Last Chance On Water, 212 Sw Water St, Peoria, IL - Bar/Tavern inspection findings and violations

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Business Info

Restaurant name: Last Chance On Water
Address: 212 Sw Water St, Peoria, IL 61602
Restaurant type: Bar/Tavern
Phone: (309) 453-4212
Total inspections: 6
Last inspection: 7/29/2015
Score
93
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Inspection findings

Inspection date

Type

Score
HACCP: Pest Protection.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Several of the booths have worn and torn seats and seat backs. Non food contact surfaces shall be easily cleanable and in good repair.
  • Food contact surfaces of equipment and utensils clean
    The pizza oven at the bar area is in need of deep cleaning. Clean as needed.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
  • Non-food contact surfaces clean
    Non food contact surface cleaning: clean the front and bin door to the ice machine, clean the floor to the keg cooler, non food contact surface shall be clean.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Found no hand towles at the hand sink to the bar area.
    A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
  • Floors properly constructed, clean, drained
    Found excess of bottle caps under eqipment and sinks in bar area. Missing a few wooden tiles on the floor south side of the bar.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
    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 constructed of smooth, easily cleanable, durable material.
7/29/2015Routine93
HACCP: Discussed and provided information on Toxic Storage. Frozen foods frozen.
  • Food contact surfaces of equipment and utensils clean
    Bottom of pizza freezer found to be soiled.  Clean and sanitize on a routine basis to ensure food safety.
  • Critical: Hand washing sinks installed, located, accessible
    Hand sink in ice machine room found to be full of ice.  Hand sinks are for hand wasing only.
    Lavatories shall be accessible to employees at all times.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Top of water heater behind bar found to be soiled. Clean on a routine basis to ensure food safety.
10/20/2014Routine93
HACCP: All refrigerated, ready-to-eat potentially hazardous foods such as Half and Half, held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days.  The day of preparation or open shall be counted as Day 1.
Cl- Sanitizer: 100 ppm
  • Food protection during storage, prepartion, display, service, transportation
    Opened container of Half and Half was missing cap and not protected in any way. Cover opening to protect food product even when cap has been lost or thrown out mistakenly.
    Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
  • Thermometers, gauges, test kits provided
    No test strips to measure proper sanitizer concentrations were provided upon request. Maintain test strips in establishment at all times.
    A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
  • Food contact surfaces of equipment and utensils clean
    1) Soda guns and holsters have soil build up. 2) Interior lip of ice machine has some mold growth. Clean and sanitize routinely.
    The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
9/17/2013Routine95
Inspection was done in response to flood waters in the Peoria Riverfront and around establishment. Perimeter of building was sand bagged and water was kept out of property. Foyer did see minimal flood water per business owner but it was supervised by people spending the night (24 hrs) and cleaning up with shop vacuum. Per business owner, no other flood water reached carpeted area, or any other area used by establishment. Ice machine in rear was emptied, cleaned, sanitized and filters changed per business owner.  Few frozen pizzas left were discarded. No power loss was experienced nor any sewage back up. Per owner, staff cleaned all bar area including beer lines and refrigeration units while establishment remained closed due to flood waters restricting access to the public. Per owner establishment was ready to operate on Friday May 4th, 2013 at which time they served alcoholic beverages to the public. At time of inspection, all areas used by establishment appeared to have been cleaned and no flood water contamination was observed. Establishment is approved to operate.
No violation noted during this evaluation. 		5/7/2013Consultation
HACCP: Sanitize and clean soda guns daily to prevent fruit flies.

Given variance paperwork, temp. food application, temp. event rules.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Shelf for pizza oven is unsealed.
  • Food contact surfaces of equipment and utensils clean
    Soda guns and holsters soiled.
  • Floors properly constructed, clean, drained
    Floors behind bar and equipment soiled.
6/12/2012Routine95
HACCP: Hair restraints

cl- used as sanitizer

If setting up bars in the outdoor area, a variance must be submitted to this department.
  • Food contact surfaces of equipment and utensils clean
    A. Soda gun soiled with hair.
  • Plumbing installed and maintained
    Leak from mop sink faucet.
  • Floors properly constructed, clean, drained
    Floors behind equipment and next to equipment soiled.
12/9/2011Routine96

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