Frozen foods frozen.
HACCP: Personal belongings should not be stored above or intermingled with food or food contact surfaces.
Cl- sanitizing solution at 100ppm.
- Food contact surfaces of equipment and utensils clean
Pizza tray in pizza oven is soiled.
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
Handwashing sink next to three compartment sink did not have handwashing soap immediatly available.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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10/20/2015 | Routine | 96 |
- Plumbing installed and maintained
The supply line to the men's restroom toilet has a small leak in it and water is starting to pool on the floor. Fix line. Please clean lime accumulation off the three compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Outer openings protected from insects, rodent proof
Found side door propped open upon entry to facility. Corrected and spoke to owners. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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4/28/2015 | Routine | 95 |
HACCP: Discussed and provided information for sanitizer solution.
Cold foods cold, frozen foods frozen.
- Critical: Outer openings protected from insects, rodent proof
Front and side door open at beginning of inspection. -Corrected by closing doors.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Floors properly constructed, clean, drained
Floors behind bar and throughout found to be soiled. Clean on a routine basis.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/16/2014 | Routine | 95 |
HACCP Discussed storage of personal belongings.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Pack of cigarettes stored on top of the ice machine behind bar counter.
Store pack of cigarettes along with other personal items in designated employee storage area away from food prep areas
- Wiping cloths clean, used properly, stored
Numerous wiping cloths found in various locations throughout establishment.
Store wiping cloths in an approved sanitizer.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap, trash can, or paper towels provided at hand sink in back storage room.
Provide hand soap, trash can, and paper towels at every hand sink.
Easily cleanable waste receptacles, hand soap, and paper towels shall be conveniently located near the hand washing facilities if disposable towels are used.
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4/9/2014 | Routine | 92 |
HACCP: Hand washing
Cl- sanitizer is used.
Frozen foods were frozen.
During inspection establishment was only serving frozen pizza and pre-packaged snacks.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on sink next to 3 compartment sink in back storage room. Wet wiping cloth stored on edge of hand sink behind 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels or mechanical hand drying device available at hand sink behind bar.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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10/21/2013 | Routine | 97 |
HACCP DISCUSSION: HAND WASHING
- Food contact surfaces of equipment and utensils clean
Soiled interior of pizza oven.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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4/12/2013 | Routine | 98 |
HACCP DISCUSSION: REQUIRED HOT FOOD TEMPERATURE CHLORINE BLEACH USED AS SANITIZER
- Critical: Foods properly cooled
Containers of chilli and hot dog in the Pepsi refrigerator not labeled with date prepared or brought out from original package.
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.
Corrected by date marking.
- Wiping cloths clean, used properly, stored
Towel stored on a hand sink by the 3-compartment sink in the back.
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.
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8/2/2012 | Routine | 94 |
HACCP DISCUSSION: INSTALATION OF BACK FLOW DEVICE ON FAUCET WITH HOSE ATTACHED.
CHLORINE USED AS SANITIZER.
- Critical: Sanitizing concentration
No sanitizer detected in the sanitizing well of 3-compartment sink.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Corrected by adding chlorine.
- Food contact surfaces of equipment and utensils clean
Soiled interior surface of pizza oven.
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
Soiled door tracks of Pepsi refrigerator.
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.
- Critical: Outer openings protected from insects, rodent proof
Two outside doors propped opened.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Doors closed.
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3/16/2012 | Routine | 89 |
HACCP: Discussed required food temperature. Chlorine sanitizer used.
- Thermometers provided and conspicuously placed
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator.
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave and pizza oven.
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.
- Critical: Outer openings protected from insects, rodent proof
Front door propped opened.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, and by keeping closed at all times.
Door was closed.
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9/27/2011 | Routine | 93 |
CATEGORY III FACILITY. SALE OF PREPACKEGED FROZEN PIZZA AND TAMALES FROM BUTCHES.
LICENSE ISSUED TO OPERATE ACCORDING TO CHAPTER 10 OF PEORIA FOOD HANDLERS CODE.
No violation noted during this evaluation. | 8/16/2011 | Final | 100 |
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