Long John Silvers #32, 1801 N. Knoxville, Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: LONG JOHN SILVERS #32
Address: 1801 N. Knoxville, Peoria, IL 61603
Restaurant type: Restaurant
Phone: (309) 681-0501
Total inspections: 10
Last inspection: 1/11/2016

Score
95

Restaurant representatives - add corrected or new information about Long John Silvers #32, 1801 N. Knoxville, Peoria, IL »

Inspection findings	Inspection date	Type	Score
HACCP: Handwashing Quats is the sanitizer used in the establishment Frozen foods were stored frozen Note: Establishment now offers soup on its menu. Soup arrives frozen in individual packets and is thawed and heated to temperature as it is ordered by customers. Non-food contact surfaces designed, constructed, maintained, installed, located. 1) Handwashing sink in back room has pulled away from the wall. Recaulk/reseal handwashing sink to wall. 2) Seal/gasket on walk in cooler door is torn/tearing away from door. Repair/replace seal. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Food contact surfaces of equipment and utensils clean 1) Interior white diverter of ice machine is soiled. 2) Dr. Pepper soda nozzle on fountain soda machine has buildup. Clean and sanitize all food contact surfaces as often as necessary to maintain clean. Floors properly constructed, clean, drained 1) Various areas with missing coving, including next to handwashing sink in back room and next to walk in freezer. Replace coving. 2) Floors in walk in refrigeration units, beneath equipment, in corners, and in hard to reach areas are soiled. Clean floors routinely. Walls, ceilings, and attached equipment, properly constructed, clean Vents over dining area and in restrooms are soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.	1/11/2016	Routine	95
HACCP: Handwashing Quats sanitizer is used in the establishment Frozen foods were stored frozen Non-food contact surfaces designed, constructed, maintained, installed, located. Handwashing sink in back room has pulled away from the wall. Recaulk/reseal handwashing sink to wall. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Food contact surfaces of equipment and utensils clean Interior white diverter of ice machine is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean. Floors properly constructed, clean, drained 1) Various areas with missing coving, including next to handwashing sink in back room and next to walk in freezer. Replace coving. 2) Floors in walk in refrigeration units, beneath equipment, in corners, and in hard to reach areas are soiled. Clean floors routinely. Walls, ceilings, and attached equipment, properly constructed, clean Vents over dining area and in restrooms are soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.	10/5/2015	Routine	95
HACCP: Hand washing Quats is the sanitizer used in the establishment Frozen foods were stored frozen Note: Food Handler Training Proof Provided Non-food contact surfaces designed, constructed, maintained, installed, located. The following non-food contact surfaces are soiled: exterior handles of Delfield cooler, exterior of ice machine, exterior of fryers, wall behind three compartment sink. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean. Floors properly constructed, clean, drained Areas of flooring beneath equipment, in corners, and near fryers are soiled. Clean floors routinely.	6/30/2015	Routine	98
. Complaint investigation conducted in response to RFS #15-0126, which stated that "complainant' s wife had a severe allergic reaction to shellfish after eating a meal at Long John Silver' s." Complainant stated that allergen signs were misleading and that "they did not realize that fish, shellfish, and chicken are fried in the same fryers." Upon arrival for inspection, it was noted that there is a sign on the door which reads "Customers with Fish & Shellfish Allergies-Fish and Shellfish products are prepared at this location. Food products may come in contact with Fish and Shellfish during cooking and/or serving." Furthermore, there is a larger sign at the cash register which states the same information (see attached pictures). Complaint was discussed with the manager who stated that it has always been Long John Silver' s policy to fry fish, shellfish, and chicken in the same fryers (there are 3 fryers total) based on the demand at the time items are ordered. During storage, fish, shellfish, and chicken are stored separately but may come in contact during preparation (as stated on the two signs). Manager also stated that complainant did not disclose a shellfish allergy until after the food had been consumed and that it is Long John Silver' s policy to advise against consuming food at this establishment if allergic to fish or shellfish. Sanitarian recommended utilizing one specific fryer for shellfish as a best practice, however, utilizing one fryer for multiple foods is not a violation of Peoria County Code nor State Code. Recommend complaint be closed. SS. No violation noted during this evaluation.	4/20/2015	Complaint Investigation
HACCP: Food Handler Training. Establishment able to provide records of staff completion of ANSI approved Food Handler Training. Quats is the sanitizer used in the establishment. Frozen foods were stored frozen. Non-food contact surfaces clean The following non-food contact surfaces are soiled: handle of back room prep cooler, exterior of ice machine in back room, shelves beneath front counter, cabinet beneath soda fountain. Clean all non-food contact surfaces as often as necessary to maintain clean. Floors properly constructed, clean, drained Areas of flooring beneath equipment, in corners, and in walk in freezer are soiled. Clean floors routinely. Floors, floor coverings, mats, and duckboard shall be maintained clean. Walls, ceilings, and attached equipment, properly constructed, clean Fan guard covers in walk in cooler are soiled. Walls behind 3 compartment sink and next to french fry storage area by fryers are soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.	2/17/2015	Routine	97
HACCP Discussed handwashing and bare hand contact. Quat three compartment sink concentration: 100 ppm. Frozen foods are frozen. Food protection during storage, prepartion, display, service, transportation Boxes of batter found stored on the floor near back door. Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area Non-food contact surfaces clean The following non-food contact surfaces are soiled: 1. shelf above cash wrap near drive-thru window. 2. interior panel of ice machine. Wash and clean all non-food contact surfaces. 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.	10/29/2014	Routine	97
HACCP Reviewed boil order HACCP bulletin. Quat sanitizing bucket concentration: 200 ppm. Frozen foods are frozen. Hot foods are hot. Non-food contact surfaces clean Bottom surface of fryers is soiled with excessive accumulated grease. Thoroughly clean and maintain all surfaces of fryers. 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.	7/2/2014	Routine	99
HACCP: If mop sink continues slow draining, contact plumbing serviceman to inspection drain and piping. Quat sanitizing three compartment sink concentration: 200 ppm. Frozen foods are frozen. Non-food contact surfaces clean The following non-food contact surfaces are soiled: 1.exterior of filter powder bin, 2.interior panel of ice machine. Routinely clean and maintain non-food contact surfaces. 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.	2/14/2014	Routine	99
HACCP DISCUSSION: FOOD TEMPERATURE Food contact surfaces designed, constructed, maintained, installed, located. Rusty and peeling surface of upper rack in the front freezer. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue Automatic towel dispenser for kitchen hand sink not operating properly. Repair to foster proper hand washing.	10/14/2013	Routine	96
HACCP DISCUSSION: SANITIZER TESTING No violation noted during this evaluation.	6/18/2013	Routine	100

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