HACCP: Handwashing
Cl- sanitizer is used in the three compartment sink. Heat sanitizer is used in the dish machine
Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
Individual glass container of white substance and off-white substance stored on dry storage shelf with no label identifying contents. Label all spices that are taken out of original containers.
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.
- Food contact surfaces of equipment and utensils clean
Interior white diverter of ice machine in kitchen is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen are painted black.
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.
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11/4/2015 | Routine | 96 |
HACCP: Boil Order Guidelines
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
Individual glass container of white substance and off-white substance stored on dry storage shelf with no label identifying contents. Label all spices that are taken out of original containers.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen are painted black.
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.
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8/10/2015 | Routine | 98 |
HACCP: Discussed storage of personal food and beverages. All personal food and beverage items shall be stored in a way that does not provide the potential for contamination of food and food contact surfaces. Store all personal items in a container with lid, or on a designated bottom shelf of a cooler.
Cl- sanitizer is used in the 3 compartment sink. Heat sanitizer is used in the dish machine.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
1) Two containers in dough area containing spices/ingredients were not labeled with contents. Corrected: labeled "sugar" and "yeast." 2) Large container of white substance not labeled on dry storage shelf in kitchen. Corrected: labeled "Sugar."
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.
Large sugar container on dry storage shelf in kitchen and smaller container of parmesan cheese in the Traulsen cooler (located against wall) in kitchen have single-use bowls stored in them without a handle. Provide a scoop with a handle to avoid hands having to touch product to dispense.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food or clean and dry.
- Critical: Sanitizing concentration
No sanitizer detected in third compartment of three compartment sink in dish room area. Corrected: sink drained and all three sections remade with fresh water and fresh sanitizer. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Kitchen walls are painted black. 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. 2) Ceiling and vents above food preparation area are dusty, including two hoses hanging from the ceiling in the kitchen. Clean ceiling and vents as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/27/2015 | Routine | 93 |
Frozen foods frozen, hot foods hot.
Kitchen with dark colored walls, noted on final inspection and will always be retained as a violation unless changed. Gaskets previously marked as torn have been repaired. Shelving in walk in and by can area are clean at time of inspection.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015. Questions? Call Elizabeth Imtairah at 309-679-6161.
- Critical: Foods properly cooled
Several items not date marked with date of prep including ham slices and diced tomatoes in pizza prep area, salads in to-go cooler.
Sliced ham and sandwiches marked with a prep date of 11/4. Out of date items discarded by employee.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls of kitchen area are black in color.
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.
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11/11/2014 | Routine | 94 |
HACCP - Discussed and provided written information on datemarking.
Sanitizer - chlorine - buckets
- heat - dishmachine
- Critical: Cross-contamination, equipment, personnel, storage
Observed personal food items on prep table and in various locations in 6 door Traulsen cooler. Store personal foods in designated area away from establishment food served to public. Worker removed/discarded food items. Corrected.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open personal beverage on counter in food prep area.
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 designed, constructed, maintained, installed, located.
Torn gaskets on doors of the following mechanical refrigeration: 3 door prep table cooler, 6 door Traulsen cooler. Repair or replace gaskets.
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
Shelving in walk in cooler heavily soiled with debris buildup. PVC diverter in ice machine soiled with debris. Clean and sanitize food contactsurfaces.
- Non-food contact surfaces clean
Can shelf heavily soiled. Outer surfaces of dish machine heavily soiled. Heavily soiled gasket on walk in cooler. Clean and sanitize non food contact surfaces.
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8/18/2014 | Routine | 87 |
HACCP - Provided written information on potentially hazardous foods
Sanitizer - buckets - chlorine
- dish machine - heat
- In-use food dispensing utensils properly stored.
Cups with no handles utilized for dispensing pizza ingredients found in ingredients.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on bottom middle door of 6 door Traulsen cooler Repair or replace gasket.
- Non-food contact surfaces clean
Soiled gaskets on doors of several mechanical refrigeration units. Soiled shelving above pizza preparation table. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash can at end of food prep table overfilled.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Later observed worker removing filled trash can. Corrected.
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3/7/2014 | Routine | 95 |
Mechanical refrigeration operating at 39-41 degrees F.
All food and non food contact surfaces have been cleaned and sanitized.
Dishmachine is functioning properly and reaching 180 degrees F.
This facility was temporarily closed for a remodel.
