A Matter Of Taste, 838 E. Glen Ave, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: A MATTER OF TASTE
Address: 838 E. Glen Ave, Peoria, IL 61616
Restaurant type: Restaurant
Phone: (309) 686-1336
Total inspections: 10
Last inspection: 11/25/2015
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP: Temperature documentation
No violation noted during this evaluation. 		11/25/2015Routine100
HACCP Discussed food handler training. Food handler training handout given to owner.  

Chlorine sanitizer is utilized.

Frozen foods are frozen.
No violation noted during this evaluation. 		9/11/2015Routine100
HACCP: Provided hand washing haccp Sanitizer used: Chlorine All frozen food was frozen.
  • No Certified Manager Present
    Discussed and provided info about food handler.
4/9/2015Routine100
HACCP - Discussed and provided written information on proper cooling of foods.

Sanitizer - chlorine

Frozen foods were frozen.

No violations detected at time of inspection.
No violation noted during this evaluation. 		12/5/2014Routine100
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
No violation noted during this evaluation. 		9/12/2014Routine100
No violations detected at time of inspection.
Note: In order to prop open the outside door, a screen (door) must be in place to inhibit insects and other pests from entering food preparation area.

HACCP -  Discussed and provide written information on temporary handwashing.

Sanitizer - chlorine
No violation noted during this evaluation. 		4/23/2014Routine100
|HACCP: Cleaned and sanitized dishes must air dry and must be set on a smooth surface to do so. DO not use towels in direct contact with drying dishware.
No violation noted during this evaluation. 		12/5/2013Routine100
|HACCP:  Doors may NOT be left open without the presence of a screen door or other pest proof barrier.|

Connie, the owner, is re-doing her bare hand contact policy.  •
  • Non-food contact surfaces clean
    1) Black small fan dusty.
    2) Sides of reach in door soiled where hands contact.
    3) Lower shelves under the large stock pot in kitchen and under the blender table.
    4) Blender bases and chopper base 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.
7/25/2013Routine99
HAC|CP:  Maintain equipment such as blender bases, hand held mixer bodies, legs of tables etc. clean n and sanitary as well as the food contact surfaces.

FACILITY HAS BEEN CLOSED FOR 6 WEEKS AND IS JUST NOW BEGINNING OPERATION AFTER CLEAN UP.
No violation noted during this evaluation. 		4/1/2013Routine100
HACCP: Make sure to immediately label all items that are cooked and cooled.


NOTE: A BARE HAND POLICY/PROCEDURE THAT DICTATES 1) WHAT READY TO EAT FOODS ARE BEING HANDLED AND 2) WHY THEY MUST BE HANDLED WITH BARE HANDS AND 3)HOW CONTAMINATION OF THESE FOODS WILL BE PREVENTED  MUST BE APPROVED BY THIS DEPARTMENT AND POSTED ON SITE.
  • Plumbing installed and maintained
    Leak at the hot water fixture on the mopsink.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    No paper towels were available at the handsink upon arrival at facility.
    A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
    Large napkins were supplied until paper towels can be purchased this evening. n
11/14/2012Routine97

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