See attached inspection report. MJ
No violation noted during this evaluation. | 2/10/2015 | 1st Recheck | |
HACCP Recheck will take place on 2/9/15 to check hot water pressure on hand sinks.
Water heater needs to be replace in establishment. Some sinks still have warm water. Staff is heating water for handwashing and cleaning until water heater is replaced. Dish machine has booster, and proper hot water temperature for cleaning is being reached.
Recheck fees will be assessed.
RFS was also discussed during the inspection. Complainant reported that they were served soiled plates. Upon inspection, plates were free from debris. There were no signs of pest or rodents. Pest control services establishment once a month. No further follow up is not needed. MJ
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of foods are not adequately covered in dry storage room.
Provide protective covering or lid for all containers and boxes of food to protect against possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle of food warmer is broken.
Repair or replace handle.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. racks in dry storage room, 2. bottom interior surface of cook line reach-in freezer.
Routinely clean racks.
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
Due to broken water, no hot water at every hand sink.
Replace water heater. Recheck will take place on 2/9/14 for hot water pressure.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
Recheck fee will be assessed.
- Floors properly constructed, clean, drained
Flooring around and underneath grills and cook line warmers is soiled.
Routinely clean and maintain flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light bulbs in walk in cooler are not properly work.
Replace bulbs.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
|
1/26/2015 | Routine | 89 |
Temps continued: fish cook line reach in cooler 40 F, fruit dessert display cooler 35 F.
HACCP Store all personal belongings and medications in designated employee storage area.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Thermometers provided and conspicuously placed
Thermometer in Pepsi cooler is not functioning properly.
Provide accurate thermometer in Pepsi cooler.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Critical: Cross-contamination, equipment, personnel, storage
Personal| belongings stored on plates and trays in kitchen.
Store personal belongs in designated employee locker room. Corrected by moving personal items to locker.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Bags and boxes of food found stored opened in dry storage room. Pans of food left uncovered in walk in cooler.
Provide protective covering for all foods to protect from possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Handles of flour scoop and sugar scoop found buried in food.
Store all food dispensing utensils with handles extended up and out of food.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle of Metro food warmer is broken.
Repair or replace handle.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior of cook line microwaves, 2.interior of sugar and flour bins.
Wash, rinse, and sanitize all food contact surfaces.
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
The following non-food contact surfaces are soiled: 1. top surface of wall knife hostler, 2. dry storage rack above cornstarch. 3. bar soda gun holsters.
Thoroughly and routinely wash and 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
Bowls and plates on dressing prep cooler are not inverted.
Invert plates and bowls.
Utensils shall be stored covered or inverted wherever practical.
- Floors properly constructed, clean, drained
Flooring under grills and fryers is excessively soiled.
Thoroughly clean flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind three compartment sink is soiled.
Wash and clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Broken light shield in meat walk in cooler.
Replace light shield.
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.
- Critical: Toxic items properly stored
Personal medications and bottle of Windex found stored next to condiments in waitress station.
Store all personal medications and toxic items in designated areas. Corrected by moving items and education.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
No personal medications shall be stored in food storage, preparation or service areas.
|
11/19/2014 | Routine | 79 |
Sanitarian responded to complaint 14-0428 reported to the health dept on9/25/14. Both FOH and BOH managers were aware of the complaint. Glass was found on top of customer's meal. Manager Ryan stated that new plates had been ordered and that they had been used that day. The plates were not of good quality and the chipped glass came from the plate. All the plates were sent back and new plates were order. Complainant did not ingest the glass. Managers removed and discarded the meal. A refund was offered to the complainant along with a cash gift card. No further recheck is needed. MJ
No violation noted during this evaluation. | 9/30/2014 | Complaint Investigation | |
HACCP Reviewed internal temperatures of potentially hazardous foods.
Quat sanitizing bucket concentration: 400 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Mold found on green pepper and tomato in produce walk in cooler.
Discard vegetables
|
7/8/2014 | Routine | 95 |
HACCP Discussed obtaining more HACCP bulletins in Spanish for Spanish speaking workers.
Quat sanitizing bucket concentration: 200 ppm.
Chemical dish machine utilized.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Numerous bags of food stored with packaging left open in walk-in cooler.
Provide protective covering for foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Lids of prep cooler across from fryers are in disrepair.
Repair or replace lids.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind three compartment sink is soiled with splash.
