Centerplate@the Civic Center - Arena N/Great Hall, 201 Sw Jefferson St, Peoria, IL - Concession inspection findings and violations

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Business Info

Restaurant name: Centerplate@the Civic Center - Arena N/Great Hall
Address: 201 Sw Jefferson St, Peoria, IL 61602
Restaurant type: Concession
Phone: (309) 680-3350
Total inspections: 10
Last inspection: 10/1/2014
Score
98
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Inspection findings

Inspection date

Type

Score
HACCP: Discussed and provided Boil Order information.

Cold foods cold, frozen foods frozen.

Note: Kitchen not in use at time of inspection.
  • Non-food contact surfaces clean
    Handles on multiple coolers found to be soiled.  Clean and sanitize on a routine basis to ensure food safety.
  • Lighting provided as required. Fixtures shielded
    Light shield missing in Bud Room storage room.  Install shield to ensure proper food safety.
    Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
10/1/2014Routine98
|HACCP:  Potentially hazardous foods discussed. Given HACCP flyer.

Note: Multiple Gehls unit were used at the concession - each checked with in proper temperature range.
  • Non-food contact surfaces clean
    1) ,Lower front ledges on drawer liners in warming unit drawers soiled,.
    2) Sides of doors and areas where hands contact soiled on the 4 door unit holding pizzas.
    3) Metal surface of grill front and mount for tong holder soiled.
    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.
3/14/2014Routine99
HACCP: Proper hand washing.
Cl- Sanitizer: 100 ppm

No violations found at time of inspection.
Great job! Keep up the good work.
No violation noted during this evaluation. 		11/15/2013Routine100
HACCP: Proper labeling of toxic items Cl- Sanitizing Solution None made at time of inspection
  • Food contact surfaces of equipment and utensils clean
    Top interior of microwave in concession stand was soiled. Clean as often as needed to maintain clean.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
  • Non-food contact surfaces clean
    Bottom of draft beer cooler in second bar in front of concessions stand was soiled. Clean as often as needed to maintain clean.
    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 labeled and used properly
    Spray bottle of Windex in bar directly across from concession stand (North) was not labeled. Label all containers holding cleaning and toxic solutions. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Corrected by manager, labeled spray bottle.
5/25/2013Routine92
HAC|CP:  The food contact surfaces of single service items must be protected from hand contact and foreign materials (such as glues etc.)
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Tomatoes for condiment topping in self service area were not at proper temperature.
    Potentially hazardous foods shall be kept at  •an internal temperature of 41 F or below or at an internal temperature of 135 F or above during display and service.
    *Ice was placed around containers to the top*
  • Food contact surfaces of equipment and utensils clean
    1) Onion chopper blade surface soiled.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
  • Non-food contact surfaces clean
    1) E•xhaust hood baffles soiled.
    2) Seals on pizza prep cooler soiled.
    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.
1/24/2013Routine92
HACCP: Handwashing cl- used as sanitizer @ 100ppm
  • Critical: Toxic items labeled and used properly
    Spray bottle hanging on edge of three compartment sink with other toxic spray bottles not labeled with contents.
    Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
    Corrected by labeling.
12/6/2012Routine95
HACCP: Handwashing cl- used as sanitizer @ 100ppm No violations found at time of inspection.
No violation noted during this evaluation. 		8/25/2012Routine100
HACCP: Temperatures of hot dogs cl- used as sanitizer @ 100ppm
  • Single service items properly stored, handled, dispensed
    Single use spoons stored with food contact surface up.
3/16/2012Routine99
No violations at time of inspection.
No violation noted during this evaluation. 		9/23/2011Routine100
HACCP:  Reuse of plastic single use containers.

cl- used as sanitizer @ 100ppm

Facility uses Avanti's bread for tuna salads.  Will check to see if Avanti's is licensed to wholesale.
  • Single service items properly stored, handled, dispensed
    Single use boats stored with food contact surface up.
    Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
3/18/2011Routine99

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Centerplate @ the Civic Center (Catering)
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