in the walk in cooler has mold.
Discard box of tomatoes. Corrected by discarding.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cut tomatoes located in mini prep cooler are not date-marked.
Clearly and correctly date-mark cut tomatoes. Corrected by education.
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.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found stored on the freezer floor.
Store all containers and boxes of food 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.
Handle of ice scoop found buried in the 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 of equipment and utensils clean
The following food contact surfaces are soiled: 1. counter top around coffee burners, 2. counter top around mixer, 3. interior surfaces of bar popcorn machine.
Wash, rinse, and sanitize all counter tops.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Interior panel of ice machine has accumulating mold.
Wash, rinse, and sanitize interior panel.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels found on right side hand sink.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Leaks found coming from the ceiling near the dish machine.
Repair ceiling and leaks.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items properly stored
Bottles and boxes of cleaner found stored over cooking pans and pans on rear storage rack.
Store all toxic items in designated chemical storage area below all food preparation areas and cooking equipment. Corrected by moving chemical items.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- Critical: Toxic items labeled and used properly
Unlabeled spray bottles found on rear storage rack.
Clearly and correctly label all chemical spray bottles. Corrected by education.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
|
2/5/2015 | Routine | 76 |
HACCP Reviewed date-marking and food handler training. Food handler training information given to hotel manager.
RFS was discussed during inspection. Complainant reported the reuse and reserving of foods along with concerns of pests. Manager stated that food is not reused from the buffet line
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked taco meat and milk not date-marked.
Correctly date-mark foods. Corrected by education.
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.
- Food protection during storage, prepartion, display, service, transportation
Box of frozen veggie found stored on the floor in the walk in freezer.
Store all containers of food 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.
Handle of dispensing scoop found buried in the taco meat container.
Store handle of scoop extended up and out of food to protect against possible contamination.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found on the faucet of the left hand sink and on the prep table.
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
Center plate of microwave is soiled.
Wash, rinse, and sanitizer center plate.
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.
- Single service items properly stored, handled, dispensed
Box of single-service napkins found stored on the floor in the dry storage room.
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 paper towels provided at right hand sink on prep line.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors underneath and behind fryers are soiled with food debris.
Thoroughly wash and clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
10/17/2014 | Routine | 85 |
HACCP Discussed and reviewed handwashing.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found 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
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior panel of ice machine, 2. interior bottom surface of Frigidaire floor freezer.
Clean and maintain 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.
- Critical: Hand washing sinks installed, located, accessible
Bucket found in bar handsink.
Wash, rinse, and sanitize handsink, Corrected by education and by removing bucket.
Handsinks shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
The following flooring surfaces are soiled with food debris. 1. behind and underneath fryers and ovens, 2. inside of walk in freezer, 3. underneath soda boxes.
Clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall tiles missing from wall behind beverage station.
Repair or replace tiles.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
|
7/17/2014 | Routine | 91 |
HACCP Discussed and review handwashing bulletin.
Quat sanitizing concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found stored on walk-in cooler and walk-in freezer floor.
Store boxes of food a minimum of 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.
Handle of tongs found buried in onions in prep cooler.
Store handle of tongs shall be up and extended out of food to protect food against contaminates.
- Critical: Hand washing sinks installed, located, accessible
Food debris found in hand sink in dish room.
Thoroughly wash, rinse, and sanitize hand sink
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand towels provided at the following hand sinks: 1. hand sink across from fryers, 2, hand sink in dish area.
Provide hand towels at every hand sink.
Hand towels shall be provided at every hand sink to ensure proper handwashing procedures by staff.
|
3/7/2014 | Routine | 91 |
This was a check of the new dish machine that was installed. The dish machine is currently using Chlorine to sanitize. However, the dish machine can be high temp if the booster heater is installed and working correctly.
Establishment has approval to use the dish machine as it is sanitizing using chlorine with a concentration of 100ppm.
No violation noted during this evaluation. | 10/17/2013 | Consultation | |
HACCP: Discussed sanitizer concentrations.
Sanitizer used is Chlorine for wiping cloths and dish machine was High temp. and the new one is thought to be high temp.
