C P C Of Illinois D/B/A Champs West, 515 N. Western Av., Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: C P C OF ILLINOIS D/B/A CHAMPS WEST
Address: 515 N. Western Av., Peoria, IL 61604
Restaurant type: Restaurant
Phone: (309) 672-2780
Total inspections: 8
Last inspection: 6/21/2013
Score
100
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Inspection findings

Inspection date

Type

Score
.HACCP - Storage of toxic items

Sanitizer - chlorine


Owner informed this worker that establishment has been sold and the last day of operations is July 30, 2013.
No violation noted during this evaluation. 		6/21/2013Routine100
HACCP - Discussed temperature control of potentially hazardous foods. Sanitizer- Chlorine
  • Critical: Sanitizing concentration
    Sanitizing solution for sanitizting dishes greater than 200ppm.  Maintain sanitizer solution at 50-100ppm.  Worker remade sanitizing solution at 100ppm.  Corrected.
  • Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
    No lid on trash can in men's restroom. Provide a lid for trash can.
  • Lighting provided as required. Fixtures shielded
    Broken light shield in kitchen/food prep area. Repair or replace light shield.
2/22/2013Routine93
HACCP - Proper sanitzing solution concentration Sanitizer - chlorine
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Opened Caesar salad dressing stored at a temperature o 80 degrees F.
    Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.  Worker discarded salad dressing.  Corrected.
  • Wiping cloths clean, used properly, stored
    Wet wiping cloth stored on sink at bar.
    Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
11/19/2012Routine94
HACCP - Temperature control of potentially hazardous foods Sanitizer - chlorine
  • Food contact surfaces of equipment and utensils clean
    Metal diverter on ice machine soiled.  Interior of pizza oven soiled.  Drink dispenser holder at bar soiled.  Clean and sanitize food contact surfaces.
  • Non-food contact surfaces clean
    Soiled gaskets on prep table cooler. Clean and sanitize non food contact surfaces.
  • Single service items properly stored, handled, dispensed
    Large box of papertowels stored on floor in dry storage area.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
6/26/2012Routine96
H.ACCP - Discussed proper storage of potentially hazardous foods. Sanitizer - Chlorine
  • Original container, properly labeled, consumer advisory
    Observed pots of "soup" in refrigerator not labeled.
    Label all cooling potentially hazardous food with the date and time of preparation.
  • Non-food contact surfaces clean
    Soiled gaskets on door of Whirlpool refrigerator/freezer and prep table cooler.  Clean and sanitize non food contact surfaces.
3/15/2012Routine98
HACCP - Proper cooling of potentially hazardous foods Sanitizer - chlorine
  • Wiping cloths clean, used properly, stored
    Observed wet wiping cloth on bar counter.
    Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.  Worker placed wet towel in sanitizer bucket. Corrected.
  • Food contact surfaces of equipment and utensils clean
    Soiled drink dispenser holder at bar. Clean and sanitize food contact surfaces.
  • Non-food contact surfaces clean
    Soiled gaskets on the following:  Whirlpool refrigerator and upright beer coolers.  Clean and sanitize non food contact surfaces.
  • Single service articles not re-used
    Single service articles must be discarded once original contents have been depleted.
  • Critical: Toxic items labeled and used properly
    Sanitizing solution concentration greater than 400ppm.
    Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.  Maintain sanitizing solution concentration at 3 compartment sink at 50-100ppm.  Worker made fresh solution at 100ppm.  Corrected.
11/10/2011Routine89
This worker spoke with owners Charlie and Pamela Ciacco concernig the nature of this visit to their facility.  It was explained that one of their customers had allegedly gotten ill after eating in their establishment and sought medical attention.  Once informed of the foods eaten, Pamela disclosed the ingredients used to make tuna salad and the steps taken to create it.  All ingredients are kept refrigerated except the tuna which comes in a can.  A temperature was taken of the refrigerated ingredients: mayonaise - 40 degrees F, carrots, celery and lemon juice each at 41 degrees F.  Both owners were advised to pre-chill the tuna prior to preparation also.  Note: All tuna is prepared per order from single serving size cans.  The watermelon was cut, in a bowl and labeled 7/11/11 with a temperature of 40 degrees F.  Handwashing practices and temperature control procedures were reviewed with both owners.  The owners were also advise to constantly monitor temperatures of foods to keep them out of the temperature danger zone.
No violation noted during this evaluation. 		7/12/2011Complaint Investigation
HACCP - Handwashing Sanitizer - chlorine
  • In-use food dispensing utensils properly stored.
    Scoop in ice with handle in product.
    Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
  • Critical: Sanitizing concentration
    No sanitizer solution prepared.  Provided sanitizer solution for sanitizing food preparation surfaces.  Worker provided sanitizer at 200ppm.  Corrected.
  • Food contact surfaces of equipment and utensils clean
    Soiled metal diverter on ice machine. Clean and sanitize food contact surfaces.
  • Non-food contact surfaces clean
    Soiled gaskets on doors of whirlpool refrigerator. Clean and sanitize non food contact surfaces.
  • Storage/handling of clean equipment, utensils
    Plates and saucers stored on shelf with food contact surface exposed.  Store articles inverted or provide cover.
  • Plumbing installed and maintained
    Hot and cold water valves at bar handsink in disrepair.
    Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
  • Critical: Outer openings protected from insects, rodent proof
    Front door to facility propped open.
    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.  Worker closed door.  Corrected.
6/13/2011Routine86

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