Bradley University Hall, 1307 W. Bradley St., Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: BRADLEY UNIVERSITY HALL
Address: 1307 W. Bradley St., Peoria, IL 61625
Restaurant type: Restaurant
Phone: (309) 677-1773
Total inspections: 2
Last inspection: 12/12/2011
Score
93
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Inspection findings

Inspection date

Type

Score
HACCP: Discussed the importance of keeping hand wash sinks clean and clear.

Frozen foods are frozen.

Quats is the sanitizer used in the facility.
  • Food contact surfaces of equipment and utensils clean
    The interior of the front Pepsi cooler is soiled.
    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 exterior of the drawers and the handles of the drawers are soiled.
    Clean and sanitize 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.
  • Storage/handling of clean equipment, utensils
    The drawers in the prep room have utensils facing various directions.
    Store all utensils so that the handles are first to grab.
    Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
  • Floors properly constructed, clean, drained
    The floors in the back kitchen are soiled and in disrepair.
    Repair all floors and maintain in good repair.
    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
    The walls in the walk in freezer are in disrepair/chipping.
    Repair, resurface or replace.
    Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
  • Premises maintained fee of litter, unnecessary articles.  Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
    There are various articles stored under shelving in the front counter that are not necessary for the operation of the facility.
    Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
12/12/2011Routine93
HACCP: Discussed cleaning and checking of equipment prior to reopening for the next semester. Also, to ensure that the freezers that have food are checked to ensure that they are working properly.

Frozen foods are frozen.

Quats is the sanitizer used in the facility.

The pest control operator for the facility is
  • Storage/handling of clean equipment, utensils
    The drawers in the prep room have utensils facing various directions.
    Store all utensils so that the handles are first to grab.
    Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
  • Plumbing installed and maintained
    The faucet for the mop sink has a small leak.
    Repair the leak.
    Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
  • 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 in the prep room does not have a waste receptacle or paper towels.
  • Floors properly constructed, clean, drained
    The floors throughout the facility are soiled.
    Clean all floors routinely.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
5/31/2011Routine95

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