HACCP: Discussed routine cleaning of fans and air conditioning units to ensure that no dust or other potential contamination is occurring.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- In-use food dispensing utensils properly stored.
The ice transfer bucket was found stored hanging on the hand wash sink.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) white baffle of the ice machine, 2) interior of the Amana cooler, 3) interior of the Arctic Air cooler, 4) interior of the front cooler, 5) interior of the chest freezers.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) black transport carts, 2) exterior of the ice and Amana cooler.
Clean and sanitize all non food contact surfaces routinely.
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.
|
7/14/2014 | Routine | 96 |
HACCP: Discussed proper date marking of all foods. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. 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. The day or date marked by the food establishment shall not exceed a manufacturer's use-by date, if the manufacturer has determined the use by date based on food safety. Provided HACCP bulletin regarding date marking.
Frozen foods are frozen.
Note: Scoops are placed in a bucket after being washed/sanitized and then once they are utilized, the scoops are kept in the ice cream for the remainder of the day in the ice cream cooler.
Quats is the sanitizer used in the establishment.
JDL Hood cleaning provides cleaning and maintenance of the hood. Superior Pest is the pest control operator.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard boxes were found being utilized for the storage of lids and other containers.
Provide containers that are smooth, easily cleanable and non absorbent to prevent potential contamination of lids.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior of the Amana refrigerator and freezer, 2) interior of both Arctic Air freezers.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) exterior handles of the Amana cooler, 2) handles of the Arctic air freezer by the fryer, 3) black food cart, 4) black storage shelving by prep table, 5) fans above the refrigerators, 6) shelving of front cup storage areas.
Clean and sanitize routinely and maintain 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.
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.
- Floors properly constructed, clean, drained
The floor under the cone storage area at the front area is soiled. The floors at the corners and under equipment is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
3/18/2014 | Routine | 95 |
HACCP: Food protection during frozen storage. Discussed covering frozen foods that are frequently used in the freezer next to fryer. In between "peak" periods, these items shall be covered with a plastic lid, plastic wrap, or wax sheets to prevent contamination from ceiling of freezer by dust and/or dripping water.
Quats is the sanitizer used in the establishment.
Frozen foods were frozen.
- Food contact surfaces of equipment and utensils clean
White lip of ice machine in kitchen has soil build up. Clean 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.
- Floors properly constructed, clean, drained
Floors in corners (particularly by 3 compartment sink) and in hard to reach areas (such as beneath storage shelving and around fryers) are soiled. Clean as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
11/19/2013 | Routine | 97 |
HACCP: Discussed hand washing. Provided hand washing haccp Sanitizer used is Quats.
- Food contact surfaces of equipment and utensils clean
The interior of the Amana cooler is soiled. Specifically on the very bottom shelf and door shelves.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No Trash can at the hand sink near the 3-compartment sink.
Provide a waste receptacle near all hand sinks.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Critical: Outer openings protected from insects, rodent proof
The screen exterior door did not have a functioning self closing device.
Corrected by the employee replacing the self closing device.
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.
- Floors properly constructed, clean, drained
The floor under the deep freezer next to the soda syrup stand and also under/behind the soda syrup rack.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
8/7/2013 | Routine | 91 |
OUSIDE COOKING VARIANCE FINAL INSPECTION. SEE ATTACHEMENT.
No violation noted during this evaluation. | 6/6/2013 | Unknown | |
HACCP DISCUSSION: SAFE FOOD HANDLING
- Critical: Hands washed, good hygienic practices (observed).
Observed employees standing around and leaning with gloves on at down time. When there is no order to be made, employee should take off gloves, and wash their hands before dorning new pairs of gloves when about to make an order. Corrected by education.
|
3/26/2013 | Routine | 95 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
Please monitor the circuit breakers and repair as needed.
If the floor drain with the handsink drain becomes a nuisance, it will be required to be moved.
No violation noted during this evaluation. | 2/22/2013 | Final | |
- Critical: Facilities to maintain proper temperatures
All hot and cold units must be on, working, and at 41 degrees or less.
- 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 for all handsinks.
- Critical: Outer openings protected from insects, rodent proof
Front door not self-closing.
- Floors properly constructed, clean, drained
Seal floor lift to the floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Seal holes in the walls.
|
2/20/2013 | Preliminary | |
Restaurant representatives - add corrected or new information about The Original Wonderdog, 1100 W Garfield Ave, Bartonville, IL »