HACCP Discussed date-marking Chlorine sanitizer is utilized. Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Prepared seasoned chicken located in kitchen refrigerator is not date-marked.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Box of ketchup packets found stored on the floor under the prep table.
Store all containers 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
The following non-food contact surfaces are soiled: 1. counter top under pizza oven, 2. bottom tray of pizza oven.
Wash and clean all non-food contact surfaces.
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.
- Single service items properly stored, handled, dispensed
Single-service pizza boxes are stored on the floor next to the refrigerator.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Lighting provided as required. Fixtures shielded
Light bulb in walk-in cooler is not shielded.
Provide shield for light bulb.
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.
|
9/24/2015 | Routine | 90 |
HACCP Discussed and reviewed date-marking. Date-mark containers of pasta sauce. Label day of preparation as day 1.
FBI RFS 15-0022 was reported to the health dept on 1/22/15. Establishment was listed in the food history of the complainant. Complainant reported that she ate pizza with meat and veggies. Upon inspection, all pizzas were frozen. Produce was freshly cut and had no evidence of spoilage and mold. Pizza oven is clean and free from debris. Owner Mark Whitey has no prior knowledge of any food related illnesses complaints within the last few days. MJ/KR
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of tomato sauce is not date-marked.
Correctly date-mark tomato sauce. Corrected by education.
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.
- Foods handled with minimal manual contact
Observed bare hands used to handle ready-to-eat foods.
Utilize gloves, tongs, or deli sheets when handling ready-to-eat foods.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found buried in the ice.
Store ice scoop with handle extended up and out of ice to protect against possible contamination.
- Single service items properly stored, handled, dispensed
Sleeve of plastic cups found in crate with power tools.
Store single service items should be stored in a way to prevent contamination.
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.
- Critical: Hand washing sinks installed, located, accessible
Serving utensils found store in the hand sink.
Wash, rinse, and sanitize hand sink. Corrected by removing items.
All hand sinks shall be free from any obstructions and easily accessible by all employees.
|
1/23/2015 | Routine | 87 |
HACCP Discussed and reviewed date-marking. Date mark all refrigerated prepared potentially hazardous foods. Mark day of preparation as Day 1. If not used, discard foods after Day 7.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of pizza sauce not date-mark in kitchen refrigerator.
Correctly and clearly date-mark pizza sauce. Corrected by education.
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.
- Potentially hazardous foods properly thawed
Boxes of frozen Italian beef found thawing on front counter.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Critical: Cross-contamination, equipment, personnel, storage
Package or pepperoni stored in same bin as raw sausage in kitchen refrigerator.
Store all raw meat below any and all ready-to-eat foods. Corrected by moving pepperoni to top shelf.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking.
- Non-food contact surfaces clean
Bottom tray of pizza ovens are soiled with accumulated debris and grease.
Routinely wash and clean pizza oven trays.
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.
- Single service items properly stored, handled, dispensed
Pizza boxes stored on the floor of the kitchen.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
|
9/24/2014 | Routine | 87 |
HACCP Discuss general food storage of raw meat. Chicken shall be stored on the lower shelf below all other meats and ready-to-eat foods.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food items are not date-mark: 1. shredded cheese, 2. container of pizza sauce.
Corrected date-mark food items with the day of preparation: Corrected by education.
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.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Handle of ice scoop in bar ice bucket is buried in the ice.
Store ice scoop with handle extended up and out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces clean
Bottom tray of pizza oven is soiled with food debris.
Wash and clean tray of pizza 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.
- Floors properly constructed, clean, drained
Floor tile in walk-in cooler is chipped.
Repair or replace floor tile.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained in good repair.
|
4/10/2014 | Routine | 88 |
HACCP: Date marking/labeling potentially hazardous foods.
Chlorine sanitizer is used.
Frozen foods were frozen.
- Critical: Foods properly cooled
1. Five cheese blend taken from original package and stored in Rubbermaid container in Whirlpool fridge not date marked for consume by or discard by date. 2. Ham lunchmeat taken from original package and stored in ziplock baggie not date marked for consume by or discard by date in Whirlpool fridge. 3. Sliced cheeses stored in ziplock baggies not date marked for consume by or discard by date in Whirlpool fridge.
