Alexander S Steakhouse, 100 Alexander St., Peoria, IL - Restaurant inspection findings and violations



Business Info

Restaurant name: ALEXANDER S STEAKHOUSE
Address: 100 Alexander St., Peoria, IL 61603
Restaurant type: Restaurant
Phone: (309) 688-0404
Total inspections: 9
Last inspection: 8/24/2015
Score
100

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Inspection findings

Inspection date

Type

Score

HACCP Reviewed proper boil order procedures.

Quat sanitizer concentration: 200 ppm.

Frozen food are frozen.
No violation noted during this evaluation.
8/24/2015Routine100
HACCP Store all chemical items in designated chemical storage area.

Quat sanitizer is utilized.

Frozen foods are frozen.
  • In-use food dispensing utensils properly stored.
    Handle of ice scoop found buried in the ice.
    Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    No paper towels provided at bar hand sink.
    Provide paper towels at every hand sink.
    A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
  • Critical: Toxic items properly stored
    Spray bottle of bleach cleaner found on shelf next to food products.
    Store all cleaners in designated chemical storage area. Corrected
4/14/2015Routine92
HACCP Discussed and reviewed boil order procedures. Quat sanitizing concentration: 200 ppm.
No violation noted during this evaluation.
7/28/2014Routine100
HACCP Discussed and reviewed proper boil order procedures. Chlorine sanitizer is utilized.
No violation noted during this evaluation.
3/14/2014Routine100
HACCP DISCUSSION: SANITIZING.

NOTE: THE DISH WASHING MACHINE WAS RAN 5 TIMES BEFORE THE RINSE TEMPERATURE GOT UP TO 180 DEGREE F. ENSURE FINAL RINSE GETS UP TO 180 EVERY TIME THE MACHINE IS USED.
  • In-use food dispensing utensils properly stored.
    Handle of scoop in ice.
    Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
8/22/2013Routine99
NO FOOD PRESENT. HACCP DISCUSSION: FOOD TEMPERATURE
  • Rooms and equipment - vented as required
    Bathroom vent not functional. Repair to meet code for rooms with no windows.
4/3/2013Routine99
NO FOOD PRESEN DURING INSPECTION. HACCP DISCUSSION: ROOM VENTILATION
No violation noted during this evaluation.
10/19/2012Routine100
HACCP: DISCUSSED DATE MARKING.
  • Critical: Foods properly cooled
    Container of Calahari sauce not date marked. Label all refrigerated ready-to-eat food with date prepared, to be used up or discarded by the seventh day.
    Corrected by education and date marking.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Damaged and protruding interior side of ice machine in the bar area
3/9/2012Routine93
HACCP: Discussed proper hand washing. No food present.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Rusty surface of racks in the refrigerator. Repair.
  • Food contact surfaces of equipment and utensils clean
    Soiled upper interior of kitchen microwave.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
8/19/2011Routine97

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