Divine Design Wedding Cakes, 8207 N Hale Ave, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Divine Design Wedding Cakes
Address: 8207 N Hale Ave, Peoria, IL 61615
Restaurant type: Restaurant
Phone: (309) 360-7759
Total inspections: 8
Last inspection: 9/23/2015
Score
97
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Inspection findings

Inspection date

Type

Score
HACCP Store all personal medications in designated storage area away from food products and food prep areas.

Chlorine sanitizing three compartment sink concentration: 200 ppm.

Frozen foods are frozen.
  • Original container, properly labeled, consumer advisory
    Containers of sugar, flour, and cake mix are not labeled.
    Clearly label containers with common name.
    All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
  • Food contact surfaces of equipment and utensils clean
    Interior center plate of microwave is soiled.
    Wash, rinse, and sanitize center plate after use.
    The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
9/23/2015Routine97
HACCP Reviewed handwashing procedures.

Chlorine sanitizing bucket concentration: 200 ppm

Frozen foods are frozen.
No violation noted during this evaluation. 		5/6/2015Routine100
Frozen foods frozen, no hot foods at time of inspection. No violations noted by this inspector at this time.

Bleach sanitizer used in 3 comp sink and sani buckets.

HACCP - Discussed gluten free cooking, discussed food handler training.
No violation noted during this evaluation. 		9/18/2014Routine100
No frozen foods.

HACCP Flyer on toxic chemicals given.

Bleach sanitizer used, 50 ppm.

No problems identified at the time of inspection.
No violation noted during this evaluation. 		6/13/2014Routine100
HACCP: Carpeting is not allowed in food service facilities.
  • Food contact surfaces of equipment and utensils clean
    Underside of Kitchen Aid mixer had some stuck on food debris around shaft area.
    The food-contact surfaces of all cooking equipment shall be kept free accumulated soil.
    * Owner cleaned immediately *
  • Critical: Toxic items labeled and used properly
    Facility using outdoor concentrate bleach as sanitizer. This is not approved for use in food settings. Discontinue use immediately.
    Food-contact surfaces of equipment and utensils shall be sanitized by immersion in a clean solution containing a chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite.
    *Owner taking bleach home and out of facility*
  • No Certified Manager Present
    Owner stated she did obtain certification but cannot locate. Please provide within the week.
9/10/2013Routine93
HACCP: The food contact surfaces of single use cake rounds must be protected from contamination during storage as well as use and handling. Store these either in containers, upside down or with tops protected in some other manner.
No violation noted during this evaluation. 		4/26/2013Routine100
This facility has  been granted approval to operate under the guidelines of Chapter 10,  Food Safety Code of Peoria County.  

Once the appropriate fee has been paid the license will be issued.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    •Trash can in restroom needs a functional cover.
1/3/2013Final
Facility is near completion.  The only items that are prepared are wedding cakes. Facility will use chlorine as sanitizer.
*Be advised a second handsink may be required on the prep area side near the door. *

Ensure all equipment is up and running at time of final. Please give at least 24 hours notice before wanting a final walk thru.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    All bare wood surfaces must be sealed to provide smooth, non absorbent, easy to clean and sanitize surfaces.
  • Critical: Hand washing sinks installed, located, accessible
    After handsink is installed, supply handsink with all items necessary for proper handwashing: soap, paper  towels, and hot and cold running water.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Self closure on bathroom door needs replaced.
12/18/2012Preliminary

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