Corrected by education.
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 the 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.
- Food contact surfaces of equipment and utensils clean
1. Microwave in kitchen has soil buildup. 2. Pizza ovens have soil buildup. 3. Prep counters have leftover food debris from lunch rush.
Correct by cleaning all food contact surfaces as often as necessary to maintain clean. Clean prep counters in between orders and maintain clean when food is not currently being prepped.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Boxes of plastic cups stored on floor in back room storage. Correct by keeping all single-service articles elevated at least 6 inches off the floor on shelves, pallets, or dollies.
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
Female bathroom door propped open. Female bathroom door not set-up for self-closing at time of inspection (hook is unattached). Corrected by re-attaching self-closing spring and closing bathroom door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fans and ceiling of walk-in cooler has heavy accumulation of dust. Correct by cleaning fans and ceiling in walk-in cooler as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
10/11/2013 | Routine | 89 |
HACCP DISCUSSION: FOOD STORAGE
- Critical: Foods properly cooled
Cheese in zip lock bags in the refrigerator not dated.
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. To be dated.
- Potentially hazardous foods properly thawed
Package of pepperoni thawing on the kitchen table
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- In-use food dispensing utensils properly stored.
Ice scoop laying ice with handle touching ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of kitchen microwave
Soiled interior of pizza oven by the kitchen hand sink
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Boxes of single service plates and cups stored directly on the floor of back storage.
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
Female restroom door wide opened with self closing spring un-hooked.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
|
4/11/2013 | Routine | 87 |
HACCP DISCUSSION: VENTED ROOMS
- Critical: Foods properly cooled
Cheeses in ziplock bags in the kitchen refrigerator not labeled with dates taking out of original packages.
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 the 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. Food to be discarded.
- Food contact surfaces of equipment and utensils clean
Soiled interiors of pizza ovens.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap at the kitchen hand sink. Always provide soap at every hand sink to foster proper and complete hand washing.
Self closing spring on female bathroom door un-hooked and door left opened.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Floors properly constructed, clean, drained
Soiled floors under utilities behind bar counter. Clean and maintain clean floors.
|
8/29/2012 | Routine | 90 |
HACCP: DISCUSSED SANTIZING CONCENTRATION
- Food contact surfaces designed, constructed, maintained, installed, located.
Towel used in the bottom of GE refrigerator.
Ensure the use of non-arbsobent material to prevent harbor of micro-organisms
- Thermometers, gauges, test kits provided
No chlorine test strip can be provided.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Wet wiping towels on counter tops at the bar.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled interior of pizza ovens and microwave
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Door gaskets of kitchen refrigerator soiled with accumulated food debris
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Female bathroom door opened and self closing spring un-hooked.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Floors properly constructed, clean, drained
So..iled floors under utilities behind the bar counter and in the kitchen.
Clean and maintain clean floors.
|
3/13/2012 | Routine | 90 |
HACCP: DISCUSSED PROPER HAND WASHING
- Food contact surfaces of equipment and utensils clean
Soiled interior of pizza oven and microwave. Xlean and sanitize food contact surfaces of equipments
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No self closing device on female bathroom door. Instal self closing device and keep bathroom door closed always.
|
10/18/2011 | Routine | 96 |
HACCP: Discussed proper dish washing
- Thermometers provided and conspicuously placed
No thermometer in the kitchen refrigerator.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces of equipment and utensils clean
Soiled interior (upper) of microwave and pizza oven by the kitchen door.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Female bathroom door found opened with self closing devise no installed. Always keep bathroom doors closed and install the self closing spring attached to the door.
- Floors properly constructed, clean, drained
Soiled floors under 3-compartment sink at the bar area. Clean and maintain clean floors.
|
4/19/2011 | Routine | 94 |
Restaurant representatives - add corrected or new information about Whitey's Tip Top Inn Inc., 2601 N. Sheridan Rd., Peoria, IL »