Note - There has been a change in staff. New resident worker (Gail Williams) has taken State food certification class and is awaiting notification of certification.
Sanitizer - chlorineNo violation noted during this evaluation.
11/21/2012
Routine
100
No violations detected at time of inspection.
HACCP - Labeling of potentially hazardous foods
sanitizer - chlorineNo violation noted during this evaluation.
6/26/2012
Routine
100
HACCP - Storage of toxic solutions Sanitizer - chlorineNo violation noted during this evaluation.
3/12/2012
Routine
100
.HACCP - discussed with worker proper set-up of 3 bay sink for dishwashing. Sanitizer - chlorine
Non-food contact surfaces clean Shelving used to store coffee/sugar in cabinet soiled. Clean and sanitize non food contact surfaces.
No Certified Manager Present No state certified food service manager present. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
12/16/2011
Routine
99
Due to risk category of this facility, a state of Illinois Certified Food Service Manager must be present at all times of food service and preparation.
HACCP - Proper handwash procedures
Sanitizer - chlorine
No Certified Manager Present No certified person present at time of inspection. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Thermometers, gauges, test kits provided No test strips on premises for testing accuracy isanitizer solution concentration. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
Non-food contact surfaces clean Heavily soiled gaskets on Whrilpool refrigerator. Clean and sanitize non food contact surfaces.
Single service articles not re-used Single service articles (salad dreeing/pickle containers) reused. Re-use of single-service articles is prohibited.
No Certified Manager Present No state of Illinois certified food service manager present. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide a certified food service manager within 90 days.
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