HACCP - discussed overall cleanliness of facility and developement of a cleaning list.
- Critical: Foods properly cooked and/or reheated
Sausage pizza in hot display at 110 degrees F. Stromboli in hot display at 128 degrees F. Cook potatoes in hot hold display at 109 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 adjusted settings of hot holding units to higher temperatures. Pizza 136 degrees F, stromboli 139 degrees F. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of Marsal pizza prep table cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Heavily soiled measuring scoops stored on prep table. Dough storage containers heavily soiled. Soiled sheving in walk in cooler. Soiled bulk dry goods containers. Clean and sanitize food contac surfaces.
- Non-food contact surfaces clean
Soiled dry goods storage shelves. Soiled 3 bay sinks. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Case of single service cups and pizza boxes stored on floor in prep area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Hand washing sinks installed, located, accessible
Handsink next to 3 bay sink blocked with equipment.
Lavatories shall be accessible to employees at all times.
Worker removed equipment from handsink. Corrected.
- Lighting provided as required. Fixtures shielded
Missing light shield in food preparation area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored. Replace light shield.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Personal items: shopping bags, peronal cups, food containers stored on front side of prep table.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Remove unecessary articles.
- No Certified Manager Present
No certified person present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/15/2012 | Routine | 84 |
.HACCP - Proper sanitzer solution concentration and sanitizer options Sanitizer - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on doors of pizza prep table cooler. Repair or replace gaskets.
- Single service items properly stored, handled, dispensed
Pizza boxes and cold cup lids stored on floor in prep area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Valves on prep sink leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Lighting provided as required. Fixtures shielded
Missing light shield in prep area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Blown lightbulbs in hood. Replace bulbs to provide adequate lighting.
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3/28/2012 | Routine | 96 |
- Critical: Facilities to maintain proper temperatures
Pizza prep table cooler not holding proper temperature of 41 degrees F or below. Mechanical refrigeration has been repaired (new compressor) and now maintains an ambient temperature of 39 degrees F. Corrected.
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10/7/2011 | 1st Recheck | |
There will be a recheck fee assessed for all rechecks.
HACCP - Temperature control of potentially hazardous foods.
Sanitizer - quats
- Critical: Facilities to maintain proper temperatures
Pizza prep table cooler not holding proper temperature of 41 degrees F or below. Repair or replace unit to maintain ambient temperature of 41 degrees F or below. Recheck on or after 9/27/11.
- Food contact surfaces of equipment and utensils clean
Bottom shelving in 2 door Trualsen freezer soiled. Interior of microwave soiled. Lids of bulk storage containers (flour, sugar) heavily soiled. Clean and sanitize food contact surfaces.
- Single service items properly stored, handled, dispensed
Cases of single service forks stored on floor next to mop sink.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leaky valves on food prep sink next to stove, and three compartment sink. Leaky spigot on hand wash sink next to three compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair by next inspection.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels present at handsink next to three compartment sink. Provide papertowels for proper handwash and drying.
- No Certified Manager Present
No State certified food service manager present. Provide a state certified food service manager by 11/13/11
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9/13/2011 | Routine | 90 |
Restaurant representatives - add corrected or new information about Villa Pizza, 2200 W. War Memorial Dr., Peoria, IL »