GC:
Frozen foods frozen
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Sanitizer: 200 ppm
HACCP: Education on glove use and toxic item handout
Salads do not have dates or times of preparation. Discussed with manager. Salads are made every morning before lunch, discarded after lunch, and remade for dinner. Discussed HACCP plans
- Food protection during storage, prepartion, display, service, transportation
1.) Bacon on the hot line next to the nacho cheese was found stored without lids or protection
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected by manager placing lids on all bacon. Discussed being able to leave bacon containers uncovered during busy prep times such as the lunch rush. Discussed covering all foods during slow times
2.) Food found in the walk-in cooler and freezer were stored on crates that were no longer in good enough repair to hold the food 6 inches or more above the ground
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
Correct by storing all food off of the floor at least 6 inches
- In-use food dispensing utensils properly stored.
A cheese sauce utensil was found stored soiled in a dry metal container below the microwave
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.
Correct by storing all serving utensils with the handle extended out of the food, in running dipper wells, or clean and dry
- Plumbing installed and maintained
1.) The 3 compartment sink is leaking from the faucet
- Floors properly constructed, clean, drained
1.) the floor in the walk-in cooler is soiled
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11/17/2015 | Routine | 95 |
. Frozen foods frozen
Sanitizer: 200 ppm (quat)
HAACP: Discussed using handwashing sinks for handwashing only
- Original container, properly labeled, consumer advisory
2 containers of nacho cheese sauce located in the walk-in cooler on a roll-away cart were observed to be without a label or date marking
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. All potentially hazardous foods shall be date marked with the time and date of preparation
Correct by labeling and dating the nacho cheese containers and all other containers of potentially hazardous foods
- Critical: Hot food at proper temperatures
Nacho cheese located in hot holding unit next to chili was found to be holding at 95 degrees F.
Temperatures of all potentially hazardous foods for hot holding should be 135°F or above, at all times except as provided for in the Code.
Corrected by a manager discarding nacho cheese and replacing hot holding unit with another unit
- Food contact surfaces of equipment and utensils clean
The bottom of the professional hoshizaki freezer was observed to be soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Non-food contact surfaces clean
The gasket on the walk-in cooler door was observed to be soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink closest to drive through window was found to have ice in the bottom of the sink
Hand washing sinks should be used only for hand washing and for no other purpose
Corrected by cleaning out sink and education
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8/17/2015 | Routine | 87 |
Ambient temperature of mechanical refrigeration 39 degrees F. All food contact and non food contact surfaces have been cleaned and sanitized. Burned and smoke damaged, chemical damaged ceiling tiles and light fixtures have been replaced with new. All fire damaged equipment and walls have been replaced with new as well. Fire suppression has been tested and approved by Peoria Fire Department. Per Chapter 10, Peoria County Code, Food Safety, permission granted to reopen licensed food establishment.
No violation noted during this evaluation. | 6/24/2015 | Fire | 100 |
This site visit was initiated due to a call from Peoria Fire Department. Equipment caught on fire at this establishment and was fueled by oil from a nearby fryer. According to the fire investigator, the entire estabishment was filled with black smoke. Upon walkthrough of the establishment, it was determined that food items in walk in cooler were not effected. The walk in cooler had not been opened and was completely sealed. Management contacted a refrigerated truck company to remove food items from walk in cooler and walk in freezer. Those items were transported to another location. Food product and paper goods were documented and discarded. This establishment is currently closed and shall remain closed until proper restoration, cleaning and sanitizing had taken place on all areas affected. Please contact PCCHD prior to opening for a reinspection to open.
- Food contact surfaces of equipment and utensils clean
All food contact surfaces throughout establishment soiled with debris from fire. Clean and sanitize all food contact surfaces.
- Non-food contact surfaces clean
All non food contact surfaces soiled with soot and debris from fire. Clean and sanitize all non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring soiled with debris from fire.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Clean all flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
All walls and ceilings exposed to smoke and other toxins from fire. Clean and sanitize all areas.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Ceiling tiles in kitchen area damaged from fire. Replace ceiling tiles.
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6/10/2015 | Fire | |
HACCP - Discussed and provided written information on temperature control. Sanitizer - Quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed multiple items on dining room prep table side out of temperature: mayonaise - 46 degrees F, Aioli sauce 52 degrees F, dill sauce 50 degrees F, sliced tomatoes 44 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. Discard out of temperature food items. Worker discarded. Corrected.
- Thermometers provided and conspicuously placed
No thermometers present in mechanical refrigeration.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide thermometers.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of dining room side prep table cooler and walk in cooler door.
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 compressor fan covers in walk in freeezer. Soiled spigots on soda dispensing machine. Clean and sanitize food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service sandwich containers on dinig room side prep table stored with food contact surface unprotected.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. Store single service articles with food contact surface protected.
