HACCP: Personal Items. Ensure personal items (drinks, cell phones, keys, etc.) are not stored above or intermingled with food and drink for establishment.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Food contact surfaces of equipment and utensils clean
Blue shelves next to three compartment sink holding clean dishes have built up grease. Deep clean dish drying racks.
- Non-food contact surfaces clean
Small Hawaiin Breeze fan attached to shelf next to pizza oven is soiled. Clean fan.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in men's and women's restrooms are soiled. 2) Walls behind three compartment sink where sink is sealed to wall is soiled. Clean vents and walls.
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7/17/2015 | Routine | 96 |
HACCP: Hand washing.
Quats sanitizer is used in the three compartment sink and in the buckets.
Note: Also addressed during routine inspection was RFS 15-0091, which stated that complainant "felt ill after eating a supreme pizza from Little Caesar's." Complainant believes the mushrooms on the pizza are what lead to illness. Discussed complaint with manager, who stated that the customer had also contacted him to discuss the potential foodborne illness. No other customer complaints regarding illness have been received in the last two weeks. No employees have called in sick or been sent home early due to illness in the last two weeks. Mushrooms are delivered to establishment in shelf-stable cans. Once these cans are opened, mushrooms are placed on the cold holding line for four days maximum. Mushrooms were found to be 40 degrees F on the prep table. The dough for pizzas is made fresh daily and held in the walk in cooler until being used. Dough was found to be 41 degrees F in the walk in cooler. All other supreme pizza toppings (green pepper, pepperoni, and sausage) were found to be at proper temperatures during today's inspection. The supreme pizzas in the hot box were found to be 149 degrees F. Proper handwashing was observed during inspection. All pizza toppings are delivered fully cooked. Recommend complaint be closed. SS.
- Food contact surfaces of equipment and utensils clean
Blue shelves next to 3 compartment sink where clean dishes are stored has excessive grease build up. Interior bottom of prep coolers soiled. Clean all food contact surfaces as often as necessary to maintain clean.
- Floors properly constructed, clean, drained
Areas of flooring beneath prep table and beneath equipment is soiled. clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind three compartment sink are soiled. Clean walls.
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3/31/2015 | Routine | 96 |
Frozen foods frozen, hot foods hot. Quat sanitizer used in the three comp sink and in sani buckets.
HACCP - Discussed holding of pizza at room temperature prior to cooking. Currently a timer is used on top of pizza racks to hold the pizzas no more than 60 minutes prior to their being cooked.
Gaskets noted broken on previous inspection have been fixed.
- Original container, properly labeled, consumer advisory
Containers of white substance (salt, flour) not labeled with common name of ingredient.
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 cooled
Several. packages of mozerella cheese for pizza in walk in and on prep table not labeled with date of opening of item.
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.
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9/22/2014 | Routine | 94 |
No frozen foods. Hot foods hot. HACCP - Food labeling guidelines given.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pizzas in holding areas "Zone One" and "Zone Two" were not being timed as to how long they had been there. Corrected by speaking with manager, stated pizzas were made almost an hour ago. Manager placed pizzas in oven to be cooked and hot held. Per guidelines of LIttle Caesars pizzas shall be held in this area no longer than 60 minutes.
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.
Foods that exceed the temperature and time combination except time the product is frozen shall be discarded.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
-Torn-gasket on left door of reach-in dough area is torn. Racks in middle compartment of pizza prep area are rusty and have chipped coatings.
Repair gasket and repair, resurface or replace racks.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Racks holding pizza dough and holding area for pre-made pizzas are soiled.
Clean and sanitize all food contact surfaces routinely.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Outside of parmasean cheese container in walk-in cooler soiled, door edges around the reach-in cooler for dough 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Backsplash of three compartment sink with grease buildup, generally soiled.
Clean and maintain clean all walls and surfaces.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/11/2014 | Routine | 90 |
HACCP: Hand washing was discussed.
Quat sanitizer: 400 ppm
NOTE: The overall cleanliness of the facility has declined since last inspection. Provide routine deep cleaning.
- Non-food contact surfaces clean
The following surfaces are soiled: 1. chemical storage shelf, 2. the raised area where flour is stored.
Clean and maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. The hand sink by the mixer is soiled.
2. There is no toilet paper in the men's restroom.
3. The bathrooms are EXCESSIVELY soiled.
- Floors properly constructed, clean, drained
The floor under equipment and other hard to reach areas is soiled.
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5/20/2013 | Routine | 96 |
HACCP: Sanitizer use was discussed.
- Critical: Sanitizing concentration
Quat sanitizer was below 100 ppm.
Sanitizer dispenser was not working properly.
Worker dispensed quat sanitizer to provide quat sanitizer at a concentration of 300 ppm.
- Critical: Hand washing sinks installed, located, accessible
Hand sink by three compartment sink was blocked with boxes.
Hand sinks shall be accessible at all times to promote hand washing.
Worker moved boxes.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. The men and women's restroom toilets, hand sinks and floors are soiled.
2. The trash receptacles are full in both restrooms.
Clean and maintain clean restrooms.
Empty trash receptacles nightly.
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3/1/2013 | Routine | 90 |
HACCP: Discussed proper storage of food dispensing utensils and handwashing. Quats used: 300 ppm
- Food protection during storage, prepartion, display, service, transportation
A.)The lids of the prep table were open. When not in use, close the prep table lids to keep food at 41 degrees F or below and to protect the food from potential contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
B.)Several bags of flour were being stored on the floor. Store food 6 inches off the floor.
- Non-food contact surfaces clean
The following items are soiled: shelving where clean dishes are stored by dish washing area, shelving behind the pizza making station, shelf where chemicals are stored, and hand contact surface of the Arctic Air freezer.
Clean and maintain clean all non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils above three compartment sink are stored multidirectional. Utensils in a tub above the prep table are stored multidirectional.
Store utensils with the handles pointing in the same direction.
Cooking utensils, spoons, knives and forks shall be touched only by their handles.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The sinks and toilets in the men's and women's restrooms are heavily soiled. Routinely clean restrooms.
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9/21/2012 | Routine | 94 |
HACCP: Discussed not wearing jewerly if single use gloves are not used. Informed employee that this will be a violation if seen in future inspections.
Frozen foods were frozen.
Quat used as sanitizer- 100 ppm
- Thermometers provided and conspicuously placed
Observed broken thermometer in front counter hot holding unit.
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.
Replace broken thermometer.
- In-use food dispensing utensils properly stored.
\Observed handle for product scoops at prep cooler stored touching the product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Store scoops in a way mentioned above.
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1/31/2012 | Routine | 98 |
HACCP = food handling throughout establishment
quat sanitizer in bucket = 300ppm
quat sanitizer in spray bottle = 200ppm
- Critical: Potential for cross-contamination
storage practices
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6/23/2011 | Routine | 96 |
This establishment has met and complies with the State of Illinois and Peoria County Chapter 10 Food and Food Handlers Code and has been approved to operate.
Please bring this final approval inspection into our office and make the payment for the Food and/or Drink License for this establishment. The fee will be $225 for a Medium risk establishment. The license will expire December 31, 2011.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The toilet was not installed in the mens restroom during the beginning of this inspection. 2) Self-closing devices are not provided on the mens and womens restroom doors. Provide a toilet in this restrrom and toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Also, a trash receptacle shall be provided at all hand sinks. A toilet has been provided during the inspection. The doors will have a self-closing device installed on them.
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5/24/2011 | Final | |
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