Dozer Park Stand 1, 730 Sw Jefferson St, Peoria, IL - Concession inspection findings and violations

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Business Info

Restaurant name: Dozer Park Stand 1
Address: 730 Sw Jefferson St, Peoria, IL 61605
Restaurant type: Concession
Phone: (309) 680-4027
Total inspections: 10
Last inspection: 8/19/2015
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP: Discussed and provide information on Date Marking.

Kitchen was not in operation at time of inspection.

All staff have received Food Handler Training.

Note: Discussed with Austin open air safety and preventative measures.  Product is being kept covered when possible, drains and areas which could harbor pests are cleaned on a routine basis to ensure proper food safety.  Should a problem occur, air curtains or another barrier method may be required to protect product.
No violation noted during this evaluation. 		8/19/2015Routine100
HACCP: Discussed and provide information on Cooling, Reheating, and Power Outage.

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

All staff have received Food Handler Training.

Note: Discussed with Austin open air safety and preventative measures.  Product is being kept covered when possible, drains and areas which could harbor pests are cleaned on a routine basis to ensure proper food safety.  Should a problem occur, air curtains or another barrier method may be required to protect product.
  • Single service items properly stored, handled, dispensed
    Case of cups being stored on ground.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
  • Single service articles not re-used
    Cup being used as ice scoop in left ice bin.
5/19/2015Routine97
Kitchen not in use at time of inspection.
No violation noted during this evaluation. 		8/19/2014Routine100
HACCP:  Toxic Labeling.  Ensure all bottles are labeled with contents.

Quats is the sanitizer used in the establishment.

Note:  Stand 1 was not in operation during inspection.  Manager stated that Stand 1 may not be opened this season due to decreased sales.
  • Critical: Toxic items labeled and used properly
    Spray bottle labeled "bleach water" was filled with a blue substance.  Manager stated that the substance was Windex and that the bottle was improperly labeled.  Corrected:  Bottle dumped.
    Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
5/15/2014Routine95
HACCP: Proper date marking of ready to eat potentially hazardous foods.
Quat Sanitizer: 400 ppm

Note: Stand not open to public during game/inspection.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Delfield Reach in Cooler racks are rusty. Repair or replace.
    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.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Waste basket missing next to back hand sinks in stand. Provide waste basket for all hand sinks.
    Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
8/23/2013Routine97
HACCP: Proper cold and hot holding temperatures.
QUAT Sanitizing None made at time of inspection
Game was rained out and stands had product but not in operation.
  • Food contact surfaces of equipment and utensils clean
    Interior lip of ice machine is 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
    1) Exterior of ice machine is soiled with mineral deposits. Clean as often as needed to maintain clean. 2) Delfield Reach in Cooler racks are 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.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Waste basket missing next to both hand sinks in stand. Provide waste basket for all hand sinks.
    Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
5/3/2013Routine95
Stand not in operation at time of inspection.
  • Food contact surfaces of equipment and utensils clean
    Interior of cheese machine soiled.
8/26/2012Routine98
HACCP: Handwashing Quat used as sanitizer @ 200ppm
  • In-use food dispensing utensils properly stored.
    A. Soiled serving utensils stored on countertops.
    B. Ice scoops stored with handle in the ice.
    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.
    Ice transfer receptacles shall be stored protected from potential contamination.
  • Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
    Handwashing sink used as a dump sink.
    Use handwashing sinks for handwashing only.
    Corrected by education.
  • Single service items properly stored, handled, dispensed
    Single use food boats stored with food contact surfaces up.
    Store inverted to protect the food contact surfaces.
  • Plumbing installed and maintained
    Leak from 3 compartment sink faucets handles.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    No garbage can for handwashing sink.
4/24/2012Routine90
Facility not in use at all games throughout season.  Therefore, only one inspection completed for 2011.
No violation noted during this evaluation. 		11/14/2011Routine
HACCP: Time only as a control quat used as sanitizer @ 200ppm
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Brats in delfield cooler @ 61 degrees.
    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.
    Corrected by discarding.
  • 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.
5/9/2011Routine94

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