HACCP: Handwashing
Heat sanitizer is used in the dish machine and quats is used in the buckets
Frozen foods were stored frozen
- Plumbing installed and maintained
Faucet on right side of three compartment sink leaks when turned off. Repair leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towel dispenser in women's restroom is not functioning properly. Repair paper towel dispenser.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents above dish machine are soiled. 2) Fan guards in left walk in cooler are soiled. Clean vents and fan guards.
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11/20/2015 | Routine | 96 |
HACCP: Handwashing Quats sanitizer is used in the establishment Frozen foods were stored frozen
- Plumbing installed and maintained
There is a leak present at the handwashing sink located next to the three compartment sink and at the hand washing sink located on the other side of the wall to the dish machine room. Repair leaky faucet.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not present at hand washing sink located in "Carry Out" area. Corrected: paper towels provided.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in sauce walk in cooler were soiled. Clean fan guards and ceiling of coolers routinely.
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8/26/2015 | Routine | 96 |
HACCP: Discussed bare hand contact with ready-to-eat foods. Establishment has a company policy for bare hand use at the Gondola make station. Manager provided a copy of the policy to Sanitarian. Policy states that hands must be washed correctly before making sandwiches with bare hands and at any time that this task is either interrupted or contamination of hands has occurred. Policy strictly states that bare hand contact will be used for the preparation of Gondola's ONLY.
Quats sanitizer is used in buckets. Heat sanitizing is used at the dish machine.
Frozen foods were stored frozen.
Note: RFS 15-0091 was also addressed during this inspection. Complainant stated that her husband and mother-in-law began feeling ill after consuming food at two different restaurants in Peoria County. Avanti's was one of the establishments noted in the complaint. Manager stated that she has not received any complaints of ill customers in the last month. Manager provided employee records showing that no employees had called in sick during the time period that corresponds with this complaint. All foods associated with complaint (meatballs) were found to be stored at proper temperatures of 41 degrees F or less, or 135 degrees F or higher. Proper handwashing and glove usage was observed. Compliance with the establishment's own bare hand policy was also observed during inspection. Recommend complaint be closed. SS.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle is broken on the True salad bar prep table. Repair or replace handle.
- Non-food contact surfaces clean
Left side of True freezer next to fryers has excessive grease build-up. Clean all non-food contact surfaces as often as necessary to maintain clean.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in second walk in cooler (contains walk in freezer) are soiled. 2) Various vents and ceiling tiles throughout establishment are soiled, including vents above dish machine in dish machine room.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/26/2015 | Routine | 97 |
Frozen foods frozen, hot foods hot.
HACCP - Discussed date marking
No violation noted during this evaluation. | 10/10/2014 | Routine | 100 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in 3 compartment sink and in sani buckets.
HACCP - Discussed food temperatures of potentially hazardous foods. Written information given to manager.
Note: Discussed maintaining temperature logs for the gondola prep table and the salad prep table.
- Food protection during storage, prepartion, display, service, transportation
Bread loaves being stored in walk in cooler not covered, near the ceiling.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard being re-used to hold single service items and as dividers in condiment stations.
Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases or by other effective means.
- Non-food contact surfaces clean
Catch basin in cooler at take out area soiled. Soda syrup area has racks that are soiled.
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.
- Plumbing installed and maintained
Leak onto floor noted in thermalizer, leak from water dispenser from the soda nozzle in the take out area.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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7/9/2014 | Routine | 95 |
Temps Cont:
lasagna cooked and cooled in walk in 36 |
chicken pieces cooler at end of cookline 27
HACCP: Boil order guidelines were given and discussed.
- Thermometers provided and conspicuously placed
Several cooling units missing indicating thermometers.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Thermal panels under the sliding lids of the prep cooler at the end of the cookline and the pizza prep cooler are not protected under the metal panels that hold them in place and exposing some styrofoam insulation.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
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.
- Food contact surfaces of equipment and utensils clean
1) Medium sized pizza prep screens had large pieces of food debris on the surfaces.
.2) Interiors of the last 3 coolers (salad coolers) on the cookline are soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Top front of the Alto Sham under cabinet in beverage area soiled.
2) Underside of the white board above the steam well on the cookline soiled with splatter.
3) Green racks, cords and fixtures in the area above steam well dusty.
4) Metal rolling rack holding oval plates dusty.
5) Underside of the plastic condiment holder at drive thru soiled.
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.
- Single service items properly stored, handled, dispensed
Single serve to go containers on shelf across fron fryers stored improperly.
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.
