A recheck was conducted on 01/27/16 to determine if the bread pans were replaced and if the oven across from the bread trays had been cleaned. During the last inspection, the bread pans were found to be burnt with heavy build-up. The pans were being stored above other pans containing bread. The bread did not have protection and the pans were a high risk for contaminating the food product. The oven across from the bread trays was found to be heavily soiled with build-up that hung down low enough to touch the product being placed in the oven.
During the recheck, it was found that the bread pans have been replaced with new easily cleanable pans. The oven across from the bread trays has been cleaned and no longer has heavy build-up.
Based on the findings of this recheck, no further rechecks needed. Corrected 01/27/16
No violation noted during this evaluation. | 1/27/2016 | 1st Recheck | |
GC:
Frozen foods frozen
Sanitizer: 0 ppm (bleach) - discussed changing bleach more frequently
HACCP: Education on employee hygiene and wiping cloth solution handout
- Original container, properly labeled, consumer advisory
1.) Sugar was found stored on the top shelf by the serving window without a label
- Thermometers provided and conspicuously placed
No thermometer was available in the cooler next to the serving window and stove
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.
Correct by providing a thermometer in all mechanical refrigeration
- Food protection during storage, prepartion, display, service, transportation
1.) Bread stored on bread racks next to the large standing mixer were found without a cover or protection from possible contamination while stored on the racks
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by providing a cover or protection for all food
2.) The metal racks in dry storage are less than 6 inches off of the ground and inhibit proper cleaning of floors below the racks
Containers of food shall be stored 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
Correct by moving the bottom shelf up to at least 6 inches off of the floor or replacing the metal racks
- In-use food dispensing utensils properly stored.
A measuring cup was found stored in the sugar bin below the bread prep table with the handle in the sugar
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.
Correct by storing all scoops with the handle facing upwards and out of the food toward the employee
- Critical: Sanitizing concentration
The sanitizing bucket located on the bottom shelf below the serving window was found with a concentration of 0 ppm
The food-contact surfaces of all equipment and utensils shall be sanitized in a clean solution containing at least 50 parts per million of available chlorine
Corrected by education on bleach and remaking solution to proper concentration
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are heavily soiled... 1.) the toaster oven across from the drive through window
- Non-food contact surfaces clean
The following non-food contact surfaces are heavily soiled... 1.) the gaskets on the prep cooler next to the 3 compartment hot holding unit
- Single service articles not re-used
Single serving La Gondola to-go containers were found being reused... 1.) Sugar was stored in the single use to-go container on the top shelf by the serving window
- Plumbing installed and maintained
The drain by the cash register is backed up and soiled around the drain
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
Correct by cleaning drain. If problem continues, recommend a licensed plumber inspection
- Floors properly constructed, clean, drained
The floor below the 3 compartment sink and the floor below the metal racks in dry storage are soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling above the ovens in the front kitchen area and the ceiling vent by the toaster oven across from the drive through are soiled
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11/4/2015 | Routine | 83 |
HACCP: date marking cl- used as sanitizer @ 100ppm
- Original container, properly labeled, consumer advisory
Cooling foods not labeled with time of cooling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Turkey in walk in cooler is date marked as July 3rd. Manager is confident that turkey was sliced Monday or Saturday. All other foods were within the 7 days.
Properly date mark foods with a "made" date, use by date, or both.
Corrected by education and remarking.
- Critical: Hot food at proper temperatures
Meat marinara sauce hot holding on steam table at 117 degrees.
Hot hold foods at 135 degrees or above.
Corrected by discarding.
- Foods handled with minimal manual contact
Bowl used as scoop in sausage in prep cooler and stored with the bottom/sides in the food product.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. Provide a scoop with a handle.
- Food contact surfaces of equipment and utensils clean
A. Conveyor oven (used on weekends only) heavily soiled with a dusty build-up and food debris.
B. Ice machine apron soiled with black mildew/mold.
Clean and sanitize food contact surfaces routinely.
- Non-food contact surfaces clean
Bread racks in back dough prep area heavily soiled with greasey/dusty buildup.
