Fairview Farms Restaurant, 5911 W Heuerman Rd, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Fairview Farms Restaurant
Address: 5911 W Heuerman Rd, Peoria, IL 61607
Restaurant type: Restaurant
Phone: (309) 697-4111
Total inspections: 8
Last inspection: 11/3/2015
Score
97
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Inspection findings

Inspection date

Type

Score
Frozen foods frozen

Sanitizer Cl- 200ppm

HACCP: Spoke with manager and cook in regards to proper mixing of sanitizer solutions. Also, gave HACCP handout of sanitizer.
  • Non-food contact surfaces clean
    Cabinet doors throughout establishment are 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.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Ceiling fan/vent in womens restroom located in the rear of establishment has a dust accumulation.
    Lavatories, soap dispensers, hand drying devices and all related fixtures shall be cleaned on a routine basis.
11/3/2015Routine97
Facility has addressed all issues from previous routine inspection. Ceiling is fixed by hood area, shelves replaced in dish area, basement ceiling and walls have been cleaned and repainted, shelves added in basement, and a new light fixture in basement area. Thank you.

HACCP
No violation noted during this evaluation. 		7/30/2015Routine100
Facility is keeping holding logs for the buffet.
Note: please fix small hole in window screen at the dish area. Keep window closed until screen is fixed.
HACCP: Final cook temperature documentation.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Found the plaster on the ceiling peeling away due to a leak in the roof. Fix leak and replace plaster. Found the ceiling in the basement kitchen soiled with grease accumulation. Clean ceiling in basement prep kitchen. The shelf by the dirty side of the dish area has rust on the wall mounts. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
3/12/2015Routine99
HACCP Reviewed storage and prepping of chicken.

Chlorine sanitizer is utilized.

Frozen foods are frozen.
No violation noted during this evaluation. 		12/4/2014Routine100
HACCP: Discussed ensuring that hand wash sinks are clearly labeled and not interchanged with dump sinks as there are various areas where there are two sinks together.

Frozen foods are frozen.

Chlorine bleach is the sanitizer used in the establishment.

Note: There are various repairs to the window near the walk in cooler and there will be replacement of the ceiling.  Ensure that all openings are protected with screening and self closing doors to prevent the entrance of pests when working on the building.  Minimize the potential of dust and contamination of food surfaces or other areas by utilizing a tarp and keeping the doors closed to the particular room that is being worked on.
No violation noted during this evaluation. 		9/25/2014Routine100
HACCP: Discussed proper procedures for boil orders. Provided HACCP bulletin.

Frozen foods are frozen.

Chlorine bleach is the sanitizer used in the establishment.
  • Non-food contact surfaces clean
    There were three transport carts that were soiled. Counter under the meat slicer in the basement was soiled.
    Clean and sanitize all non food contact surfaces routinely.
    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.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    The walls, ceiling and fan cover in the walk in cooler are soiled.
    Clean all walls and ceilings routinely and maintain clean.
    Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
    Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable and maintained clean.
5/1/2014Routine98
HACCP: Proper date marking of ready to eat potentially hazardous foods. Proper cooling process of potentially hazardous foods.
Cl- Sanitizer 100 ppm Dish Machine Cl- Sanitizer 100 ppm
  • Original container, properly labeled, consumer advisory
    White bulk flour container downstairs by refrigeration unit was not labeled. Label bulk product when removed from original container.
    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: Foods properly cooled
    Large pan of Swiss stake was being cooled in back walk in cooler. Per cook, cooling process started at 12:00 pm. Temperature taken at 2:20 was 107°F. Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
  • Food contact surfaces of equipment and utensils clean
    Interior lip of ice machine has 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.
12/10/2013Routine92
No violations found at time of final inspection.

Approved to operate under the guidelines of the Peoria County, Chapter 10 Food Safety Code.
No violation noted during this evaluation. 		10/29/2013Final

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