Note: At this time the dish machine was taken out and a new one is going to be installed. Establishment can still do dishes in their three compartment sink. However, before using the new dish washer please schedule with me to make sure the dish washers is correctly functioning.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) 77 sausage links in the walk in cooler were did not bare a discard date mark. 2) 13lbs cooked chicken breast in the walk in cooler did not bare a discard date. 3) 7lbs cooked brisket in the walk in cooler did not bare a discard date. 4) 3lb mashed potatoes with bacon in the walk in cooler did not bare a discard date. 4) Containers of marina, Mexican salsa?, chopped sausage and liquid cheese all either did not bare a date, discard date or held past the 7-day discard date. Corrected by all items were discarded and denatured with bleach.
Foods in containers or packages that do not bear a date or day shall be discarded.
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.
- Non-food contact surfaces clean
The interior of the cabinets in the breakfast area are 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.
- Storage/handling of clean equipment, utensils
1) Plates stored in the 4 slot plate cart were stored with the food contact side up exposing the plate for possible contamination. 2) Paper boat trays stored next to the microwave on the prep table line were stored face up. Corrected by discussing how to protect the plates stored in the cart and the trays were inverted.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The following hand sinks either did not have paper towels or hand soup at them: sink across from the fryers, women's restroom and the sink outside of the restrooms.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Outside storage area clean, enclosure properly constructed
Outside garbage are is soiled. Clean and maintain clean the side garbage area.
The concrete or machine-laid asphalt where garbage and refuse containers are stored shall be kept clean.
- Floors properly constructed, clean, drained
The following locations are where the floor was observed to be soiled: under and in the corners at the dish machine area, under the cooking equipment and between cooking equipment, under the chemical rack, under the flour and sugar bins, around the white deep freezer and along adjacent wall next to the freezer, under the pre counter across from the oven and under the prep counter across from the flat top grill.
Routinely Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall where the dish washer was has spots with missing tiles, exposed concrete board and is soiled.
Clean the walls and repair the walls so they are smooth, easily cleanable and non-absorbant.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
- No Certified Manager Present
Managers were unable to provide proof of having the food service sanitation certificate.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
10/15/2013 | Routine | 88 |
RFS Number 13-0436 Serving raw and/or spoiled foods at the breakfast bar.
Investigation has been conducted and only item noted was violation number 3. See violation number 3 for more details.
Discussed with the manager and chef about hot holding temperatures. If you wish to use time only as a public health control, this process must be approved prior to implementing it. Discussed proper cooking temperatures for precooked foods. Use a correctly calibrated thermometer to take temperatures of cooked food before putting them on the breakfast bar. Cook precooked foods to a minimum of 165 degrees F.
Discussed with the manager and chef about arranging the yogurt so that it is not above the fruit in the bowls on the breakfast bar.
Did not observe any spoiled food.
- Critical: Hot food at proper temperatures
Sausage links were in a temperature ranging between 96-110 degrees F.
Corrected by discarding the sausage links.
Maintain hot foods at or above 135 degrees F.
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.
|
9/13/2013 | Complaint Investigation | |
HACCP: Discussed hand washing. Sanitizer used is quats All frozen food is frozen.
- Original container, properly labeled, consumer advisory
Container of salsa and a container of Swedish meat balls were not date marked.
Correct by the employee labeling the foods.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Bag of sausage and a bag of pepperoni were left open in the freezer next to the fryer.
Corrected by employee closing the bags up.
Keep food protected during storage.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Thermometers, gauges, test kits provided
Gages on the dish machine were not accurately measuring the wash and rinse on the dish machine.
Note: Dish machine was tested and was sanitizing correctly violation is that the thermometers were not accurate or not working.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: can opener blade, bottom of the prep cooler on the cookline, racks and interior of the Victory cooler on the cookline and the ice baffle for the large ice maker.
Clean and sanitizer all food contact surfaces routinely.
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
The grey plate holder in the kitchen is heavily soiled with grease.
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.
- Storage/handling of clean equipment, utensils
Multiple tongs and scoops being stored every which way on the racks in the back.
Facilities for the storage of knives, forks, spoons and other utensils shall be used to present the handle to the employee or the consumer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink across from the fryers did not have a trash can conveniently next to it.
