GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Toxic handout and education on labeling all chemical bottles
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following gaskets were found torn and in need of repair... 1.) gasket on the true refrigerator next to the cash register
- Food contact surfaces of equipment and utensils clean
The counter top can opener next to the standing mixer is heavily soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Non-food contact surfaces clean
The lower prep cooler doors and gaskets are soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Plumbing installed and maintained
The three compartment sink center pipe is leaking
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing leak
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10/13/2015 | Routine | 95 |
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Found open can of Dr Pepper and a thermos stored in the dough prep area. Corrected and spoke to employees.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Storage/handling of clean equipment, utensils
Found two red coolers stored next to the urinal in the employee bath room.
Food equipment and utensils shall not be stored in toilet rooms or vestibules.
- Single service items properly stored, handled, dispensed
Found single service clam shells stored on the top shelf in kitchen with the food contact surface stored up. Corrected and spoke to employees
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.
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5/26/2015 | Routine | 93 |
Frozen foods were frozen..
No violations detected at time of inspection.
HACCP - Discussed and provided written information on proper cooling of foods.
No violation noted during this evaluation. | 11/21/2014 | Routine | 100 |
HACCP - Discussed and provided written information on proper handwash procedures.
Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of True reach in cooler door.
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. Repair or replace gasket.
- Non-food contact surfaces clean
Gasket on door of walk in cooler soiled with debris. Clean and sanitize non food contact surfaces.
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5/27/2014 | Routine | 98 |
HAlCCP: Dry goods that are not in original containers and not easily identified must be labeled with contents.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Meatballs in pizza prep cooler dated Sept 15 were 2 days past the 7 day life.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which t-he food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
*Items thrown in trash*
- Food contact surfaces of equipment and utensils clean
Pizza screen on racks were soiled with oil and cornmeal.
Can opener blade had some stuck on debris.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease or food deposits and other accumulated soil.
- Non-food contact surfaces clean
Racks holding pizza screens are heavily soiled with stuck on oil and cornmeal mix.
Fronts of drawers o stainless table are soiled.
Flour is beginning to build up in on equipment and accessory areas around mixer such as the cord, the legs, the weigh scale, the rolling flat holding the flour bin etc.
Underside of lower shelf above the wooden cut board has splatter.
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.
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9/23/2013 | Routine | 92 |
HACCP: Sanitizing strength must be no greater than 200 ppm to remain at safe yet effective levels.
- Foods handled with minimal manual contact
Plastic• portion cup used as scoop left down in cinnamon topping. Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food.
Scoop tossed
- Food contact surfaces of equipment and utensils clean
Plastic container with blue lid sitting on clean dish rack was soiled inside,
The food-contact surfaces of all cooking equipment and utensils shall be kept free of accumulated soil.
Container rewashed
- Plumbing installed and maintained
Hot water faucet fixture leaks at mopsink. Repair to eliminate leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No Trash can for paper towel disposal stationed at the corner handsink by mopsink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Trash can provided
- Critical: Toxic items properly stored
Chemicals stored above paper towels on rack.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food e• equipment, utensils, or single-service articles.
Chemicals moved
- Critical: Toxic items labeled and used properly
3_ unlabeled spray bottles on chemical rack - 2 blue and 1 clear.
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.
*Bottles labeled
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6/17/2013 | Routine | 88 |
This facility has been granted approval to operate under the guidelines of Chapter 10, Food and Food Safety of the Peoria County Code.
Facility must comply with Illinois State Plumbing code.
Paid an additional $250 with check number 1465 for remainder of license fee.
License will bne mailed to establishment.
Units tested were at proper temperatures.
- Thermometers, gauges, test kits provided
Provide test strips for chlorine sanitizer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide trash cans at all handsinks.
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5/9/2013 | Final | |
Restaurant representatives - add corrected or new information about Marco's Pizza, 708 W Glen, Peoria, IL »