HACCP: Discussed and provide information on Date Marking.
Frozen food frozen.
Note: Kitchen is still closed. Frozen pizzas are the only item being served. Spoke to Dan (Owner) at last routine insepction who stated the kitchen will reopen at a later date. Contact Justin at Peoria City/County Health Department at 309-679-6161 before reopening the kitchen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Ice machine baffle was found to be rusted. Repair/Replace to ensure a smooth, durable, easy to clean surface.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap and paper towels missing from kitchen hand sink. -Correct by suppling
- Critical: Outer openings protected from insects, rodent proof
Front and back door were found propped open at beginning of inspection. -Corrected by closing.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
Floors behind bar, in kitchen, and throughout establishment were found to have damaged/missing tiles. Repair/Replace.
- Rooms and equipment - vented as required
Kitchen hood is currently inoperable. -Repair to ensure proper ventilation.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
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10/12/2015 | Routine | 90 |
HACCP: Discussed and provide information on Date Marking.
Frozen food frozen.
Note: Kitchen is currently closed. The kitchen was closed around a month ago and is currently being cleaned and repaired. Frozen pizzas are the only item being served. Spoke to Dan (Owner) who stated the kitchen will reopen at a later date. Contact Peoria City/County Health Department at 309-679-6161 before reopening the kitchen. Your Sanitarian is Justin.
Bartender has Food Handler Training.
- Food contact surfaces designed, constructed, maintained, installed, located.
Ice machine baffle was found to be rusted. Repair/Replace to ensure a smooth, durable, easy to clean surface.
- Floors properly constructed, clean, drained
Floors behind bar, in kitchen, and throughout establishment were found to have damaged/missing tiles. Repair/Replace.
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7/8/2015 | Routine | 97 |
HACCP: Discussed and provided information on Hand Washing.
Cold foods cold, frozen foods frozen.
Code Violation 740.570 Food Handler Training All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain basic food handling principles.
Correct by next routine inspection 06/06/2015. New employees have 30 days to obtain certification.
- Original container, properly labeled, consumer advisory
Unlabeled white powder in clear and red container was observed.
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.
- Critical: Hands washed, good hygienic practices (observed).
Employee personal property observed resting on/over silverwear tray. -Corrected by moving.
Keep personal items stored away from food or food related products.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle, Bottom of Delfield cooler and Interior grate of pizza oven were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handle on Stainless cooler, handle on Crosley freezer, and exterior of pizza ovens were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or paper towels at Kitchen and bar hand sinks.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floor in kitchen and behind bar damaged/missing tiles. Repair/Replace.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall and ceiling to the right of cook line was found to be heavily soiled. Clean on a routine basis, maintain clean.
- No Certified Manager Present
Employee present by herself, no CFSSM certification available.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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3/6/2015 | Routine | 87 |
HACCP: Discussed and provided information on Hand Washing. Cold foods cold, frozen foods frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Ice machine baffle was found to be heavily soiled. Clean and sanitize on a routine basis to ensure food saftey.
- Non-food contact surfaces clean
Exterior of Microwave handles and exterior of cook line table doors and drawers were found to be soiled. Clean and sanitize on a routine basis to ensure food saftey.
- Storage/handling of clean equipment, utensils
Utensils in drawer by kitchen door were found to be going every which way.
Utensils shall be stored with handles facing employee.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap at kitchen hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
The floors in the kitchen are in disrepair. The floors under equipment in the cooking area and the bar are soiled.
Clean and repair all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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12/8/2014 | Routine | 89 |
HACCP: Discussed proper storage of wet wiping cloths. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces of equipment and utensils clean
The interior of the GE microwave is soiled. The interior baffle of the ice machine is soiled. The interior of the pizza ovens are soiled. The black soda gun holster is soiled. The interior of the silver cooler is soiled.
Clean and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The shelving with spices are soiled. The shelving under the microwave is soiled. The exterior of the Crosley cooler is soiled. The exterior cabinets across from the cooking area is soiled. The dry storage shelving with single service articles is soiled.
Clean and sanitize all non food contact surfaces.
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.
- Single service items properly stored, handled, dispensed
Single service articles are stored on the floor of the storage closet.
Ensure that all single service articles are elevated.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no soap at the kitchen hand wash sink or in the men's restroom.
Corrected
- Critical: Outer openings protected from insects, rodent proof
Screening at the back screen door is in disrepair and the door was propped open.
Corrected
- Floors properly constructed, clean, drained
The floors in the kitchen are in disrepair. The floors under equipment in the cooking area and the bar are soiled.
Clean and repair all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall with the knife rack is soiled. The walls by the dry storage cabinets are soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/15/2014 | Routine | 88 |
HACCP: Discussed proper date makring and provided Date Marking HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establihsment.
- Critical: Wholesome, sound condition
1/4 of a gallon of milk was found out of date and curdled in the Delfield Cooler.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard box is being used to store cleaning supplies and other equipment under the bar.
