Khoury's Cuisine, 3326 N. University, Peoria, IL - Restaurant inspection findings and violations
Business Info
Restaurant name: KHOURY'S CUISINE
Address: 3326 N. University, Peoria, IL 61604
Restaurant type: Restaurant
Phone: (309) 685-3000
Total inspections: 10
Last inspection: 1/6/2016
Address: 3326 N. University, Peoria, IL 61604
Restaurant type: Restaurant
Phone: (309) 685-3000
Total inspections: 10
Last inspection: 1/6/2016
Score
100
100
Inspection findings | Inspection date | Type | Score |
|---|---|---|---|
| HACCP Store all personal drinks and items in designated employee storage area. Note: RFS/FBI ware also discussed during the inspection. The complainand did not want to complete a 72 hour food history. Complainant reported becoming ill after eating a fish dinner complete with fries on 1/2/16. The manager and owner are both aware of the report, They have spoken with the complainant and report that no other guests has reported illness. No employees have reported becoming ill in the last two weeks. All fish is prepared and fried for a minimum of 23 minutes. There is no bare hand contact with raw or cooked fish. Staff was instructed to make sure that all foods including fish is cooked property to the correct cooking temperatures. Although good handwashing practice were observed during the inspection, I reinforced proper handwashing practices. All fish comes in frozen and then is deepr frried MJ Chlorine sanitizer concentratration: 200 ppm Frozen foods are frozen. No violation noted during this evaluation. | 1/6/2016 | Routine | 100 |
| HACCP Discussed labeling of hummus and tabouli. Chlorine sanitizer bucket concentration: 200 ppm Frozen foods are frozen. No violation noted during this evaluation. | 11/16/2015 | Routine | 100 |
| HACCP Use single-service gloves, deli tissue, and/or tongs to minified bare-hand contact as much as possible. Chlorine sanitizer is utilized. Frozen foods are frozen. No violation noted during this evaluation. | 8/3/2015 | Routine | 100 |
| HACCP Section 740.570 of the Illinois Food Safety Code reads that all food handlers, other than someone holding a food safety sanitation manager certificate, shall receive or obtain training in basic food handling principles. Chlorine sanitizing bucket concentration: 200 ppm. Frozen foods are frozen. No violation noted during this evaluation. | 3/3/2015 | Routine | 100 |
| HACCP Discussed and reviewed proper gyro machine usage. Chlorine sanitizing bucket concentration: 200 ppm. Frozen foods are frozen. No violation noted during this evaluation. | 10/27/2014 | Routine | 100 |
| See attachments for original forms and signatures. HACCP Reviewed date-marking HACCP bulletin. Chlorine sanitizng bucket concentration: 200 ppm Frozen foods are frozen. No violation noted during this evaluation. | 6/2/2014 | Routine | 100 |
| HACCP: Ensure the that rack of lamb meat is placed back into mechanical refrigeration unit after being cut and trimmed. Chlorine sanitizing bucket concentration: 200 ppm. Frozen foods are maintained frozen No violation noted during this evaluation. | 1/27/2014 | Routine | 100 |
HACCP: Discussed cooling and time marking cooling procedures. Sanitizer used is chlorine
|
10/4/2013 | Routine | 98 |
| HACCP: Discussed pest control Sanitizer used is Chlorine. No violation noted during this evaluation. | 5/29/2013 | Routine | 100 |
HACCP: Provided boil order haccp sheet Sanitizer used is Chlorine.
|
1/21/2013 | Routine | 98 |
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