Wisconsin Ave. Tap, 1918 N Wisconsin, Peoria, IL - Bar/Tavern inspection findings and violations

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Business Info

Restaurant name: Wisconsin Ave. Tap
Address: 1918 N Wisconsin, Peoria, IL 61603
Restaurant type: Bar/Tavern
Phone: (309) 681-8709
Total inspections: 5
Last inspection: 7/17/2015
Score
85
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Inspection findings

Inspection date

Type

Score
Establishment has not been approved to cook and serve any foods besides frozen pizza and prepackaged food items. The frying/cooking/serving of foods is prohibited. In order to do so, a risk assessment, a plan review, menu, and final inspection must be completed.

All cooking of food shall be ceased until such time as proper requirements are met and approval is granted by the local health department. Sanitarian will follow up with establishment to ensure the requirements and regulations are followed.

Chlorine sanitizer is utilized.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Potentially hazardous foods are not date-marked.
    Properly date-mark potentially hazardous foods. Corrected by education.
    All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days.  The day of preparation shall be counted as Day 1.
  • Critical: Potential for cross-contamination
    storage practices
  • Food contact surfaces of equipment and utensils clean
    Racks inside of refrigerator are soiled.
    Wash, rinse, and sanitize racks and all other food contact surfaces.
    Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
  • Non-food contact surfaces clean
    Bottom trays of pizza ovens are excessively soiled with debris.
    Routinely wash and clean trays and all non-food contact surfaces.
    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.
  • Plumbing installed and maintained
    Leak found on faucet head of three compartment sink.
    Hot water line of disrepair on bar hand sink.
    Repair all plumbing fixtures.
    Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    No paper towels or hand soap provided at bar hand sink. Self closing device on bathroom doors are not in operation.
    Provide paper towels and soap at every hand sink.
    Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
    A supply of hand-cleansing soap or detergent and paper towels shall be available at each lavatory.
7/17/2015Routine85
HACCP Discussed and reviewed pest control plan and service.

Chlorine sanitizer is utilized.

See attached inspection sheet
  • Food contact surfaces of equipment and utensils clean
    Centerplate of microwaves is soiled.
    Wash, rinse, and sanitize interior surfaces of microwave.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
  • Premises maintained fee of litter, unnecessary articles.  Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
    Unnecessary items stored in back storage room.
    Remove all unnecessary items to reduce harborage of pests.
    The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
8/29/2014Routine97
HACCP DISCUSSION: FOOD STORAGE
  • Food contact surfaces of equipment and utensils clean
    Soiled interior of pizza oven.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
  • Floors properly constructed, clean, drained
    Soiled floors under utilities at the bar area ane in the back storage.
5/17/2013Routine97
LICENSE ISSUED TO OPERATE ACCORDING TO CHAPTER 10 OF PEORIA FOOD SAFETY CODE.
No violation noted during this evaluation. 		10/1/2012Final
No violation noted during this evaluation. 9/27/2012Consultation

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