HACCP: Employee Beverages
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Found open drinks in walk in cooler and in white freezer stored above foods. Corrected and spoke to management.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces clean
Non food contact surface cleaning: the shelf above the cutting area is in need of cleaning, dust the top of the oven, clean the door nobs to the back room and to the mop closet, clean as needed. Non food contact surfaces shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The door to the back area has paint chipping off and a couple of holes in it.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Missing light shield to the light above the three comp sink.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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8/11/2015 | Routine | 92 |
HACCP: Personal beverages and food handler certification discussed.
- Thermometers provided and conspicuously placed
Found the door side mounted thermometer not working on walk in cooler. A working thermometer was inside walk in cooler on shelf by door. The thermometer to the white stand up freezer in the break room is in disrepair. the glass thermo tube has come off the numerical scale and can no longer be read accurately. 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 of equipment and utensils clean
: •Found char build up on several pizza pans. Remove char build up. Rollers to the pizza have food debris build up on them. Food contact surfaces shall be clean.
- Non-food contact surfaces clean
Non food contact surface cleaning: build up on door knob to and from break room, black mildew build up on caulk line to the three compartment sink, clean and dust shelves under prep tables in kitchen, dust the top of the oven, clean as needed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The paper towel dispenser to the hand sink by dish area is not pushing the handle all the way back out due to a bad spring.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Provide a waste can for the three comp sink hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Found debris on the floor behind the soda cooler in the front area. Clean as needed. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Clean and dust the ceiling area by the ovens. Ceiling and walls shall be clean.
- Lighting provided as required. Fixtures shielded
Replace missing light shield to the light fixture above the three compartment sink. Lights shall be shielded.
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3/4/2015 | Routine | 91 |
HACCP = food handler training
quat sanitizer in bucket = 300ppm
All frozen food was frozen during this inspection.
- Food contact surfaces designed, constructed, maintained, installed, located.
The rack located on the left side of the pizza prep cooler is worn on the ends. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace the rack.
- Wiping cloths clean, used properly, stored
A wiping cloth is being stored on the side of the sanitizer bucket. Maintain all wiping cloths completely submerged in a sanitizer solution between uses.
- Food contact surfaces of equipment and utensils clean
The blade for the can opener is soiled. Maintain all food-contact surfaces clean. The can opener has been cleaned.
- Non-food contact surfaces clean
The fan on the floor near the cash register is heavily soiled. Maintain all non-food contact surfaces clean. Clean this fan.
- Plumbing installed and maintained
The handle for the hand sink faucet in the employee restroom is broken. The water does still turn on. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Replace the faucet.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall at the three-compartment sink is soiled and the caulking has black mold accumulated on it. 2) The ceiling throughout and especially around vents is soiled. 3) The left side of the vent hood above the pizza oven is soiled. Maintain all walls, ceilings and attached equipment clean. Clean where needed and replace the caulking so it is no longer moldy.
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11/6/2014 | Routine | 92 |
HACCP: Provided boil order haccp sheet Sanitizer used is Quats.
- Critical: Hot food at proper temperatures
1 three meat pizza and 1 sausage pizza in the pizza hot box were at temperatures of 101-112 degrees F.
Corrected by the manager discarding the pizzas. The manager stated they usually only hold pizza warm for a half hour and if they are not sold they are discarded and they mark the pizza with a time.
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.
- Critical: Hands washed, good hygienic practices (observed).
Employee checked his phone then continue to work.
Corrected by having the employee stop work and wash his hands.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Non-food contact surfaces clean
The wheels of the prep table are soiled. The under side of the 3-bay sink is soiled. The legs and plumbing under the 3-compartment sink is 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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid was left open.
Corrected by the manager closing the dumpster lid.
Garbage and refuse on the premises shall be stored in a manner inaccessible to insects and rodents.
- Floors properly constructed, clean, drained
The floors under equipment is soiled, especially along the base boards.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No Light shield over the lights in the dish washing area.
Discussed with the manager about getting tubes for each light to protect it.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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3/7/2014 | Routine | 85 |
. HACCP - Discussed temperature control and proper storage of potentially hazardous foods.
Sanitizer - Quats
Note - A new walk in cooler has been installed at this establishment. Please be advised that Chapter 10, Peoria County Code, Food Safety
Sec. 10-23. Review of plans.
(a) Plan review. The Health Authority shall conduct a plan review whenever food service establishments or retail food stores:
(1) Are newly constructed or extensively remodeled
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sausage pizzas held on staging rack next to prep table at 61 degrees F. Staging may be utilized during peak periods, otherwise all staging of pizzas should be in walk in cooler at 41 degrees F or below until needed. Worker discarded product. Corrected.