*A method to protect the liners in the preset baskets must also be devised*
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3/18/2014 | Routine | 94 |
See scanned attachment regarding FBI complaint.
No violation noted during this evaluation. | 2/14/2014 | Complaint Investigation | |
Sanitarian responded to complain made to the Peoria County Health Dept on Jan 3, 2014.Complianant reported that no running hot water was present in the establishment. Upon inspection, GM reported that the current water heater was damaged due to the freezing temperatures. Water technicians were installing a new water heater during the time of inspection. A booster is present on the dish machine, and the dish machine is reading a final rinse temperature of 180 F. Water at hand sinks in kitchen is lukewarm. Employees were instructed by management to wash hands more frequently until water heater was repaired. Although water heater is being repaired, suitable warm water is available in the establishment. MS
Note: Upon conclusion of inspection, water heater was fully installed and operating. Water will be ran continuously until full maximum temperature of hot water can be reached. MS
No violation noted during this evaluation. | 1/3/2014 | Complaint Investigation | |
TEMPERATURES CONTINUED:
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ranch 6 drawer cooler 36
bruschetta mix Pepsi cooler near pizza oven 36
Cod glass front True cooler near pizza oven 39
canadian bacon pizza prep cooler 37
cut tomatoes walk in |39
lasagna walk in 36
HACCP: Hand sanitizer is NOT a replacement fro handwashing and must not be used after hand washing when handling foods.
- Thermometers provided and conspicuously placed
Several of the coolers were missing thermometers - especially on the carry out line.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Container holding ham in the top of the 4 drawer make cooler in carry out prep area was cracked and damaged on the inside surface.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
*This was immediately thrown away*
- Food contact surfaces of equipment and utensils clean
1) |Soiled knife put away in plexiglass mounted knife holder.
2) Top plastic interiors of microwaves on the cookline above the hot wells were soiled.
The food-contact surfaces of all cooking equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) The tops and handles to the glass doors to the right of the cooler at the bar are soiled.
2) Build up of spillage under the clear condiment tray at the drive thru.
3) Several of the coolers, hot holding units and other equipment have soiled areas on the doors and drawers and handles all where hands repeatedly contact.
4) The plastic pane behind the mounted knife holder is soiled.
5) The green wire rack and other fixtures above the area over the hot sandwich cut area is dusty/greasy.
6) Foam cup dispensing holder hanging next to the vent hood is soiled.
7) Undersides of the shelves above pass thru are soiled.
8) Some dried milk splatter present around the dispensing nozzles and left leg at the milk holding unit.
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
Clea•n and empty coffee pots sitting underneath the soap dispenser and paper towels at the beverage station.
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.
*Items were moved*
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap would dispense at the handsink in the carry out area.
A supply•y of hand-cleansing soap or detergent shall be available at each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind the clean dish area 'have a chipped paint and bare concrete surface exposed that has be4gun to crumble •.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/9/2013 | Routine | 90 |
TEMPERATURES CONTINUED:
ham top of pizza prep cooler 38
-cod glass door True cooler 40
bruschetta topping Pepsi cooler 40
HACCP: Toxic items must be stored with food safety in mind. Store toxics away from and/or below foods and food related articles.
NOTE: THE facility has a posted bare hand contact policy for the assembly of the Gondolas as well as a time marking policy for safe handling of pre made Gondolas. This policy, along with the handwash policy will be submitted to me electronically by the manager for review.
- Thermometers provided and conspicuously placed
Several of the coolers on the cookline were missing thermometers in the units.
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.
*Thermometers were immediately replaced in these units. *
- Non-food contact surfaces clean
1) Shelf behind and lower shelf under the chips in the carry out are is heavily dusty. 2) Front edge of the pizza oven where pizzas feed through has splatter on surface. 3) Inside drawer across from Vulcan oven in sauce area is soiled. 4) Lower legs on table in sauce areas soiled with splatter. 5) Can opener holder and mount soiled. 6) Underside of the Thermodyne and underside of some shelves over pass through and hot well area soiled with splatter. 7) Lower side of the door where hands contact on the glass front cooler on the end of the cookline is soiled with build up. 8) Some of the green racks are holding dust between the rungs. 9) Tops of the handles on the drawers under and along the counter in the wait/beverage area are soiled where hands contact. 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Wall .behind the clean dish feed line after the dish machine is missing paint and exposing bare concrete surface.
2) Wall behind the 4th bay on the dish sink is missing paint and the surface is holding in a substance that appears to be mold.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/5/2013 | Routine | 97 |
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