HACCP - Discussed and provided written information on proper hand washing. Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Multiple mechanical refrigeration units in basement and on main level with torn gaskets.
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
Blade on industrial can opener soiled wit hdebris. Clean and sanitize food contact surfaces.
- No Certified Manager Present
No state certified food sanitation safety manager present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Owner is certified but routine absent "running errands" during inspections. It is recommended that a food service worker who is routinely present in establishment obtain required certificate.
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11/24/2015 | Routine | 97 |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed an open employee drink in food preparation area.
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 Delfield "C" cooler. torn gaskets on all coolers in kitchen bar area.
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 gaskets.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on counter in food preparation area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled drink dispenser at bar area. Clean and sanitize drink dispenser.
- Non-food contact surfaces clean
Soiled gasket on doors of 2 doo True cooler. Clean and sanitize non food contact surfaces.
- Lighting provided as required. Fixtures shielded
Light in "B" walk in cooler unshielded.
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.
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8/31/2015 | Routine | 89 |
HACCP - Discussed and provided written information on proper date marking of foods.
Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following coolers: B cooler (basement), 2 door True cooler (basement), Everest cooler at bar, prep table cooler at bar.
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.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on prep table in pizza prep area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloth in sanitizing solution in between uses.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Can rack in basement soiled with debris. Clean and sanitize non food contact surfaces.
- Lighting provided as required. Fixtures shielded
No light shield on light in walk in cooler (B).
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 light shield.
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4/30/2015 | Routine | 94 |
HACCP: Discussed and provided information on Date Marking and Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
During inspection a complaint investigation took place due to RFS#14-0558. The complainant informed Peoria City/County Health Department that they observed an employee consume food and returned to working without properly washing hands. During the inspection the complaint was discussed and a hand washing HACCP will be provided to ensure proper hand washing is conducted. Furthermore, employees may not consume any product in areas designated as cook, prep, or storage areas.
- Original container, properly labeled, consumer advisory
Pre packaged soufflé cups with dressing found unlabeled thought-out facility.
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.
- Food protection during storage, prepartion, display, service, transportation
Chips found stored on floor in basement after employee informed inspector that order which arrived earlier in the day was put away.
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
- In-use food dispensing utensils properly stored.
Ice scoop handles was found in contact with ice at upstairs bar.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
Shelves above cook line, soda gun at upstairs bar, and dough containers stored downstairs were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handles on True cooler (Downstairs) and Hoops cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food saftey.
- Critical: Cross-connections, back-siphonage, back-flow prevented
No backflow preventer found on mop sink water lines. Keep lines off when not in use or install a back flow preventer. -Corrected by removing lines.
There shall be no cross connections between the safe-water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated are permitted.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink at upstairs bar was found to be heavily soiled. Maintain clean
- Floors properly constructed, clean, drained
1) Floors in basement storage area were found to be soiled along wall. Maintain clean.
2) Floor behind upstairs bar is missing tiles, floor at downstairs bar is broken and cracked plywood. Repair or replace to ensure a smooth, durable, easy to clean surface.
- Critical: Toxic items labeled and used properly
Sanitizer solution behind bar found to be well above 200ppm. -Corrected by remixing to 100ppm.
-Maintain Sanitizer solution between 50ppm to 200ppm to ensure food safety.
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11/21/2014 | Routine | 80 |
HACCP: Discussed and provided: Toxic storage, Sanitizer solution, and Hand washing.
Hot food hot, cold foods cold, frozen foods frozen.
Note: All food must be stored in food grade containers to ensure product protection.
- Critical: Wholesome, sound condition
Dented Tomato sauce cans found on storage shelf. -Corrected by removing dented cans
Inspect all product to ensure sound and wholesome condition.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelves above 3 compartment sink found rusted. Microwave handle found in disrepair.
Repair or replace to ensure a smooth, easily cleansable, and durable surface.
- Critical: Sanitizing concentration
Sanitizer in 3 compartment sink found to be 10ppm. Maintain sanitizer at least 50ppm but no more than 200ppm. -Corrected by re-mixing to 50ppm.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Food contact surfaces of equipment and utensils clean
Dough mixer in back room and shelves above front prep cooler were found to be soiled.
Clean and sanitize on a routine basis.
- Critical: Cross-connections, back-siphonage, back-flow prevented
No backflow preventer found on mop sink water lines. Keep lines off when not in use or install a back flow preventer. -Corrected by removing lines.
