Dtd Burgers Llc Dba Five Guys, 2601 W Lake Ave A7, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: DTD Burgers LLC dba Five Guys
Address: 2601 W Lake Ave A7, Peoria, IL 61615
Restaurant type: Restaurant
Phone: (309) 688-6040
Total inspections: 6
Last inspection: 6/20/2013
Score
99
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Inspection findings

Inspection date

Type

Score
HACCP - Discussed food protection during preparation, display and storage.  Also discussed cleanliness of employee clothing/aprons.

Sanitizer - Quats
  • Floors properly constructed, clean, drained
    Soiled flooring in corners and under equipment. Provide a routine cleaning.
6/20/2013Routine99
HACCP - Temperature control of potentially hazardous foods Sanitizer - Quats
No violation noted during this evaluation. 		1/10/2013Routine100
HACCP - Discussed the importance of having a State of Illinois certified food safety manager

Sanitizer - quats
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Sliced tomatoes in prep table cooler at 51 degrees F.
    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.  Worker closed lid on refrigeration unit and cooled tomatoes to 40 degrees F.  Corrected.
7/25/2012Routine95
HACCP - Discussed the effective use of hair (beard) restraings for employees.

Sanitizer - quats

Note: There will be a recheck fee assessed for all rechecks.
  • Non-food contact surfaces clean
    Self serve condiment and utensil bins soiled. Clean and sanitize non food contact surfaces.
  • Plumbing installed and maintained
    Leaky sprayer and spigot at 4 bay potato prep sink.
    Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
  • Critical: Outer openings protected from insects, rodent proof
    Gap under front outer doors and side door.
    Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.  Recheck on or after 3/20/12
  • No Certified Manager Present
    No certified food service manager present.  Provide a state certified food service manager by 6/6/2012.
3/6/2012Routine94
HACCP - Proper handwash procedures Sanitizer - quats
  • Wiping cloths clean, used properly, stored
    Wet towels stored on splash guard of handsink.
    Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.  Worker placedwet towels in santizier bucket.  Corrected.
  • Critical: Cross-connections, back-siphonage, back-flow prevented
    Backflow prevention device on mop sink in disrepair.  Repair or replace backflow prevention device.  Recheck on or after 7/13/11.
6/29/2011Routine94
  • Critical: Outer openings protected from insects, rodent proof
    Large gap under back door.  Door sweep replaced on back door to eliminate large gap and prevent entry of pests.  Corrected.
5/4/20111st Recheck

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