Bob Evans Farms Inc #448, 8821 N. Allen Rd., Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: BOB EVANS FARMS INC #448
Address: 8821 N. Allen Rd., Peoria, IL 61615
Restaurant type: Restaurant
Phone: (309) 691-1463
Total inspections: 10
Last inspection: 11/4/2015

Score
98

Restaurant representatives - add corrected or new information about Bob Evans Farms Inc #448, 8821 N. Allen Rd., Peoria, IL »

Inspection findings	Inspection date	Type	Score
HACCP: Handwashing Quats is the sanitizer used in buckets. High temp is used as a sanitizer in the dish machine. Frozen foods were stored frozen. Storage/handling of clean equipment, utensils Clean bowls and plates stored with food contact surface facing up at wait station area. Store clean bowls and plates inverted or with a protective covering. Glasses, bowls, plates, and cups shall be stored inverted. Walls, ceilings, and attached equipment, properly constructed, clean 1) Fan guards in walk in cooler are soiled. 2) Vents in restrooms are soiled. Clean fan guards and vents. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.	11/4/2015	Routine	98
HACCP: Discussed employee beverages and personal items. Frozen foods were stored frozen Note: Food Handler Training proof provided Non-food contact surfaces clean Glass on front of pie case in kitchen has sticker debris and build up. Clean off glass front routinely. Walls, ceilings, and attached equipment, properly constructed, clean Fan guard covers in walk in cooler are soiled. Clean fan guards. No Certified Manager Present FSSM not present during inspection. Provide to have a FSSM present at all times for Category 1 establishment. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.	8/10/2015	Routine	98
HACCP: Storage of Personal Items Quats sanitizer is used in buckets. Heat sanitizer is used in dish machine Frozen foods were stored frozen Critical: Toxic items labeled and used properly Observed pepto bismol and liquid Vitamin B12 stored on Bev-Aire cooler shelf by bakery display area above boxed pies. Corrected by moving personal medications to an area that does not provide the potential for contamination of food or food contact surfaces. No personal medications shall be stored in food storage, preparation or service areas.	4/6/2015	Routine	95
. \| Dishwasher/sani buckets with quat sanitizer. Frozen foods frozen, hot foods hot. Foods date marked with date stickers indicating the day of the week item is to be discarded. Items marked MONDAY discarded at end of day Monday. Most salad/omelette/sandwich stations utilize freshly prepped food each a.m. HACCP - Discussed use of handwashing sinks, discussed food handler training. Food protection during storage, prepartion, display, service, transportation Open bins of food in freezer/refrigerator near the grill line have food that is not covered. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Storage/handling of clean equipment, utensils Several stacks of plates/bowls in the establishment including at the salad line, at the omelet area and at the front of house are stored with the food surface up. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.	9/29/2014	Routine	97
Frozen.Foods Frozen Quat Sanitizer Used at 200 ppm. HACCP - Wirtten information on Handwashing given.- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize) Dishwasher temperature gauge broken. Stays around 160F for all of wash, rinse and sanitize. Repair or replace temperature gauge to ensure diswasher maintains proper temps for sanitizing.	6/27/2014	Routine	98
H\|Z 7 , ACCP: Cooked and cooled foods must cool from hot temperature down to 70 degrees with in 2 TWO hours. Then from 70 degrees to 41 or less in an additional 4 hours. Non-food contact surfaces clean 1) Undersides of most of the wall mount and overhead shelving over foods soiled with splatter. 2) Areas in front server coolers behind the drop in pans and under the tops have some food debris. 3) Front and sides of fryers and grill next to fryer soiled. 4) Underside of the edge of the grill over plates soiled. 5) Accessory areas on griddles (cords, hinges etc.) 6) Sides of double stack ovens and proofer soiled with dust. 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. Floors properly constructed, clean, drained 1) Flooring under the stationary cookline equipment has excess build up. 2) Flooring in the stockroom around the coving soiled - especially under the rack near the soda boxes. 3) Flooring under soda machine and cappuccino machine in front soiled around drain. Floors, floor coverings, mats, and duckboard shall be maintained clean.	1/24/2014	Routine	98
\|Complaint # 14-0002 was addressed on site with the manager on duty, Colton. He stated that they were aware of the pest issue and that Steritech was coming out at least once a \| week to provide treatment. A walk through was done of the kitchen and back areas. There were traps placed in varying areas and 1 small roach was observed under the dish machine. The manager was advised to continue with the Steritech visits and to continue with their advice on sealing cracks and crevices and monitoring openings on equipment. It was also advised to keep coving areas under the cookline and in the stockroom free and clear of all organic matter. This will be rechecked at the first routine inspection. No violation noted during this evaluation.	1/10/2014	Complaint Investigation
HACCP Discussed employee hand washing and storage equipment of frozen foods. Quat sanitizing bucket concentration: 200 ppm. Food protection during storage, prepartion, display, service, transportation Box of sweet potatoes stored on floor of dry storage room. Store box of sweet potatoes and all other containers and boxes of food a minimum of six inches above the ground to protect against contamination, dirt, and splash. Critical: Hands washed, good hygienic practices (observed). Employee did not wash hands after wiping nose. Employee was instructed to wash hands for 20 seconds with soap Non-food contact surfaces designed, constructed, maintained, installed, located. Lid of salad and fruit bowl prep cooler has a missing screw and is in disrepair. Repair or replace prep cooler lid. Food equipment and kitchenware shall be maintained in sound and sanitary condition. Food contact surfaces of equipment and utensils clean Counter tops in near salad and fruit bowl prep cooler are soiled with food debris. Wash, rinse, and sanitize food contact surfaces. Food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation. Non-food contact surfaces clean Interior walls and ceilings of microwaves in kitchen are soiled. Clean and maintain 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.	10/21/2013	Routine	89
Inspection was conducted due to a complaint involving improper handwashing and personal hygiene. During the time of inspection, all employees were wearing clean aprons and practicing proper handwashing. Manager Colton Ginn relayed that tongs are used to prepare salads, and employees are aware that utensils are to be used for food dispensing. He will reiterate proper handwashing with all employees. No violation noted during this evaluation.	10/2/2013	Complaint Investigation
Final approval has been given for the remodel. The remodel consists of new salad coolers, a mini cooler, decorative items, and new restroom sink fixtures. No violation noted during this evaluation.	9/20/2013	Final

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