B Easy, 617 Main St, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: B Easy
Address: 617 Main St, Peoria, IL 61602
Restaurant type: Restaurant
Phone: (309) 222-4278
Total inspections: 10
Last inspection: 1/13/2016
Score
99
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Inspection findings

Inspection date

Type

Score
HACCP: Discussed general cleaning and maintenance.  Provided sanitizer solution information.

Frozen foods frozen.
  • Original container, properly labeled, consumer advisory
    Container of salt was found unlabeled.  -Corrected by labeling.
    All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
1/13/2016Routine99
Cold foods cold, frozen foods frozen, hot foods hot.

Discussed general food storage.

No Violations found at time of inspection.
No violation noted during this evaluation. 		9/24/2015Routine100
HACCP: Discussed and provided information on cooling.

No violations found at time of inspection.

Hot foods hot, cold foods cold, frozen foods frozen.
No violation noted during this evaluation. 		6/5/2015Routine100
HACCP:  Discussed and provided infomration on Cooling.

Hot foods hot, cold foods cold, frozen froods frozen.

Cl- used as santiizer.
No violation noted during this evaluation. 		2/10/2015Routine100
HACCP: Discussed and provided information on date marking.

Hot foods hot, cold foods cold, frozen foods frozen.

No violations found at time of inspection.
No violation noted during this evaluation. 		11/7/2014Routine100
HACCP: Discussed and provided hand hand washing information.

Hot foods hot, cold foods cold, frozen foods frozen.
  • Food contact surfaces of equipment and utensils clean
    Inside of microwave found to be soiled.  Clean and sanitize on a routine basis to ensure food protection.
  • Non-food contact surfaces clean
    Exterior of 3 crock pots and spice rack shelf found to be soiled.  Clean and sanitize on a routine basis to ensure food protection.
9/2/2014Routine97
No violation noted during this evaluation. 7/23/2014Consultation
HACCP: Dating of potentially hazardous foods when opened and prepared and discarding 7 days from open. Left bulletin. Label foods which can be easily mistaken with common name.
Cl- Sanitizer: 200 ppm

No violations present at time of inspection.
No violation noted during this evaluation. 		4/3/2014Routine100
HACCP: Employee hygiene, washing hands after eating and drinking. Drinks with tight fitting lids only and stored away from food and food prep surfaces and areas.
Cl- Sanitizer: 100 ppm
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Opened sliced deli hams in plastic container in Delfield coolers in middle of kitchen were not labeled with date of open. Label all ready to eat potentially hazardous foods with date of open.
    All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours.  The day the original container is opened in the food establishment is counted as Day 1. Corrected, identified day of open for labeling.
11/21/2013Routine95
HACCP: Proper reheating of potentially hazardous foods. Proper Cl- sanitizer concentration.
Cl- Sanitizer: 200 ppm
  • Critical: Foods properly cooked and/or reheated
    Cheese in Crock Pot had temperature of 132° F. Re-heated in microwave. Reheat cheese and all potentially hazardous foods to 165° F when using a microwave.  After proper reheating, it can then be placed in the Crock Pot to hot hold at 135° F or above. All potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165° F (74° C) and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat potentially hazardous foods. Corrected, reheated and corrected by education.
  • Thermometers provided and conspicuously placed
    Traulsen reach in cooler in front part of kitchen is missing thermometer. Ensure all refrigeration units have an accurate thermometer. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
  • Single service items properly stored, handled, dispensed
    Two boxes of single service items were stored on the floor in office/dry storage area. Store All single service items off of the floor.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
8/1/2013Routine93

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