Madison Avenue United Methodist Church, 3201 Ne. Madison, Peoria, IL - Restaurant inspection findings and violations



Business Info

Restaurant name: MADISON AVENUE UNITED METHODIST CHURCH
Address: 3201 Ne. Madison, Peoria, IL 61603
Restaurant type: Restaurant
Phone: (309) 685-1755
Total inspections: 10
Last inspection: 11/5/2014
Score
99

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Inspection findings

Inspection date

Type

Score

HACCP Discussed food handler training and certification.

Chlorine three compartment sink concentration: 200 ppm.

Frozen foods are frozen.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Bottom seals on kitchen refrigerator is torn.
    Repair or replace seals.
    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.
11/5/2014Routine99
See attachments for original forms and signatures.

HACCP - Reviewed boil order procedures.

Chlorine sanitizing bucket concentration: 200 ppm

Frozen foods are frozen.
No violation noted during this evaluation.
6/2/2014Routine100
HACCP: Discussed recording cooling temperatures of potentially hazardous foods.

Chlorine sanitizing bucket concentration: 200 ppm.

Frozen foods are frozen.
No violation noted during this evaluation.
2/24/2014Routine100
HACCP:  Potentially hazardous food temperatures.

Frozen foods were frozen.

cl- sanitizer is used in the establishment.

Note:  Soup kitchen service is on Mondays and Wednesdays from 11:30 am to 12:30 pm.  Food pantry downstairs is included in license.  Food pantry service is on Saturday mornings.  Freezers all located downstairs.
No violation noted during this evaluation.
11/13/2013Routine100
HACCP: Discussed Disposing of mop water. Sanitizer used is Chlorine. All frozen food was frozen.
  • Rooms and equipment - vented as required
    The vent in the men's restroom was not functioning.
    Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
8/14/2013Routine99
HACCP DISCUSSION: FOOD STORAGE
No violation noted during this evaluation.
2/6/2013Routine100
HACCP DISCUSSION: PROPER HAND WASHING. CHLORINE USED AS SANITIZER.
  • Storage/handling of clean equipment, utensils
    Test strips were stored in a container with clean ladles. Store clean utensils protected from possible contamination.
11/14/2012Routine99
HACCP DISCUSSION: ONE MINUTE CONTACT TIME OF UTENSILS SANITIZATION CHLORINE USED AS SANITIZER
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Chipping paints of kitchen cabinet drawers.
5/23/2012Routine99
HACCP: DISCUSSED TEMPERATURE AND CONCENTRATION OF SANITIZER. DISCUSSED STORAGE OF TOXIC ITEMS.

CHLORINE BLEACH USED AS SANITIZER
  • Critical: Sanitizing concentration
    Concentration of chlorine sanitizer in buckets below 50ppm
    Ensure concentration at between 100 to 200ppm in buckets.
    Sanitizer remade to required concentration.
  • Critical: Sanitizing temperature
    Temperature of sanitizing water in 3-compartment sink is below 75 degree F
    The chemical sanitizing rinse water temperature shall not be less than 75 degrees F. nor less than the temperature specified by the machine~s manufacturer for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
    Corrected by education.
2/22/2012Routine96
HACCP: DISCUSSED HAND WASHING CHLORINE BLEACH USED AS SANITIZER
  • Single service items properly stored, handled, dispensed
    Single sevice plate stored with food contact surface up.
    Single-service articles shall be stored, handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
12/5/2011Routine99

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