Routinely clean wall.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained clean.
|
3/7/2014 | Routine | 92 |
HACCP:.Discussed cooling and date marking.
Sanitizer used is Chlorine
All frozen food was frozen
Note: This inspection was also a follow up on a potential food borne illness. Customer consumed and omelet, melons and water with lemon on Saturday.
The following was discussed: 1) No employees have called in to be ill within the past couple weeks. 2) Took temperatures of the suspected items(eggs, ham, melons) all items at this time were below 41 degrees F. 3) Discussed bare hand contact with employees. Avoid it with ready to eat foods such as melons or lemons. 4) Establishment has had no other people call with a complaint.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
The buckets containing tomatoes and ham were not covered. Various food items on the supply car in the walk in cooler were not covered.
Provide cover for these times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle for the double handled pizza cutter is melted, making it hard to clean.
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.
- Critical: Sanitizing concentration
Sanitizer on the cookline and at the waitress expo area had a 0ppm reading.
Corrected by making up new sanitizer buckets.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Food contact surfaces of equipment and utensils clean
The soda gun spray nozzles were soiled.
Corrected by the manger cleaning and sanitizing the spray nozzles.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Storage/handling of clean equipment, utensils
Glass bowls and glass plates on the waitress expo line are stored with the food contact surfaces facing up.
Correct by inverting or covering the plates and bowls.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Plumbing installed and maintained
The hand sink drain of the hand sink next to the waffle irons and the sink next to the pizza area are leaking.
Fix the leak.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The following hand sinks did not have a trash receptacle near it: next to waffle iron, next to the mop sink and next to the produce walk in cooler.
Hand sink must have a designated waste receptacle near them and accessible at all times.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan guard on the compressor fan of the produce cooler is soiled.
Clean and maintain clean all walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
10/24/2013 | Routine | 82 |
HACCP: Discussed cross contamination and food storage
Sanitizer used: Quats for 3-comp sink and wiping cloths. Dish machine uses Chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sausage links, steak kabob and sliced tomatoes were all at a temperature range of 48-50 degrees F.
Correct by education and the items were 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.
- Thermometers provided and conspicuously placed
The thermometer in the cooler across from the grill was not functioning.
Corrected by removing the thermometer and providing a working one.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Food contact surfaces designed, constructed, maintained, installed, located.
A bowl was being used as a scoop in the cartons.
Corrected by removing the bowl and discussed using a handled utensil for dispensing the product.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink in the waitress station appears to be used as a dump sink indicated by tea stains and ice was also visible at one point.
Keep hand sinks clean and do not use for anything other then hand washing.
|
6/13/2013 | Routine | 90 |
Complaint was that the chicken for the salad was not cooked and that the lettuce had gnats in it.
Spoke with the manager over the phone who explained the process of how the chicken and lettuce are prepared for salads. The manager said that the customer had ordered the wrong salad initially. Per the manager the customer wanted a chicken tender salad not a chicken breast salad. The manager was on duty at this time and corrected the order by frying the breaded chicken tenders and making a new salad. The customer ate about 3/4 of the salad then made the complaint that the chicken was under cooked and there was gnats in the lettuce. The faciliy has routine(monthy) pest control conducted by Eradical pest control and Biologic.
An inspection of the lettuce used for the salad was conducted. At this time there was no sign of gnats. A review of how the chicken strips are made for salads was also done with the cooks. The cooks were told to make sure the chicken is cooked to the proper temperature of 165 degrees F.
No violation noted during this evaluation. | 4/11/2013 | Complaint Investigation | |
HACCP: Discussed cold holding of food
Sanitize used dish machine is chlorine. Quats for wiping cloth.
Pest control adaico
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Meat loaf in the prep cooler on the cook line was past the 7-day discard date.
Correct by discarding the meat load and discussed with the manager about labeling cooled food with a discard date.
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.
- In-use food dispensing utensils properly stored.
The dipper well at the coffee bar did not have the water running.
Corrected the dipper well water was turned on.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The board under the microwave is exposed press board.
Resurface the board so that it is smooth, easily cleanable and non-absorbant.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink near the pizza prep area did not have paper towels or hand soup.
Corrected by the employee replacing the paper towels and hand soup.
Keep a supply of paper towels and hand soup at all hand sinks at all times.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
|
2/12/2013 | Routine | 91 |
Restaurant representatives - add corrected or new information about Wildberries, 4114 N Brandywine Dr, Peoria, IL »