Exposition Gardens Inc., 1601 W. Northmoor, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: EXPOSITION GARDENS INC.
Address: 1601 W. Northmoor, Peoria, IL 61614
Restaurant type: Restaurant
Phone: (309) 691-6332
Total inspections: 10
Last inspection: 11/19/2015
Score
93
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Inspection findings

Inspection date

Type

Score
GC:

Frozen foods frozen

Sanitizer: 200 ppm (cl-)

HACCP: Education on hot water handwashing and labeling
  • Critical: Wholesome, sound condition
    Chili was found in the refrigerator next to the handsink in a clear container with a red lid dated 09/27. The chili had visible mold growth on the food product.
    All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
    Corrected by employee discarding chili and education.
  • Food contact surfaces of equipment and utensils clean
    The inside shelves of the roper refrigerator next to the enterance are soiled with deceased pests
    All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
    Correct by cleaning and sanitizing all food contact surfaces
11/19/2015Routine93
See attached inspection sheet.
No violation noted during this evaluation. 		7/13/2015Routine100
HACCP: Provided and discussed cooking temperatures.

Sanitizer used is Chlorine


All frozen food was frozen.
  • Critical: Sanitizing concentration
    No sanitizer reading in the spray bottle at the grill.
    Corrected by making a new bottle of sanitizer at the proper concentration between 100 - 200 ppm.
    Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
5/9/2015Routine96
See attac.hment for original form and signatures.

Kitchen not in use at time of inspection.

No violations identified.

No hot foods, frozen foods frozen.

No PHF stored onsite.
No violation noted during this evaluation. 		12/10/2014Routine100
See attachment for original paperwork and signatures.

Frozen foods frozen, hot foods hot.

Bleach sanitizer used in 3 comp sink and in sani buckets.

HACCP - Discussed date marking of potentially hazardous foods.
No violation noted during this evaluation. 		9/13/2014Routine100
The dish machine and the green double door fridge in the large kitchen is not owned or used by the Expo Licensee. It is St Mary's property and is only used by them for the sausage breakfast temp event.

HACCP: Discussed cooking and cooling of foods and left flyer.
  • Original container, properly labeled, consumer advisory
    There• were no times marked on the cooked and cooled hot dog sauce and ground beef.
    Label all cooling potentially hazardous food with the date and time of preparation.
3/20/2014Routine99
HACCP Provided hand washing haccp.

No sanitizer made at this time.

Establishment was non-operational at this time.
No violation noted during this evaluation. 		11/19/2013Routine100
HACCP.: Discussed outter openings and self closing devices.


Sanitizer used is Chlorine.

All frozen food was frozen.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Right interior of the door panel  to the old silver cooler is not longer sealed.
    Seal the door paint so that it is smooth, easily cleanable and free of crevices and projections.
    Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
7/17/2013Routine99
HACCP: discussed hand washing. Sanitizer used is Chlorine
  • Critical: Hand washing sinks installed, located, accessible
    No Hand sink set up a the out door grill.
    Corrected by an employee setting one up.
    Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
3/24/2013Routine96
HACCP:-Discussed storage of fly spray. Keep fly spray separate from cleaning product. Also discussed back flow prevention. The hose at the mop sink could be left below the flood rim thus possibly contaminating the potable water supply. The hose was hung above the floor rim at the time of this inspection however the possibly is present.

Sanitizer used is Chlorine

all frozen food items were frozen.
  • Food contact surfaces of equipment and utensils clean
    The pizza oven racks are soiled.
    Clean, sanitize and maintain clean all food contact surfaces.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
  • Plumbing installed and maintained
    A leak was discovered possibly caused by the hand sink causing a nuisance.
    Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
  • Critical: Outer openings protected from insects, rodent proof
    The back door to the kitchen was open.
    Keep all doors to the outside closed.
    Corrected: The door was closed.
11/30/2012Routine93

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