Casa De Fuega, 226 N 4th St., Chillicothe, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Casa De Fuega
Address: 226 N 4th St., Chillicothe, IL 61523
Restaurant type: Restaurant
Phone: (309) 270-0222
Total inspections: 3
Last inspection: 8/1/2013
Score
88
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Inspection findings

Inspection date

Type

Score
HACCP- Discussed concentration of sanitizer: Quat-200-400 ppm Chlorine-50-100 ppm for dish machine and 100-200 for spray bottles or wipe cloth buckets.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Several foods not datemarked, or datemarked more than 7 days ago.  All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days.  The day of preparation shall be counted as Day 1.  Datemark foods properly.
  • Food protection during storage, prepartion, display, service, transportation
    Boxes of food were stored on the freezer floor.  Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area.  Elevate foods to protect from potential contamination.
  • Critical: Toxic items labeled and used properly
    Several spray bottles of chemicals were unlabeled.  Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.  Note: Bottles were emptied.
8/1/2013Routine88
. HACCP- Discussed keeping raw potentially hazardous foods below and physically separate from ready-to-eat foods.

Note:  Discussed keeping plates inverted near steam table.  Will allow not having plates inverted at this time.  If they are moved somewhere else this will be reassessed in the future.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Containers of talames stored with no label.  Datemark all potentially hazardous foods with the date prepared or opened and discard after seven days.  Tamales were labeled
  • Food protection during storage, prepartion, display, service, transportation
    1)Rice stored on the floor near kitchen door.  2)Boxes of food stored on the freezer floor.  Protect food at all times by elevating at least 6" above the floor.  Elevate foods to protect from potential contamination.
  • In-use food dispensing utensils properly stored.
    Salt dispensing utensil handle stored buried in the food.  Protect food at all times from potential contamination.  Store dispensing utensils with the handles extended up toward the employee.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    1) Cloth towel used to store grill utensils on.  2) Cardboard liner used on the walkin shelving.   Only use non-absorbent surfaces for food-contact surfaces.  Remove cloth towel and cardboard.
  • Food contact surfaces of equipment and utensils clean
    The bar walkin shelving is soiled. Maintain all food-contact surfaces clean. Clean shelving.
  • Plumbing installed and maintained
    The sink at the bar is in disrepair. Maintain all plumbing in accordance with the Illinois State Plumbing Code.  Repair sink.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    The fans in the bar walkin are dusty.  Maintain all walls, ceilings and attached equipment clean.  Clean fans.
4/8/2013Routine86
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.

Salsa must be refrigerated unless it can be proven to be non-potentially hazardous.

If problems occur with handwashing, a second handsink may be required to be added to the kitchen near the dish washing area.

The room to the south of the restaurant may not be used until plans have been approved by this department.

Dish machine providing 100ppm cl- sanitizer.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Unsealed wood located in beer walk in cooler.
  • Plumbing installed and maintained
    A.  Draft beer at bar area drains into a bucket.
    B.  Mopsink faucet head pulls out into a hose and there is no back flow prevention device.
    C.  The drain below the dish machine is not large enough to handle the water flow from the dish machine.
    Provide an actual drain for draft beer.  Replace faucet at mopsink or provide a backflow prevention device.  Enlarge drain below dish machine to allow for proper drainage.
  • Floors properly constructed, clean, drained
    Floors throughout soiled.
3/1/2013Final

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