Corrected by discussing relocating the trash can on the left side of the prep cooler to be placed on the right so that it is more conveniently accessible for us at the hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: in the mop sink room/mop sink drain area(corners), under cooking equipment, under moveable sugar and flour bins and under the counter in the tea/coffee/ice machine area.
Clean and maintain clean floors. Discussed with the kitchen manager about having daily cleaning logs. Reviewed what she had made thus far.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall under the dish machine area near where the drains are for the garbage grinder is in need of repair. 2) There is a hole in the bottom of the wall across from the tea/coffee/ice machine area.
Fix the mentioned walls so they are smooth, easily cleanable and free of exposed wood and holes where potential pest can harbor.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
No exposed studs, joists, and rafters shall be allowed in walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules.
- No Certified Manager Present
Unable to view food service manager certification.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
7/23/2013 | Routine | 88 |
HACCP: Discussed always storing food 6 inch or more off the floor.
Sanitizer used is Quats. Dish machine sanitizes by Heat.
- Non-food contact surfaces clean
The fan and fan guard of the large fan in the dish room is soiled.
Routinely clean this so that the accumulated dust does not blow onto clean dishes.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No designated trash receptacle for the hand sink in the dish room.
Corrected Provided a trash receptacle.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the counter top and equipment near the large working ice bin, under the flour and sugar bins, under and behind the equipment on the cook line, under the prep counter across from the cooking equipment and under the racks in the dry storage area.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
There are multiple wall tiles at the lower half of the wall behind the racks in the dry storage area that have peeled and fallen from the wall.
Repair the tile so that it is smooth and easily cleanable.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
Unable to attain proof of having a certified person on staff.
Provide proof of having a certified employee on staff during times of perspiration of potentially hazardous foods.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
5/29/2013 | Routine | 95 |
HACCP: Discussed sanitization Sanitizer used is Quats and dish machine is high temp.
- Non-food contact surfaces clean
The front of the cooking equipment such as range and flat grill are soiled. Also the grease catch for the flat top grill needs to be dumped and cleaned.
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.
- Critical: Presence of insects/rodents. Animals prohibited
Observed live cockroaches under the flour and sugar bins in the kitchen and observed multiple dead under the locks on the men's side of the kitchen restrooms.
Corrected by observing the last invoice from Steritech which was dated January 28, 2013. In speaking with the manager Steritech will be treating today also.
Clean up the dead cockroaches as they die from treatment continue routine treatment.
- Floors properly constructed, clean, drained
The following locations are where the floor was soiled: Under the soda syrup rack in the back, under chemical rack near back door, in the mop room, under the flour and sugar bins in kitchen, under cooking equipment in the kitchen and floor under racks in the beer walk in cooler.
Keep floors clean. Clean the floors routinely focusing on hard to clean areas such as mentioned above.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
There is a hole in the wall tile behind the flour bins.
Repair the hole so it is smooth and easily cleanable.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
Unable to provide proof of food service sanitation manager for establishment.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
2/5/2013 | Routine | 93 |
HACCP: Discussed and provied date marking haccp.
Sanitizer used: Quats- wiping cloth bucktes
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in coolers are rusted and peeling.
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.
Repair, resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks for dishes are rusted.
Repair, resurface, or replace the racks.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
The two areas that are soiled were the racks in the walk in coolers and the ice baffle for the ice machine.
Clean and sanitizer 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.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the flour and sugar bins in the kitchen and under the racks in both walk in coolers.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
10/3/2012 | Routine | 94 |
HACCP: Provided and discussed date marking HACCP Sanitizer used: Quats-buckets Dish machine-Heat
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in coolers are rusted and peeling.
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.
Repair, resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving of where dishes are being stored is rusted. Shelving where utensils are being stored is rusted.
Repair, resurface, or replace shelving.
- Food contact surfaces of equipment and utensils clean
The racks inside the stand up Victory single-door refrigerator is soiled.
Clean, sanitize and maintain clean all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: the front of the small prep cooler on the prep line and the shelving of the prep tables on the cook line area.
Clean and maintain clean 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.
- Single service items properly stored, handled, dispensed
Styrofoam plates were being dispensed with the food contact surface facing up and the plastic ware was being stored multi-directional.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Plumbing installed and maintained
The faucet of the 3-compartment sink is leaking.
fix the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor under racks, cooking equipment, prep tables, behind the ice machine and around the flour/sugar bins is soiled.
