Haymaker N Peoria

Inspector's notes

Observed multiple drainpipes at the 3-compartment sink and ice machine without a 1" air gap between the drainpipe and the flood rim of its associated floor sink. The establishment shall provide a 1" air gap between the end of the drainpipe and its associated floor sink at the above locations to prevent potential contamination of food contact surfaces (e.g. sink basins and interior of ice machine). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection the establishment's hot water heater was out of repair and thus did not have access to hot water. Repair services were on site at the time of inspection already working to repair the water heater. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Residue build up found on following equipment: soda fountain nozzles, adjacent surfaces of ice maker chute, and manual can opener and holster.

Inspector's notes

Observed salmon in ROP packaging with the "keep frozen" label in the thawed state inside low boy cooler on the cookline. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.