HACCP - Discussed and provided written information on general food storage.
Sanitizer - buckets - quats
- dish machine - heat
- Critical: Sanitizing concentration
No sanitizer solution prepared for cleaning and sanitizing surfaces. Provide and maintain sanitizer solution at 400-500ppm for sanitizing surfaces before during and after food preparation. Worker provided sanitizer at 400ppm. Corrected.
- Non-food contact surfaces clean
Gaskets on doors of the following mechanical refrigeration soiled with debris.: small under counter freezer at fry station, pizza prep table cooler, and cooler across from prep cooler. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffle in hood above fryer soiled with debris. Provide a routine cleaning.
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10/13/2015 | Routine | 94 |
J•Sanitizer - Quats
Chicken was pre-breaded frozen and raw.
Upon site visit this worker spoke with manager (KLW) and explained the purpose of this visit. This visit was initiated by RFS # 15-0084. Manager explained cooking process for wings (they are fried to a temperature greater than 165 degrees F prior to serving). Establishment keeps a temperature log documenting routine temperature checks (majority 189 degrees F or above). Worker discussed proper handwashingprocedures, policies on sick employees and temperature control of potentially hazardous foods with manager. Manager was encouraged to ensure sanitizer is prepared prior to food handling of any kind and to ensure that all handsinks are properly supplied with soap and paper towels as well.
No violation noted during this evaluation. | 3/17/2015 | Complaint Investigation | |
HACCP - Discussed and provided written information on proper handwashing.
Sanitizer - buckets, 3 bay sink - quats
dishmachine - heat
- In-use food dispensing utensils properly stored.
Cheese dispenser stored in cheese with handle in 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. Store dispenser with handle out of product.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of small undercounter fryer 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.
- Food contact surfaces of equipment and utensils clean
Soiled. shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of pizza prep table. Clean and sanitize non food contact surfaces.
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1/21/2015 | Routine | 95 |
HACCP: Ensure all employee beverages and personal items are stored in a way that prevents the potential for contamination of food and food contact surfaces.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: Bottom shelves of pizza prep cooler, shelves of wings freezer, interior of microwave. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various ceiling vents throughout establishment are soiled. Vents in restroom are soiled. Clean vents routinely.
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9/24/2014 | Routine | 97 |
HACCP: Boil Order Guidelines Provided
Quats is the sanitizer used in the establishment
Frozen food was stored frozen
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior shelves of Traulsen freezer, interior shelves of prep cooler, top portion of boneless wings station. Clean and sanitize all food contact surfaces as often as necessary to maintain clean, including in between customers.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: bottom interior of Traulsen freezer, outside of Traulsen freezer, exterior doors and handles of prep station. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
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
A box of toilet tissue rolls was observed stored in the restroom. Move toilet tissue to dry storage. Do not store toilet tissue or paper towels in toilet room. Single-service articles shall not be stored in toilet rooms or vestibules.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various vents on ceiling throughout establishment are dusty. Wall behind 3 compartment sink and hand washing sink is soiled. Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/22/2014 | Routine | 95 |
This is a Request for Service (RFS) #13-0590 in response to a possible Foodborne Illness complaint that was received regarding an order on 12/2/13. A site investigation was conducted and interview was done of Tyler Enderby, the manager on duty today, 12/3/13. According to the manager, and the records of employees, there have not been any individuals that have called in sick, and no individuals have reported being ill while at work. Records also indicate that there have not been any call ins by individuals in the last week. Mr. Enderby stated that there have not been any issues with temperatures of freezers or refrigeration units. During the investigation, temperatures of foods were taken and are noted above. The sanitizer, a quat based sanitizer, was found to be at 200ppm. Employees were observed practicing proper hygiene and hand washing. I did discuss the importance of continued proper hand washing and minimizing bare hand contact with foods in order to ensure that this is not done.
Discussed routine cleaning and sanitizing of the pizza slicer. Also discussed routine changing of the sanitizer in the buckets. According to the manager, the sanitizer is replaced every 4 to 6 hours. I did discuss further that testing of the sanitizer should be done and that routine changing should be conducted. The process for the making of buffalo wings was discussed. The wings are received frozen and stored in the prep cooler or walk in freezer and taken out and placed in the fryer to cook for the preset amount of time. The wings are then placed into bowls for coating of them with sauce. Bowls are washed at minimum every two hours, more often if they are more soiled.
The manager did indicate that there have not been any other phone calls or complaints from any customers or employees. Should there be any employees that are sick or if there are employees that may fall ill, please contact this office at (309) 679-6161 immediately. Ensure that if employees are ill, that they do not come in to work. Provided Proper Hand washing HACCP bulletin.
