Note - There will be a recheck fee assessed for rechecks.
Froze.n foods were frozen.
Sanitizer - chlorine
HACCP - Discussed and provided written information on proper hand wash procedures.
- Critical: Sanitizing concentration
No sanitizer solution for sanitizing dishes. Provide sanitizer at 50-100ppm. Worker provided sanitizer at 100ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of refrigerator/freezer heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on doors of refrigerator/freezer heavily soiled. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink blocked with various articles.
Lavatories shall be accessible to employees at all times. Remove articles from handsink. Worker removed articles. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap at handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory. Worker provided handsoap. Corrected.
- Critical: Outer openings protected from insects, rodent proof
Large gap at bottom of door entering building.
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. Repair or replace door. Recheck on or after 8/7/15.
|
7/24/2015 | Routine | 83 |
HACCP: Hand washing.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen. Frozen pizza is served.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of white fridge behind bar, interior of pizza oven, interior of white fridge by bar. Clean and sanitize all food contact surfaces often enough to maintain clean.
- Plumbing installed and maintained
Leak present at 3 compartment sink faucet. Repair leak.
- Critical: Hand washing sinks installed, located, accessible
Hand sink behind bar was blocked with a bowl. Remove bowl and leave hand sink unobstructed for effective hand washing. Corrected: bowl removed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Women's restroom door was propped open. Soap empty at hand sink behind bar. Keep door closed when not being cleaned. Keep hand soap stocked at all hand sinks at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
Area behind sinks soiled. Doors in restroom are soiled. Clean routinely.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess items not necessary for day to day business are stored in the side room. Remove excess items.
|
8/21/2014 | Routine | 89 |
HACCP: Discussed proper storage of toxic items.
Chlorine bleach is the sanitizer used in the establishment.
Harris Pest Control is the current pest control operator.
Frozen foods are frozen.
Note: Whenever there are temporary events or foods to be made at the establishment, ensure that a temporary license is obtained and paid for at least 5 days in advance. Temporary event licensure and requirements can be found on the website at www.pcchd.org.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
A common hand towel being utilized at the bar area.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The sinks in the men's and women's restroom are puling away from the wall.
Seal the sinks to the walls with caulking or other material.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The interior of the cooler/freezer is soiled. The pizza oven is soiled.
Clean and sanitize all food contact surfaces 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 exterior of the shelving with tools/storage are soiled.
Clean all shelving 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink at the bar is soiled.
Corrected
- Floors properly constructed, clean, drained
Floors under equipment are soiled. Floors in various areas are damaged.
Repair all floors. Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls and ceilings in the restrooms are soiled. There are various damaged or missing ceiling tiles in various areas.
Repair/replace all missing tiles. Clean all walls and attached equipment.
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
There is a large amount of unnecessary kitchen equipment, papers, articles, and other items not necessary for daily operations.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
8/26/2013 | Routine | 86 |
HACCP: Discussed proper set up and use of three compartment sink.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Hands washed, good hygienic practices (observed).
A common towel is used at the bar.
Corrected
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink was not set up correctly. It was set up as wash, sanitize.
Corrected partially. Educated. The third compartment does not have an appropriate stopper.
Provide a stopper.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Thermometers, gauges, test kits provided
There were no test strips present in the establishment.
Purchase test strips from the health department or GFS or Pasquel or other appropriate location.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The interior of the white cooler and freezer are heavily soiled. The interior of the beer coolers are heavily soiled.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The sinks in the restrooms and the bar area are soiled.
Maintain all floors in good repair.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Critical: Outer openings protected from insects, rodent proof
The front door was propped open at the time of inspection.
Corrected
- Floors properly constructed, clean, drained
The floors throughout the establishment are soiled. The floors in various areas are in disrepair.Floors in restrooms in disrepair.
Repair all floors and clean routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the restrooms are soiled. The walls throughout the establishment and ceilings and vents are soiled.
Clean and sanitize routinely.
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
There is a very large amount of unnecessary kitchen equipment, papers, articles, and other items not necessary for daily operations.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- Complete separation from living/sleeping area, laundry
Personal articles and belongings stored in the establishment.
Remove all unnecessary articles.
Food service operation shall be separated from any living or sleeping quarters.
|
10/4/2012 | Routine | 80 |
Frozen foods are frozen.
HACCP: Discussed obtaining temporary licenses or changing the risk of the facility as needed if foods are going to be cooked for events, otherwise, only frozen pizzas are to be made and prepackaged chips/snacks.
Chlorine bleach is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
Juices labels are removed from some of the containers they came in.
Label all juices or ensure that they are kept in their original 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.
- Thermometers, gauges, test kits provided
Chlorine bleach test strips are not present in the facility.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The interior of the refrigerator and freezer is heavily soiled. The interior of the pizza oven is heavily soiled.
Clean and sanitize all food contact surfaces routinely.
- Non-food contact surfaces clean
The exterior of the pizza oven is soiled. The exterior of the refrigerator is soiled. The exterior of the beer coolers are soiled. The interior of the "storage" beer cooler is soiled.
Clean all non food contact surfaces and 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.
- Floors properly constructed, clean, drained
The floors in the restrooms and behind the bar are chipping/in disrepair.
Repair all floors and maintain in good repair to prevent any areas where insects may reside.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Several ceiling tiles are missing or falling out of the support. The vents and ceiling attachments are soiled.
Repair all ceilings. Clean all ceilings, vents or other equipment attached to the walls and maintain clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various articles stored in the facility that are not being used or are unnecessary for operations of the facility.
Remove all unnecessary articles.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
10/27/2011 | Routine | 92 |
Restaurant representatives - add corrected or new information about Duffys, 1900 Antionette, Peoria, IL »