HACCP Store all chemical items in designated chemical storage area.
Chlorine sanitizer bucket concentration: 200 ppm
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Dispensing nozzles of fountain soda machine.
Wash, rinse, sanitize dispensing nozzles.
The food-contact surfaces of all cooking and dispensing equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Shelving under prep make station is soiled with flour.
Routinely wash and clean storage shelving.
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.
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1/27/2016 | Routine | 97 |
HACCP Reviewed food handler training
Chlorine sanitizer bucket concentration: 200 ppm
Frozen foods are frozen.
- Non-food contact surfaces clean
Shelving under prep make station is soiled with flour.
Routinely wash and clean storage shelving.
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.
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11/19/2015 | Routine | 99 |
HACCP Reviewed boil order procedures.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Shelving under prep make station is soiled with flour.
Routinely wash and clean storage shelving.
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
Flooring under storage racks is soiled with floor.
Clean flooring.
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 clean.
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8/11/2015 | Routine | 98 |
HACCP All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Box with cans of tomatoes paste found stored on the floor.
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
Shelves underneath pizza make station is soiled with flour.
Routinely 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.
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3/6/2015 | Routine | 97 |
HACCP Discussed sanitizer dispensing machine and concentration.
Quat sanitizing bucket concentration: 200 ppm.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Leak found on dish machine
Repair leak.
Mechanical dish machines and devices shall be properly installed and maintained in good repair including the automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors.
- Food contact surfaces of equipment and utensils clean
Pizza boards are soiled with flour.
Wash, rinse, and sanitizer pizza boards.
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 contamination may have occurred.
- Non-food contact surfaces clean
Bottom shelving under pizza sauce prep area is soiled with flour.
Wash and clean shelving.
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.
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12/2/2014 | Routine | 95 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - dishmachine - chlorine
- buckets, 3 bay sink - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior upper surface of chest freezer in disrepair (missing).
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 mechanical refrigeration unit.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on door of walk in cooler torn.
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. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gasket on door of small under counter refrigerator soiled with debris. Clean and sanitize non food contact surfaces.
- Lighting provided as required. Fixtures shielded
Light shield missing in walk in cooler.
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. Worker installed light shield. Corrected.
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10/14/2014 | Routine | 93 |
HACCP - Discussed and provided written information on potentially hazardous foods.
Sanitizer - buckets - chlorine
- 3 bay sink - quats
- dish machine - quats
- Critical: Sanitizing concentration
No sanitizer detected in sanitizing solution in bucket. Maintain chlorine sanitizer solution in buckets a 200-300ppm. Worker made fresh sanitizer solution at 300ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on front counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Hose from water softener stuck in drain of mopsink.
There shall be no cross connections between the safe-water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated are permitted. Remove hose from drain and properly instal per Illinois plumbing code. Worker removed hose. Corrected.
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6/18/2014 | Routine | 90 |
Final approval given to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
If a hose is attached to the mopsink, a backflow prevention device must be installed.
A copper kettle is used for olive oil. The inside of this piece of equipment is stainless stain.
The issue of whether or not the pizza dough is potentially hazardous is ongoing. The manufacturer of the dough has stated twice that the dough can be left out at room at room temperature for 2-3 hours. However, the manufacturer of the dough has not stated whether or not the dough is potentially hazardous, with the water activity level and the pH. The dough must be considered potentially hazardous until such time that it is proven to not be potentially hazardous to this department. The dough will be held under time only as a control and written procedures have been received. Any dough found to be not labeled correctly will be discarded. The dough must be covered when not in immediate use.
All catering operations must be conducted from this establishment. Any time operations occur which are not inside the licensed establishment, a seperate license must be applied for. 1 day licenses are free of charge but still must be applied for at least 2 business days before the event.
No violation noted during this evaluation. | 4/16/2014 | Final | |
If a hose is attached to mop sink a backflow prevention device must be provided.
Do not put equipment in front of handsink which has been installed sideways.
Dough must be (1) refrigerated (2) held under time only control, with written procedures or (3) proven to be non-potentially hazardous.
Layout of establishment has been changed since approval. Submit a new updated layout.
- Critical: Facilities to maintain proper temperatures
Coolers must be on and holding temperature at 41 degrees or less.
- Food protection during storage, prepartion, display, service, transportation
Food must be protected at all times. Lids must be provided for food on prep line.
- Food contact surfaces designed, constructed, maintained, installed, located.
All equipment must be in place and functioning.
- Thermometers, gauges, test kits provided
Provide both cl- and quat test strips for both sanitizers.
- Critical: Sanitizing concentration
Ensure dish machine is working and sanitizing at 50-200ppm.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all surfaces.
- Floors properly constructed, clean, drained
Floors must be finished.
- No Certified Manager Present
Provide certification at final inspection.
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4/2/2014 | Preliminary | |
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