There shall be no cross connections between the safe-water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated are permitted.
- Critical: Toxic items properly stored
Bleach bottle found on clean side drain board at 3 compartment sink. Keep toxic chemicals away from food service equipment. -Corrected by moving container.
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.
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9/11/2014 | Routine | 78 |
HACCP: Provided Date Marking HACCP Sheet
Cl- is the sanitizer used in the establishment
Frozen foods were stored frozen
- Critical: Foods properly cooled
1) Large tub of house dressing in silver 3 drawer cooler in basement was not date marked with day or date of preparation. 2) Two large steel pans of sliced deli ham in True fridge in basement were not date marked with day or date of preparation. Corrected by education.
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.
- Food contact surfaces of equipment and utensils clean
1) White lip of ice machine in basement is soiled 2) Interior of Emerson microwave in pizza prep station is soiled
Clean and sanitize all food contact surfaces routinely to 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
1) #10 can opener in kitchen is soiled 2) Infra lamp over pizza prep station is soiled on top 3) Racks above 3 compartment sink and racks above pizza prep station are soiled
Clean 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.
- Single service items properly stored, handled, dispensed
Single-service forks are stored in a bin at the pizza prep station with many of the food contact surface ends facing up. Correct by storing all utensils with the handle extended to avoid contamination of the food contact surface by hands.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Critical: Hand washing sinks installed, located, accessible
Observed bartender dump a glass of ice water into hand sink behind bar. Corrected by education. Hand washing sinks are for hand washing ONLY. Do not use hand washing sink to dump drinks as this contaminates the sink and does not allow effective, sanitary, hand washing.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
1) Flooring in walk-in coolers in basement is soiled. 2) Various areas of flooring behind bar and in basement are wet. Maintain clean and dry floors to discourage the harborage of pests.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in kitchen above back door are soiled 2) Vents in walk-in cooler downstairs is soiled 3) Various areas of ceiling throughout basement and kitchen are soiled
Clean ceiling and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/31/2014 | Routine | 85 |
HACCP: Maintaining potentially hazardous foods at proper temperatures and using time as a control for items such as pizza slices that may have a and time remaining hot. Time of when potentially hazardous foods enter danger zone (42-135 F) shall be recorded and tracked so that potentially hazardous foods do not remain in danger zone for longer than 4 hours.
Cl- Sanitizing: 200 ppm
- Thermometers provided and conspicuously placed
Thermometers are missing from the following refrigeration unfits: a) True Prep cooler-table next to pizza oven b) Everest reach in cooler in front of pizza oven c) True reach in cooler behind and to the side of pizza oven. Maintain thermometers in all refrigeration units at all times and in an easily visible place.
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.
- Food protection during storage, prepartion, display, service, transportation
Small metal container of deli turkey and small metal container of sausage pizza toping stored cold in Everest cooler in front of pizza oven are not covered. Cover all foods at all times to protect them from possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
True refrigerator gasket in basement storage is ripped and in disrepair. Handle of drawer reach in cooler in basement is broken and collecting soil. Repair so as to minimize soil accumulation. Non-food contact surfaces 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.
- Wiping cloths clean, used properly, stored
Two wet wiping cloths were sitting on top of True cooler flat surface behind bar and next to entrance. Maintain wet wiping cloths in a bucket with sanitizing solution.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of soda gun nozzle behind bar has some soil accumulation. Clean and sanitize as often to 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 following non-food contact areas are excessively soiled: a) Racks above 4-Compartnment sink b) Bottom of both Perlick Coolers in basement c) Tops and exterior of refrigeration units in basement. d) Metal racks throughout basement. e) Metal racks in pizza area above True cooler and surfaces used to prep pizzas. f)Miscellaneous areas in basement such as on top of heating and refrigeration compressor units. Clean and maintain clean all non food contact surfaces. Clean as often as needed. 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
Excessive water on floors in basement especially beneath and in front of white Nor Lake Cooler. Ensure floors are maintained clean especially around drain areas.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling area and attached equipment above pizza prep area and oven has some dust accumulation. Clean and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/30/2013 | Routine | 90 |
HACCP: Proper storage of pesticides Cl- Sanitizing: 100 ppm
- Critical: Hot food at proper temperatures
1) Italian beef was 88°F and was being reheated in hot holding units. Do not use units to reheat. Use oven to rapidly heat italian beef to 165°F in oven in 2 or less hours.
