HACCP - Discussed and provided written information on reheating.
Sanitizer - dish machine - heat
- buckets, 3 bay sink. - chlorine
Frozen foods were frozen.
Note - There will be a recheck fee assessed for rechecks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of walk in cooler and 2 door True cooler.
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
PVC diverter in ice machine soiled. Blade on industrial can opener soiled. Clean and sanitize food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
Gap under door exiting kitchen.
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. Repair door. Recheck on or after 11/20/15
|
11/6/2015 | Routine | 93 |
HACCP - Discussed and provided written information on proper storage of foods.
Sanitizer - dish machine - heat
- 3 bay sink at bar - chlorine
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gaskets on doors of 2 door True cooler and Eurest cooler torn.
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Blade on industrial can opener soiled. PVC diverter in ice machine soiled with debris. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind dish machine soiled with debris. Provide a routine cleaning.
|
7/7/2015 | Routine | 96 |
HACCP - Discussed and provided written information on Food Handler Training. Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of Everest 2 door cooler.
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
PVC diverter in ice machine soiled with debris. Clean and sanitize food contact surfaces.
|
2/5/2015 | Routine | 97 |
HACCP = food handler guidelines
- Food contact surfaces of equipment and utensils clean
1) The top interior surface of the popcorn machine is heavily soiled. 2) The ice guard in the ice machine is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The exterior surface of the dish machine has a lot of lime built-up. Maintain all non-food contact surfaces smooth and easily cleanable. Clean/de lime this area.
- Plumbing installed and maintained
A leak is present at the cold water side of the three-compartment sink faucet at the bar. Maintain all plumbing in good repair. Repair this faucet.
- Lighting provided as required. Fixtures shielded
Three lights in the ventilation hood in the kitchen are burnt-out. Maintain adequate lighting. Replace these lights.
|
10/10/2014 | Routine | 95 |
HACCP: Provided Hand washing haccp sheet
All food was frozen
Sanitizer: Dish machine = high temp. 185
Chlorine at the bar 50ppm
Quats for wiping cloth buckets and 3-compartment sink.
- Thermometers, gauges, test kits provided
Facility does not have the correct sanitizer test strips for their wiping cloth buckets. (Quats)
Provide the correct sanitizer test strips for all sanitizers used in the facility.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at the hand sink near the ice machine.
Corrected employee provided paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Toxic items labeled and used properly
Spray bottle on the shelf above the 3-compartment sink is not labeled.
Correct by having an employee label the spray bottle "Windex"
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- No Certified Manager Present
Manager did not have a current food service sanitation manager certificate.
Manager has taken the class and is waiting on the state.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
|
7/1/2014 | Routine | 92 |
HACCP: .Discussed labeling of spray bottles. Provided Toxic HACCP
Sanitizer used: Dish machine is high temp. Quats used 3-compartment sink and wiping cloth buckets. 3-compartment sink in the bar uses Chlorine.
Sanitizers were tested and were satisfactory at this time.
All frozen food is frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The pizza racks of the pizza ovens in the bar, the upper interior of the microwave in the bar and the ice deflector of the bulk ice machine.
Routinely clean and sanitizer all 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
Utensils were being stored multi directional in the utensil bin in the dry storage area.
Corrected by the employee arranging the utensil so they are all the same direction.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
|
3/4/2014 | Routine | 97 |
HACCP Discussed storage of toxic items. Chlorine sanitizing bucket concentration: 200 ppm.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Bottle of soda found on prep table.
Store employee food and beverages in designated employee area
- Non-food contact surfaces clean
Interior panel of ice machine is soiled with accumulating mold.
Routinely clean and maintain 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 provided at bar area hand sink.
Provide paper towels at hand sink.
Paper towels shall be provided at every hand sink to ensure proper hand washing procedures by staff
- Critical: Toxic items properly stored
Spray bottles of chemicals found in the following areas: 1. bar hand sink, 2. kitchen counter top
Store chemicals in are designated chemical storage area
- Critical: Toxic items labeled and used properly
Unlabeled chemical spray bottle found on bar area hand sink.
Clearly label spray bottle
|
11/14/2013 | Routine | 87 |
HACCP Discussed handwashing.
Quat sanitizing concentration: 200 ppm
Chlorine sanitizing concentration: 150 ppm.
- Food contact surfaces of equipment and utensils clean
Interior of microwave and pizza oven are both soiled.
Clean, sanitize, and maintain 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.
- Non-food contact surfaces clean
Calcium and lime build up on areas around dishwashing machine.
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
Clean utensils were stored improperly on rear storage room.
Store clean utensil with handles facing the same direction to contamination when dispensing.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink near door leading to bar area did not have paper towels for hand drying.
Worker corrected by providing paper towels.
Provide paper towels at all handsinks.
- Critical: Toxic items properly stored
Stray bottles of chemical cleaners found on prep table.
Worker corrected by removing chemical stray bottles.
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.
|
7/18/2013 | Routine | 89 |
HACCP: Discussed food storage practices to prevent cross contamination.
Quat sanitizer: 400 ppm
Final rinse temperature of dish machine: 178 degrees F
- Food contact surfaces of equipment and utensils clean
The microwave and popcorn machine at the bar are excessively soiled.
- Storage/handling of clean equipment, utensils
Pitchers near the coffee machine are not protected from potential contamination.
Store pitchers inverted or covered to protect them from potential contamination.
- Single service items properly stored, handled, dispensed
To go containers by the swinging doors to the reception hall are stored with the food contact surface facing up.
Store single service articles in a manner that protects them from potential contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1.The sink at the entrance of the kitchen and the sink near the door to the dry storage room are soiled.
2. There was no trash receptacle at the hand sink at the entrance of the kitchen.
Provide trash receptacle at all hand sinks.
Clean and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles of the exhaust hood are soiled.
|
3/15/2013 | Routine | 93 |
Note: Discussed not cooling in crock pot containers as material of pot impedes rapid cooling and not using twist top drinking bottles in kitchen per HACCP
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
Interior of utensil drawer across from stove and sides and interior front of deep fat fryers were excessively soiled. Clean and maintain these areas clean.
- Storage/handling of clean equipment, utensils
Pitchers and coffee pots were inverted on cloth towel on counter at an entrance to kitchen. To prevent contamination of food contact surfaces, store on clean, sanitary non-absorbant surfaces.
- Single service articles not re-used
Clean, previously-used aluminum foil pan was setting next to sink in kitchen.
Re-use of single-service articles is prohibited. Dispose of single service articles after use.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No single-use toweling could be dispensed at handsink next to dishwashing area. Provide single-use toweling at all handsinks. Note: Dispenser repaired.
- Walls, ceilings, and attached equipment, properly constructed, clean
Gap exists between 3 compartment sink and wall. Eliminate gap to eliminate harborage area for insects and to facilitate proper cleaning.
- Lighting provided as required. Fixtures shielded
Lighting is insufficient in storage room next to dish machine. (Light is out). Provide proper amounts of lighting in storage room.
|
10/26/2012 | Routine | 88 |
Restaurant representatives - add corrected or new information about Third Degree Club The, 7403 N. Radnor Rd, Peoria, IL »