Donna's Downtown Deli, 456 Fulton St Suite 160, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Donna's Downtown Deli
Address: 456 Fulton St Suite 160, Peoria, IL 61602
Restaurant type: Restaurant
Phone: (309) 673-3377
Total inspections: 10
Last inspection: 12/15/2015
Score
98
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Inspection findings

Inspection date

Type

Score
HACCP: Discussed pre-packaged products:  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 designed, constructed, maintained, installed, located.
    Lids to egg containers in front prep cooler were found to be cracked.  Replace to ensure a smooth, durable, easy to clean surface.
12/15/2015Routine98
HACCP: Discussed and provided information on Power Outages.

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

Bill's Lemonade is no longer using this establishment as a commissary.
  • Foods handled with minimal manual contact
    Employee observed handling Ready to Eat foods with bare hand contact.  -Corrected though education.
    Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
  • Plumbing installed and maintained
    Ice machine was observed leaking from right side with catch buckets below.
    Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
9/11/2015Routine97
HACCP: Discussed and provided information on Glove Use.

Cold foods cold, frozen foods frozen.

All Employees has recieved Food Handler's Training.
  • Foods handled with minimal manual contact
    Employee observed handling Ready to Eat foods with bare hand contact.  -Corrected though education.
    Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
2/13/2015Routine98
HACCP: Discussed and provided information on Date Marking.

Hot foods hot, Cold foods cold, frozen foods frozen.
No violation noted during this evaluation. 		11/11/2014Routine100
HACCP: discussed and provided Boil Order information. Cold foods cold, frozen foods frozen.
No violation noted during this evaluation. 		9/3/2014Routine100
.HACCP - Discussed and provided written information on proper boil order procedures.

Sanitizer - chlorine
  • Non-food contact surfaces clean
    Soiled gaskets on doors of the following mechanical refrigeration: Crosley freezer, Continental freezer, True 3 door cooler.  Clean and sanitzie non food contact surfaces.
4/8/2014Routine99
HACCP: Proper hand washing
Cl- Sanitizer: 100 ppm

Observed good hand washing practices. Keep up the good work.
  • Food protection during storage, prepartion, display, service, transportation
    Container of sausage patties in Cold Tech Prep Table/Cooler was uncovered. Protect and cover all foods at all times.
    Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
  • Food contact surfaces of equipment and utensils clean
    Interior lip of ice machine has slight soil build up. Clean and sanitize as often as needed to maintain clean.
    The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
10/8/2013Routine96
HACCP: Proper reheating of potentially hazardous foods Cl- Sanitizer: 100ppm
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Nacho cheese in crock pot is 60°F. Heat cheese rapidly in microwave or stove and then maintain at or above 135°F. Do not use crock pot to heat cheese.
    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. Corrected by heating in microwave.
6/25/2013Routine95
| HACCP: Ensure that chlorine sanitizing solution is kept at the proper concentration at all times to ensure effective sanitizing is being done.
  • Non-food contact surfaces clean
    1) Panioni grill coated surface had loose food debris on it.
    2) Lowest shelf under the panini grill heavily dusty.
    3) Bottom of retail cooler in front holding bulk foods soiled.
    Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
3/25/2013Routine99
HACCP: All personal drinks should be covered.

cl- used as sanitizer @ 100ppm

No violations found at time of inspection.
No violation noted during this evaluation. 		9/26/2012Routine100

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