Famous Dave's Restaurant, 7411 N Grand Prairie Dr, Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: Famous Dave's Restaurant
Address: 7411 N Grand Prairie Dr, Peoria, IL 61615
Restaurant type: Restaurant
Phone: (309) 691-7427
Total inspections: 10
Last inspection: 11/17/2015

Score
92

Restaurant representatives - add corrected or new information about Famous Dave's Restaurant, 7411 N Grand Prairie Dr, Peoria, IL »

Inspection findings	Inspection date	Type	Score
HACCP - Discussed and provided written information on proper handwash procedures. Sanitizer - dish machine - chlorine - buckets, 3 bay sink - quats Frozen foods were frozen. Food contact surfaces of equipment and utensils clean Interior shelving of walk in cooler soiled. Clean and sanitize food contact surfaces. Non-food contact surfaces clean Soiled gasket on door of walk in cooler. Clean and sanitize non food contact surfaces. Storage/handling of clean equipment, utensils Bowls stored on cart with food contact surface exposed. Cover or invert bowls to protect food contact surface. Critical: Hand washing sinks installed, located, accessible Observed worker dumping ice in handsink. Lavatories shall be accessible to employees at all times. Handsinks are for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.	11/17/2015	Routine	92
HACCP - Discussed and provided written information on date marking. Sanitizer - quats - buckets - chlorine - dishmachine (booster heater out and will be replaced) Food protection during storage, prepartion, display, service, transportation Cases of sauce stored under drain of handsink at wait station. Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. Store in separate location. Worker moved cases to another location. Corrected. Food contact surfaces of equipment and utensils clean Blade on industrial can opener soiled with debris. Clean and sanitize food contact surface. Non-food contact surfaces clean Soiled gaskets on doors of walk in cooler and Randell 2 door freezer. Compressor fan covers in walk in cooler soiled with dust and debris. Soiled shelving storing dry goods across from 2 door freezer. Clean and sanitize non food contact surfaces. Storage/handling of clean equipment, utensils Plates stored with food contact surface unprotected. Store plates inverted or under shelving to protect food contact surface. Walls, ceilings, and attached equipment, properly constructed, clean Soiled baffles in hood above stove area. Provide a routine cleaning.	8/12/2015	Routine	93
HACCP - Discussed and provided written information on labeling and date marking. Sanitizer - quats - buckets, 3 bay sink - heat - dish machine Food contact surfaces of equipment and utensils clean Bottom interior surface of 2 door Crandell freezer soiled with debris. Shelving storing dry goods next to food preparation station/sinks heavily soiled with debris. Interior surface of microwave ovens on cooks line soiled with debris. Clean and snaitize food contact surfaces. Non-food contact surfaces clean Soiled gasket on door of walk in cooler. Clean and sanitize non food contact surfaces. Single service items properly stored, handled, dispensed Box of single service utensils stored on floor at to go service counter. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles on shelving 6 inches above floor. Plumbing installed and maintained Spigot on 3 bay sink leaks. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair spigot/valves to remove leak.	3/6/2015	Routine	95
12/11/14- Spoke to manager Steven on the phone. Discussed preparation of the suspect foods. Bread- Pre-packaged from Reinhart food service. BBQ Sauce- Pre-packaged Green Beans- come in frozen. Bacon, onions, and garlic are added to the green beans. The bacon is cooked until crispy then the onion and garlic is added. Once cooked, the mixture is places in the cooler to cool. In the morning a batch of green beans are made by mixing the beans with the bacon mixture. It is then put into the cooler until a customer order. Per order, it is reheated in the microwave. Pulled Pork- The pork is received frozen from Reinhart. Receiving temperatures are taken and recorded in a log. Before cooking, the pork is thawed in the walk in cooler for 3 days. It is taken out and smoked for about eight hours or until the pork reaches an internal temperature of 180 degrees. Once cooked, it is placed in the walk in cooler to cool. Temperature logs are maintained for the cooking and cooling process and then discarded once the pork is cooled. The pork is then reheated to 165 degrees within 2 hours. Once reheated it is placed into the auto-sham for hot holding. Temperatures are taken every 2 hours. Gloves are used when the pork is "pulled." Steven stated that as far as he knows, no coolers were broken, and all food items were held/cooked at proper temperatures. He stated that there were no more employees calling in sick than normal. It was recommended that the cooking and cooling logs not be discarded immediately after the cooling process. I recommended keeping the logs for at least a week after cooling. No violation noted during this evaluation.	12/11/2014	Complaint Investigation
temperatures continued chili, hot well at wait area 149 degrees F Food protection during storage, prepartion, display, service, transportation Some frozen roasts are being stored in milk crates on the floor of the walk-in freezer. Protect food items at all times. Elevate the food items up and off the floor at least 6". Food contact surfaces designed, constructed, maintained, installed, located. The rack on the right side of the Randell freezer, near the office area is worn. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace the rack. Walls, ceilings, and attached equipment, properly constructed, clean The fan located on the wall at the dish machine is soiled. Maintain all attached wall equipment clean. Clean this area.	12/8/2014	Routine	95
The weather strips on both the entrance and the back exit of the establishment have been replaced and daylight is no longer present. Monitor the doors so the weather strips are kept in good repair. No violation noted during this evaluation.	11/5/2014	Recheck