Clean and maintain clean.
- Plumbing installed and maintained
Handsink and three compartment sink in ware washing area leaking from faucets.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink in ware washing area heavily soiled with black mildew/mold.
- Floors properly constructed, clean, drained
A. Floor edges in prep room/ware washing area heavily soiled.
B. Floor under dry goods rack soiled.
C. Slime accumulating on floor near drain line from soda machine.
Clean floors. Flush drain line from soda machine with sanitizer daily.
- Walls, ceilings, and attached equipment, properly constructed, clean
Shelving, walls, vent hood, in front kitchen soiled with a dusty build-up.
Clean and maintain clean.
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7/15/2015 | Routine | 84 |
This investigation is in regards to a foodborne illness complaint. The complaintant ate a gondola sandwich with no extra condiments.
The sandwich consists of bread, american cheese, ham, salami, and lettuce. The bread for the sandwich is made in-house every morning. All other food is received from Hoelting Food Service or Batala. Meats and cheeses are sliced in house and held in the walk in cooler and prep cooler. The slicer was clean and all refrigeration was holding at 41 degrees or less. Sandwiches are all made to order. Sometimes bare hands are used to prepare the sandwiches, but sometimes gloves are used. Per manager, hands are always washed prior to glove use or bare hand contact.
There were no public health emergencies over the weekend such as lack of water, lack of electricity etc. There have been no employee illnesses recently. Receiving temperatures are taken but not recorded for incoming foods.
Recommendations: No more bare hand contact- wear gloves or use utensils in conjunction with proper handwashing. Log temperatures when taken.
- Original container, properly labeled, consumer advisory
Cooling foods not labeled with time of cooling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Turkey in walk in cooler is date marked as July 3rd. Manager is confident that turkey was sliced Monday or Saturday. All other foods were within the 7 days.
Properly date mark foods with a "made" date, use by date, or both.
Corrected by education and remarking.
- Critical: Hot food at proper temperatures
Meat marinara sauce hot holding on steam table at 117 degrees.
Hot hold foods at 135 degrees or above.
Corrected by discarding.
- Foods handled with minimal manual contact
Bowl used as scoop in sausage in prep cooler and stored with the bottom/sides in the food product.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. Provide a scoop with a handle.
- Food contact surfaces of equipment and utensils clean
A. Conveyor oven (used on weekends only) heavily soiled with a dusty build-up and food debris.
B. Ice machine apron soiled with black mildew/mold.
Clean and sanitize food contact surfaces routinely.
- Non-food contact surfaces clean
Bread racks in back dough prep area heavily soiled with greasey/dusty buildup.
Clean and maintain clean.
- Plumbing installed and maintained
Handsink and three compartment sink in ware washing area leaking from faucets.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink in ware washing area heavily soiled with black mildew/mold.
- Floors properly constructed, clean, drained
A. Floor edges in prep room/ware washing area heavily soiled.
B. Floor under dry goods rack soiled.
C. Slime accumulating on floor near drain line from soda machine.
Clean floors. Flush drain line from soda machine with sanitizer daily.
- Walls, ceilings, and attached equipment, properly constructed, clean
Shelving, walls, vent hood, in front kitchen soiled with a dusty build-up.
Clean and maintain clean.
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7/15/2015 | Complaint Investigation | |
HACCP Ensure chlorine sanitizer has proper concentration of 100-200 ppm. Ensure that an approval sanitizer is utilized.
Chlorine sanitizing bucket concentration (after modification): 100 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Container of white substance is not labeled.
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: Sanitizing concentration
Sanitizer not detected in sanitizer bucket.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. pans on moving storage racks, 2, counter top of dough station, 3.surfaces of dough machine.
Wash, rinse, and sanitize all food contact surfaces.
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
The following non-food contact surfaces are soiled: 1. exterior surfaces of industrial floor mixer, 2. surfaces of moving storage racks, 3. interior lid of pizza prep cooler, 4. surface of can opener.
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.
- Plumbing installed and maintained
Leak on faucet of rear hand sink.
