Emma's Eatery, 3311 Sterling Ave, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Emma's Eatery
Address: 3311 Sterling Ave, Peoria, IL 61614
Restaurant type: Restaurant
Phone: (309) 688-4550
Total inspections: 5
Last inspection: 8/10/2015
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP: Sanitizer Exposure.
No violation noted during this evaluation. 		8/10/2015Routine100
Haccp: Boil order hand out left and discussed.
  • Foods handled with minimal manual contact
    Found portion cup being used to dispense bulk snacks. Provide scoop with handle. Corrected and spoke to employee.
    Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
3/3/2015Routine98
HACCP = food handler training

quat sanitizer = 400ppm

As of January 1, 2016, all "non-restaurant" establishments, need to have all food handlers within their establishment take a 2 hour online training course. This excludes anyone who currently has their food service sanitation manager certification. All courses available can be accessed on our website www.pcchd.org On the right side of the page, under "Recently Updated Pages" click on "Food Protection Program". This will lead you to the page that has all links for all courses and frequently asked questions. Once each employee has this certification, print the certificate out and have them all available for any inspections starting in 2016.
  • Plumbing installed and maintained
    The cold water side of the mop sink faucet is currently turned off. Cold water is available to this faucet. Maintain all plumbing. Turn the water on so the cold water can be accessible at all times.
  • Critical: Hand washing sinks installed, located, accessible
    The hand washing sink, located to the left of the soft drink machine, was blocked by a sanitizer bucket. Hand sinks shall be accessible for hand washing at all times. The sanitizer bucket has been removed.
  • Premises maintained fee of litter, unnecessary articles.  Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
    Two wet mop heads were being stored in the mop sink under the buckets. All mops shall be either hung up or turned over between uses so they can properly cleaned. The mops have been hung up.
10/21/2014Routine94
HACCP: Discussed hand washing and provided hand washing haccp sheet.

Sanitizer used is Quats(300ppm)
  • Single service items properly stored, handled, dispensed
    To-go container on the top shelf in the dry storage area were being stored with the food contact surfaces face up.
    Corrected by turning the containers with the food contact surfaces face DOWN.
    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.
  • Critical: Toxic items labeled and used properly
    Spray bottles under the hand sink at the front were not labeled with their contents.
    Corrected by having the employee label the spray bottles "Sanitizer" and "Windex"
    Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
  • No Certified Manager Present
    Unable to provided proof of a food service sanitation managers certificate.
    All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
6/26/2014Routine94
A license can not be given at this time due to no certified person being hired at this store.  The approval letter sent in August, stated, as a condition of licensure, a certified person must be on staff for this location at the time of final approval.

Please submit a copy of a certificate or proof of enrollment.  A license will be granted at that time.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    There is an exposed plywood in the kitchen area which needs to be sealed.
    Paint or other wise seal the plywood.
    Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
  • No Certified Manager Present
    No certified food manager.
    Provide a food service sanitation manager.
    All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
2/13/2014Final

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