GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat) - have chlorine and chlorine strips as well
HACCP: Education on date marking diced tomatoes and homemade ranch dress. States homemade ranch dressing is made at their other site and transferred to this site. Manager was unsure of ingredients used to make ranch dressing. Discussed the need for the dressing to be date marked when it is made. Due to the unknown ingredients in the ranch, all ranch dressings must be labeled unless proved otherwise. Education on storing personal medication away from seasonings. Date marking and toxic handout.
The blogett oven in the kitchen appears to be missing a panel from the top of the oven. The oven has insulation hanging down at the front of the oven. Discussed with manager who is unsure if there has ever been a protective covering over the insulation. The oven will need repaired to prevent insulation from entering food.
- Original container, properly labeled, consumer advisory
1.) A large clear bin of sugar was found on top of the ice machine without a label
- Food contact surfaces designed, constructed, maintained, installed, located.
The inside of the crosley freezer has heavy ice build-up on the shelving and ceiling of the freezer. The ice build up is heavy enough to prevent proper and effective cleaning
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.
Correct by defrosting the freezer, cleaning, and sanitizing
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the blue bucket on top of the crosley freezer containing italian dressing
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the top of the crosley freezer
- Floors properly constructed, clean, drained
1.) The floor and wall next to the crosley freezer is missing the coving leaving a gap between the wall and floor
The juncture between walls and floors shall not present an open seam of more 1/32 inch.
Correct by replacing or repairing the coving between the wall and floor
2.) The floor below and around the stand mixer is soiled
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The wall next to the crosley freezer is soiled
- Critical: Toxic items labeled and used properly
1.) A spray bottle of blue liquid was found without a label below the bus tubs next to the kitchen door
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The mop sink room is heavily soiled and filled with excessive objects. The mop sink is difficult to get to and the mop sink room cannot be cleaned in its current state due to the excess objects.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location.
Correct by cleaning the mop sink room and removing all excessive objects not in use.
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12/2/2015 | Routine | 86 |
HACCP = hand washing
chlorine bleach sanitizer at kitchen three-compartment sink = 100ppm
chlorine bleach sanitizer at bucket in kitchen = 100ppm
chlorine bleach sanitizer in bucket at bar = 200ppm
All frozen food is frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelves in the back storage room, off the kitchen, where the toxic liquids and glasses are stored are not sealed.
All non-food contact surfaces shall be smooth, easily cleanable and non-absorbent.
Seal these shelves.
- Food contact surfaces of equipment and utensils clean
1) The storage racks in the walk-in cooler are soiled. 2) The left storage rack in the larger True prep cooler in the kitchen is soiled. 3) The top interior surface of the microwave is soiled.
Maintain all food-contact surfaces clean.
Clean this area.
- Non-food contact surfaces clean
1) The radio on the shelf of the True cooler in the kitchen is soiled. 2) The burners on the stove top in the kitchen are soiled.
Maintain all non-food contact surfaces clean.
Clean these areas.
- Floors properly constructed, clean, drained
The floor located in the back of the kitchen below and around the ice machine is crumbling and in disrepair.
Maintain all floor surfaces smooth, easily cleanable and in good repair.
Replace the tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent hood above the stove/oven in the kitchen is heavily soiled. 2) The wall and window screens located behind the stove/oven in the kitchen are soiled.
Maintain all walls, ceilings and attached equipment clean.
Clean these areas.
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9/9/2015 | Routine | 94 |
HACCP: Hand washing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- In-use food dispensing utensils properly stored.
Ice scoop at bar stored with handle touching ice. Ice scoop at large ice machine in kitchen stored with food contact surface facing up. Correct by storing ice scoops with handle extended out of ice or with on a clean, dry surface with food contact surface inverted.
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.
White shelving above three compartment sink has peeling/chipped paint and rust spots. Repair or replace shelves.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth stored on prep table and on 3 compartment sink in between use. Correct by storing wet wiping cloths in sanitizing solution in between use.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards and compressor in walk in cooler are soiled. 2) Ceiling tiles above pizza oven dusty and soiled. 3) Vents in mens and womens restroom soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
FSSM not present during inspection. Provide a second FSSM to work when main FSSM is scheduled off or unavailable.
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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4/30/2015 | Routine | 96 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Taco meat in prep table cooler at 70 degrees F dated 11/12/14.
