First recheck conducted to ensure critical violation #27 has been corrected. See notes under critical violation #27.
- Critical: Water source safe, hot, and cooled under pressure
During previous inspection no hot or cold water was provided to the hand sink located next to the prep tables. Hand sink has been repaired and hot and cold water under pressure are now provided. No further rechecks will be necessary. There are recheck fees associated with all rechecks.
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9/21/2015 | 1st Recheck | |
HACCP: Handwashing. All sinks must be provided with hot and cold water under pressure at all times.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handwashing sinks in establishment are pulling away from the wall and need resealed. Reseal all handwashing sinks to wall.
- Critical: Water source safe, hot, and cooled under pressure
Hot water not available at handwashing sink next to prep table. A first recheck will occur on or after September 14, 2015 to ensure that hot and cold water under pressure are provided to all handwashing sinks. There are recheck fees associated with all rechecks.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in employee restroom and in side dry storage room are soiled. Clean vents.
- No Certified Manager Present
FSSM not working during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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9/1/2015 | Routine | 93 |
HACCP: Food Handler Training. All staff has received Food Handler Training and has certificates.
Quats is the sanitizer used in the establishment.
Frozen foods are stored frozen.
- In-use food dispensing utensils properly stored.
Handles for chicken, cheese, sausage, and bacon scoops are stored with the handle touching the food. Correct by extending handle out of 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand washing sink next to walk in cooler is starting to pull away from the wall. Re-caulk or reseal hand washing sink.
- No Certified Manager Present
FSSM not working during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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4/8/2015 | Routine | 98 |
HACCP - Discuassed and provided written information on proper cooling of foods.
Sanitizer - Quats
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of prep table 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.
- Non-food contact surfaces clean
Soiled gasket on door of walk in cooler. Soiled shelf storing dry goods. Clean and sanitize non food contact surfaces.
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11/21/2014 | Routine | 98 |
HACCP - Discussed and provided written information on proper handwashing. Sanitizer - quats
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed an open personal beverage on food preparation table.
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 designed, constructed, maintained, installed, located.
Torn gasket on door of reach in freezer.
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.
- Critical: Sanitizing concentration
No sanitizer solution prepared. Maintain sanitizer solution in buckets at 300ppm during food preparation and service. Worker prepared sanitizer solution at 300ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving in dry goods storage area soiled. Clean and sanitize non food contact surfaces.
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5/21/2014 | Routine | 87 |
HACCP: Personal foods and beverages must be completely separated from facility items. For example, drinks in coolers should be in a labeled container stored at the lowest level in unit. Foods must not be consumed in the kitchen and proper handwashing must always follow any eating or drinking.
FACILITY IS NOW USING A NEW METHOD OF TIME CONTROL FOR HOLDING THE UNCOOKED PIZZAS ON THE SPEED RACKS. THIS PROCEDURE MUST BE SUBMITTED TO THIS DEPARTMENT FOR APPROVAL EVEN THOUGH IT APPEARS TO BE MORE STRINGENT THAN THE PREVIOUS PROCESS.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The blue coating on the racks holding the prepared pizza pans is chipping off.
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) The rollers and other components under the screen on the exit side of the pizza oven had build up on surfaces.
2) Bottom interior of the stand up freezer 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) Underside of the shelf above the lids on the 4 door prep cooler is soiled with splatter. 2) The white coated metal basket on the metal cart holding utensils is soiled with build up.3) The metal rolling cart is soiled. 4) top most rack above the wash side of the 3 bay sink is soiled.
5) The wire rack directly above the butter/sauce area is soiled. 6) Corn meal containers are 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
Light in the chemical closet not functioning.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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10/2/2013 | Routine | 95 |
HACCP: Utensils that are in continual use must be washed rinsed and sanitized a minimum of very 4 hours.
Per management, the cutters, slicers and forms are done every 2 hours.
- Food contact surfaces designed, constructed, maintained, installed, located.
1Small plastic container stacked with others on cart cracked and broken.
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.
*Thrown away*
- Non-food contact surfaces clean
The following non food surfaces are soiled: seal over the 3 bay sink (molded), wire cart holding the plastic wares by sink, blue grate sitting on prep table, accessory lines and fixtures on equipment, most of the speed racks, lower shelf onleft under dough area, blue crazy bread racks, wire rolling rack at cut area.
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.
- Storage/handling of clean equipment, utensils
Car•ry out driver bags on rack in bathroom.
Food equipment and utensils shall not be stored in toilet rooms or vestibules.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
NO pa•per towels available at the handsink in the dough prep area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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5/3/2013 | Routine | 94 |
I HACCP: POST OR PROVIDE A PROCEDURE FOR CHANGING THE PIZZA CUTTERS AT A MAXIMUM OF 4 HOUR INTERVALS OR LESS THAT CAN BE REVIEWED UPON INSPECTION AND BY PERSONNEL AS NEEDED.
- Non-food contact surfaces clean
The following areas are soiled: 1) dough weigh scales on the lower shelf 2) the lower shelf of the dough prep table 3) blue coated shelving under the pre prepared pizza pans
4) speed rack ledges are gummy and gooey 5) flat baking sheets on the speed rack are heavy with gummy, gooey substance on underside of edges 6) metal cart holding equipment
7) some of the equipment and utensils on the cart 8) water faucet fixture- heavily 9) areas where prep cooler door seals meet the main body of cooler
10) wire rungs on rack below cut area
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
Hot water fixture leaks from behind at mop sink when turned on. eliminate leaks.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Restroom door does not close completely without assistance.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Wall coving at head of 3 bay sink is off and exposing loose wall material.
2) Corner strip above cutting area on ceiling is loose and hanging.
3) Wall behind the wire grate at the cut area is soiled with splatter.
Walls, ceiling s and attached equipment must be clean and maintained in good repair.
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9/18/2012 | Routine | 95 |
- Food protection during storage, prepartion, display, service, transportation
Containers holding liquid butter - 1 on table and 1 on wire rack - neither being used were not cocvered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- Non-food contact surfaces clean
1) Spped racks have build up from dough and wet flour on rungs.
2) Can opener blade and shaft area behind blade soiled.
3) Edge and front area of freezer door where hands contact 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
Bathroom door does not self close completely.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
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4/16/2012 | Routine | 95 |
HJACCP: Store pizza boxes with the food contact surfaces protected.
- Non-food contact surfaces clean
A couple of containers on the wire utensil cart holding clean dishware were heavily soiled with flour and oil 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.
- Plumbing installed and maintained
Hot water fixture at mopsink leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Bathroom door does not self close completely.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Employee beverages were intermixed with stored foods in walk in.
Keep personal items stored separately from foods and items related to the food service business.
*bottles were moved to lower separate shelf*
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11/23/2011 | Routine | 95 |
Restaurant representatives - add corrected or new information about Little Caesar's Pizza, 4325 N. Sheridan Rd., Peoria, IL »