Bu Shea Stadium, 1524 W Nebraska, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: BU Shea Stadium
Address: 1524 W Nebraska, Peoria, IL 61625
Restaurant type: Restaurant
Phone: (309) 677-3210
Total inspections: 8
Last inspection: 10/17/2015
Score
98
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Inspection findings

Inspection date

Type

Score
HACCP: Discussed pest prevention and maintaining barriers. Frozen foods frozen.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    No paper towels at hand sink.
    A supply of sanitary towels shall be conveniently located near each lavatory.
10/17/2015Routine98
HACCP: Discussed and provided information on Glove Use.

Frozen foods frozen, cold foods cold, Hot foods hot.
  • Original container, properly labeled, consumer advisory
    Chocolate Chocolate Chip Muffin were found pre packaged and unlabeled.  -Correct by properly labeling by next routine inspection.
    Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
9/6/2015Routine99
HACCP Discussed storage of personal beverages. Store personal food and beverages in designated employee dining area below and away from food prep areas.

Quat three compartment sink concentration: 200 PPM.

Frozen foods are frozen.
  • In-use food dispensing utensils properly stored.
    Tongs of• brats and hot dogs stored with handled buried in food.
    Store tongs with handles extended up and out of food to protect food against potential contaminates.
    Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
  • Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
    Personal beverage bottles found in numerous locations throughout establishment.
    Store personal food and beverages in designated employee area. Corrected by education.
    Employees shall consume food only in designated dining areas.
  • Non-food contact surfaces clean
    Counter top near coffee station and counter top near hot dog warmers are soiled.
    Wash and clean counter top.
    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.
  • Critical: Toxic items properly stored
    Multiple bottles of cleaner stored on front counter top.
    Store bottles of cleaner in designated chemical storage area below and away from food prep areas. Corrected
10/6/2014Routine88
HACCP Discussed pest control. Establishment shall provide effective means of pest control.

Quat sanitizer bucket concentration: 200 ppm.

Frozen foods are frozen.
No violation noted during this evaluation. 		5/9/2014Routine100
HACCP: Discussed hand washing and glove use Sanitizer use is Quats. All frozen food was frozen.
No violation noted during this evaluation. 		10/7/2013Routine100
HACCP: Discussed holding temperatures Sanitizer used is Chlorine.
  • Critical: Hot food at proper temperatures
    The following hot food were not at the correct temperature: Hot dogs 118 degrees F, Burger 123 degrees F and Chicken breast 118 degrees F.
    The upon speaking with the manager the food was prepared at 6pm. The food is being kept in a warmer however the food was still not at the correct temperature. The establishment was allowed to use time as a control for this time ONLY. If food is not at the correct temperature at the next inspection the food will be discarded.
    Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
    Foods shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control.
  • Food contact surfaces of equipment and utensils clean
    The ice baffle was soiled.
    Clean and maintain clean all food contact surfaces.
    Equipment, utensils and 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.
    Corrected: The ice battle was sanitized.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    The walls have chipping and peeling paint.
    Resurface the walls.
    Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
11/3/2012Routine92
Facility has approval to operate in a accordance with Chapter 10 Food Safety Peoria County Code.

A license will be mailed.

Note: Facility only serves pre-packaged food items which are pre-packed at Holmes hall of Bradely. No food is acutally made at this establishment. All food is hot held only for the game days.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    The middle wall has chipping and peeling paint.
    Repair or resurfaces the wall.
    Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
9/11/2012Final
At the Facility with Shannon and discussed plans for the facility. Nothing is going to be changed other then possibly removing equipment. Shannon was made aware a written statement would be needed for this stating nothing would be changed. Please also submit an updated aerial sketch of the facility identifying equipment, hand sink and 3-compartment sink.

The walls are peeling and chipping this needs to be fixed prior to the final inspection.

Please schedule with me when a final inspection can be conducted.

Make sure everything is cleaned and sanitized prior to the final.

A mop sink is needed to be installed in the kitchen area.
No violation noted during this evaluation. 		7/20/2012Preliminary

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