No violation noted during this evaluation. | 12/3/2013 | Complaint Investigation | |
This is a recheck to ensure that the back door was fixed and stripping placed. This is corrected
- Critical: Outer openings protected from insects, rodent proof
There was additional weather stripping placed, no visible sunlight.
The violation is corrected.
Ensure that weather stripping is routinely replaced.
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7/11/2013 | 1st Recheck | |
HACCP: Discussed ensuring that all equipment is scraped and properly prewashed and/or soaked prior to placing into the dish machine.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
Will return on or after 7/9/13 to recheck the back door. This will incur a recheck fee.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The dish washing machine is heavily soiled.
Clean routinely and maintain clean.
Mechanical dish machines and devices shall be properly installed and maintained in good repair including the automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors.
- Non-food contact surfaces clean
The outer exterior seals of the Traulsen chicken freezer are soiled. The seals of the prep cooler are soiled.
Clean and sanitize all non food contact surfaces routinely.
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
Bins and containers were found stacked while still wet.
Corrected by education. Discussed the importance and necessity of ensuring all equipment is allowed to air dry.
All equipment, tableware and utensils shall be air-dried.
- Critical: Outer openings protected from insects, rodent proof
There is a gap at teh back door where visible sunlight is shining through.
This must be repaired with a new door sweep or other means to prevent/minimze entrance of pests.
Will return on or after 7/9/13 to recheck, this will incur a recheck fee.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Floors properly constructed, clean, drained
The floors in the walk in freezer, cooler and floor drains in the establishment are soiled.
Clean all areas routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There was a large amount of trash/empty boxes sitting at the back door area.
Corrected
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7/3/2013 | Routine | 90 |
HACCP: Discussed ensuring that all items and timers are being utilized for those foods taht are under time control, and to ensure that the timers are being utilized as required for the cooking equipment and utensils.
Frozen foods are frozen.
Quats is teh sanitizer used in the establihsmnet. The dish machine is a single/single dish machine.
- Potentially hazardous foods properly thawed
Thawing pasta sauce was found in standing water in the middle compartment of the three compartment sink.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink next to the dish machine is pulling away from the wall.
Reseal/re-caulk the hand wash sink.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The exterior and interior walls of the dish machine is soiled. The three compartment sink is soiled.
Clean the dish washing machine routinely and clean the three compartment sink prior to use.
The three compartment sinks shall be cleaned prior to use. Dish washing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of Traulsen freezer, 2) interior of the prep cooler, 3) shelving in the walk in cooler.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) The grey storage 'shelf', 2) exterior of the Traulsen freezer, 3) handles of the Randell prep cooler.
Clean and sanitize routinely.
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
Pizza boxes and clam shell boxes were found stored on the floor of the back storage area.
Corrected
- Floors properly constructed, clean, drained
There are missing tiles under the pizza prep table, under dish wash machine and under the Randell cooler prep table. The floors in the walk in freezer are soiled. The floor drain under the Randell cooler is soiled.
Clean all floors routinely and ensure that all floors are maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean. 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall at the dish machine and three compartment sink is soiled. The fan covers in the walk in cooler is soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms clean, lockers provided and used, clean
Personal coats were found stored on shelving in the back storage racks.
Corrected
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2/20/2013 | Routine | 88 |
HACCP: Discussed proper thawing. Provided HACCP bulletin. Provide this department with the thawing procedures provided by Pizza Hut Corporate office for thawing of foods.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The interior and exterior of the dish wash machine is soiled.
Clean routinely.
Dishwashing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
- Food contact surfaces of equipment and utensils clean
The interior of the wing freezer is soiled. The shelving of the Traulsen proofing oven shelving is soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The exterior of the microwave is soiled. The shelving under and behind the pizza prep table and the side table are soiled. The containers with the "sauces" and condiments is soiled.
Clean and sanitize routinely.
- Single service items properly stored, handled, dispensed
Clam shell boxes are being stored on the floor at the rear of the facility.
Store all single service articles elevated at least 6" off the floor to prevent potential contamination.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls behind the wing making area are soiled. The fan covers in the walk in cooler are soiled.
Clean and sanitize routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
A scouring pad was found on the metal tray under the wing grilling baskets.
Corrected
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4/10/2012 | Routine | 92 |
Restaurant representatives - add corrected or new information about Pizza Hut Wing St Store#316484, 1200 W Main St Ste 17, Peoria, IL »