Dozer Park Stand 2, 730 Sw Jefferson St, Peoria, IL - Concession inspection findings and violations

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Business Info

Restaurant name: Dozer Park Stand 2
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.

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.
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.
  • In-use food dispensing utensils properly stored.
    Ice scoop handle was found in contact with ice.
    Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
5/19/2015Routine99
Hot foods hot, cold foods cold, frozen foods frozen. QUAT: 200ppm
  • Food contact surfaces of equipment and utensils clean
    Ice machine baffle found soiled. Clean and sanitize routinely to ensure food safety.
  • Single service items properly stored, handled, dispensed
    Single serve pizza boxes stored upright. Store inverted to protect food contact surfaces.
8/19/2014Routine97
HACCP:  Boil Order Guidelines Provided.

Quats is the sanitizer used in the establishment.

Note:  Stand was being stocked for tonight's Chiefs game but was not in operation at the time of inspection.
No violation noted during this evaluation. 		5/15/2014Routine100
HACCP: Proper date marking ofready to eat potentially hazardous foods. Quat Sanitizer: 300 ppm
  • 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.
8/23/2013Routine98
HACCP: Proper Hot and Cold Holding Temperatures
QUAT Sanitizing none made at time of inspection
Game was rained out and stands had product but not in operation
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Racks in Delfield Reach In Cooler are chipping. Resurface or replace so that it is smooth and easily cleanable.
    Non-food contact surfaces shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
  • Floors properly constructed, clean, drained
    Floors in hard to reach areas under service counters and near drains had soil build up. Clean as often as needed to maintain clean.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
  • Critical: Toxic items properly stored
    Glass cleaner and chafing dish fuel containers were stored on wire rack intermingled with single service cups and food containers. Store all toxic away and/or below food and items used for food service. Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Corrected by manager, moved to alternate storage away from food and food items.
5/3/2013Routine93
HACCP: Using ice to hold foods cold. quat used as sanitizer @ 200ppm
  • Critical: Hands washed, good hygienic practices (observed).
    Ice in handsink.  Employees using handsink as dumpsink.
    Use handsinks for handwashing only.
    Corrected by education.
8/26/2012Routine95
HACCP: Handwashing quat used as sanitizer @ 200ppm
  • In-use food dispensing utensils properly stored.
    Ice scoop stored with the handle in the ice.
    Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
4/24/2012Routine99
HACCP: Glove use. quat used as sanitizer
  • Food contact surfaces of equipment and utensils clean
    Interior of ice cream cooler soiled.
    Clean and sanitize.

    Thermometer used to take temperatures of hot dogs put into case soiled.
    Clean and sanitize.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    No paper towels present at back handwashing sink.
    A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
8/25/2011Routine96
HACCP: Hot holding temps. quat used as sanitizer @ 200ppm
  • Critical: Hot food at proper temperatures
    Hotdogs @118-120 in bunning area.
    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.
5/9/2011Routine95

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