HACCP: Discussed storage of to-go cups and other single use items.
Sanitizer used is Quats
Note: Current owner stated the restaurant is going to be sold and closing will be on November 11th. He was ask to have the new owner get a hold of this department to get the appropriate paper work and fee submitted.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall and hood vent behind the fryers is soiled.
Clean and maintain clean walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Personal employee purse and jacket stored intermingled with food related product on the storage rack.
Have a designated area to store personal belongings.
Corrected items were removed.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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11/1/2013 | Routine | 98 |
HACCP: Discussed storage of pesticides. Sanitizer used is Quats. 3-comp sink (300ppm)
No violation noted during this evaluation. | 7/19/2013 | Routine | 100 |
HACCP: Provided Toxic chemical labeling haccp.
Sanitizer used is Quats.
All frozen food was frozen.
Date marking looks great! Keep it up!
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Whipped individual butter containers were being kept at room temperature when on the package it states "keep refrigerated".
Corrected by employee discarding an estimated 30-40 individual butter containers.
Follow the label on items like these.
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.
- In-use food dispensing utensils properly stored.
Cutting knife being stored between the prep table and the prep cooler.
This area is hard to keep clean and the cutting knife could easily be soiled when being stored in that location between uses.
Corrected by removing the knife from that location.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
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3/22/2013 | Routine | 94 |
HACCP: Discussed storage of employee drinks. Sanitizer used is Quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelf where the drink dump bucket is located has exposed wood and peeling paint.
Resurface the shelf so that it is smooth, easily cleanable and non-absorbent.
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.
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10/10/2012 | Routine | 99 |
The Pepsi cooler used for storing food had a thermometer in it with a reading of 41 degrees F. Discussed with the owner about turning the thermostat down so that the ambient air temperature was at or below 38 degrees F. The owner turned the thermostat down. Discussed the importance of keeping foods at or below 41 degrees F. At the end of the day the cooler is unplugged from the outside, wheeled indoors and plugged back in. Discussed having a larger catch bucket for the hand wash station.
Approval has been given to operate the outdoor grilling area. At the time of a routine inspection if the grilling area is in use it will be inspected.
- 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 wash station.
Provided a trash can for the hand wash station.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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6/1/2012 | Unknown | |
HACCP: Discussed Proper air drying of dishes. Dish must be able to air dry.
Sanitizer used is Quats.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Chili was being held past the 7-day discard date. 2) Eggs were at a internal temp of 55 degrees F.
1) Properly date mark potentially hazardous food with the 7-day discard date with day one being the first day.
2) Potentially hazardous foods must be at or below 41 degrees F.
Corrected: The chili and eggs was discarded.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
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.
- Floors properly constructed, clean, drained
The floor along the wall behind equipment is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/21/2012 | Routine | 94 |
HACCP: Discussed temperature logs Sanitizer used is Quats
- Food contact surfaces of equipment and utensils clean
The upper interior of up front microwave is soiled.
Clean and sanitize all food contact surfaces routinely.
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.
- Non-food contact surfaces clean
The door gaskets of the prep cooler have food debris on them. The interior of the white cabinetry is soiled.
Clean and maintain all non-food contact surfaces.
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
The "boat" serving plates are being stored unprotected.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Plumbing installed and maintained
The fixture of the 3-compartment sink has a small leak.
Repair the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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2/15/2012 | Routine | 95 |
HACCP: Discussed date marking Sanitizer used is QUAT.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Mostacolli was tempted at 50 degrees F.
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.
Corrected: The mostacolli was discarded. Discussed having a temperature log and using proper cooling measures to cool foods. (i.e ice baths, smaller portions)
- Storage/handling of clean equipment, utensils
1)Observed scoops and various other utensils be stored multi-directional.
2)Observed a scoop being stored with the handle touching the food in the flour bin.
1+2)Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
Corrected: 1)The utensils were arranged so that the handles are presented to the employee. 2) the handle of the scoop was moved so that it was extended out of the flour and not touching the food.
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11/7/2011 | Routine | 94 |
This facility has approval to operate in accordance with Chapter 10, Peoria City County Food Safety ordinance.
This report serves as a recipt of check number 3425 of $200.00.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The wood cabinet across from the silver cooler is not sealed. Seal the exposed wood.
- Floors properly constructed, clean, drained
The floor next to the fryer needs to be made of a material that is non-absorbent. Seal the floor with a smooth, easily cleanable, and non-absorbent material.
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8/2/2011 | Final | |
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