Peoria Casting Club, P O Box 426, Chillicothe, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: PEORIA CASTING CLUB
Address: P O Box 426, Chillicothe, IL 61523
Restaurant type: Restaurant
Phone: (309) 274-8008
Total inspections: 10
Last inspection: 10/5/2015
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP: Handwashing
No violation noted during this evaluation. 		10/5/2015Routine100
HACCP:  Toxic labeling.  Label all spray bottles with contents.

Cl- sanitizer is used in the establishment.
  • Critical: Potential for cross-contamination
    storage practices
6/3/2015Routine96
HACCP: Provided wiping cloth haccp sheet sanitizer used is Chlorine All frozen food is frozen.
No violation noted during this evaluation. 		9/3/2014Routine100
HACCP- Discussed handwashing.
No violation noted during this evaluation. 		7/15/2013Routine100
This establishment voluntarily closed after recent flooding.  All food and non food contact surfaces have been cleaned and sanitized by club members.  Mechanical refrigeration is holding ambient temperature of 39 degrees F.  Foods in chest freezers are frozen.  Establishment provided lab results from PDC Laboratories stating that there was no E. Coli, or Coliform present in water samples taken.  Per Chapter 10, Peoria County Code, Food Safety, permissiion granted to operate.
No violation noted during this evaluation. 		5/20/2013Unknown
HACCP- Discussed sanitation of food-contact surfaces and concentration of bleach.
  • Food protection during storage, prepartion, display, service, transportation
    Salt and Pepper stored under handsink in cabinet.  Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.  Remove food items and papertowels from beneath wastewater lines.
  • Food contact surfaces of equipment and utensils clean
    Interior of microwave and microwave shelf are soiled.  Clean and sanitize all food-contact surfaces routinely and maintain clean.
  • Floors properly constructed, clean, drained
    Floors soiled throughout facility. Clean Floors.
10/4/2012Routine95
Frozen foods are frozen. HACCP- Discussed proper concentration of sanitizing solution.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Contact paper is used above microwave and in cupboards.  Use only non absorbent material for food contact surfaces.
  • Food contact surfaces of equipment and utensils clean
    The following food contact surfaces are soiled: pizza oven, interior of microwave, interior of cupboards above handwashing sink.
3/12/2012Routine96
HACCP- Discussed toxic item storage and concentration.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Paper is being used in the cupboard under dishes and equipment.  Food-contact surfaces shall be smooth and easily cleanable, and nonabsorbent.  Provide nonabsorbent surface in cupboards.
  • Thermometers, gauges, test kits provided
    No chlorine test strips are present at the facility.  A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.  Provide test strips.
  • Critical: Sanitizing concentration
    The spray bottle containing bleach has a concentration that is greater than 250 parts per million.  The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and not greater than 200 parts per million.  Corrected by dilution.
  • Food contact surfaces of equipment and utensils clean
    The following food contact surfaces are soiled: Interior of microwave, coffee area, true cooler, fryer, pizza oven, interior of cupboards.  Clean and sanitize all food contact surfaces and maintain clean.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    A garbage can is not present at the handwashing sink in the kitchen.  Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.  Provide waste receptacle near handwashing sink.
  • Floors properly constructed, clean, drained
    The floor in the kitchen near the fryer is soiled. Clean floors and maintain clean.
12/1/2011Routine88
  • Critical: Outer openings protected from insects, rodent proof
    Outer openings made self-closing.
7/6/20111st Recheck
HACCP  protection of outer openings

Note:  Provide temporary handwashing for dispensing area in beer garden.
  • Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
    Employees were wiping hands on apron and towels were seen in employees back pockets.   Utilize single-use toweling only.  Do not reuse toweling.
  • Critical: Outer openings protected from insects, rodent proof
    Outer doors were propped open.  Outer storage area not fitted with rodent-proof, self-closing door.  Provide self-closing, insect-rodent proof doors to building and outside storage area.  .
  • Rooms and equipment - vented as required
    Restrooms are not properly ventilated. Mechanically vent restrooms to the outside.
6/12/2011Routine90

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