Hanna City United Methodist Church, 12208 W Farmington Rd, Hanna City, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: Hanna City United Methodist Church
Address: 12208 W Farmington Rd, Hanna City, IL 61536
Restaurant type: Restaurant
Phone: (309) 565-7463
Total inspections: 14
Last inspection: 11/4/2015

Score
100

Restaurant representatives - add corrected or new information about Hanna City United Methodist Church, 12208 W Farmington Rd, Hanna City, IL »

Inspection findings	Inspection date	Type	Score
HACCP = cooking temperature (HACCP given) chlorine bleach = 100ppm All frozen food is frozen. Hot food is still cooking. No violations documented during this inspection! No violation noted during this evaluation.	11/4/2015	Routine	100
HACCP = wall surfaces (non-absorbent) No violation noted during this evaluation.	7/15/2015	Routine	100
HACCP = single-service storage cl- bleach sanitizer in bucket = 100ppm All frozen food is frozen. No violations documented! No violation noted during this evaluation.	3/18/2015	Routine	100
HACCP: .Discussed food storage. Provided haccp sheet Sanitizer used is Chlorine All frozen food was frozen. No violation noted during this evaluation.	12/3/2014	Routine	100
HACCP: Discussed refrigeration temperatures, supplied HACCP bulletin. Cl- sanitizer: 50ppm Cold foods cold, frozen foods frozen. No violation noted during this evaluation.	7/2/2014	Routine	100
HACCP: Discussed proper locations for hand washing. Ensure that only the hand wash sink is used and not the three compartment sink or the produce sink. Frozen foods are frozen. Chlorine bleach is the sanitizer used in the establishment. No violation noted during this evaluation.	3/19/2014	Routine	100
This is a Change of Ownership final inspection for the establishment. The church and volunteers have taken over the lunch functions and serve foods on the 1st and 3rd Wednesdays of the month. The current pest control operator is American Pest Control. The manager, Linda Satterfield, purchases foods the day or two before preparation from approved establishments (GFS, Kroger, Sam's, etc). Chlorine bleach is the sanitizer used in the establishment. Provided stickers for the three compartment sink. The final Health Department license will be mailed out within the next week. The establishment is approved to operate. Food contact surfaces of equipment and utensils clean The interior of the microwave is soiled. The interior of the Frigidaire cooler around drawers is soiled. Clean and sanitize the microwave routinely. 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. Non-food contact surfaces clean The bottom vent/baffle of the Frigidaire cooler is soiled. The seals and tracks of the middle island storage cabinet are soiled. 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. Walls, ceilings, and attached equipment, properly constructed, clean The stove exhaust vent filters are soiled. Clean routinely and maintain clean. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.	1/15/2014	Final
HACCP: Provided cooking temp haccp. Sanitizer used is Chlorine - wiping cloths and 3-comp sink. Dish washer is High temp. Note: It was discussed that for next year the church wishes to become the sole owner of this license. This would be considered a change of ownership and must be completed prior to January 1, 2014. Currently, per the manager they are operating under the current owner. The application for the change of ownership was provided at this time. Thermometers, gauges, test kits provided No test strips used to test the high temp for the dish washing machine also no thermometer to measure the temp in the line for the dish machine. Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold. Non-food contact surfaces clean Door track of the middle island are soiled. Clean and maintain clean 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. No Certified Manager Present Currently no certified person on staff. Provide documentation that a certified food service sanitation manager was scheduled to work due to temporary illness, short errands off the premises, etc. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.	10/16/2013	Routine	98
HACCP: Provided hand washing haccp Sanitizer used is Chlorine Thermometers, gauges, test kits provided No test strips used to test the high temp for the dish washing machine also no thermometer to measure the temp in the line for the dish machine. Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold. No Certified Manager Present No certified manager certificate or manager available. All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.	7/17/2013	Routine	99
Critical: Outer openings protected from insects, rodent proof Corrected: Side door to the kitchen is now self closing. Always keep the door self closing Openings to the outside shall be tight fitting and self-closing.	3/20/2013	1st Recheck
HACCP: Discussed sanitizer concentration. Sanitizer used is Chlorine. Note: Large pans of food from neighbor hood house are not washed at this location, they are sent back to neighbor hood house for proper washing. Critical: Outer openings protected from insects, rodent proof The door to the kitchen does not have a self closing device. Openings to the outside shall be tight fitting and self-closing. Provide a self closing device for the door to the kitchen. A charged recheck will be conducted on or after 02/20/2013. No Certified Manager Present Unable to provide a food service sanitation manager certificate. Provide a certified manager to be present when food is handled on the premises. A variance maybe requested for this section of the code. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.	2/6/2013	Routine	96
HACCP: Discussed Reusing Butter Containers • Sanitizer used is chlorine Critical: Sanitizing concentration No detetable amount of sanitizer in the wiping cloth bucket. Correct: Chlorine was added to bring the solution to the proper concentration. Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.	12/5/2012	Routine	96
HACCP: Discussed Keeping a temperature log of foods delivered. Sanitizer used Dish machine is high temp. sanitizing. 3-compartment wiping cloth is Chlorine. Thermometers, gauges, test kits provided 1)No chemical test strips provided. 2) No thermometer in the white Frigidaire cooler. 1)Provide test strips capable of measuring the sanitizer concentration.2) Provide a thermometer for the cooler. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Critical: Toxic items properly stored Can of raid was being stored under the sink with cleaning products. Corrected: Raid was moved so that it was separate from cleaning supplies. Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Critical: Toxic items labeled and used properly Sanitizer wiping cloth solution was over 200ppm. Wiping cloth bucket solution must be between 100ppm and 200ppm. Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010. Corrected: A new wiping cloth solution was made with the proper concentration. No Certified Manager Present No certified licensed provided. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.	6/20/2012	Routine	94
This is a final for Hanna City United Methodist Church which the owner of this license will be for Central Illinois Agency on Aging. This facility has approval to operate in accordance with Chapter 10, Food Safety, Peoria County Code once the plan review fee, proposed menu, and the agreement letter between the church and CIAA. is received. If the above mentioned items are not received before the next meal is scheduled, the facility will not able to serve. Thermometers, gauges, test kits provided No test strips for sanitizer. Provied test strips. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.	4/18/2012	Final

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