Per Chapter 10, Peoria County Code, Food Safety, permission granted to reopen facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on several mechanical refrigeration units. Repair or replace gaskets. Manager presented an invoice showing that the gaskets have been ordered.
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1/31/2014 | Final | |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
All coolers and freezers must be plugged in, operational, and holding at proper temperature.
- Critical: Sanitizing concentration
Dish machine not working.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all surfaces.
- Critical: Outer openings protected from insects, rodent proof
Back door missing partial door sweep causing gaps.
- Floors properly constructed, clean, drained
Floors in walk in cooler have cracks.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchen are black.
Walls must be light colored. This will always be marked as a violation. If the walls are consistently soiled, the FRP will have to be replaced with a light colored surface.
Several jambs, edges, etc. still unfinished. Finish.
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1/30/2014 | Preliminary | |
HACCP: Check baby changers/stations in restrooms frequently to ensure their cleanliness.
- Critical: Wholesome, sound condition
2 severely dented #10 cans of pizza sauce on the can rack.
-Unacceptably damaged containers of food shall not be used in the food establishment.
*Cans with dents on seals or seams: crimps or creases
- Food protection during storage, prepartion, display, service, transportation
Open .bag of flour actively being used was sitting directly on the floor in the dough room.
-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.
* Bag was immediately moved*
- Food contact surfaces of equipment and utensils clean
1) Interiors of both microwaves in the wait hallway soiled - especially the plastic piece in the back.
2) White plastic guide on the ice machine soiled.
3) Inside of the Gehls unit soiled.
4) White coated wire racks in the Pepsi cooler soiled on rungs.
•The food-contact surfaces of all cooking and refrigeration equipment free of •accumulated soil.
- Non-food contact surfaces clean
1) Underside of the lower pass thru shelf soiled with splatter.
2) Bulletin boards and documents on them heavily soiled with splatter.
3) Metal shelf over the area where clean dishes exit the dishwasher is soiled.
4) Most of the plastic containers have sticker residue on the outer surfaces.
5) Power panel for the dish machine soiled.
6) Rubbermaid rolling carts soiled - mostly with food debris.
7) Both sets of wire racks along wait hallway heavily soiled with stuck on debris and some dust on every shelf.
8) Lower flat shelf under plates and glasses in wait hallway soiled.
9) Wire rack lower shelves under the microwaves near cut area HEAVILY soiled with dirt and dust.
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
1) Various areas of edging and corners where walls are damaged.
2) Walls behind the make cooler and behind the marinara hot hold are soiled with splatter.
3) Caulk strip behind dish machine sprayer is turning black due to heavy moisture.
4) Upper inside of the exhaust over dish machine has some hanging "material" around the vent opening. n
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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11/13/2013 | Routine | 89 |
HA|CCP: TOXIC ITEMS MUST NOT BE PLACED OVER ANY FOODS, BEVERAGES OR SINGLE USE ITEMS REGARDLESS OF PACKAGING.
- Original container, properly labeled, consumer advisory
Multiple containers of dry products - rounds and pitchers - not labeled with contents.
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: Hot food at proper temperatures
Bagged cheese sauce in Gehls type unit not at proper temperatures. Unit had been unplugged overnight and cheese left inside.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except when time only is used as the public health control.
*Cheese thrown away immediately*
- Food contact surfaces designed, constructed, maintained, installed, located.
Wooden/composite pizza paddles have damaged ends and edges.
Paper towels used in bottom of pizza prep cooler - also soiled.
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.
- Food contact surfaces of equipment and utensils clean
Rear upper interior plastic piece in microwaves soiled with splatter.
Coated racks and dunnage rack in walk in soiled with flour/dough build up.
Soiled butter spreader/frosting knife put away in the clean knife rack.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
The -following non food contact surfaces are soiled: pitchers holding dry spice over the prep cooler HEAVILY, the cork boards and all paperwork on them in prep area with splatter, plastic lids with sticker residue, the underside of the mixer top on plate holding shaft with stuck on build up, racks in the wait station upper and lower rungs (esp. the rack under the microwave), round pan under the Alfredo sauce unit, plastic square containers holding sugars and other dry goods.
- Walls, ceilings, and attached equipment, properly constructed, clean
Painted vents still have some chipping paint.
Walls at corners and several other areas have damage.
Ceilings tiles and blowers have large amount of dust.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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6/19/2013 | Routine | 88 |
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