The reheating of potentially hazardous foods for hot holding shall be done rapidly. The time during which the food is between 41°F and 165°F may not exceed 2 hours. Corrected by reheating in oven.
2) Bags of diced prepared chicken were not labled with date of preperation. Lables diced chicken with date and do not use past 7 days.
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. Corrected by labeling.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
True refrigerator gasket in basement storage is ripped and in disrepair. Handle of drawer reach in cooler in basement is broken and collecting soil. Repair so as to minimize soil accumulation. Non-food contact surfaces 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
Interior lip of ice machine is soiled. Clean as often as needed to mainatin clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact areas are excessively soiled: a) Racks above 3-Compartnment sink b) Bottom of both Perlick Coolers in basement c) Tops and exterior of refrigeration units in basement. Clean and maintain clean all non food contact surfaces. Clean as often as needed. 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.
- Critical: Presence of insects/rodents. Animals prohibited
Excessive bar flies are present in basement area neer beer coolers. Eliminate presence of bar flies. Treat accordingly and mainatain floors and draing clean and as dry as possible. Ensure back door is fully closed at all times. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. 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. Corrected by education and establishemnt is already treating for flies.
- Floors properly constructed, clean, drained
Excessive water on floors in basement. Soil build-up present. Ensure floors are mainatined clean especially around drain areas.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceilikng and walls next to industrial mixer in disrepair. Maintain all walls in good repair. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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- Critical: Toxic items properly stored
Pest|icides used to treat flies were stored intermingled with cleaning supplies. Store away from ffod, food items and cleaning items,.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Corrected, removed from cleaning supplies.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive clutter in basement storage area is present. Remove all items not necessary for immediate food establishment operation. 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.
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6/18/2013 | Routine | 79 |
Illinois American Water issued a Boil Water Advisory notifying Hoops that there will be no water service starting at 8:30am. Informed Hoops that it would last until approximately 5:00pm. No food perpetration will be permitted while there is no water supply under pressure. Establishment may operate only with sales of bottled alcoholic beverages and non-alcoholic beverages provided adequate waste water disposal is addressed, proper potable water supply and temperature for hand washing and cleaning of any utensils is provided. No water under pressure will be present to properly flush toilets and ensure proper waste water disposal. Establishment may operate only with sales of bottled alcoholic beverages and non-alcoholic beverages provided adequate waste water disposal is addressed. Ensure enough supply of water will be present at facility to fill toilette tanks to properly flush wastes. Fill tanks after each use. Wash hands properly after each use and filling of toilette tanks with a potable source of water. After water supply is turned on, follow proper Boil Order guidelines for approximately 36 hours per Illinois American Water.
- Critical: Water source safe, hot, and cooled under pressure
Illinois American Water issued a Boil Water Advisory notifying Hoops that there will be no water service starting at 8:30am. Informed Hoops that it would last until approximately 5:00pm. No food perpetration will be permitted while there is no water supply under pressure. Establishment may operate only with sales of bottled alcoholic beverages and non-alcoholic beverages provided adequate waste water disposal is addressed, proper potable water supply and temperature for hand washing and cleaning of any utensils is provided.
- Critical: Sewage and waste water disposed properly
Illinois American Water issued a Boil Water Advisory notifying Hoops that there will be no water service starting at 8:30am. Informed Hoops that it would last until approximately 5:00pm. No water under pressure will be present to properly flush toilets and ensure proper waste water disposal. Establishment may operate only with sales of bottled alcoholic beverages and non-alcoholic beverages provided adequate waste water disposal is addressed. Ensure enough supply of water will be present at facility to fill toilette tanks to properly flush wastes. Fill tanks after each use. Wash hands properly after each use and filling of toilette tanks with a potable source of water.
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5/21/2013 | Boil Order | |
Complaint was called into Health Department regarding mice in the establishment. Inspected, and no evidence of mice infestation was observed. Per manager, last pest control treatment invoice was on April 15, 2013. Heavy construction is occurring across the street which may contribute to possible pest problems. Recommended to keep good cleaning practices and maintain pest control treatment. Previous request for inspection due to possibility of mice infestation approximately 1 month ago yielded no mouse sightings.
No violation noted during this evaluation. | 4/26/2013 | Complaint Investigation | |
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