Fat Jacks Pizza, 7016 N. University St, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Fat Jacks Pizza
Address: 7016 N. University St, Peoria, IL 61614
Restaurant type: Restaurant
Total inspections: 6
Last inspection: 1/14/2016
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP: Hand washing
No violation noted during this evaluation. 		1/14/2016Routine100
HACCP: Food Facility employees already have food handler requirment left.
No violation noted during this evaluation. 		9/22/2015Routine100
HACCP: Provided boil order haccp sheet Sanitizer used is Quats All frozen food was frozen
No violation noted during this evaluation. 		6/9/2015Routine100
HACCP: Provided date marking haccp

Sanitizer used is both Quats and Chlorine., At this time establishment had Quats made up.


Note: Moved to Risk Category 1 due to cooling sausage and storing it for more then 24 hours.
  • Original container, properly labeled, consumer advisory
    Container of unknown white powdered substance was not labeled with its common name.
    Corrected by having the manager label the container.
    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 of the food.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Large Container of sausage in the was at 55 degrees F.
    REviewed and discussed cooling procedures. Recommended keeping a cooling log of times when the temperature was taken also recommended keeping refridgerator temperature logs on the actual coolers.
    Provided cooling haccp sheet.
    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.
  • Thermometers, gauges, test kits provided
    Facility has both Chlorine and Quats on hand to use for sanitizing however it only has chlorine test strips and at this time Quats was being used to sanitize with.
    Provide Quat sanitizer test strips.
    A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
1/27/2015Routine93
.HACCP - Discussed and provided written information on proper handwashing.

Sanitizer - quats

Frozen foods were frozen.

No violations detected at time of inspection.
No violation noted during this evaluation. 		12/9/2014Routine100
Unknown if mop sink has backflow prevention device - will check with plumbing enforcement to ensure this is adequate. If not, a backflow prevention device needs to be put in place prior to opening.

Use only non-scented bleach for sanitizing.

Once payment is received, Approved to open and operate under Chapter 10 Guidelines of the Illinois State Food Code.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Front of House Customer Service Area has bare, exposed wood.
    Paint or seal wood to prevent staining and make it easily cleanable.
10/8/2014Final

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