Cafeteria Alternatives Cafe, 530 Ne. Glen Oak, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: CAFETERIA ALTERNATIVES CAFE
Address: 530 Ne. Glen Oak, Peoria, IL 61637
Restaurant type: Restaurant
Phone: (309) 674-5670
Total inspections: 10
Last inspection: 11/30/2015
Score
93
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Inspection findings

Inspection date

Type

Score
HACCP : Handwashing
  • Original container, properly labeled, consumer advisory
    Found several pre packed sandwiches, salads, and desserts for sale in display cooler with out proper labels.
    Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
  • Critical: Hand washing sinks installed, located, accessible
    Found milk steamer pot and spoon stored in the hand sink. Hand sink is not a dump sink, and no storage is allowed in sink. Corrected and spoke to employee.
    Lavatories shall be accessible to employees at all times.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Found no soap at hand sink. Facility is changing suppliers. Provide soap.
    A supply of hand-cleansing soap or detergent shall be available at each lavatory.
11/30/2015Routine93
.HACCP Discussed and left printed literature on proper handwashing techniques.

Cholorine sanitizer bucket
No violation noted during this evaluation. 		3/25/2015Routine100
HACCP: Discussed labeling pre packaged items.

Violation #2: Pre made and pre packed sandwiches are not properly labeled with ingredients.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
  • Food contact surfaces of equipment and utensils clean
    Bottom of front cooler found to be soiled.  Clean and sanitize on a routine basis to ensure food safety.
10/10/2014Routine98
HACCP: Provided wiping cloth hccp sheet Sanitizer used is Quats
  • Critical: Sanitizing concentration
    No sanitizer present.
    Provide sanitize for sanitizing food contact surfaces.
    Spoke to the worker who state they bring a bucket from the Cafeteria down to them and refill it as needed. Recommend having a back up spray bottle with sanitize solution and use disposal paper towels between times the bucket is being refilled.
    Corrected by getting a sanitize bucket with sanitizer in it.
    Equipment too large to be sanitized by immersion, but in which steam can be confined, shall be treated with steam.
4/22/2014Routine96
HACCP:  Potentially hazardous food temps.  Thermos containers of milk on coffee condiment bar at temp (41 degrees F), so no violation is currently present.  However, milk/cream containers should be stored in ice to keep temp for good practice, or a time of discard shall be marked when the thermos' are taken out of refrigeration (time as a control).

Chlorine sanitizer is used.
  • Critical: Hot food at proper temperatures
    Chicken tenders delivered from Cafeteria Alternatives full kitchen holding at 120 degrees F.  Corrected by having tenders re-heated to 165 degrees so that they can be held at 135 degrees F for duration of hot holding.
    Transport all potentially hazardous food held hot at a temperature of 135° F or above.
10/18/2013Routine95
HACCP DISCUSSION: FOOD STORAGE
No violation noted during this evaluation. 		2/1/2013Routine100
HACCP DISCUSSION: HAND WASHING AND DATE MARKING
  • Critical: Hot food at proper temperatures
    Temperature of Chicken strips on hot holding below 135 degree F.
    Ensure all hot held potentially hazardous food are 135 degree F or above. Food were discarded.
  • Thermometers, gauges, test kits provided
    No chemical test strip for sanitizer.
    A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
  • Wiping cloths clean, used properly, stored
    Wet wiping cloths stored on the counter and in the hand sink.
    Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
7/25/2012Routine93
HACCP: DISCUSSED HAND WASHING

RISK CATEGORY CHANGED FROM HIGH TO MEDIUM RISK
No violation noted during this evaluation. 		2/10/2012Routine100
Fire started sometime between 2:30 and 3pm in a storage room one floor beneath the cafeteria.  Smoke came up through the floor in the seating area.  At time of my arrival around 3:15, there was no lingering smoke and no soot was present on any surfaces.  The fire department had already cleared the cafeteria.  The electricity was maintained on during this whole period.

Please have employees clean and sanitize all surfaces and discard any food that was exposed to the air during the fire.
  • Critical: Approved source
    Discard all food which was exposed to the air at the time of the fire.
  • Food contact surfaces of equipment and utensils clean
    Clean and sanitize all food contact surfaces.
  • Non-food contact surfaces clean
    Clean and sanitize all non-food contact surfaces.
11/9/2011Fire
HACCP: DISCUSSED FOOD TEMPERATURES
No violation noted during this evaluation. 		10/31/2011Routine100

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