HACCP=outer openings protected & toxic labeling (handout given at inspection) quat sanitizer=400ppm- is being recalibrated by Ecolab dish machine final rinse temperature = 185 degrees F A recheck will occur on or after 9/15/2014 for both doors listed in the inspection report. Please call Kate Brown at 309-679-6097, once these doors are repaired, so a recheck can occur. Food contact surfaces designed, constructed, maintained, installed, located. Both racks inside the "fryer cooler" are heavily worn. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. The manager, Steven, stated that new racks have already been ordered. Replace these racks once new ones arrive. Food contact surfaces of equipment and utensils clean 1) The hot holding drawers, located at the cookline, are soiled on the interior surfaces, where the gaskets connect to them. 2) The upper interior surface of the ice machine is soiled/beginning to mold. Maintain all food-contact surfaces clean. Clean these areas. Non-food contact surfaces clean 1) The gaskets on the doors for the Randell freezer, located at the back of the kitchen, to the left of the office area, are soiled/beginning to become moldy. 2) The exterior surfaces of both cans of "Pam", located on the storage rack, across from the Randell freezer, in the back of the kitchen are soiled. Maintain all non-food contact surfaces clean. Clean these areas. Critical: Outer openings protected from insects, rodent proof 1) The exterior door, located at the back entrance/exit of the kitchen, has a worn weather strip on the wall, where the door closes. Daylight and a gap are present at the corner where the weather strip is worn. 2) The set of double doors, located at the front of the establishment, has a torn weather strip at the bottom of the right side door (if looking at the doors from the exterior) and a gap/daylight is present underneath this door. All outer openings shall be protected from the entrance of insects and/or rodents. Replace these seals/repair the door in any way necessary, to eliminate the gaps and daylight. A recheck will occur on or after September 15, 2014. Walls, ceilings, and attached equipment, properly constructed, clean The ceiling in the dish machine area, has rusty metal pieces between the tiles and is soiled around the vent area. Maintain all ceilings smooth, easily cleanable, in good repair and clean. Resurface/replace the rusty areas and clean as needed. Critical: Toxic items labeled and used properly A spray bottle, located at the mop sink, with a lighter red liquid in it, was not labeled with its contents. Label all toxic items with the proper contents, so the item is used correctly. The spray bottle has been labeled properly.	9/8/2014	Routine	85
Complaint #14-0404 A complain was received on August 15, 2014, which stated "The outside coolers lost power due to storms a couple weeks ago. Meats stored in the outside coolers were left in there without power for at least a day. The meat is now frozen again and has a sour smell to it when it thaws. When complainant spoke to the manager about the smell and condition of the meat, they were told to serve it anyway." During the investigation, Mike, the manager stated that he personally was the one here during the power outage. He said that a couple of weeks ago, possibly Monday, August 11, 2014, around 5:45pm, there was a power surge which caused the hoods within the establishment to not work along with the air conditioner. He then went and checked all of the coolers. At that point he discovered that the condensers were not working in the outdoor cooler and freezer. He said that he pulled the product from the cooler (4 cases of ribs) and put them in the indoor cooler (they get a delivery on Tuesdays and not much product was left from the weekend). He stated that there was not a lot of product due to them getting ready for the Taste of Peoria. The ribs for the Taste of Peoria were prepped/in the process of being prepped inside the establishment. The ribs were prepped in the walk-in cooler and smoked the next day. Mike contacted their refrigerator repair service and the condensers on the cooler/freezer were repaired by 8pm of the same day. The hoods were able to be rebooted and were back up and running also on the same day. During the investigation, the products that were in the cooler and freeze outside are as follows: ribs, brisket, corn muffin mix- all at 40 degrees F. Macaroni and cheese bites, catfish bites, chicken tenders, french fries were all frozen. The walk-in cooler indoors, the raw chicken is at 37 degrees F and the ribs are at 38 degrees F. No further investigation. Case closed. No violation noted during this evaluation.	8/18/2014	Complaint Investigation
HACCP:. Discussed hand washing. use the towel to turn the water off after you dry your hands. wash you hands before applying new gloves Sanitizer used: Quats for the 3-compartment sink and wiping cloth buckets. Dish machine uses high temp. and Chlorine is sued at the bar sink. Note: This routine inspection shall also serve as a complaint investigation where the customer was concerned about the cleaning of the sauce bottle caps on the tables. This was discussed with the manager who was already aware of the complaint and said he would be changing their policy on how the caps are wash rinsed and sanitize. Discussed air drying and also having extra caps on hand to change soiled caps when soiled badly. Non-food contact surfaces designed, constructed, maintained, installed, located. The racks of the prep coolers are rusted. Resurface the racks so they are no longer rusted and are smooth and easily cleanable. 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. Thermometers, gauges, test kits provided No test strips provided for the Victory wash solution. Provide the proper test strips to be used for testing the Victory wash. Food contact surfaces of equipment and utensils clean The racks in the walk in cooler are soiled specially more soil seen where the dressings are kept. 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.	2/12/2014	Routine	96
HACCP: Proper cooling of potentially hazardous foods and covering and protecting foods at all times including preparation, display and storage. Quat Sanitizing: 400 ppm Dish machine heat sanitizing: 180 F Original container, properly labeled, consumer advisory Burger spice mix placed in a plastic container and stored in back dry stoage spice rack was not labaled. Label all bulk product when removed from its 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.	11/7/2013	Routine	99

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