HACCP: Food manager (FSSMC) requirements.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non-food contact surface in disrepair. Fan grate to walk in cooler missing and facility is using cardboard to catch condensation drips from the above fan.
Non-food contact surfaces shall be easily cleanable and in good repair.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Build up in three compartment sink. Please wash rinse and sanitize.
The three compartment sinks shall be cleaned prior to use.
- Critical: Sanitizing concentration
No sanitizer bucket set up on cook line.
Anytime food is being prepared sanitizing solution must be readily available to sanitize sufaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contaminationr I may have occurred.
Corrected on site by Inspector assisting employee to make a sanitizing wash.
- Non-food contact surfaces clean
Inspector notes lime build up on non-food contact surface of ice machine.
Oven had excessive build up on the top and front of oven.
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.
- Plumbing installed and maintained
Lime build up on hanwashing sink in the front kitchen, back prep area kitchen, and three compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Bucket being stored in handwashing station.
Lavatories shall be accessible to employees at all times.
Corrected on site by removing bucket from the handwashing sink.
- Floors properly constructed, clean, drained
Excessive build up on floors (behind bread mixer, doors, sinks, etc).
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found hood area excessivly soiled. Found wall by mop sink soiled. Walls shall be clean.
- No Certified Manager Present
No food manger at facility.
Third repeat of not having a food manager for facility. Letter will be sent to facility and a conference may be required.
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9/28/2015 | Routine | 85 |
HACCP: .Provided sanitizer haccp. Sanitizer used is Quats.
- Original container, properly labeled, consumer advisory
No labels of common names on containers in with white powders.
Corrected by having manager label these 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.
- Critical: Hot food at proper temperatures
Stromboli was at 100 degrees F. Ordered the items to be discarded. Manager stated they only have a hour time limit to be in the hot holding then they are discarded. Instructed the manager to have a time indicated some where visible.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Critical: Potential for cross-contamination
storage practices
- Critical: Hands washed, good hygienic practices (observed).
No paper towels found during this inspection in the establishment, thus no hand washing has been done correctly in the establishment.
Corrected by supplying paper towels which were extra from next door.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
- Thermometers, gauges, test kits provided
Establishment did not have test strips for the sanitizer.
Item is not considered corrected because they borrowed some test strips from next door.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Personal items being stored on the prep table across from the mixer and stove area.
Maintain all personal items to be stored separate from equipment used in the establishment and only items nessacery to the operation in the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
No food service sanitation manager present at this time. Manager stated will be taking the class in February.
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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1/29/2015 | Routine | 83 |
HACCP = monitoring pizza temps
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gaskets on the pizza prep cooler doors are torn. Maintain all non-food contact surfaces so they are smooth, easily cleanable and in good repair. Replace the gaskets.
- Thermometers, gauges, test kits provided
A quat test strip kit is not provided for this establishment. Provide accurate test strips for the appropriate sanitizer used to make sure the concentration is correct.
- Food contact surfaces of equipment and utensils clean
The drains for all three sinks of the three-compartment sink are heavily soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The interior of the mop sink is soiled. 2) The interior surface of the cabinet below the soft drink machine at the service area is soiled. 3) The gaskets on the pizza prep cooler are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels are missing from the hand sink located between the large stationary mixer and the three-compartment sink. Maintain paper towels at all hand sinks at all times. The paper towels have been replaced.
- Floors properly constructed, clean, drained
The floor under equipment, around the wall surfaces and around legs of tables is soiled. Maintain all floor surfaces clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent on the ceiling near the mop sink is soiled. 2) The wall behind the grease trap is soiled. Maintain all walls, ceilings and attached equipment clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
The light above the mop sink is burnt out. Maintain adequate lighting. Replace the light.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1) A mop head is being stored on the floor next to the grease trap. 2) Religous items and other items unnecessary for food service, are being stored among food equipment. Store all cleaning supplies in the appropriate area and only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Remove the mop head and place it with the other cleaning supplies and store all unecessary food service items in a designated area away from food equipment.
- No Certified Manager Present
A Food Service Sanitation Manager Certification could not be provided during this inspection. Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code. It was discussed with the employee on duty, that he will attend a Food Service Sanitation Class by the end of 2014.
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11/6/2014 | Routine | 89 |
HACCP: Discussed and provided wiping cloth haccp sanitizer used is Quats
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Bag of flour observed to be stored directly on the floor. 2) Salad in the walk in cooler was uncovered
Corrected by having the employee elevate the bag of flour off the floor a minimum of six inches. Corrected by having the employee cover the salad.
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 shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Door gaskets at the pizza prep cooler are torn.
Replace the torn door gaskets
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The neck and head(underside) of the large mixer, upper interior of the microwave, racks in the walk in cooler and the white storage containers in the walk in cooler on your left.
Clean and sanitize all food contact surfaces daily and as needed.
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.
- Single service items properly stored, handled, dispensed
Pizza box observed to be stored directly on the floor to the right of the large mixer.
Corrected by having the employee elevate the boxes a minimum of six inches off the floor.
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 paper towels present at the hand sink next to the large mixer.
Provide paper towels, soup and a waste can near all hand sinks.
