Farmington Athletic Booster Club, 310 Lightfoot Rd, Farmington, IL - Concession inspection findings and violations

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Business Info

Restaurant name: Farmington Athletic Booster Club
Address: 310 Lightfoot Rd, Farmington, IL 61531
Restaurant type: Concession
Phone: (309) 245-1000
Total inspections: 8
Last inspection: 1/11/2016
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP = power outages handout given

Quat sanitizer is utilized

No violations documented during this inspection!
No violation noted during this evaluation. 		1/11/2016Routine100
No violations detected at time of inspection.

Sanitizer - chlorine

HACCP - Discussed and provided written information on proper handwashing.
No violation noted during this evaluation. 		5/15/2015Routine100
HACCP: Hand washing. Cl- sanitizer is used in the establishment.
  • Food contact surfaces of equipment and utensils clean
    Interior of George Foreman Grill is soiled.  Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
12/2/2014Routine98
HACCP:  Reviewed HACCP procedures for nachos, hot dogs, and popcorn.

Cl- sanitizer is used in the establishment
  • Food contact surfaces of equipment and utensils clean
    Interior of popcorn machine and scoop has oily build up.  Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
4/15/2014Routine98
HACCP: Provided cooking temperature haccp Sanitizer used is Chlorine.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Taco meat in the Pepsi cooler near the nacho cheese machine was at 46 degrees F.
    Corrected by discarding the taco meat.
    Spoke to Mr. Mathews about proper temperatures and also about this license only allows for same day service of product. He is aware of this and discarding the taco meat was just missed.
    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.
12/9/2013Routine95
HACCP: Discussed hand washing. Sanitizer used is Chlorine
  • Critical: Hand washing sinks installed, located, accessible
    No Hand sink set up at the outside grill.
    Corrected by setting up a hand wash station for the outside grilling area. There was one set up for the inside but not by the grill.
    Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
9/6/2013Routine96
HACCP: Discussed holding temps. Sanitizer used is chlorine.
No violation noted during this evaluation. 		10/1/2012Routine100
The 3-compartment sink does not have drain boards, however racks will be used. One rack will be used for dirty dishes and the other rack on the opposite side would be for clean and sanitized dishes. Have some form of identification to id these sides.

Currently no sanitize prepared at the time of this inspection however sanitizer used will be Chlorine.

At the time of this inspection all mechanical refrigeration was functioning correctly. Always monitor the temperature so that it is 41 degrees F or below.

Approval has been given to operate in accordance with Chapter 10, Food Safety, Peoria County Code.

The license will be mailed.

This also a receipt for $3.00 for Chlorine Test Strips.
No violation noted during this evaluation. 		8/15/2012Final

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