Provide storage that can be easily cleaned, is nonabsorbent and can be sanitized.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the pizza ovens, 2) interior of the GE microwave, 3) interior of the Silver cooler, 4) baffle of the ice machine, 5) interior of the Delfield cooler, 6) soda gun holsters.
Clean and sanitize all food contact surfaces routinely and maintain clean.
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. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled
- Floors properly constructed, clean, drained
The floors throughout the establishment have broken/missing tiles and cracked floors.
Repair or replace the flooring to ensure that floors are maintained in good repair to prevent/minimize areas where pests may reside.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the Delfield cooler is soiled. The walls at the microwave are soiled.
Clean and sanitize routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/20/2014 | Routine | 89 |
HACCP: Discussed routine replacement of the screen on the kitchen door to ensure that the screening is intact.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
The orange lid for the baked beans is cracked.
Corrected: lid removed and replaced.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) toaster, 2) pizza oven, 3) interior shelving of grey cooler, 4) baffle of ice machine, 5) black soda gun nozzle.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) brown utensil holder, 2) exterior of spice bins, 3) dry storage shelving, 4) interior of green cabinets by pool table.
Clean and sanitize routinely and maintain clean.
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.
- Single service items properly stored, handled, dispensed
Box of straws found stored on the floor in the storage closet.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
The floors throughout the establishment have broken/missing tiles and cracked floors.
Repair or replace the flooring to ensure that floors are maintained in good repair to prevent/minimize areas where pests may reside.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling fans in the dining area are soiled. The walls behind the microwave are soiled. The baffles above the stove are soiled. The door frame into the kitchen is dusty.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are a large number of bags needing to be taken to recycling being stored in the basement.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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11/8/2013 | Routine | 91 |
This is an investigation of RFS #13-0493 for the establishment. Burling was called to empty the septic tank and Maquet was called to do the plumbing. There was no sign of sewage back up in the basement. The main problem that was noted by the bartender was that the sinks were slow to drain. There was no visible issues with the septic tank or the basement being flooded. There was new plumbing found in the basement as noted by Mr. Espinoza and this was due to the collection pipe into the septic tank that had been clogged. There was no issue with sewage or damage in the kitchen or food storage. I did request that the cans in the basement be taken for recycling and continued maintenance of the septic system. Requested a copy of the septic pumping and the plumbing receipts. Please fax to (309) 679-6174.
This complaint can be closed.
No violation noted during this evaluation. | 10/14/2013 | Complaint Investigation | |
HACCP: Discussed routine pest control operations in the establishment.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces of equipment and utensils clean
The following food contact surface are soiled: 1) interior ice baffle of ice machine, 2) interior of pizza ovens, 3) shelving in the Pepsi cooler, 4) interior of silver cooler, 5) interior of nacho cheese dispenser.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
There was a soiled knife found in the knife rack. The interior of drawers for utensils is soiled.
Clean and sanitize all knives prior to use. Clean interior of all drawers.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Floors properly constructed, clean, drained
The floors throughout are in disrepair. The floors at the bar area are soiled.
Clean and repair all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the nacho cheese dispenser is soiled. The wall by the knife rack is soiled. The baffles at exhaust are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
There was pesticides being stored with cleaning supplies in the bin under the hand wash sink.
Corrected
- Critical: Toxic items labeled and used properly
There was unlabeled spray bottles with blue liquid and another with yellow liquid under the hand wash sink.
Corrected
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7/19/2013 | Routine | 90 |
HACCP: Discussed routinely replacing seal/trim for the rear door to ensure that entrances are protected.
Frozen foods are frozen.
Chlorine bleach is the saniitzer used in the establishment.
The septic system was pumped on 2/11/13 by Burling septic.
- Foods handled with minimal manual contact
Styrofoam cup being stored as a scoop in the sausage in the Crosley Freezer.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the cooler next to the nacho machine is rusting/chipping.
Repair, replace or resurface the shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the pizza oven, 2) interior of the Silver cooler, 3) interior of Gehl's cheese/chili dispenser.
Clean and sanitize routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) exterior of the microwave, 2) exterior of the Gehl's, 3) exterior of the Crosley cooler.
Clean and sanitize routienly.
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.
- Storage/handling of clean equipment, utensils
The yellow utensil storage bins are soiled. The knife storage container is soiled.
Clean and sanitize all storage bins/containers.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service items properly stored, handled, dispensed
A box of straws are being stored on the floor in the storage room.
Corrected
- Plumbing installed and maintained
The hand wash sink at the bar area is leaking.
Repair all hand wash sinks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors throughout are in disrepair. The floors at the bar area are soiled.
Clean and repair all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the microwave is soiled. The wall by the knife is soiled. The wall by the utensil storage is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/21/2013 | Routine | 88 |
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