HACCP - Discussed and provided written information on date marking. Sanitizer - Quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter in front of microwave oven.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloth in sanitizer solution.
- Food contact surfaces of equipment and utensils clean
Lid on bulk flour container soiled. Upper interior surface of microwave oven soiled. Bottom interior surface of food preparation cooler heavily soiled. Interior surface of walk in cooler door heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Can rack soiled with dust and debris. Shelf above food prep table heavily soiled with dust and debris. Gasket on door of GE freezer soiled with debris.Outer surface of walk in cooler door soiled with debris. Clean and sanitize non food contact surfaces.
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9/16/2014 | Routine | 95 |
HACCP - Discussed and provided written information on toxic items and proper storage.
Sanitizer - quats
- Food protection during storage, prepartion, display, service, transportation
Syrup boxes for fountain soda stored under handsink drain.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. Move boxes to another location.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Upper interior of microwave oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of reach in upright freezer. Soiled can rack. Clean and sanitize non food contact surfaces.
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5/27/2014 | Routine | 95 |
HACCP
- In-use food dispensing utensils properly stored.
Scoops for pizza toppings had the handles down in contact with the product. Scoops were moved.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Scoop in sausage was cracked. Scoop was thrown out.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces clean
Cord to the pizza dough press has a heavy build up.
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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9/18/2013 | Routine | 96 |
HACC|P: Foods must not be placed intermittently between refrigeration units that are not at proper temperatures - even temporarily.
- Original container, properly labeled, consumer advisory
Cheeses in plastic containers in prep cooler mislabeled with wrong dates.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name o/f the food and the date of preparation.
- Food protection during storage, prepartion, display, service, transportation
Cheese in container that had been reused and filled with new product without wash, rinsing and sanitizing as evident by the incorrect date labeling on exterior.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
1) Racks in walk in are beginning to build up a layer of flour/dust.
2) Top interior of pizza oven has some sort of substance hanging from its surface.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Rack next to the can rack has build up of flour. 2) Flour bin exterior soiled. 3) Side of freezer and front door around handle soiled.
4) Top and middle area of pizza ovens soiled - rear middle soiled heavier. Knobs and rear yellow lines on ovens flour dusty.
5) Backs of handles on the walk in glass doors soiled.
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.
- Lighting provided as required. Fixtures shielded
Lights\ over the prep cooler have no end caps making the shielding insufficient.
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.
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3/27/2013 | Routine | 93 |
HACCP: Each and every handsink must be supplied with all items necessary for proper handwashing regardless of proximity of the next closest handsink.
Facility is now serving BBQ pork. Under the current license designation this item cannot be cooked and cooled. If the item is thawed it is subject to date marking..
- Thermometers provided and conspicuously placed
Thermometer in the salad bar bin was not working.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket seal is torn and beginning to shred on pizza prep cooler.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
1) Top interior of microwave is soiled.
2) Racks in the walk in cooler by the reach in doors soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Door fronts, lower ledges and handles areas of reach in doors on walk in soiled.
2) High chair seats held food debris.
3) Lower shelf of prep table with can opener under the matting soiled.
4) Top seal on the freezer soiled.
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
Paper used for dough rolling piled up on wire rack and not being disposed of immediately.
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.
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8/14/2012 | Routine | 94 |
HACCP: The rinse bay of a 3 compartment sink may be kept open to allow for clean water rinsing of dishes.
- In-use food dispensing utensils properly stored.
Scoop for flour stored in bin with handle touching product.
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.
- Critical: Hands washed, good hygienic practices (observed).
Handwashing sink by 3 compartment sink was being used to pre rinse sauce containers.
Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing and handwashing sinks must not be used for any other purpose as well.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverage in open cup with straw but no lid was being stored on lower shelf by handsink near pizza oven.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Non-food contact surfaces clean
Front and top of GE freezer is soiled.
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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3/23/2012 | Routine | 93 |
HACCP: Date marking must be done on commercially made products once they are opened regardless of what the manufacture "best by" or "use by* date dictates. Date marking HACCP given.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pepperoni and Canadian bacon in bottom of pizza prep cooler at temps of 54 and 55 degrees. Cooler is packed in the morning - foods were put in walk in to chill and will be kept there until prep cooler can maintain temperature.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Food protection during storage, prepartion, display, service, transportation
Dry condiments for salad bar in open bowls not protected by coved or sneeze guard.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
.Top interior of microwave soiled toward front.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Excess flour on lower shelf of table holding paper wrappings.
2) Accessory areas on slicer soiled.
3)Seam between prep tables soiled.
4) Middle area opening between pizza ovens soiled.
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
No paper towels were available at the handsink by the pizza prep table.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
* paper towels were taken from the handsink by the chemical room until more are received or purchased*
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12/30/2011 | Routine | 88 |
HACCP: Since prep cooler is unplugged at night, ensure equipment is at proper temperature to hold foods before placing foods inside unit.
- Non-food contact surfaces clean
1) Shelf at POS/ Order screen is soiled in front.
2) Top and middle open area of oven has dried debris on surface.
3) Handles to the doors of walk in are slightly soiled on undersides.
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 behind the table at pass thru has food debris build up.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/27/2011 | Routine | 98 |
This facility has been granted approval to operate under the guidelines of Chapter10, Food and Food Hnadlers Code, Peoria County.
Please issue license.
- Non-food contact surfaces clean
1) Clean adhesive material off of slicer.
2) Clean and sanitize dough roller after repairs are made.
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8/12/2011 | Final | |
For final inspection have all equipment up and running and all major violations corrected.
Re-draw kitchen set up and provide at final.
Facility uses QUATS for sanitizing.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
All foods must be held at proper temperatures. Cold potentially hazardous foods held at 41 degrees or less and hot potentially foods held at 135
- Thermometers provided and conspicuously placed
Provide thermometer to bay of salad bar.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Eliminate soft matting under glassware.
- Wiping cloths clean, used properly, stored
Wet wiping clothes stored properly in sanitizing solution. Dry wiping clothes used properly.
- Food contact surfaces of equipment and utensils clean
Clean blower covers for fans to walk in. Continue cleaning any food contact surfaces.
- Non-food contact surfaces clean
Continue cleaning non food contact surfaces.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Provide backflow devices for the faucets at the mop sink.
- Critical: Hand washing sinks installed, located, accessible
Install handsink by make table near pass thru window.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Pro/vide soap, paper towels and dedicated trash can at each handsink.
- Critical: Outer openings protected from insects, rodent proof
.Eliminate gaps in front doors.
- Floors properly constructed, clean, drained
Re grout tiles in front of 3 bay sink.
- Walls, ceilings, and attached equipment, properly constructed, clean
Replace or clean ceiling tiles.
- Lighting provided as required. Fixtures shielded
Provide safety lights or shielded bulbs in walk in.
- Rooms and equipment - vented as required
Restore function to exhaust vents in restrooms.
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8/9/2011 | Preliminary | |
Restaurant representatives - add corrected or new information about Davis Bros Pizza, 618 W Glen, Peoria, IL »