St Vincent De Paul Hall Kitchen, 6001 N. University, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: ST VINCENT DE PAUL HALL KITCHEN
Address: 6001 N. University, Peoria, IL 61614
Restaurant type: Restaurant
Phone: (309) 691-3602
Total inspections: 9
Last inspection: 12/11/2015
Score
99
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Inspection findings

Inspection date

Type

Score
HACCP: Food contact surfaces
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Found the door seal to the stainless steel cooler torn on the right side door. Non food contact surfaces shall be in good repair.
12/11/2015Routine99
HACCP: Provided hand washing haccp sheet

Sanitizer used is Chlorine

At this time the church was having a fish fry and fish was being delivered in a refrigeration truck from Dixon's and kept in the truck until needed. Discussed risk and it was established that no food are cooled/reheated and or made far in advance. Establishment will stay at a category 2.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Right door gasket of the True cooler is torn.
    Replace the torn door gasket.
    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.
3/27/2015Routine99
Kit|chen not being used at time of inspection. No food in kitchen at current time, three compartment sinks and sanitizer not in use at current time. Employee states facility is used a couple times a month for luncheons or dinners etc.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Ice machine is in disrepair, is working but sides are rusty with excess of lime deposits.
    Repair or replace ice machine.
9/4/2014Routine98
HA|CCP:  Outer surfaces of equipment must be maintained in good repair - this includes equipment that is not physically in the kitchen but still used for food service.
  • Food contact surfaces of equipment and utensils clean
    Fryer baskets heavily soiled with small pieces of food debris.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
1/24/2014Routine98
HACCP: Provided cooking temperature haccp Sanitizer used is Chlorine All frozen food was frozen.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    The right door gasket of the true cooler is torn
    Replace the torn gasket.
    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.
9/30/2013Routine99
HACCP: Discussed sanitizer concentrations. Always check the dish machine so tha tit is sanitizing correctly.


Sanitizer used is Chlorine.

All frozen food was frozen.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Gasket of the 2 door true cooler is torn.
    Repair or replace the gasket.
    Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
3/22/2013Routine99
.HACCP:.Provided hand washing haccp. Sanitizer used Chlorine
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    The door gasket of the true cooler are torn.
    Repair or replace the door gaskets.
    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.
  • Food contact surfaces of equipment and utensils clean
    The upper interior of the microwave is soiled.
    Clean and sanitize all food contact surfaces routine to prevent accumulate soil.
    The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
9/17/2012Routine97
HACCP: Discussed employee drinks in the kitchen. Sanitizer used is Chlorine
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    The gaskets of the true cooler are torn.
  • Single service items properly stored, handled, dispensed
    Forks being stored multi directional at the self serive area.
    Arrange utensils so the handle is presented to the user.
    Single-service articles shall be 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.
    Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
    Corrected: Employee rearranged the forks.
  • Single service articles not re-used
    A plastic cup was being used to dispens ice.
    Do not re use single service items.
    Corrected: employee was given a spoon to dispense the ice.
    Re-use of single-service articles is prohibited.
3/30/2012Routine96
HACCP: Provided General Food Storage HACCP

Sanitizer used is Chlorine.

Note: No activities or food present at the time of inspection.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    The door gaskets of the True cooler are torn.
    Non-food contact items shall be maintained in good repair.
    Repair or replace torn gaskets.
12/1/2011Routine99

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