HACCP: Discussed date marking.
Sanitizer used is Quats and sometimes bleach.
All frozen food was frozen.
Note: Discussed procedure of how the chicken wings are cooked. Recommended not to keep the entire box out while cooking the chicken wings,
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked chicken wings in the 3-door prep cooler and in the sliding door True cooler near the front were at temperatures between 50-60 degrees F. The chicken was also not dated marked.
Corrected by discarding the chicken wings.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Thermometers provided and conspicuously placed
There was no thermometer in the 2 door cooler in the back room.
Corrected by supplying a thermometer to be put into the cooler.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Food contact surfaces designed, constructed, maintained, installed, located.
A black garbage bag was being used to line a box which was holding cooked chicken wings in the 3-door prep cooler.
Corrected by discarding the trash bag and discussed with the manager about using food grade materials.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The top shelf above the 2-door prep cooler is being lined with cardboard.
Remove the card board.
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
Establishment has no sanitize test strips to test their sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The following food contact areas are soiled: Fryer baskets, bottom interior of both prep coolers, interior of the microwave, nacho cheese dispenser.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The door gaskets and the exterior of the prep cooler doors are soiled.
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.
- Single service articles not re-used
A clear dressing cup was being reused as a scoop for the cinnamon and sugar being stored above the 2-door prep cooler.
Corrected by removing the cup.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Upon arrival there was no soap or paper towels at the hand sink in the dish room.
Provide soap and paper towels at ALL hand sinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
1) The floor in the walk in cooler is torn and no longer smooth and easily cleanable. 2) The floor under the fryers is soiled.
1) Repair or replace the floor covering so that it is smooth and easily cleanable. 2)Routinely clean and maintain clean all floors.
1)Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair. 2) Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall across from the 3-compartment sink is soiled. Also the wall has peeling paint with scrape marks. 2) The fryer hood vent is heavily soiled.
1) Clean and repair the wall across from the 3-compartment sink so that it is smooth and easily cleanable. 2) clean the hood vents. It is recommended to have a routine schedule with a hood cleaning company to clean the hoods.
1)Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. 2)Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
No certified manager on duty. The current manager stated she has taken the class but is waiting to take the test.
Provide documentation to prove this, be certified by the time of the next routine inspection.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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2/18/2014 | Routine | 81 |
HACCP - Discussed with worker and manager proper cooleing methods of potentially hazardous foods.
Sanitizer - quats
- Critical: Hands washed, good hygienic practices (observed).
Observed ice dumped in handsink in kitchen area. Handsinks are to be utilized for handwashing only. Clean and sanitize handsink. Handsink cleaned and sanitized by worker. Corrected.
- Food contact surfaces of equipment and utensils clean
interior shelving in upright freezer and chest freezer soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of 2 door Victory cooler, prep table coolers, upright freezer. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at handsink in dishwash area. Provide papertowels.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in dishroom area opposite 3 bay sink and walls in potatoe cutting area heavily soiled. Baffles in hood above fryers heavily soiled. Provide a routine cleaning.
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11/7/2013 | Routine | 89 |
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 2 door and 3 door cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior bottom shelf of 2 door food preparation cooler, blade on industrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: metal shelf in food preparation area, gaskets on doors of both freezers, gaskets on doors of 2 door food preparation cooler, exterior surface (top and sides) of freezers. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Case of cup lids on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels in dispenser at handsink in dishwashing area. Provide papertowels for proper handwashing. Worker provided papertowels. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled. Provide a routine cleaning.
Walls in food preparation area recently painted forest green.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable. Repaint walls a lighter shade.
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7/12/2013 | Recheck | 92 |
HACCP - Discussed temperature control of potentially hazardous foods and proper cooling procedures of potentially hazardous foods.
Sanitizer - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Chicken wings in 3 door pizza prep cooler at 57 degrees F, ham in same cooler at 60 degrees F, sausage in top unit of same cooler at 58 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded products in question. Corrected.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open personal beverage in kitchen on cooler.
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.
Rusted and peeling shelving in both pizza prep coolers. Resurface or replace shelving.
- Critical: Sanitizing concentration
No sanitizer solution prepared. Provide and maintain sanitizer solution at 200-300ppm. Worker made fresh sanitizer at 200ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on and in food preparation sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker placed wet wiping cloths in bucket with sanitizing solution. Worker also cleaned and sanitized food preparation sink. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in 2 door True (Glass) cooler. Interior bottom shelving of 2 door Victory cooler soiled. Interior of microwave oven soiled. Blades on industrial can openers soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Doors of 2 door Victory cooler outside surface soiled. Top surface outer surface of upright freezer soiled. Gaskets on doors of pizza prep coolers soiled. Clean and sanitize non food contact surfaces.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Hose attached to spigot and stored in mopsink.
