Aliji's Bar And Restaurant (Kitchen Only), 7815 N Knoxville Ave Ste. 12, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Aliji's Bar and Restaurant (Kitchen Only)
Address: 7815 N Knoxville Ave Ste. 12, Peoria, IL
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 5/23/2011
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Inspection findings

Inspection date

Type

Score
On May 23, 2011 I arrived at Aliji's Restaurant in an attempt to collect a debt for a bad check. I met with Candi Middleton
- the new owner - who informed me that Aliji had left the business owing many distributors and workman.
He - Aliji -.cannot be found at this time.  
Candi had picked up the change of ownership form but was unaware that the business could not function under the existing license.  
She will come into the office and fill out application, leave a menu and the change of ownership inspection will be scheduled.

Until such time as the paperwork is completed, the facility is inspected and the final transfer is done the facility must remain closed.
No violation noted during this evaluation. 		5/23/2011Unknown
The KITCHEN AND DINING ROOM ONLY in this facility has been granted approval to operate under the guidelines of Chapter10, Food and Food Handlers Code, Peoria County.  The bar does NOT meet code requirements at this time and cannot be utilized for either food or drink service.. The water supply has been cut off to this area and there is no handsink.  The cabinetry may be used for dry storage.  
The front counter area where drop in hot wells remain has been disconnected from electrical service and is no longer to be used for foods.

CURRENTLY THE LICENSE IS FOR KITCHEN AND DINING AREA ONLY. CONTACT THIS DEPARTMENT FOR APPROVAL TO OPEN THE BAR.

Payment to Peoria Health Department must be received in order to obtain valid licensure.
  • Critical: Facilities to maintain proper temperatures
    Long 3 door prep cooler still not functioning.  Repair man has been contacted but not yet arrived to repair.  DO NOT USE THIS COOLER UNTIL IT CAN HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LESS.
  • Thermometers provided and conspicuously placed
    Provide metal stem thermometer(s) for taking temperatures of cold foods under storage or cooking foods (Hot and cold).
  • Non-food contact surfaces clean
    Clean underside of stainless shelf above plates and bowls.
    Clean any other surfaces as needed and set up of kitchen is completed.
  • Plumbing installed and maintained
    Repair the leaking faucet at the sprayer by dishmachine.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Clean flooring around area where tile was repaired.
4/11/2011Final
Front counter area where drop in hot wells used to be provided with electricity for hot holding is no longer going to be used for food.  
THE BAR IS NOT TO BE USED FOR ANYTHING OTHER THAN STORAGE BECAUSE IT CURRENTLY DOES NOT MEET CODE.  IT LACKS A HANDSINK AND THE WATER SUPPLY TO THIS AREA HAS BEEN SHUT OFF.
lICENSE WILL BE FOR KITCHEN AND DINING ROOM ONLY.
  • Original container, properly labeled, consumer advisory
    Label all foods not easily identified with the common name of the product.
    Label all cooked and cooling foods with the date and time of preparation.
  • Critical: Facilities to maintain proper temperatures
    Long 3 door prep cooler in kitchen is not currently functioning.  A repair technician has been contacted.  Do not use this cooler until it is capable of holding foods at 41 degrees or less.
    At time of final ensure all necessary equipment is functioning.
  • Thermometers, gauges, test kits provided
    Provide thermometers in all coolers holding potentially hazardous foods.
  • Food contact surfaces of equipment and utensils clean
    Continue cleaning cookline equipment surfaces as work above is completed.
    Clean and sanitize the can opener blade.
  • Non-food contact surfaces clean
    Clean any remaining non food contact surfaces that may become soiled as work is completed.
    Clean the underside of the second shelf above dishware.
  • Plumbing installed and maintained
    All plumbing must be in compliance with 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
    1) Provide paper towels at all hands nks.
    2) Provide small waste cans at each handsink for paper towel disposal.
  • Floors properly constructed, clean, drained
    Clean floors around cookline equipment.
    Repair tiles where handsink was installed.  This is being done at the time of preliminary inspection.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Replace any missing or damaged ceiling tiles.
  • Lighting provided as required. Fixtures shielded
    Restore light in walk in cooler. This also being done at time of preliminary inspection.
  • Critical: Toxic items properly stored
    Store all toxic items below and/or completely separate from foods and food service items.
  • Critical: Toxic items labeled and used properly
    Label all chemicals not in original containers with specific contents.
4/8/2011Preliminary

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