Peoria Hofbrau Inc., 2210 Ne Jefferson St, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Peoria Hofbrau Inc.
Address: 2210 Ne Jefferson St, Peoria, IL 61603
Restaurant type: Restaurant
Phone: (309) 688-7009
Total inspections: 10
Last inspection: 1/19/2016
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP Reviewed boil order procedures.

Chlorine sanitizer concentration: 200 ppm,

Frozen foods are frozen.
No violation noted during this evaluation. 		1/19/2016Routine100
HACCP Discussed proper thawing methods.

Chlorine sanitizer bucket concentration: 200 ppm

Frozen foods are frozen.
  • Potentially hazardous foods properly thawed
    Frozen ribs found thawing on kitchen counter top.
    Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
  • Critical: Hand washing sinks installed, located, accessible
    Observed employee washing a pot in the hand sink.
    Corrected by education.
    Hand sinks shall be used for handwashing only.
11/18/2015Routine94
HACCP All hand sinks shall be used for hand washing only. Dump sinks and three compartment sinks shall be used for disposal of waste water and rinsing/cooking of produce and foods.

Chlorine sanitizing bucket concentration: 200 ppm.

Frozen foods are frozen.
  • Critical: Hand washing sinks installed, located, accessible
    Towels and scrubbing pad found in kitchen hand sink.
    Remove items from hand sink. Corrected
8/11/2015Routine96
HACCP Reviewed boil order and power outage procedures.

Chlorine three compartment sink sanitizing concentration: 200 ppm

Frozen foods are frozen.
No violation noted during this evaluation. 		3/10/2015Routine100
HACCP Discussed current food handler training.

Chlorine sanitizing bucket concentration: 200 ppm.

Frozen foods are frozen.
No violation noted during this evaluation. 		11/11/2014Routine100
See attachments for original forms and signatures.

HACCP Reviewed raw meat storage practices.

chlorine sanitizing bucket concentration: 200 ppm

Frozen foods are frozen.
Hot foods are hot.
  • Non-food contact surfaces clean
    Rack of dry storage shelf soiled with food debris.
    Thoroughly wash and clean rack.
    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.
6/5/2014Routine99
HACCP: Discusses proper boil order procedures: Boil order bulletin left with manager Andy.

Chloro-tablets utilized: sanitizing bucket concentration: 200 ppm.
  • Food contact surfaces of equipment and utensils clean
    Interior of flour and bread crumbs tubs are soiled.
    Wash, rinse, and sanitize bins.
    The food-contact surfaces of all cooking equipment and kitchenware shall be kept free of encrusted grease deposits and other accumulated soil.
  • Non-food contact surfaces clean
    Exterior of flour and bread crumbs tubs are heavily soiled.
    Routinely clean and maintain exterior of bins.
    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.
2/28/2014Routine97
HACCP:  Labeling potentially hazardous foods.  Discussed labeling food items when they are taken from a properly labeled container and stored in a different cooler.  

cl- sanitizer is used in the establishment.

frozen foods were frozen.

Note:  Box of frozen squid was stored on floor of walk-in cooler upon arrival for inspection, however, records were provided that show that the squid was delivered from Dixon Seafoods this morning and is still frozen.  Items were taken to freezer in basement within an hour of receiving (still frozen) by staff.  Discussed ensuring that all food packages are moved to a location that is at least 6 inches off of the floor as soon as possible after delivery.
No violation noted during this evaluation. 		11/27/2013Routine100
HACCP: Storage practices of raw and ready to eat foods in coolers.
Quat Sanitizer: 300 ppm

Received complaint (RFS 13-0397) into office. Regarding improper handling of ready to eat foods and hand to mouth contact directly before handling of ready to eat food.  Conducted routine inspection to address complaint. Did not observe improper handling of ready to eat foods. Spoke to owner regarding complaint and encouraged more training of employees to ensure they are aware of  proper methods to handle ready to eat foods by minimizing direct bare hand contact of such and proper hand washing. Recommend to close complaint.
  • Critical: Hands washed, good hygienic practices (observed).
    Observed employee rinsing off utensils in hand sink located in kitchen. Use hand sinks strictly for hand washing only.
    Food service employees shall not wash their hands in a sink used for food preparation, ware washing, or in a service sink or a curbed cleaning facility used for disposing mop water and similar liquid waste. Corrected by education.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Walk in cooler ceiling fan had some dust build up. Clean as often as needed to maintain clean.
    Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
8/27/2013Routine94
HACCP DISCUSSION: DATE MARKING OF POTENTIALLY HAZARDOUS READY TO EAT FOOD.
No violation noted during this evaluation. 		3/19/2013Routine100

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