Caterpillar Edwards Demonstration, 5801 N. Smith Rd, Edwards, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Caterpillar Edwards Demonstration
Address: 5801 N. Smith Rd, Edwards, IL 61528
Restaurant type: Restaurant
Phone: (309) 675-6437
Total inspections: 10
Last inspection: 11/12/2015
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP = reheating HACCP given during inspection

quat sanitizer in bucket = 400ppm

All frozen food is frozen.

final rinse temperature for the dish machine = about 185 degrees F

No violations documented during this inspection!
No violation noted during this evaluation. 		11/12/2015Routine100
HACCP = ventilation fan in restroom
  • Food contact surfaces designed, constructed, maintained, installed, located.
    The plastic red food prep container found in the three-compartment sink has a broken corner. Maintain all food-contact surfaces in good repair. Replace the container.
  • Non-food contact surfaces clean
    The gasket on the walk-in cooler is soiled. Maintain all non-food contact surfaces clean. Clean this area.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    The paint on the wall near the dish machine is peeling paint. Maintain all walls so they are smooth and easily cleanable. Resurface this area.
7/27/2015Routine96
HACCP = ventilation in the restroom-all restrooms shall have proper ventilation to the outdoors do properly dispose of foul odors

quat sanitizer in buckets = 200 and 400ppm

final rinse temperature for dish machine = 180 degrees F

All frozen food is frozen.

Two of the three employees currently on duty at this establishment have their Food Service Sanitation Manager Certifications, but one of the three employees does not currently have his Food Handler Training Certificate. Per section 740.570 Food Handler Training of the Peoria Food Code, "All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles." Provide food handler training certificates and/or Food Service Sanitation Manager Certifications for all employees by the next routine inspection.
  • Non-food contact surfaces clean
    1) The gasket on the door of the walk-in cooler is soiled. 2) The lower interior surface of the True freezer, located outside the walk-in cooler is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
  • Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
    One of the lids for the dumpster, located outside the establishment is open between uses. Waste containers stored outside the establishment such as dumpsters, shall be kept covered when not in actual use. Close the lid between uses to keep odors minimal and rodents/pests away.
3/10/2015Routine97
HACCP: Discussed and provided information on Cooling foods properly.

Hot foods hot, cold foods cold, frozen foods frozen.
  • Food contact surfaces of equipment and utensils clean
    Front line middle shelf was found to be soiled.  Clean and sanitize on a routine basis to ensure food safety.
11/12/2014Routine98
HACCP: Disscussed and provided Hand Washing information.

Hot foods hot, cold foods cold, frozen foods frozen.

Quat: 200ppm
No violation noted during this evaluation. 		9/8/2014Routine100
HACCP: Provided Cooling haccp sheet.

Sanitizer used: Dish machine is high temp. 3-compartment and wiping cloth buckets use quats.

All frozen food was frozen.
No violation noted during this evaluation. 		3/25/2014Routine100
HACCP: Discussed and provided toxic haccp.


Sanitizer used is Quats for the 3-compartment sink and wiping cloth buckets.  Dish machine uses High temp for sanitizing.
No violation noted during this evaluation. 		12/4/2013Routine100
HACCP: Discussed date marking when pulling frozen food from the freezer.

Sanitizer used: Dish machin use high temp.(180 degrees F) and quats (300ppm)

All frozen food was frozen

Reviewed temp. logs and sanitizer logs.
  • Floors properly constructed, clean, drained
    The following areas were observed to have debris and soil on them: under racks in walk in cooler, under prep island on the cookline, both true freezer(near dish machine and near walk in cooler) and under racks in dry storage.
    Clean and maintin clean all floors. Focus on difficult ares such as far under equipment and along the walls.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
7/10/2013Routine99
HACCP: Discussed locations of preperation.

Sanitizer used is Quats.

All frozen food is frozen.

Reviewed temp logs & sanitizer testing logs.
  • Original container, properly labeled, consumer advisory
    Baked potatoes in the walk in cooler were not labeled.
    Corrected by an employee labeling the potatoes.
    Label all cooling potentially hazardous food with the date and time of preparation.
  • Floors properly constructed, clean, drained
    Various locations where the floor is soiled and has debris on it. They are as follows: under center prep line, along the north wall under that prep area, under the dry racks and along the wall behind the cooking equipment.
    Clean and maintain clean floors.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
3/13/2013Routine98
HACCP: Date marking. Make sure to date mark when food is pulled from the freezer

Sanitizer used is Quats.
No violation noted during this evaluation. 		10/24/2012Routine100

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