Alpha Park Club House, 25 Thome Dr, Bartonville, IL - Concession inspection findings and violations

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Business Info

Restaurant name: Alpha Park Club House
Address: 25 Thome Dr, Bartonville, IL 61607
Restaurant type: Concession
Phone: (866) 849-5204
Total inspections: 5
Last inspection: 6/1/2015
Score
98
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Inspection findings

Inspection date

Type

Score
HACCP = food handler training

chlorine bleach sanitizer in bucket = 100ppm

See attached inspection for signatures.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    A common towel was provided for hand drying at the hand sink in the kitchen. Provide disposable paper towels at this hand sink.
  • No Certified Manager Present
    No Food Service Sanitation Manager Certificate (FSSMC) provided. Provide a FSSMC  by the next routine inspection. Information will be mailed to John Heerman.
6/1/2015Routine98
HACCP: Discussed proper set up of a hand wash sink for the outdoor grilling of any foods. Also provided a variance form for the outdoor grilling. Provided the Boil Order HACCP bulletin that showed the outdoor hand wash set up area.

Frozen foods are frozen.

Chlorine bleach is the sanitizer used in the establishment.
  • Original container, properly labeled, consumer advisory
    Spray bottle with clear liquid was not labeled with contents.
    Corrected
  • Single service items properly stored, handled, dispensed
    Paper towels were found stored on the floor. Straws were found on the floor of the walk in cooler.
    Corrected
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    There is no paper towel dispenser at the hand wash sink. There was no waste receptacle at the hand wash sink.
    Corrected
6/25/2014Routine96
HACCP: Proper hand washing
Cl- Sanitizer: None made at time of inspection.

Concession stand not operating at time of inspection.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    No hand drying towels, soap or waste basket npresent at hand washing station. Keep soap, hand drying towels and waste basket at every hand washing station at all times.
    A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink. .
    A supply of hand-cleansing soap or detergent shall be available at each hand sink .
8/29/2013Routine98
HACCP DISCUSSION: SANITIZING CONCENTRATION
  • Thermometers, gauges, test kits provided
    No chemical test strip available.
    A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
  • Critical: Sanitizing concentration
    No santizer detected in a bucket of water with towel. Sanitize all surfaces with chlorine sanitizer of 100 to 200ppm concentration.
    Corrected by education, and manager stated they ran out of chlorine bleach and will purchase one soon.
7/19/2012Routine95
HACCP: Discussed temperature requirement and food storage.


cl- bleach used as sanitizer.

License issued to operate according to Chapter 10 Peoria Food and Food Handlers Code.
  • Non-food contact surfaces clean
    Dust accumulation and cobweb on air compressor and fan of unused walk-in cooler by the refrigerator.
    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
    Dust accumulation on kitchen floor. Clean and maintain clean floors.
  • No Certified Manager Present
    No certified food safety personnel.
    All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
    Provide certified food safety personnel by 8/19/2011.
5/19/2011Final

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