Komatsu, 2300 Ne. Adams St., Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: KOMATSU
Address: 2300 Ne. Adams St., Peoria, IL 61650
Restaurant type: Restaurant
Phone: (309) 672-7660
Total inspections: 10
Last inspection: 1/26/2016
Score
99
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Inspection findings

Inspection date

Type

Score
HACCP Reviewed boil order procedures.

Quat sanitizer bucket concentration: 200 ppm

Frozen foods are frozen.
  • Floors properly constructed, clean, drained
    Flooring underneath fryer is soiled with grease.
    Clean flooring.
    Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
1/26/2016Routine99
HACCP Reviewed water shut off and boil order procedures.

Quat sanitizer bucket concentration: 200 ppm

Frozen foods are frozen.
No violation noted during this evaluation. 		11/16/2015Routine100
HACCP Review water shut off and boil order procedures and protocol.

Quat sanitizing bucket concentration: 200 ppm.

Frozen foods are frozen.
No violation noted during this evaluation. 		8/10/2015Routine100
HACCP Reviewed boil orders and water shut off procedures.

Quat sanitizing three compartment sink concentration: 200 ppm.

frozen foods are frozen.
No violation noted during this evaluation. 		3/6/2015Routine100
HACCP Reviewed boil order procedures and handwashing practices.

Quat sanitizing three compartment sink concentration: 200 ppm.

Frozen foods are frozen.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Tape used for shielding on dry storage rack.
    Provide smooth and easily cleanable material for shielding.
    Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
10/28/2014Routine99
See.attachments for original paperwork and signatures.

HACCP Reviewed posted boil order procedures.

Quat sanitizing bucket concentration 200 ppm

Frozen foods are frozen.
No violation noted during this evaluation. 		6/3/2014Routine100
HACCP: Discussed and reviewed proper boil order procedures
No violation noted during this evaluation. 		2/28/2014Routine100
HACCP:  Discussed routine cleaning of food contact surfaces.

Quats is the sanitizer used in the establishment.

Frozen foods were frozen.

Note:  Kitchen serves lunch at 11 am daily to Komatsu employees.  Kitchen includes a maintenance room with mop sink and a storage room for bottled beverages.
No violation noted during this evaluation. 		11/13/2013Routine100
HACCP: Gloves - once removed from hands - may not be reused and must be disposed of. Hands must be washed after removal.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Deli turkey and ham in the 2 door reach in True cooler in kitchen were not date marked.
    All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the •date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours.  The day the original container is opened in the food establishment is counted as Day 1 with the maximum life of 7 days. If frozen, dates must continue to be tracked by indicating a freezing and thaw date.
    *-Meats were re - wrapped and labeled. *
  • Food protection during storage, prepartion, display, service, transportation
    Croutons, fried onion crisps and chip strips used for toppings were out on rack and not covered or protected.
    Self serve condiments, seasonings and dressings shall be provided in individual packages, from dispensers, or from easily cleanable containers that that protect the contents from consumer contamination.
  • Non-food contact surfaces clean
    1) -Lower white cabinets in front area are soiled. 2) Lower shelf on the prep table out front and equipment on its left soiled.
    3) Sides of the doors to coolers and freezers soiled where hands contact.4) Handle underside of Vulcan oven soiled.
    5) Table top and bottom shelf under flat grill soiled. 6) Window sill behind table top mixer soiled.
    7) Lowers shelf under steamer soiled.
    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.
8/14/2013Routine92
HACCP DISCUSSION: TEMPERATURE OF COLD POTENTIALLY HAZARDOUS FOOD DURING PREPARATION.
No violation noted during this evaluation. 		3/21/2013Routine100

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