HACCP: Handwashing Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cabinets in center island are in disrepair. Replace cabinets.
- Non-food contact surfaces clean
Cabinet shelves beneath middle soda island are soiled, particularly the soda cabinet beneath the Coca-Cola machine. Clean and sanitize shelving in cabinets.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Vents throughout retail area of establishment are heavily soiled. 3) Ceiling tiles throughout establishment are soiled and stained. 4) Vents on ceiling of restrooms are soiled. Clean all vents and fan guards.
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9/21/2015 | Routine | 97 |
HACCP: Hand washing
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Cooler next to nacho machine is holding temps of 55 degrees F. All potentially hazardous items were already removed and only soda is stored in this cooler. Establishment has a work order to repair cooler.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Seal to walk in cooler main door is torn. Replace or repair seal to ensure a tight fit. 2) Cabinets below middle retail island are chipped and/or unable to open. Repair cabinets.
- Critical: Hand washing sinks installed, located, accessible
Observed hand washing sink in three compartment sink room blocked upon arrival for inspection. Empty cookie display, cans of Lysol, and a box of straws were stored on hand sink. Corrected: Items removed from hand sink.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents above retail items are soiled. 2) Vents in women's restroom are soiled. 3) Fan guards and compressor cover in walk in cooler are soiled. Clean vents and fan guards.
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4/29/2015 | Routine | 94 |
Frozen foods frozen, hot foods hot.
Bleach sanitizer used in sani buckets.
HACCP - Discussed food storage, written handout given.
Small leak from ceiling noted in the back room near the exit. No food or single service items are stored in this area.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The island where soda and coffee are is in disrepair, the bottom of the pizza freezer has a grate held on at the front by duct tape.
Repair or replace broken parts so that equipment is easily cleanable and in good repair.
- Floors properly constructed, clean, drained
Coving near women's bathroom and floor surface behind hot dog counter remain in disrepair.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Lighting provided as required. Fixtures shielded
Lighting in the freezer for the pizzas near the front without caps on light protection tubes.
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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9/9/2014 | Routine | 97 |
HACCP: Handwashing- Handout given. Employee stated that the handsink in the back room (only handsink in establishment) is not used for handwashing.
cl- used as sanitizer
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Open package of hot dogs in walk in cooler not date marked. Approximately 4 hotdogs missing from package.
All ready to eat, potentially hazardous foods held for more than 24 hours must be labeled with the date the package is opened and discarded within 7 days.
Corrected by labeling.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Coffee/soda island cabinets in disrepair with several unable to shut, or missing doors.
Repair/replace cabinets.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
'Wash compartment of empty three compartment sink excessively soiled.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on counter next to hot holding case.
Store wet wiping cloths in sanitizing bucket when not in use.
- Food contact surfaces of equipment and utensils clean
Per all employees, tongs for hot dog roller cleaned once a day at night.
Utensils used for potentially hazardous food must be cleaned and sanitized at least once every four hours.
- Non-food contact surfaces clean
A.Shelving in walk in cooler excessively soiled. Red plastic crates in walk in cooler excessively soiled.
B. Interiors of coffee cabinets soiled.
Clean routinely.
- Single service items properly stored, handled, dispensed
A. Single use sporks stored with food contact surface up for first grasp.
B. Single use straws not stored in a way that would protect from contamination.
Store all single use items in a way which protects the food contact surface from contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or paper towels at handsink in back room.
Provide soap and paper towels at all handsinks at all times.
- Floors properly constructed, clean, drained
A. Coving missing/in disrepair near restrooms.
Replace coving.
B. Floors in corners and behind equipment soiled.
Clean on a routine basis.
- Lighting provided as required. Fixtures shielded
A. Light shields missing from lights in back storage room and also from front reach in freezer containing pizzas.
B. Inadequate lighting over ware washing area.
Provide light shields inlcuding end caps for all lights in food, food prep, and ware washing areas.
Provide adequate lighting in ware washing area.
- Critical: Toxic items properly stored
A. Chemicals stored over clean side drain board and sanitizing compartment.
Store chemicals away from or under clean dishes/utensils.
B. Cl- sanitizing solution over 200ppm in wiping cloth bucket.
Provide 100-200ppm cl- solution in buckets.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Unnecessary personal items in back freezer.
Remove all unnecessary items or store them on a labeled shelf at the bottom of the freezer.
