HACCP: Discussed and provided information on Date Marking and Potentially Hazardous foods.
Frozen foods frozen.
Note: Medium risk establishments are not allowed to cool or re-heat product. All items made, such as chili, shall be used the day it is made. Should the establishment want to cool and reheat a high risk licence is required. Contact Peoria City/County Health Department to increase risk.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk and heavy cream were found to be missing date marking. -Corrected though 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler fan covers were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Lighting provided as required. Fixtures shielded
Light shield missing from bulbs in back room by coolers and in storage room.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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11/30/2015 | Routine | 93 |
HACCP: Discussed and provided information on Food Handler Training.
Cold foods cold, frozen foods frozen.
Note: Bartender stated parts are in for men's restroom, they are just waiting for the plumber to install parts to stop leak on hot water side of restroom.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in back storage room were found to be made of raw wood. Seal or paint to ensure a smooth, durable, nonporous, easy to clean surface.
- Single service articles not re-used
Single use milk containers being used to store tea. Use a container that is smooth, durable, and easy to clean.
Re-use of single-service articles is prohibited.
- Critical: Water source safe, hot, and cooled under pressure
Hot water in men's bathroom was turned off. -Corrected by turning on.
Fix leak by next routine inspection.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers and white tub in walk in cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food protection.
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4/28/2015 | Routine | 87 |
HACCP: Excellent date marking practices. Continue date marking foods with the date of preparation and/or opening of package.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards and coils in walk in cooler are soiled. Clean fan guards, ceiling, and attached pieces of equipment as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/16/2014 | Routine | 99 |
HACCP: Provided Boil Order HACCP Sheet
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Potential for cross-contamination
storage practices
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk-in cooler are heavily soiled. Clean and sanitize routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/2/2014 | Routine | 95 |
.HACCP - Labeling of potentially hazardous foods
Sanitizer - quats
No violations detected at time of inspection.
No violation noted during this evaluation. | 10/7/2013 | Routine | 100 |
HACCP - Discussed pest control operations (including tightly fitting doors at openings to the outside) with worker.
Sanitizer - quats
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with mold and debris. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Mold growth on ceiling in walk in cooler. Provide a routine cleaning.
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4/8/2013 | Routine | 97 |
HACCP - Proper storage of personal items. Sanitzier - Quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Bare wood shelving in walk in cooler.
Except for single service articles (chopsticks, stirrers, or ice cream spoons), usage of wood as a food-contact surface is prohibited. Hard maple or an equivalently non-absorbent material may be used for cutting blocks, cutting boards, salad bowls, and baker’s tables. Resurface or replace shelving.
- Non-food contact surfaces clean
Soiled gaskets on doors of GE & Montgomery Wards refrigeration units. Clean and sanitize non food contact surfaces.
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8/15/2012 | Routine | 97 |
.HACCP - Discussed proper pest control for facility.
Sanitizer - Quats
Note - There will be a recheck fee assessed for all rechecks.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with mold. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of upright freezer and refrigerator. Clean and sanitze non food contact surfaces.
- Critical: Presence of insects/rodents. Animals prohibited
Observed mouse droppings in dry food storage area and equipment storage area.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Recheck on or after 4/5/12.
- Critical: Outer openings protected from insects, rodent proof
Front doors propped open and large gap on bottom of screen door.
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. Eliminate gap at front doors. Recheck on or after 4/5/12.
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3/22/2012 | Routine | 93 |
Frozen pizzas in freezer were frozen. HACCP - Sanitizer solution concentration Sanitizer - Quats
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of RCA refrigerator and Montgomery Wards upright freezer. Clean and sanitize non food contact surfaces.
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12/27/2011 | Routine | 97 |
HACCP - Proper handwash procedures Sanitizer - quats
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on door of glass reach in cooler, soiled gasket on door of upright freezer. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink blocked with buckets of ice.
Lavatories shall be accessible to employees at all times. Worker removed buckets of ice from handsink, Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No lids on trash receptacles in restrooms. Provide lids for trash receptacles.
- Lighting provided as required. Fixtures shielded
Unshielded light in walk in cooler.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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5/23/2011 | Routine | 90 |
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