HACCP: Discussed proper storage of products. Frozen foods frozen.
- Original container, properly labeled, consumer advisory
Container of unlabeled white powder was found stored below meat slicer in dish room.
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.
- Critical: Foods properly cooked and/or reheated
Marinara (115F) and meat sauce (99F) were found being heated on steam table. -Corrected by heating on stove top.
Discussed with manager who stated the worker placed this in the steam table to heat up. A steam table should NOT be used to heat foods.
Hot hold foods at or above 135 degrees F.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink was found uncovered with straw on prep table next to pizza dough station. -Corrected by removing.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
Ice Machine baffle and dish room can opener blade were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Case of single service napkins were found stored on floor in back storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Scoop in chocolate chip container was found to be a single service 2 oz cup.
Re-use of single-service articles is prohibited.
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11/17/2015 | Routine | 84 |
HACCP: Discussed and provided information on reheating foods.
Hot foods hot, cold foods cold, frozen foods frozen.
Dish: Cl- 100ppm, Buckets: Quat 300ppm
All employees have completed Food Handler' s and certifications are available in the office.
- Critical: Foods properly cooked and/or reheated
Marinara on steam table was found to be 76 degrees. -Corrected by heating on stove top.
Discussed with manager who stated the worker placed this in the steam table to heat up. A steam table should NOT be used to heat foods.
Hot hold foods at or above 135 degrees F.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink was observed on a middle shelf in dry storage room. -Corrected by removing.
Employees shall consume food only in designated dining areas.
- Single service articles not re-used
Single service cup being used as scoop in crouton container.
Re-use of single-service articles is prohibited.
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6/24/2015 | Routine | 88 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
Dish: Cl- 100ppm, Bar: Cl- 100ppm Buckets: Quat 300ppm
All employees have completed Food Handler's and certifications are available in the office.
- Critical: Hands washed, good hygienic practices (observed).
Several employees observed not washing hands when changing task or not turning off water with paper towel. -Corrected though education.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee beverage observed on top shelf of Hoshizaki cooler. -Corrected by removing.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelves below pepsi/coffee machine are made from raw wood and unsealed. Seal to ensure a smooth, durable, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Back side blade of the meat slicer and interior of microwave was found to be soiled. Clean and sanitize on a routine basis to ensure proper food saftey.
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2/5/2015 | Routine | 91 |
HACCP = hand washing
cl- bleach sanitizer at bar = 100ppm
cl- bleach sanitizer at dish machine = 100ppm
quat sanitizer at three-compartment sink = 400ppm
quat sanitizer in buckets = 300ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
The metal racks located inside the Randell three-door beverage cooler have several rusty areas. All food-contact surfaces shall be smooth, easily cleanable and in good repair. Resurface/replace the racks.
- Non-food contact surfaces clean
The hose connected to the soft drink gun in the bar is sticky/soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Storage/handling of clean equipment, utensils
The metal spoons in the container at the wait staff area are facing opposite directions. Cleaned and sanitized equipment and utensils shall be stored and handled in a way that protects them from contamination. Store the spoons in the same direction and so the handle is easily available.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers on the ceiling of the Randell cooler are soiled. 2) The fan cover on the wall of the three-door True pizza prep cooler is soiled. 3) The vent fan cover on the ceiling of the women employees restroom is heavily soiled. All walls, ceilings and attached equipment shall be maintained clean. Clean these areas.
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10/6/2014 | Routine | 95 |
- Critical: Hand washing sinks installed, located, accessible
Corrected: The discharge line from the air conditioning is no longer draining to the hand sink.
Hand sinks shall only be used for hand washing.
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6/20/2014 | 1st Recheck | |
HACCP: Discussed pest control. Discussed personal items storage. Provided Toxic haccp sheet.
All frozen food was frozen.
Sanitizer used: Dish machine- Chlorine(100ppm) Quats 3-compartment (300ppm)
All rechecks have a fee associated with them.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food items in the true cooler in dry storage were not properly date marked: Diced tomato, sliced ham and container of meat sauce. The gallon of milk in the beer cooler in the hall was not date marked.
Corrected by education. Provided date marking haccp sheet.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Hot food at proper temperatures
Five meat balls in the hot holding unit were at temperatures between 123 and 128 degrees F. Corrected by discarding the meat balls.
Discussed with manager who stated the worker may have placed these in the steam table to heat up. A steam table should not be used to heat foods. Manager said they will use the microwave to first hit the meat balls then place them into the steam table to hot holding.
Hot hold foods at or above 135 degrees F.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The blade of the can opener and the fan guard of the box fan in the dish washing area.
Clean, sanitizer 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.
- Critical: Hand washing sinks installed, located, accessible
1) At the bar sink an employee's purse and phone were in the hand sink making it inaccessible. 2) At the hand sink in the pizza prep area the drain from the air conditioning is draining directly into the hand sink.
