HACCP: Food protection.
Quats sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Food protection during storage, prepartion, display, service, transportation
Found two cases of thin crust pizza dough on floor in the walk in cooler. Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Please paint wooden blocks attached to sink drain lines.
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
Provide garbage can to hand sink by three compartment sink.
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
Replace missing cove base on walls in the back prep area. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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2/25/2015 | Routine | 94 |
HACCP Discussed the storage of personal beverages. Store all personal beverages below any food prep or food storage areas.
Quat three compartment sink concentration: 200 ppm.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap provided at hand sink.
Provide soap at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Unnecessary items and clutter found in back storage room.
Clean and remove all unnecessary items from the premise to reduce the harborage of pests.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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9/23/2014 | Routine | 97 |
HACCP: Discussed the storage of personal beverage and food items of staff.
Quat sanitizing bucket concentration: 200 ppm.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverages are intermingled with beverages sold in food establishment.
Store personal beverages and food in separate area designated for staff belongings
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals around back handsink are in torn and peeling.
Repair and/or replace seals.
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
No hand towels provided at back hand sink.
Provide hand towels at every hand sink to ensure proper handwashing procedures by staff.
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2/3/2014 | Routine | 92 |
Establishment is given approval to operate under the guidelines of the Peoria County Code, Chapter 10, Food Safety.
Note: Actual food permit will be issued at a later date.
- Food contact surfaces of equipment and utensils clean
Food contact surfaces of countertops and prep tables are to be wash, rinse, and sanitized after every use or during breaks in operations.
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1/3/2014 | Final | |
HACCP: Practices to ensure items past date are discarded.
Quat sanitizer is used.
Good date labeling practices in place at this location!
Cat II establishments must have at least one FSSM on staff. Please provide proof of a FSSM or proof of current enrollment in a FSSM class by next inspection..
- Food protection during storage, prepartion, display, service, transportation
Marinara sauce stored in large plastic container on prep table stored with no lid. Correct by keeping lid on marinara sauce at all times that it is not being used.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Floors properly constructed, clean, drained
Floors in prep area, under shelves in back storage, in walk-in cooler, and under prep area in front of store are soiled. Clean floors as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No FSSM currently on staff. All Cat II establishments shall have at least one FSSM on staff.
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10/2/2013 | Routine | 97 |
HACCP DISCUSSION: SANITIZING OF DISHES.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks in the prep cooler.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel in the bathroom's hand sink. Always provide paper towel at every hand sink to foster proper and complete hand washing.
- No Certified Manager Present
No certified food safety manager present.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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4/11/2013 | Routine | 96 |
HACCP DISCUSSION: SANITIZING CONCENTRATION QUAT USED AS SANITIZER
- Food contact surfaces of equipment and utensils clean
Excessively soiled blue plastic dough containers by the hand sink in the back.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- No Certified Manager Present
No certified food safety personnel.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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8/10/2012 | Routine | 98 |
HACCP: DISCUSSED PROPER HAND WASHING AND SANITIZING CONCENTRATION. QUAT USED AS SANITIZER
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee's drink in an ucovered cup.
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.
Rusty racks in prep cooler.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Peeling paints of blue storage rack in the back area.
Repaint to provide smooth and easily cleaned surface.
- Non-food contact surfaces clean
Soiled surface of storage cabinet under front counter.
Dust accumulation on box fans
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
Soiled interior of white storage for clean utensils.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soiled hand sink in the back area.
Clean and maintain clean hand sinks.
Corrected by cleaning.
No hand soap in the hand sink in the back area. Always provide soap at every hand sink.
No self closing device on bathroom door. Install.
- Floors properly constructed, clean, drained
Soiled floor near back hand sink
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3/5/2012 | Routine | 87 |
HACCP: Discussed concentration of sanitizer, and use of only approved sanitizer in cleaning food contact and non-food contact surfaces.
Quat sanitizer used.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusty surface of storage racks by drive through window. Repair to provide smooth and easily cleanable surface.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Employee made sanitizing water in the middle well of three compartment sink.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Single service items properly stored, handled, dispensed
Single service aluminum container in an opened box stored with food contact surface up.
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.
- Critical: Toxic items labeled and used properly
A spray bottle of general cleaner stored under the front counter not labeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Spray bottle pulled and labeled.
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9/26/2011 | Routine | 91 |
HACCP:Discussed Proper hand washing. Quatz sanitizer used.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn and worn gaskets of walk-in cooler. Replace or repair.
- Single service items properly stored, handled, dispensed
Single use pizza box stored directly on unsealed concrete floor in the back storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Toxic items properly stored
Hand soap stored in an unlabeled foam cup on the front hand sink
Hand soap stored in a container of hand sanitizer in the bathroom hand sink.
Label containers of chemicals properly.
Corrected.
Spray bottle of sanitizer hanging over prep table.
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.
Spray bottle removed.
- Clean and soiled linen segregated and properly stored.
Soiled towels placed on the front hand sink and hanging on faucet of 3-compartment sink.
Soiled clothes and linens shall be stored in non-absorbent containers or washable laundry bags until removed for laundering.
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5/9/2011 | Routine | 92 |
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