Illinois Mutual Insurance Co., 300 Sw Adams St, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Illinois Mutual Insurance Co.
Address: 300 Sw Adams St, Peoria, IL 61634-0001
Restaurant type: Restaurant
Phone: (309) 674-8255
Total inspections: 10
Last inspection: 11/4/2015
Score
95
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Inspection findings

Inspection date

Type

Score
Sanitizer solution: Quat sanitizer at 200ppm

Frozen foods frozen .


HACCP: Discussed time as temperature control with FSSMC and labeling of prepackaged foods.  Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
  • Critical: Toxic items properly stored
    A.) Ibuprofen stored above and intermingled with food preparation area and equiptment.
    Corrected by removing Ibuprofen and placing in a drawer designated for personal items.
    No personal medications shall be stored in food storage, preperation, or service areas.
    B.) Cleaning chemical present without labels.
    Corrected by writting the name of the chemical on the bottle.
    Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
11/4/2015Routine95
HACCP: Facility is now documenting temperatures. Good Job.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Found several of the plastic cutting boards worn and grooved and no longer easily cleanable. Please make sure to remove all sticker residue from plastic containers in back storage. Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
6/29/2015Routine98
.HACCP concept:  Final cook temperature logging.
Facility does have cooling units alarmed.
Note facility was having dish machine fixed at time of inspection.
Boil order hand out was left at facility.
No violation noted during this evaluation. 		3/10/2015Routine100
HACCP: Discussed and provided information on Hand Washing.

Hot foods hot, cold foods cold, frozen foods frozen.

Note: No violations found at time of inspection.
No violation noted during this evaluation. 		11/24/2014Routine100
Frozen foods frozen, no hot foods at current time.

Quat sanitizer used at 200 ppm.

HACCP - Discussed using time as a measure for potentially hazardous foods.
  • Storage/handling of clean equipment, utensils
    Plates and bowls stored with food contact surface up.
    Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
  • Single service items properly stored, handled, dispensed
    Single Serve Plastic Lids stored on floor.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
9/18/2014Routine98
HACCP: Cross-contamination. Separation between storage of raw foods and ready to eat foods. Left bulletin.
Dish Machine Heat Sanitizer: 191 F Quat Sanitizer: 400 ppm
No violation noted during this evaluation. 		3/31/2014Routine100
HACCP: Observed good glove use and hand washing. Reinforced good habits.
Quat Sanitizer: 400 ppm Dish Machine Heat Sanitized: 187 F

No violations found at time of inspection.
Excellent food safety habits observed in establishment. Keep up the good work.
No violation noted during this evaluation. 		10/2/2013Routine100
HACCP: Proper holding temperatures of Potentially Hazardous Foods
Quat Sanitizing: 300 ppm Dish Machine Heat Sanitizing: 186 Degrees Fahrenheit

NO VIOLATIONS FOUND AT TIME OF INSPECTION
No violation noted during this evaluation. 		6/17/2013Routine100
HACCP: Proper Holding Temperatures and time as a control.

Dish Machine Sanitizer 190 Degrees Fahrenheit
QUAT Sanitizing for solution Concentration N/A (No test strips available)
  • Thermometers, gauges, test kits provided
    Test strips to measure sanitizing solution were missing.
    Provide test strips to accurately measure sanitizing solution concentration.
    A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Fan located above 3-compartment sink and next to food prep area in back kitchen is excessively dusty.
    Clean all ceilings, attached equipment and vents often to prevent dust build up.
    Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
3/13/2013Routine98
HACCP: Labeling of pre-packaged foods


Every food pre-packaged in advance of retail sale must bear the following information in English on its label:
1) The common and/or usual name of the product
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Cheese on steam table 50 degrees.  Steam table consists of two hot wells.  One hot well was being heated to hold food hot for lunch.  The temperature of that well was 176 degrees.  The second well was filled with ice and cheese and lettuce was placed on the ice.  The cheese was marked with a pull time from the reach in cooler to the ice of 10:20am.  Temperatures were taken at 10:40am.  Due to heat transfer from the well used for hot holding, the ice was almost completely melted and the temperature of the cheese had risen 10 degrees within 20 minutes.  
    PLEASE USE THE STEAM TABLE FOR HOT FOODS ONLY.
    Cheese was placed back into the reach in cooler.
10/23/2012Routine95

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