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5/13/2014 | Routine | 77 |
HACCP: Discussed cooking and hot holding temps. Sanitizer used is Chlorine. wiping cloths 200ppm.
- Critical: Wholesome, sound condition
Case of hot dogs and a case of brats where molded. They were located in the walk in cooler.
Corrected by the manager voulantarly discarding the products immediately.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no hand soap at the hand sink.
Corrected hand soap was provided.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- No Certified Manager Present
No food certified employee present / unable to provide proof of food certified employee.
Provide proof of food service sanitation manager.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.•
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10/25/2013 | Routine | 93 |
Recheck for milk being at the proper temperature in the walk in cooler.
A surface temperature scan of the milk reviled temperatures ranging between 38 and 41 degrees F. Spoke to Scott, the person who performs maintenance on the coolers, and he said he cleaned the condensers and put a better door gasket on the walk in cooler door.
The cooler seems to be functioning correctly at this time.
No violation noted during this evaluation. | 8/5/2013 | 1st Recheck | |
HACCP: Discussed sanitizer. Use either Quats(pink/orange color) or bleach
Sanitizer currently used is Chlorine bleach
Sanitizer was not tested due to not having any sanitizer made.
All frozen food was frozen.
A recheck will be done on or after 8/2/13 to see if the temperature in the area where the milk is stored is at proper temperature.
All rechecks have a fee associated with them.
This routine inspection was also in conjunction with a complaint. Complaint number 13-0342. The complaint was about curdled milk and food was moldy.
During the inspection no food was observed to be moldy. The milk did not appeared to be curdled however it was at a improper temperature.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk in the walk in cooler has a Temperature range between 44-49 degrees F.
Corrected by employee was told to pull the milk from the shelves. Refused to throw the milk away so milk was marketed not good with sharp. Milk was embargoed
In speaking with the manager it was stated this has been a problem in the past. Recommended to have the cooler services. possibly move the milk to a different part of the cooler when a new shipment comes in and also try and figure out when the cooler defrost cycle is and program it to defrost when you are closed at night. You can figure this out by talking to the person who services the cooler.
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.
- Single service items properly stored, handled, dispensed
32 oz cups being stored on the floor next to the soda syrup racks
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.
- Floors properly constructed, clean, drained
The floor under the racks in the walk in cooler are soiled.
Clean and maintain clean floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall next to the hand sink in the back has a few holds in it.
Patch these holes to prevent possibly locations where pest could hide.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
No food certified employee present / unable to provide proof of food certified employee.
Provide proof of food service sanitation manager.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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7/24/2013 | Routine | 92 |
Discussed sanitizer concentration for 3-compartment sinks and also what is used for sanitizing the counter tops. 50-100ppm for the sanitizer in the 3-compartment sink and 100-200ppm for spray bottles and wiping cloth solutions. PPM = parts per million.
Owner was not remodeling or changing the "menu" however in the future he might be looking at adding a conveyor pizza oven in the back. Please notify the health department prior to this to see what must be submitted. You also would need to contact the fire department to see if you would need to install a hood.
Owner also stated that in the future he plans to move the middle island of soda, nacho cheese, hot dog roller etc. to the west wall. Consult a plumber about the plumbing for the soda machines and any other machine that may need plumbing prior to doing so.
Behm pest control is the pest operate and will be on a monthly schedule.
Facility has approval to open and operate in accordance with Chapter 10, Food Safety, Peoria County code and Illinois Department of Public Health food and sanitation code.
The license will be mailed.
This a receipt of $300 check number 70-2189/719 701. Also a receipt of $3 for Chlorine test strips.
- Critical: Wholesome, sound condition
Nacho cheese in the nacho cheese machine was browned and did not appera to be in a wholesome condition.
Owner stated the chili and the nacho cheese would both be discarded prior to opening.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces prior to opening.
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
Clean all non-food contact surfaces prior to opening.
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: Water source safe, hot, and cooled under pressure
Womens restroom water was not working.
Breakers were shut off so the automatic dispensore was not working. This could not be checked at this time due to this, however the fixture have worked at previous inspections. Make sure to turn on the breakers back on so that hot and cold water is avilatable at the hand sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide paper towels at all hand sinks and also a trash can at all hand sinks.
Owner had paper towels on hand just hadn't refilled the dispenser yet.
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
Shelving was being rearranged and the floor underneath is dusty.
Clean the floors prior to opening.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/12/2013 | Final | |
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