1) Corrected the purse was removed and the employee and manager was told to keep hand sink accessible at all times. 2) A recheck for correcting the drain line issue will be done on or after 06/20/14.
Hand sinks shall be kept accessible and used only for hand washing.
- No Certified Manager Present
Currently no certified manager on duty or present at the time of inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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6/10/2014 | Routine | 90 |
HACCP: Discussed date marking also discussed date marking Thawing foods. Also discussed common towels and do not use common towels to wipe hands then wipe off counter tops or use for other means.
Sanitizer used is: Quats 3-compartment sink and wiping cloth buckets.(300ppm)
Dish machine use chlorine (100ppm)
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of sausage being stored in the pizza prep cooler was at 53 degrees F.
Corrected by an employee discarding the product.
Maintain cold foods to be below 41 degrees F. Do not leave cold food out on the counter for extended periods to prevent it from going into the temperature danger zone.
- Food protection during storage, prepartion, display, service, transportation
Bags of flour were being stored under the drain for the hand sink next to the 3-compartment sink. Containers such as bottles and cans of juice were being stored under the drain line for the hand sink in the bar area. 2) The following items were noted to be stored directly on the floor: boxes of cheese in the walk in cooler and to-go pizza boxes in the storage room. Elevate these items so they are at least 6 inches off the floor.
Corrected by moving the above mentioned items to a location where they were no longer under the drain lines.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The wooden pallet created to hold flour is not sealed.
Seal the wood so that it is non-absorbant and other wise smooth and easily clean able.
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.
- Thermometers, gauges, test kits provided
No Chlorine test strips in the establishment to test the dish machine.
Supply sanitizer test strips for the dish machine capable of measuring the parts per millions of chlorine concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Wet wiping cloth being stored on the bar in the bar area.
Keep wiping cloths in the sanitize solution between uses.
Correct the cloth was moved to the dirty pile.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Storage/handling of clean equipment, utensils
Tongs and scoop being stored under the Pepsi machine were being stored every which direction.
Arrange the utensils so that they are all the same direction with the handles presented to the employee.
Facilities for the storage of knives, forks, spoons and similar equipment shall be used to present the handle to the employee or the consumer.
- Single service articles not re-used
Kids cups were found stored in the flour and oregano containers and being used as scoops.
Corrected the cups were removed.
Do not reuse single-service articles and use a handled scoop for dispensing food.
Re-use of single-service articles is prohibited.
- Critical: Toxic items properly stored
Hand soap refills and multipurpose spray bottles were being stored over clean equipment above the 3-compartment sink.
Corrected by an employee moving the cleaning supplies. Do not store chemicals or toxic materials above food or food equipment.
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.
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2/26/2014 | Routine | 82 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
No violation noted during this evaluation. | 1/15/2014 | Final | |
If a hose will be added to the mopsink, a backflow prevention device will be required.
Due to weather, the January liquor commission meeting was cancelled. The next one is February 3rd. The bar area can not be placed under Auerlio's name until that date.
Paid with check #1019 in the amount of $450.00.
- Original container, properly labeled, consumer advisory
No labels on seasoning shakers, spray bottles or condiments bottles in the kitchen area.
Label anything that is not in its original packaging with the common name for easy identification.
- Critical: Facilities to maintain proper temperatures
hot holding units and the buffet bar were not turned on.
These must be turned on and working correctly at the final.
Working correctly for the hot holding units means that it is capable of holding the food at or above 135 degrees F.
A sufficient number of hot holding units capable of holding foods at the proper temperature shall be provided and conveniently located in the facility.
- Thermometers provided and conspicuously placed
No working thermometers in the coolers.
Provide working thermometers in all coolers capable of measuring temperatures below 41 degrees F.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The 2x4 wood supports for the bar near the 3-comp sink is not sealed. 2) Waste receptacles are not covered in the restrooms.
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.
2) Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Critical: Cross-connections, back-siphonage, back-flow prevented
1) The drain line for the ice machine did not have an air gap to the floor drain, 2) the drain line form the soda gun holster in the bar is draining directly to a bucket.
Remove the drain line of the ice machine from the floor drain and provide a correct air gap for that. Connect the drain line from the soda gun holster to a drain.
Ice storage bins shall be drained through an air gap.
- Critical: Hand washing sinks installed, located, accessible
Another handsink must be added to the prep area of the dishroom or the prep area made more accessible to the handsink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No handsoap at the bar handsink.
- Floors properly constructed, clean, drained
Floors and hoses in bar area are excessively soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles above the prep area in the kitchen area in the front of the building are missing. Missing ceiling tiles are in the dish room area above what appears to be the location for storing flour.
Walls behind the coolers in the bar and the exposed wood supporting the bar must be sealed.
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1/13/2014 | Preliminary | |
Restaurant representatives - add corrected or new information about Aurelio's Pizza, 3821 N Sterling Ave, Peoria, IL »