GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Education on food protection and scoops
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The right and left cooler doors of cooler with blue cheese and ranch dressing have torn gaskets
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.
Correct by repairing or replacing gaskets
- Food contact surfaces of equipment and utensils clean
1.) The inside of the turbofan is soiled
- Non-food contact surfaces clean
The inside of the beer cabinet is 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
- Plumbing installed and maintained
The pipe below the right side of the 3 compartment sink closest to the drain is leaking and causing significant build-up
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing leak
- Floors properly constructed, clean, drained
The floor below the 3 compartment sink and next to the ice machine is soiled
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11/3/2015 | Routine | 94 |
HA-CCP: hand washing
- Single service items properly stored, handled, dispensed
Found single service trays stored on the floor in the back storage area. Delivery was yesterday.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
The hand sink faucet in the men's restroom is loose. Please fix faucet to mens restroom hand sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Found sleeve of sigle service portion cups stored in hand sink. Corrected and spoke to manager.
Lavatories shall be accessible to employees at all times.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster side door open and excess of bird feces on door area. Qudoba was also cited for this issue. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Corrected by inspector.
- Floors properly constructed, clean, drained
Several corner cove base pieces are missing in the kitchen area. The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
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6/3/2015 | Routine | 91 |
HACCP: Food Handler Training. Handout provided.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Routine inspection conducted in conjunction with RFS-1/22/15, wherein complainant felt ill after eating at a Peoria County establishment. The full 72 hour food history indicated three other Peoria restaurants that were patronized by the aforementioned complainant, including Wing Stop. The following foods were consumed at Wing Stop: Mango Habanero wings and Garlic Parmesan wings. Mango Habanero sauce is bottled and does not require refrigeration. Garlic Parmesan wings are comprised of a base and spices that do not require refrigeration. Raw chicken wings were found to be at 41 degrees F in the Walk In Cooler. Once wings are moved to the front, they are stored in the Beverage Aire cooler, which was found to be at 40 degrees F. Wings are tossed in sauce and cooked/fried to an internal temperature of 165 degrees F minimum before being served. Fried chicken wings were found to be 192 degrees in the fry baskets. Manager, Marnie, stated that she has received no customer complaints in the last two weeks regarding foodborne illness. Marnie further stated that no employees have been ill in the last two weeks. No violations were observed during inspection that indicated a potential public health hazard. Recommend complaint be closed. SS.
Code Violation (740.570) Food Handler Training
All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles. Provide training to all staff by next routine inspection.
- Critical: Hand washing sinks installed, located, accessible
Hand sink next to two-compartment sink in back room was blocked by a sleeve of sauce plastic sauce lids and a sleeve of plastic sauce to-go containers. Corrected: items removed. Do not store, or dump anything in hand sinks. Hand sinks are for handwashing only and every lavatory must be accessible for hand washing at all times.
Lavatories shall be accessible to employees at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceramic tile coving along base of wall across from Walk in Cooler and around mop sink is missing and/or chipped. Repair or replace coving. 2) Fan guards in walk in cooler are soiled. Clean fan guards.
- No Certified Manager Present
No FSSM on-site during inspection. Provide training for other members of management to ensure there is a FSSM on site at all times that potentially hazardous foods are being handled.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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1/26/2015 | Routine | 95 |
HACCP - Discussed and provided written information on cooling. Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of prep table freezer and Beverage Air single door cooler.
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
Large blue cutboard hanging above sanitizer solution in 3 bay sink soiled with an oil based substance. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Broken or missing coving in several locations near mopsink and across from walk in cooler.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Repair or replace coving.
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10/15/2014 | Routine | 96 |
HACCP - Discussed and provided written information on storage of foods. Sanitizer - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of food preparation cooler.
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 gasket.
- Critical: Sanitizing concentration
No sanitizer detected in sanitizer bucket. Maintain sanitizing solution concentration at 300-400ppm. Worker made fresh sanitizer at 300ppm. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Coving on wall by mopsink missing.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Replace coving.
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6/23/2014 | Routine | 94 |
.HACCP - Discussed storage of personal drinks and food protection Sanitizer - chlorine
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed opn beverages above handsink and food preparation area.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of undercounter 2 door cooler. Repair or replace gaskets.
- Critical: Hand washing sinks installed, located, accessible
Observed worker pouring personal beverage in handsink. Handsinks are for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Rooms clean, lockers provided and used, clean
No designated space for employee personal items.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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2/6/2014 | Routine | 89 |
HACCP: Discussed and provided date marking haccp.
Sanitizer used is Chlorine
All frozen food was frozen.
- Non-food contact surfaces clean
Under and backside of the shelving where the sauce bowls sit.
Clean and maintain clean all non-food contact areas.
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.
- Floors properly constructed, clean, drained
The following areas are where the floor was observed to have food debris on it: under the cooking equipment and under the prep counter work area.
Clean and maintain clean floors.
Corrected by employees immediately clean the 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 up front is soiled.
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/18/2013 | Routine | 97 |
HACCP: Discussed floor drains. Sanitizer used is Chlorine
No violation noted during this evaluation. | 4/23/2013 | Routine | 100 |
HACCP: .Discussed sanitizer concentrations.
Sanitizer used is Chlorine.
Pest control is american pest
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the racks in the dry storage racks, around the soda carbonation machine and under the racks in the walk in cooler.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/8/2013 | Routine | 99 |
HACCP: Discussed proper cooling and labeling of cooling items. Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
1) container of baked beans in the walk in cooler was not labeled. 2) A container of cooling potatoes salad was not labeled with the time of when it began the cooling process.
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.
Label all cooling potentially hazardous food with the date and time of preparation.
Corrected: The beans and potatoes salad were labeled.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The bottom interior of the double door breaded chicken cooler and the bottom interior of the ice scoop holder.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A container used for soaking the potatoes blade was being stored in the hand sink. Also, the hand sink is soiled.
Clean and maintain clean hand sinks and no not use hand sinks for anything other then hand washing.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor around the drain in the dry storage area is soiled along with under the racks in the dry storage area.
Keep floors clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/9/2012 | Routine | 95 |
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