Repair faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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4/13/2015 | Routine | 91 |
HACCP Reviewed glove usage. Gloves, tongs, deli paper, or utensils should act as a barrier between foods and bare hands.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Tubs of cheese and pans of bread on rolling racks are uncovered.
Provide coverings for containers of food to protect against possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Surfaces of bread roller is soiled.
Wash, rinse, and sanitize all surfaces of bread roller.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior bottom surface of both prep coolers, 2. exterior of microwaves, 3. shelving above prep table, 4. shelving above prep coolers.
Thoroughly 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.
- Floors properly constructed, clean, drained
Floors under prep tables and round cooking equipment are soiled.
Thoroughly wash and clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind sauce station and prep coolers are soiled with splash and food debris.
Wash and clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/13/2014 | Routine | 93 |
HACCP Review and discuss handwashing procedures.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following potentially hazardous food has improper cold internal temperatures: 1. pizza sauce 46 F, tomatoes 43 F, raw sausage 46 F, cooked sausage 53 F, cheese 52 F.
All potentially hazardous foods shall have an internal temperature of 41 F or below. Corrected
- Food protection during storage, prepartion, display, service, transportation
Lasagna and cheese not covered in walk in cooler.
Provide protective covering for lasagna and cheese.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Bare hands used to prep garlic bread.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Critical: Hands washed, good hygienic practices (observed).
Employee did not wash hands before wearing gloves.
All employees shall clean and wash hands before donning gloves for food prep. Corrected by education.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks stored on shelf next to single service trays.
Store personal drinks in designated employee dining area below or away from food prep areas. Corrected
- Food contact surfaces of equipment and utensils clean
Interior walls, floors, and ceilings of microwaves are excessively soiled with food debris..
Wash, rinse, and sanitize all food contact surfaces of microwaves.
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
The following non-food contact surfaces are excessively soiled: 1. exterior of kitchen refrigerator, 2. side surface of dough roller prep table.
Wash and clean 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind stove is heavily soiled with splash and debris.
Wash and clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/28/2014 | Routine | 82 |
HACCP: Discusses date-marking.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Various containers of food stored uncovered in walk-in cooler.
Provide covering or lid for containers of food to protect against contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverages found in various locations throughout the establishment.
Store personal food and beverages in designated employee dining area: Items were stored on employee shelf.
Employees shall consume food only in designated dining areas.
- Food contact surfaces of equipment and utensils clean
Interior plates of microwaves are soiled.
Wash, rinse, and sanitize plates of microwaves.
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.
- Single service articles not re-used
Single-service bowls use for food dispensing on prep table cooler.
Provide proper serving utensil for food dispensing.
Re-use of single-service articles is prohibited.
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2/25/2014 | Routine | 89 |
HACCP DISCUSSION: DATE MARKING.
- Original container, properly labeled, consumer advisory
Undated bucket of cooked spaghetti in a prep cooler.
Label all cooked potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooked and/or reheated
Containers of portioned dressings 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. A container of all individually portioned dressing may be dated.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee's drink in an uncovered cup placed on thesame rack with single service foam plates in front.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling and rusty rack of the 3-door cooler by the drive thru window.
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.
- Food contact surfaces of equipment and utensils clean
Interior of one of the two black microwave soiled with old food debris.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Soiled floor under racks in the walk-in cooler and other hard to reach areas in the establishment. Strongly recommend routinely cleaning of hard to reach areas under racks, tables, and utilities.
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11/8/2013 | Routine | 84 |
- Critical: Presence of insects/rodents. Animals prohibited
During previous recheck, observed live roaches and multiple mouse droppings in establishment. Establishment has cleaned and sanitized food and no food contact surfaces. Professional pest control services have been provided. No evidence of mouse droppings or live roaches during this recheck. Corrected.
Please continue to provide routine professional pest control operations along with routine cleaning and sanitizing of food and non food sufaces.
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9/6/2013 | 2nd Recheck | |
Restaurant representatives - add corrected or new information about Lagondola Spaghetti House #3 Inc, 700 E. War Memorial Dr., Peoria, IL »