Central Illinois Catering, 711 W. Mcbean Ste B, Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: CENTRAL ILLINOIS CATERING
Address: 711 W. Mcbean Ste B, Peoria, IL 61605
Restaurant type: Restaurant
Phone: (309) 671-3900
Total inspections: 10
Last inspection: 11/18/2015

Score
100

Restaurant representatives - add corrected or new information about Central Illinois Catering, 711 W. Mcbean Ste B, Peoria, IL »

Inspection findings	Inspection date	Type	Score
HACCP - Discussed and provided written information on handwash procedures. Sanitizer - Quats Frozen foods were frozen. No violations detected at time of inspection. No violation noted during this evaluation.	11/18/2015	Routine	100
HACCP - Discussed and provided written information on proper storage of foods. Sanitizer - quats No violations detected at time of inspection. No violation noted during this evaluation.	8/4/2015	Routine	100
HACCP - Discussed and provided written information on Food Handler Training. Sanitizer - quats Plumbing installed and maintained Hot water valve leaks on 3 bay sink. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leaky valve. Walls, ceilings, and attached equipment, properly constructed, clean Ceiling tile missing above bulk flour containers stored next to walk in freezer. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Replace tile.	2/6/2015	Routine	98
HACCP: As of January 1, 2015, all food handlers within an establishment (this includes any wait staff, those working behind the bar, any one who handles food, equipment, etc.) is required to take a 2 hour online training course. The courses offered are available on our website, www.pcchd.org On the right side of the screen, under "Recently Updated Forms", click on "Food Protection Program". This will take you to the links for all courses offered and all frequently asked questions. Once each food handlers has taken this training, please have certificates available for inspections beginning in 2015. It should be noted that any employees who currently have their Food Service Sanitation Manager Certification, are exempt from this 2- hour online course. Quats is the sanitizer used in the establishment. Frozen foods were stored frozen. No violation noted during this evaluation.	11/25/2014	Routine	100
HACCP: Hand Washing HACCP Provided Quats is the sanitizer used in the establishment Frozen foods were stored frozen No violation noted during this evaluation.	5/8/2014	Routine	100
HACCP: Discussed proper storage of wet wiping cloths. Quats is the sanitizer used in the establishment. Frozen foods were frozen. Continue excellent date marking, labeling, and food protection practices. No violation noted during this evaluation.	1/31/2014	Routine	100
HACCP: Discussed proper labeling of the foods that are removed from the walk in cooler. These foods must be labeled with the date that they are cooled and placed into the freezer as well as the date the foods are removed so as to maintain proper date marking and 7 day total use/keeping of foods. Frozen foods are frozen. Quats is the sanitizer used in the establishment. No violation noted during this evaluation.	10/28/2013	Routine	100
HACCP: Discussed proper date marking and labeling of all potentially hazardous foods. Provided HACCP bulletin. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Foods in containers or packages that do not bear a date or day shall be discarded. Frozen foods are frozen. Quats is the sanitizer used in the establishment. Non-food contact surfaces clean The area under the grates in the milk cooler is soiled. The #10 can opener holder is soiled. Clean and sanitize routinely and 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. Floors properly constructed, clean, drained The floor under and behind the stoves is heavily soiled. Clean routinely. Move all equipment out away from walls to clean properly. Floors, floor coverings, mats, and duckboard shall be maintained clean. Walls, ceilings, and attached equipment, properly constructed, clean 1) The baffles above the stove are soiled. 2) There are holes around piping next to the large spice bin storage. 1)Remove baffles and clean routinely. 2) Fill in the holes or otherwise protect to not allow pests to enter or reside. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable, and in good repair.	4/17/2013	Routine	97
The establishment provides food to PCCEO/Trewyn, Webster, Urban League and Pierson Hills (Early Education Center). Frozen foods are frozen. Quats and chlorine bleach is the sanitizer used in the establishment. HACCP: Discussed proper boil order procedure guidelines. Provided HACCP bulletin. Food contact surfaces of equipment and utensils clean The following food contact surfaces are soiled: 1) Interior baffle of the ice machine, 2) fans on top of Hobart cooker, 3) interior of the microwave. Clean and sanitize all food contact surfaces routinely. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. Floors properly constructed, clean, drained The floor drain/ice machine is in disrepair. Currently there are bids out for the floor to be repaired. Floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain and maintained in good repair. Walls, ceilings, and attached equipment, properly constructed, clean The baffles in the hood are soiled. Clean the baffles routinely and ensure a deep cleaning is done for the ventilation system routinely. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.	1/14/2013	Routine	96
HACCP: Discussed labeling of foods removed from the freezer. Label the item with the date it was prepared, the date it was placed into the freezer and the date it was taken out of the freezer. A total of 7 days is only allowed, not including the time foods are frozen. Frozen foods are frozen. Quats is the sanitizer used in the establishment. Non-food contact surfaces designed, constructed, maintained, installed, located. 1) The hand wash sink is pulling away from the wall. 2) The shelving under the prep island is beginning to chip. Seal the hand sink to the wall. Repair, resurface, or repaint the chipping shelving. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. Food contact surfaces of equipment and utensils clean The white baffle in the ice machine is soiled. The shelving in the walk in cooler is soiled. Clean and sanitize routinely and 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 The large fan in the establishment is soiled. Clean the fan cover and blades to prevent any dust from flying off and potentially contaminating foods. 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. Rooms clean, lockers provided and used, clean Coats stored on hooks where 'delivery containers' are located. Corrected	10/29/2012	Routine	95

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