- Critical: Sanitizing concentration
No sanitizer prepared on premises. Provide sanitizer solution at proper concentration. Worker provided buckets of sanitizer solution at 400ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Heavily soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of prep table cooler and upright freezer. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Clean pans and dishes stored on soiled shelving.
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.
- 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 in employee restroom. Provide papertowels or drying device for proper handwashing.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lids open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
Cardboard dumpster overfilled with trash.
A sufficient number of garbage and refuse containers shall be provided to contain all of the waste that accumulates. Additional pick up services may be needed.
- Floors properly constructed, clean, drained
Heavily soiled flooring under equipment and at corners in dishwash and food prep area. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in dish washing area and pizza cutting area. Provide a routine cleaning.
Dust on ceiling near food preparation area. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
No light shield on light fixture above dishwash area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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8/19/2013 | Routine | 80 |
HACCP - Dicussed food protection and overall cleanliness of facility and the inportance of having a weekly cleaning schedule.
Sanitizer- quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving used to store dishes is peeling and in disrepair. Resurface or replace shelving.
Torn gaskets on walk in cooler door. Repair or replace gasket.
- Critical: Sanitizing concentration
No sanitizer detected in sanitizer solution.
Maintain sanitizer solution at 250-300ppm. Worker made fresh sanitizer solution at 300ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Various "clean" dishes, sauce containers, utensils stored on "clean" dish shelf contain grease and residue buildup. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving throughout establishment soiled with grease buildup and debris. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash can by 3 compartment sink over flowing.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Lighting provided as required. Fixtures shielded
Missing light shield on lights above entry to walk in cooler. Provide a light shield.
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2/13/2013 | Routine | 89 |
H.ACCP - Temperature control of potentially hazardous foods Sanitzier - Quats
- Critical: Cross-contamination, equipment, personnel, storage
Multiple personal food and beverage items stored above foods served to the public. Store personal food & drink separately or below product served to the public. Worker discarded personal food and drink items. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Blade on can opener rusted. Repair or replace blade.
- Food contact surfaces of equipment and utensils clean
Dough storage racks soiled, bottom shelf in upright freezer soiled, shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Clean dish storage shelving near 3 compartment sink soiled. Clean and sanitize non food contact surfaces.
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7/12/2012 | Routine | 91 |
.HACCP - Discussed temperature control of potentially hazardous foods during display, preparation and storage.
Sanitizer - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple uncooked pizzas stored on racks at temperatures ranging from 60-65 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 pizzas. Corrected. Pizzas may be prepared ahead of time and staged in the walk in cooler at the proper temperature for peak periods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on walk in cooler door. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet towel on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Heavily soiled blade on industrial can opener. Bottom interior shelf of freezer soiled. All food prep tables soiled and no prep taking place. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing clean dishes soiled. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Drain on three compartment sink leaks.
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
Walls by handsink and 3 compartment sink soiled. Provide a routine cleaning.
Missing coving on wall under 3 compartment sink. Replace coving.
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3/7/2012 | Routine | 88 |
HACCP - Protection of potentially hazardous foods Sanitizer - Quats
- In-use food dispensing utensils properly stored.
Scoop stored in product with handle in product. Store scoop wiht handle out of product (sausage).
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks stored in walk in cooler above dough. Store personal food and drinks below product used for facility. Worker moved personal items. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler. Repair or replace gasket.
- Critical: Sanitizing concentration
No sanitizer solution made on premises. Maintain sanitizer solution concentration at 200-300ppm. Worker made fresh sanitizer solution at 300ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on stainless steel table.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of microwave heavily soiled. Clean and sanitize microwave.
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9/2/2011 | Routine | 86 |
Received request for service/complaint # 11-0491: Worker called manager and reported he was sick with symptoms of vomiting, fecer and chills. Allegedly manager Bonnie, instructed worker to report to work or be fired. Visitied facility and spoke with Bonnie concerning complaint. She stated that the worker, her brother did not report to work that day and instead went to the doctor. He was reported to have bronchitis and was released to return to work on 6/15/11 by the doctor. The worker (Joe) returned to work on 6/15/11. We discussed the facilitiy's policy on on how sick employees are handled. Bonnie stated that workers are not allowed to work when sick and vomiting or presenting fever or chills. If the worker is off more than three days, a doctor's not must be presented upon return.
No violation noted during this evaluation. | 6/21/2011 | Complaint Investigation | 100 |
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