Sterling Towers, 2601 W. Reservoir Blvd, Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: STERLING TOWERS
Address: 2601 W. Reservoir Blvd, Peoria, IL 61615
Restaurant type: Restaurant
Phone: (309) 685-1863
Total inspections: 10
Last inspection: 1/25/2016

Score
98

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Inspection findings	Inspection date	Type	Score
Sanitizer solution is Cl- at 100ppm. All frozen food frozen HACCP: General storage practices. NOTE: This establishment recieved the lunches catered from the Neighborhood house. The kitchen employee has a temperature and time. log of the received foods and refrigeration unit. All foods that are catered in are consumed or disgarded within 4 hours. The temperature log states that the foods were recieved at 11:00 at the following temperature: Meatballs-155, Noodles- 135, Cauli flower-135. The manager states that the foods are disgarded or consumed by 12:30. Food protection during storage, prepartion, display, service, transportation Found a pitcher of iced tea stored in whirlpool fridge to be uncovered. Please provide lid or covering to protect from contamination. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.	1/25/2016	Routine	98
Sanitizer solution is Cl- @ 50ppm. HACCP: DIscussed sanitizer solution concentrations. No violation noted during this evaluation.	12/15/2015	Routine	100
HACCP: Sanitizer labeling and concentration Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue Found paper towel dispenser on wall by hand sink empty. Found roll of paper towels but not on a dispenser. Provide paper towel dispenser that will protect the clean towels from the drips off of employees wet hands. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Critical: Toxic items labeled and used properly Found bleach sanitizer spray bottle with out a label on it. Corrected by labeling. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.	6/5/2015	Routine	93
HACCP: Discussed and provided information on Sanitizer Solution, Hand Washing, Glove use, and Certified Food Manager Certificate. Hot foods hot, cold foods cold, frozen foods frozen. Cl- used as sanitizer. A complaint investigation was conducted during this routine inspection. RFS # 15-0030. Complainant stated that ' Food was not served at the proper temperature, No certified food handler, and employees wear gloves but don't wash their hands'. During inspection proper food temperatures were observed along with hand washing. No certified food manager with proper paperwork is available. After discussing with Manager, the staff has received complaints due to residents using the kitchen and having Dinners and Breakfasts on Friday night and Saturday morning. The lunch staff is not present during these events. Thermometers provided and conspicuously placed Thermometers used for taking temperature of food products was found to be 11 degrees under. -Corrected by recalibrating. A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods. Critical: Sanitizing concentration Sanitizer in three compartment sink was less than 10ppm. -Corrected by increaing to 50ppm. Mainitain sanitizer between 50ppm and 200ppm when using clorine. Critical: Hand washing sinks installed, located, accessible At delivery of food a bag of ice with milk cartons was placed in the hand sink. Afterwhich the ice was dumped in the handsink. -Corrected though education. Hand SInks are for Handwasing only and must be maintained clean and free of debris. Toilet facilities shall be accessible to employees at all times. No Certified Manager Present No Certified Food Manager paperwork was avalible duing inspection. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.	2/9/2015	Routine	91
HACCP = hand sink use Critical: Hand washing sinks installed, located, accessible Upon arrival, the hand sink was found with a large amount of ice in it. The ice was used around the milk for transport. Hand sinks shall be used for hand washing only to prevent contamination. Either utilize the rinse compartment of the three-compartment sink and then sanitize it or utilize the mop sink. The employees were educated on the proper hand sink usage during the inspection. Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel A mop is found dry inside the mop bucket. All mops shall be properly dried between use to prevent mold and mildew accumulation. The mop needs to be either hung up or turned upside down between uses.	11/12/2014	Routine	95
HACCP: Provided hand washing haccp sheet Sanitizer used is Chlorine Critical: Sanitizing concentration No sanitizer reading of the sanitizer for the 3-compartment sink when first tested. Corrected add A FEW DROPS of chlorine to the water. Sanitizer was tested again and was at 50ppm. Maintain a sanitizer concentration for dishes between 50 and 100ppm.	7/10/2014	Routine	96
HACCP: Provided and reviewed wiping cloth haccp. Also discussed and monitored proper sanitize concentrations for the 3-compartment sink. 50-100ppm. Be careful using the Concentrated bleach when making the sanitize solution. It can easily be to strong. Sanitizer used is Chlorine. Single service items properly stored, handled, dispensed Styrofoam plates on top of the steam table were set up with the food contact surfaces up and exposed to potential contamination. Corrected by flipping the top plate over to cover the food contact surfaces and possibly preventing any contamination to the food contact surfaces. 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.	2/27/2014	Routine	99
No violations detected at time of inspection. HACCP - Cleaning and sanitizing food contact surfaces. Sanitizer - chlorine No violation noted during this evaluation.	11/22/2013	Routine	100
HACCP - Discussed temperature control of potentially hazardous foods with worker. Sanitizer - chlorine No violations detected at time of inspection. No violation noted during this evaluation.	7/16/2013	Routine	100
HACCP - Discussed dishwash setup and sanitizer solution concentration. Sanitizer - chlorine No violations detected at time of inspection. No violation noted during this evaluation.	3/18/2013	Routine	100

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