A hose shall not be attached to a faucet unless a backflow prevention device is installed. Worker removed hose. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink next to food preparation sink soiled. Clean and sanitize handsink.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in dish washing area and food preparation area near nacho cheese dispenser soiled. Provide a routine cleaning.
- Critical: Toxic items properly stored
Flying insect spray stored on shelf with cleansers. Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Worker moved items to a separate location. Corrected.
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6/20/2013 | Routine | 67 |
HACCP - Discussed temperature control of potentially hazardous foods with worker.
Sanitizer - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sausage in upper holding area of prep table cooler 48 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker observed that upper cooler on prep table was not on. He turned on unit. Later check, temperature holding at 41 degrees F. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Case of corn flour stored on floor in back storage area.
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
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 2 door prep table cooler. Repair or resurface food contact surface.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Interior of microwave soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled dry storage shelving in walk in cooler. Soiled gaskets on both prep table coolers and 2 door Victory cooler. Outer surface of dough machine heavily soiled. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Leaky sprayer at 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair sprayer.
- Walls, ceilings, and attached equipment, properly constructed, clean
Heavily soiled baffles in hood above fryers. Provide a routine cleaning.
- No Certified Manager Present
No state certified person present during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide by 4/8/13.
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2/7/2013 | Routine | 86 |
.HACCP - Discussed proper handwash procedures. Sanitizer - Quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated shelving in 3 door Delfield prep cooler peeling. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Interior of microwave oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on the following: 2 door prep table cooler, 2 door Victory reach in cooler. Shelf above prep table (containing spices) soiled. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink in dishwash area blocked (soiled mop head in sink) and soiled.
Lavatories shall be accessible to employees at all times. Remove soiled mop head and clean and sanitize handsink. Worker removed mop head and cleaned and sanitized handsink. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above fryer heavily soiled. Provide a routine cleaning.
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11/1/2012 | Routine | 90 |
HACCP - Discussed proper cooling techniques.
Sanitizer - dishmachine - chlorine
- buckets - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling shelving in the following: 3 door Delfield prep table cooler and 2 door prep table cooler. Resurface or repair shelving.
- Food contact surfaces of equipment and utensils clean
Soiled wall mounted potato dicer, soiled blade on indusrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of: upright freezer opposite handsink and doors of 2 door prep table cooler. Clean and sanitize food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service boxes stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leaky valve on sprayer at 3 compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
- No Certified Manager Present
No certified person present.
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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6/12/2012 | Routine | 92 |
HACCP - Discussed proper concentration of sanitizing solutions and various types.
Sanitizer - dish machine- chlorine
- buckets - quats
- Critical: Wholesome, sound condition
Spoiled tomatoes in walk in cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Worker discarded spoiled tomatoes.
- Original container, properly labeled, consumer advisory
Repackaged portions of italian beef in freezer unlabeled.
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.
- In-use food dispensing utensils properly stored.
Single service sauce cups used for dispensing parmesian cheese. Provide utensils with handles.
- Thermometers, gauges, test kits provided
No test strips present to measure accuracy of sanitizing solution concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Non-food contact surfaces clean
Soiled gasket on Imperial freezer, soiled dry storage shelving. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink next to prep sink heavily soiled. Clean and sanitize handsink.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lids on trash receptacles in men's and ladies' restrooms. Provide lids for trash receptacles.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind handsink next to food prep sink in disrepair. Repair or replace wall.
Filters in hood above fryers heavily soiled. Provide a routine cleaning.
- No Certified Manager Present
No state food safety service manager present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide a certified person by 6/7/12.
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3/7/2012 | Routine | 86 |
HACCP - Discussed routine Pest Control with documentation of services provided when requested.
Sanitizer - buckets - Quats
- dishmachine - Chlorine
This inspectoin was initiated due to a name change and change of ownership. Ok to operate per Chapter 10, Peoria County Code, Food Safety.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Nacho cheese in preportioned containers 71 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Nacho cheese placed in mechanical refrigeration. Corrected.
- Non-food contact surfaces clean
Soiled door on walk in cooler, soiled gasket on 2 door Victory cooler, soiled gasket on upright freezer across from handsink. Clean and sanitize non food contact surfaces. Worker cleaned and sanitized each surface noted. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lids on trash receptacles in restrooms. Provide lids for trash receptacles.
- Walls, ceilings, and attached equipment, properly constructed, clean
Large hole in wall near electical panel, behind 3 door prep table cooler. Wall behind handsink across from upright freezer in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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1/10/2012 | Final | |
Restaurant representatives - add corrected or new information about Garners Pizza And Wings, 3110 N Gale Ave, Peoria, IL »