- Floors properly constructed, clean, drained
Flooring in corners and under equipment and in walk in freezer soiled with debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
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2/19/2015 | Routine | 89 |
The air temperatures for the top portion of the make tables are 33 degrees and 37 degrees. Continue to monitor the temperatures, to make sure these coolers are capable of holding potentially hazardous food items at 41 degrees F or below.
No violation noted during this evaluation. | 11/21/2014 | 1st Recheck | |
Hot foods hot, frozen foods frozen.
Top of prep tables in burger station not holding temperature. Manager agreed to put potentially hazardous foods (sliced tomatoes, cheese) in shallow pans and line with ice, and discard items after 4 hours. Most foods on prep table top are not potentially hazardous foods. A recheck will be performed on or after November 20, 2014. If prep holder continues to be out of temperature it will be embargoed at that time. A recheck fee will apply.
.HACCP - Discussed use of day dots. Currently, to-go salads are not marked with date of preparation but manager states that they are prepped in the a.m. and any leftover salads are thrown away in the evening.
Quat sanitizer used, 200 ppm in sani buckets and in 3 compartment sink.
- Critical: Foods properly cooled
Foods on salad prep line out of temperature range - tomatoes at 60F, Blue Cheese at 66F. Items timed for disposal after lunch.
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.
- Food protection during storage, prepartion, display, service, transportation
•Boxes of baked potatoes have waxed paper boxes, gloves, no stick spray on top of the potatoes. Most potatoes are wrapped in foil but some are not wrapped or are partially visible.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Top of prep table not holding temperatures adequately. Bottom of prep table holding temperatures.
Repair or replace prep tables to ensure that top of prep table is capable of holding potentially hazardous foods at 41F or below.
- Floors properly constructed, clean, drained
Soda boxes leaking - floor in dry storage area with sticky liquid on floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/13/2014 | Routine | 90 |
HACCP: Provided Toxic haccp sheet
Sanitizer used is Quats(300ppm) in all buckets and 3-comp sink.
Note: Request for Service # 14-0232 Complaint on 5/29/2014 was recieved that an employee was eating food while working the drive thru window. The employee was making frosty's, gettign fried and other food to put into the bags.
Discussed this complaint with the manager. Employee's must not be eating the kitchen area or where food preperation is going on. Have a designated area for eating. Manager stated employees are to eat in the break area or in the dining area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in the drive thru area had ice dumped into it.
Hand sinks shall only be used as hand sinks.
Corrected by cleaning the hand sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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6/9/2014 | Routine | 98 |
HACCP: Discussed proper hand washing and using the paper towl to turn off the water.
Sanitizer used is Quats (300ppm)
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed an employee drink stored on a counter which had buns stored under it.
There is a potential for the drink to be knocked over and spilling onto the buns.
Corrected by education and the drink was moved.
Employees shall consume food only in designated dining areas.
The employee dining areas shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils, or other items needing protection.
- Non-food contact surfaces clean
The bottom interior of the stand up freezer which holds the breaded chicken is soiled.
Clean and maintain clean 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
Card board containers and plastic potato bowls were being stored with the food contact surface facing up.
Corrected by inverting the items.
Glasses and cups shall be stored inverted.
Utensils shall be stored covered or inverted wherever practical.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the fryers, under the grill in the low spot of the floor and around the area where the grease is poured in back.
Routinely clean the floors focusing on hard to clean areas.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Observed and employees sweat shirt stored on the open boxes of salad bowls.
Corrected by moving the sweater and placing it in the designated employee's area.
Maintain keeping personal items in the deisgnated areas.
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1/28/2014 | Routine | 91 |
HACCP - Discussed pest control with management. Also discussed temperature control of potentially hazardous foods.
Santizer - quats
Note - There will be a recheck fee assessed for all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sliced tomatoes on prep cooler line at 48 degrees F, mayonaise on prep cooler line at 49 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. Worker placed product in reach in cooler to cool to proper temperature. Corrected.
- Critical: Cross-contamination, equipment, personnel, storage
Observed personal food (noodle casserole) stored above ready to eat sliced tomatoes and sliced pickles. Store personal foods in separat location, below product served to the public. Worker placed food item in a separate location. Corrected.
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths on counter tops.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
Heavy build up of ice in walk in freezer. Defrost, clean and sanitize walk in cooler.
- Non-food contact surfaces clean
Soiled gaskets on doors of prep table coolers. Clean and sanitize non food contact surfaces.
- Critical: Presence of insects/rodents. Animals prohibited
Observed multiple flies throughout facility.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control services. Provide invoice from professional pest control operator stating specific treatment for flies at recheck. Recheck on or after 10/28/13.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tile in dishwash area above freezer. Repair or replace ceiling tile.
- Lighting provided as required. Fixtures shielded
Broken light shields at back near handsink and in burger prep area. Repair or replace light shields.
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10/14/2013 | Routine | 81 |
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