Corrected paper towels were supplied to the hand sink by the employee
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- No Certified Manager Present
No FSSMC at the time of inspection and unable to provide documentation of having a food service sanitation manager certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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4/11/2014 | Routine | 88 |
This inspection was prompted by RFS #13-0533. A customer became ill several hours after eating pepperoni pizza from this establishment. This information was shared with the worker of this establishment. This sanitarian had the worker demonstrate proper procedures for making pizza, baking it and cutting and dispaying the pizza. The worker admitted that pizza pans are not cleaned and sanitized after each use. The worker was educated on proper cleaning and sanitizng of all food contact surfaces after each use and the importance for separating raw product from cooked product. During temperature checks, several items were found to be hot held at improper temperatures: pepperoni pizza - 104 degrees F, meatballs - 78 degrees F, stromboli - 101 degrees F. Worker discarded all out of temperature items. This sanitarian educated the worker on the importance of maintaining proper temperatures on items requiring heat. The worker was encouraged to maintain a temperature lig documenting temperature checks of potentially hazardous food items. The worker was also encouraged to maintain sanitizer solution in the establishment anytime food preparation took place.
- Critical: Hot food at proper temperatures
Pepporoni pizza held at a temperature of 104 degrees F, Meatballs held at 78 degrees F, stromboli held at 101 degrees F.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control. Worker discarded products and made fresh product. Corrected.
- Critical: Facilities to maintain proper temperatures
Hot holding units (lights) not holding adequate temperature.
A sufficient number of hot or cold-holding units capable of holding foods at the proper temperature shall be provided to maintain the required temperature of potentially hazardous food on display. Worker turned on second row of hot holding (heat lights) and adjusted control to maintain proper temperature. Corrected.
- Critical: Sanitizing concentration
No prepared sanitizer solution on premises. Maintain sanitizing solution at 300- 400ppm. Worker made fresh sanitizer at 400ppm. Corrected.
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11/5/2013 | Complaint Investigation | |
H.ACCP - Discussed temperature control of potentially hazardous foods with worker.
- Critical: Hot food at proper temperatures
The following foods were held at an impropoer hot temperature: pizza - 115 degrees F, strombili 105 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 reheated food items to a temperature of 171, and 135 degrees F. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Bag of flour stored on floor in back prep 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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler and doors of pizza prep table cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with debris. PVC diverter on ice machine soiled. Clean and sanitize food contact surfaces.
- Plumbing installed and maintained
Leaky valves/spigots at 3 bay sink, handsink next to 3 bay sink, and food prep sink next to stove.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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9/23/2013 | Routine | 89 |
HACCP - Discussed proper thawing of potentially hazardous foods with worker. Sanitizer - quats
- Critical: Hot food at proper temperatures
Meatballs in steam table at 103 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 reheated meatballs to an internal temperature of 143 degrees F. Corrected.
- In-use food dispensing utensils properly stored.
Tongues utilized to dispense meatballs stored in pan of water.
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 gaskets on doors of pizza preparation cooler. Torn gaskets on door of walk in cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior of microwave oven heavily soiled. Clean and sanitize food contact surfaces.
- Single service items properly stored, handled, dispensed
Case of pizza clam shells stored on floor in food preparation area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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4/5/2013 | Routine | 90 |
Change of ownership and name change for establishment: Items observed as violations during inspection on 12/28/12 have been corrected except for missing light shield. Per Chapter 10, Peoria County Code, Food Safety, permission granted to operate establishment known as Napoli Pizza.
- Food contact surfaces of equipment and utensils clean
Heavily soiled measuring utensils. Clean and sanitize food contact surfaces.
- Lighting provided as required. Fixtures shielded
Missing light shield in back food preparation area. Repair or replace light shield.
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12/31/2012 | Final | |
This inspection was scheduled due to a change of ownership and name change. The new license under the new name and owner was not issued due to several repeat violations that have not been addressed and 2 critical violations that were observed. A final inspection has been scheduled for 12/31/12. Please correct the violations noted in this report prior to final inspection to ensure issuance of new license (current license under current name and ownership expires 12/31/12).
- Critical: Hot food at proper temperatures
Meatballs in pan at steam table 49 degrees F.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control. Worker rapidly heated product to 148 degrees F. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Several cutting boards worn and in disrepair.
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. Repair or replace cutting boards.
- Food contact surfaces of equipment and utensils clean
Mold growth on shelving in walk in cooler. Bulk storage containers under food preparation table soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on 2 door pizza prep table cooler. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Case of open single service cups stored on floor by oven.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Observed a constant leak on faucet at food preparation sink. Repair leaky faucet by 12/31/12.
- Critical: Hand washing sinks installed, located, accessible
Handsink next to 3 compartment sink in dishwash area blocked with equipment.
Lavatories shall be accessible to employees at all times. Recheck 12/31/12.
- Floors properly constructed, clean, drained
Flooring under equipment soiled heavily. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in dishwash area and dough making area. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Light shield missing on light fixture in back food preparation and storage area. Replace light shield.
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12/28/2012 | Preliminary | |
Restaurant representatives - add corrected or new information about Napoli Pizza, 2200 W. War Memorial Dr., Peoria, IL »