Inspection findings | Inspection date | Type | Score |
---|---|---|---|
HACCP Discussed food handler training. Chlorine sanitizer concentration: 200 ppm Frozen foods are frozen.
|
1/27/2016 | Routine | 98 |
HACCP Discussed proper thawing procedures. Quat sanitizing bucket concentration: 100 ppm Frozen foods are frozen No violation noted during this evaluation. | 10/26/2015 | Routine | 100 |
HACCP Ensure that updated HACCP plans for special processes such as curing and juicing are submitted to the health dept. Quat sanitizer concentration: 200 ppm. Frozen foods are frozen.
|
7/23/2015 | Routine | 98 |
HACCP Store all cleaners and sanitizers in designated chemical storage area. Quat sanitizing bucket concentration: 200 ppm Frozen foods are frozen.
|
3/5/2015 | Routine | 99 |
Frozen foods frozen, hot foods hot. At previous inspection it was identified that there were two red buckets at each workstation, one for wash and one for sanitize. This has been changed to a green and a red bucket at each workstation. HACCP - Some foods are par-boiled or sauteed and are therefore not ready to eat but are also outside of temperature range guidelines for PH/RTE foods. Recommend that partially cooked foods be labeled with time of preparation and use 4 hour rule if held for a period of time. Discussed wrapping or covering of silverware and plates for customers in dining area. Quat sanitizer used in 3 compartment sinks and in sani buckets at 400 ppm. No violations noted at the time of inspection. No violation noted during this evaluation. | 11/5/2014 | Routine | 100 |
Frozen foods are frozen, hot foods are hot. HACCP - Discussed date marking of potentially hazardous foods such as open containers of milk.
|
8/25/2014 | Routine | 91 |
HACCP: Boil order guidelines were discussed and HACCP given to Chef Joy.
|
3/26/2014 | Routine | 96 |
HACCP: Discussed food storage Sanitizer used: High temp- Dish machine Quats- sani buckets and 3-compartment sinks
|
10/22/2013 | Routine | 98 |
HACCP: Discussed sanitize concentrations. Routinely check them. Sanitizer used: Dish machine High Temp. 184 Qauts 3-compartment and wiping cloths Note: It was the end of the semester so not a ot of activity at the time of this inspection. No violation noted during this evaluation. | 5/7/2013 | Routine | 100 |
HACCP: Discussed hand washing. Sanitizer used: Dish machine is high temp. Quats for 3-compartment and wiping cloth No violation noted during this evaluation. | 1/29/2013 | Routine | 100 |
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BIRCHWOOD CAFE |
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Restaurant representatives - add corrected or new information about Icc North - Dogwood Hall Cafeteria, 5407 N. University St., Peoria, IL »