HACCP:.Discussed date marking and provide date marking haccp.
Sanitizer used: Dish machines = chlorine. Quats used for sanitizer buckets and 3-compartment sink
All frozen food was frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of bread stored directly on the floor in the walk in freezer.
Corrected by elevating the boxes of food off the floor.
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
- Thermometers, gauges, test kits provided
Unable to provide proper QUAT test strips for sanitizer buckets at the time of the inspection.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Non-food contact surfaces clean
The ledge of the door for the glass bunker type cooler at the bar is soiled.
Clean and maintain clean door ledges.
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
Single service cups were being stored on the floor.
Corrected by elevating the cups off the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Styro foam cups and plastic scoops stored in the flour and sugar bins being reused.
Corrected these items were removed. Do not reuse single service articles and do not use them as scoops.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor under the racks in the walk in cooler and in the walk in freezer is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No FSSM present at the time of inspection
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
|
3/12/2014 | Routine | 92 |
HACCP Discussed date marking. Chlorine sanitizing bucket concentration: 200 ppm.
- Storage/handling of clean equipment, utensils
Plates on salad prep table are not inverted.
Invert plates.
Plates, bowls, and cups shall be stored inverted to protect food contact surfaces from potential contamination.
- Single service articles not re-used
Single service bowls used for seasoning salt and flour dispensing.
Provide proper food dispensing utensils for proper food dispensing.
Re-use of single-service articles is prohibited.
- 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 back prep area hand sink.
Provide singe service hand towels at hand sink.
Provide hand towels at every hand sink to ensure proper hand washing procedures by staff.
|
11/7/2013 | Routine | 95 |
HACCP: Hand washing was discussed. Chlorine sanitizer at dish machine: 200 ppm
- Critical: Sanitizing concentration
1. The sanitizer concentration in the sani buckets at the bar and in the kitchen were less than 200 ppm quat solution. The dispenser is not operating properly.
2. The sanitizer concentration of the bar dish machine was below 50 ppm chlorine concentration.
Provide appropriate sanitizer concentration and use test strips to monitor sanitizer concentration.
Manager called ecolab and the service man will be coming to service the dispenser and machine. Sanitizer will be manually mixed and the bar glasses will be washed in the kitchen dish washer until proper sanitizer concentration is provided. Corrected.
|
6/3/2013 | Routine | 96 |
HACCP: Date marking was discussed. Boil order handout was given and discussed.
- Food protection during storage, prepartion, display, service, transportation
1. There was an open bag of flour sitting on the floor.
2. A cheesecake in the walkin cooler was in a box with the lid open.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- Critical: Sanitizing concentration
Two buckets of sanitizer were below 100 ppm quat concentration.
- Wiping cloths clean, used properly, stored
A wet wiping cloth was being stored outside of the wet wiping cloth solution.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Storage/handling of clean equipment, utensils
Silverware in the waitress station is stored incorrectly.
Store utensils with the handles facing up to minimize hand-contact with the food-contact surface.
- Single service items properly stored, handled, dispensed
To Go bags are being stored under the sink.
Single-service articles shall not be placed under exposed sewer lines or water lines.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no trash receptacle at the handsink in the back of the kitchen.
Provide a trash receptacle at the hand sink.
- No Certified Manager Present
NO FSSM present at the time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
|
1/30/2013 | Routine | 89 |
This establishment is approved to operate under the Illinois Food Service Sanitation Code and Chapter 10 of the Peoria Municipal Code.
The establishment will operate on a temporary license from December 20, 2012-December 31, 2012 and begin operating under the 2013 Food License on January 1- December 31, 2013.
- Thermometers, gauges, test kits provided
There is not thermometer in the mini refrigerator at the bar.
- Plumbing installed and maintained
The pressure at the bar hand sink is not functioning properly.
Repair to provide proper water pressure.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Trash receptacles in the women's restroom are not covered.
|
12/20/2012 | Final | |
Restaurant representatives - add corrected or new information about Tilted Kilt Pub And Eatery, 7716 State Route 91, Peoria, IL »