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. Worker discarded taco meat. Corrected.
- 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.
- Food contact surfaces of equipment and utensils clean
Mold growth on shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of Crosley freezer and Admiral refrigerator (downstairs). Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No self closing feature on downstairs restroom doors.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Provide self closing feature on each restroom door.
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11/19/2014 | Routine | 89 |
H.ACCP - Discussed and provided written information on date marking.
Sanitizer - Chlorine
Note: Worker (LCH) has taken serve safe class and was issued certificate # 11134187 on 6/3/14. Worker is currently awaiting FSSM Certificate from state of Illinois.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open personal beverage on shelf above pizza prep 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
- Clean clothes, hair restrains
Worker working in food preparation area with excessive unrestrained beard.
Employees shall use effective hair restraints to prevent the contamination of food or food–contact surfaces. Worker provided and utilizedhair restraint. Corrected.
- 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.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of small prep table cooler in corner near pizza ovens soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of pizza prep table cooler. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service pizza boxes stored on floor in upstairs storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Place single service articles 6 or more inches above floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in downstairs dry storage area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Repair or replace ceiling tiles.
- Lighting provided as required. Fixtures shielded
Missing light shield in downstairs dry storage area.
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. Replace light shield.
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8/15/2014 | Routine | 87 |
HACCP - Discussed and provided written information on proper reheating of foods.
Sanitzier - chlorine
- Clean clothes, hair restrains
Worker with extended beard preparing food without a hair restraint for beard. Employees shall use effective hair restraints to prevent the contamination of food or food–contact surfaces. Cover or provide hair restraint for beard.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of walk in cooler and 2 door 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 gaskets.
- Food contact surfaces of equipment and utensils clean
PVC diverter on ice machine soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of Crosley freezer. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Floor in disrepair (missing tiles by prep table cooler.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material. Repair flooring.
- Lighting provided as required. Fixtures shielded
Missing light shield in dry storage area of basement.
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. Provide a light shield in dry storage area.
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4/16/2014 | Routine | 93 |
HACCP.: Fire suppression systems must be inspected regularly and must be maintained in proper working order. •
- Food contact surfaces of equipment and utensils clean
1) Can opener blade soiled with build up.
2) Top interior of microwave soiled with splatter.
3) Interior of Crosley freezer soiled zand has excessive frost build up.
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) Window sills and screens have caught debris on surfaces.
2) Crosley freezer door soiled.
3) Coated racks above 3 bay and dough press are soiled with 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
no pape.r towels available at bar.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
*Paper towels provided*
- Floors properly constructed, clean, drained
Floor in kitchen has various areas of damage and missing tiles.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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10/16/2013 | Routine | 94 |
HACCP: Containers that have previously held commercially prepared or processed food are not allowed for re use of foods unless specifically designed for such use.
- Original container, properly labeled, consumer advisory
Frozen ham in walk in not labeled with thaw date. Label all items that are required to be date marked with dates of opening/portioning, freezing, thawing etc. so the 7 day life can be tracked. *item labeled
- In-use food dispensing utensils properly stored.
Ice transfer buckets sitting directly on the floor in front of ice machine.
Ice transfer receptacles shall be stored protected from potential contamination.
*buckets were washed and put away correctly*
- Non-food contact surfaces clean
1) Draught cooler top under black mats soiled.
2) Underside or Pro fryer lid 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Large hole in the wall in men's restroom.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items properly stored
2 bottles of spray chemical were on a cart above salt and peppers.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food \equipment, utensils, or single-service articles.
*bottles immediately moved*
- Critical: Toxic items labeled and used properly
2 Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
*bottles immediately labeled*
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7/2/2013 | Routine | 91 |
HACC|P: Doors to the exterior must completely self close to fit tightly.
- Wiping cloths clean, used properly, stored
Wet rag out on counter at 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.
- Food contact surfaces of equipment and utensils clean
Standing soiled water in the front of the beer cooler .
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of other accumulated soil.
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2/12/2013 | Routine | 97 |
- Critical: Water source safe, hot, and cooled under pressure
see attachment
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11/20/2012 | 1st Recheck | |
Restaurant representatives - add corrected or new information about Oliver's Pizza & Pub, 1231 E Samuel, Peoria Heights, IL »