Clean and maintain clean floors. Focus along the base boards and along the walls.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
5/15/2012 | Routine | 91 |
HACCP: Discussed Milk dispensing. Milk left out is under time control. 6 am to 9:30 am is breakfast and milk is left out for that duration then discarded.
Sanitizer used is Heat for the dish machine and Quats for spray bottles.
- Original container, properly labeled, consumer advisory
Observed what looked like salad dressing in the walk in cooler unlabeled with a common name.
Label all containers out of their original packaging with a common name and date of preparation.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in coolers are rusted and peeling.
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.
Repair, resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving of where dishes are being stored is rusted. Shelving where utensils are being stored is rusted.
Repair, resurface, or replace shelving.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The upper interior of both microwaves, can opener blade, dough mixer and the interior of the small prep cooler on the cook line.
Clean and sanitize food contact surfaces routinely to prevent accumulation of soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
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
The exterior of the white Frigidaire freezer is 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.
- Storage/handling of clean equipment, utensils
Plates next to the hand sink are uncovered and potential platter from the hand sink will contaminate the food contact surface.
Utensils shall be stored covered or inverted wherever practical.
- Single service items properly stored, handled, dispensed
To go containers being stored with the food contact surface up
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
The right facuate of the 3-compartment sink is leaking.
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
There are no paper towels at the hand sinks in the employee restrooms.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: Behind the bar in the front, under the dish machine, under equipment on the cook line, behind the working ice machine and in the mop sink room.
Keep all floors clean and free of accumulated soil.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan blades and vent above the dish machine area is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
2/9/2012 | Routine | 86 |
HACCP: Provided and discussed HACCP #1 Date marking Sanitizer- Quats Dishmachine - Heat
- Original container, properly labeled, consumer advisory
Marinara sauce in upper part of prep cooler not labeled with a date of perpetration.
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.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Observed Sausage thawing in the walk in cooler not covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in coolers are rusted and peeling.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving of where dishes are being stored rusted. Shelving where utensils are being stored rusted.
Repair, resurface, or replace shelving.
- Food contact surfaces of equipment and utensils clean
Interior of line freezer soiled, soiled compressor fan covers in walk in coolers, soiled shelving storing dry goods, and shelving of Victory stand up cooler soiled.
Clean and sanitize food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
Observed utensils on the rack at the north side of the kitchen being stored multi directional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Plumbing installed and maintained
Right spigot of 3 comp sink in dish area leaking. There was a shut off value after the back flow prevention device on the spigot of the mop sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leaking spigot.
- Floors properly constructed, clean, drained
Floor under dish machine and under equipment on cook line soiled. The floor of the walk in freeze has excessive ice build up on it.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean floors routinely. Remove the ice build up on the floor in the walk in freezer.
|
10/17/2011 | Routine | 89 |
HACCP: Temperature control of potentially hazardous foods
Sanitizer - Quats
Heat - dishmachine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Chicken breast in walk in cooler 2 48 degrees F, broccoli in walk in cooler 48 degrees F.
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. Worker discarded food items.
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated shelving in line cooler rusted and peeling. Resurface or replace shelving to make smooth and easily cleanable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Coated shelving used to store utensils rusted, coated shelving used to store clean dishes rusted and peeling. Resurface or replace shelving.
Torn gaskets on walk in freezer door. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Interior of line freezer soiled, soiled blade on industrial can opener, soiled compressor fan covers in walk in coolers, soiled shelving in walk in coolers, soiled shelving storing dry goods, soiled diverter on ice machine, soiled compressor fan cover in 2 door reach in cooler (drink station area), soiled drink dispenser holder in bar area, soiled condiment bins in breakfast area, interior of microwaves soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on upright beer coolers at bar, heavily soiled gaskets on walk in coolers. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Right spigot on 3 compartment sink in dishroom leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing coving in drink station area. The walls in dishroom (dish machine area) are in disrepair. Observed holes in walls in dry goods storage room.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Observed a bicycle in kitchen near walk in coolers.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
5/10/2011 | Routine | 86 |
Restaurant representatives - add corrected or new information about The Grand Hotel, 4400 Brandywine Dr, Peoria, IL »