Papa Murphy's, 3125 N University, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Papa Murphy's
Address: 3125 N University, Peoria, IL 61604
Restaurant type: Restaurant
Phone: (309) 686-3700
Total inspections: 5
Last inspection: 9/25/2015
Score
97
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Inspection findings

Inspection date

Type

Score
HACCP Discussed date-marking of diced and sliced tomatoes.

Chlorine sanitizing bucket concentration: 200 ppm
  • Food protection during storage, prepartion, display, service, transportation
    Box of tomatoes and bags of onions found stored on the floor in the walk-in cooler.
    Store all boxes and container of food 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 clean
    Bottom tray of pizza oven is soiled with food debris.
    Wash and clean tray.
    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.
9/25/2015Routine97
HACCP Reviewed proper handwashing procedures.

Dumpster lids were found open
  • In-use food dispensing utensils properly stored.
    Handles of scoops of various foods found buried in the food.
    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.
4/29/2015Routine99
HACCP Provide covering for pizza prep table cooler during breaks in operation to ensure the cool foods maintain an internal temperature of 41 F or below.

Chlorine sanitizing bucket concentration: 200 ppm.

Frozen foods are frozen.
  • Food protection during storage, prepartion, display, service, transportation
    Bowl of diced tomatoes stored uncovered in walk in cooler.
    Provide protective covering for bowl of tomatoes.
    Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
11/25/2014Routine98
HACCP Reviewed and discussed storage of toxic items.

Three compartment sink concentration: 200 ppm.
  • Wiping cloths clean, used properly, stored
    Wet wiping cloth stored on prep sink in back storage room.
    Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
8/5/2014Routine99
Establishment has been given final approval to operate under the guidelines of chapter 10, Food Safety, of the Peoria County Code. MJ
No violation noted during this evaluation. 		6/18/2014Final

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