Eurest Dining Service Cat Visitor Center, 110 Sw Washington St, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Eurest Dining Service Cat Visitor Center
Address: 110 Sw Washington St, Peoria, IL 61602
Restaurant type: Restaurant
Phone: (309) 675-4136
Total inspections: 9
Last inspection: 11/13/2015
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP = routinely check the concentration for the dish machine sanitizer (since it is used so infrequently), to make sure the machine is properly sanitizing at 50ppm-200ppm.

chlorine bleach sanitizer at dish machine = 50ppm

All frozen food is frozen.

No violations documented during this inspection!

Note: please watch the racks in the Continental cooler and replace them as the surfaces become worn.
No violation noted during this evaluation. 		11/13/2015Routine100
The chlorine bleach sanitizing dish machine has been repaired and now tests at 100ppm.

Since this machine is used infrequently, check the concentration regularly.

A recheck fee will be accessed.
No violation noted during this evaluation. 		7/7/20151st Recheck
HACCP = discussed covering the wash, rinse and sanitize containers near the grill

quat sanitizer is used

A recheck will occur on or after 7/9/15 for the dish machine in the kitchen area. Contact Kate at 309-679-6097, if the repair happens prior to that date.

All frozen food frozen.
  • Critical: Sanitizing concentration
    The chlorine bleach sanitizer for the dish machine tested at 0ppm after several tries and priming the machine. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. Utilize the three-compartment sink until this machine has been repaired and rechecked by our office. A recheck will occur on or after 7/9/15.
6/29/2015Routine96
HACCP: Discussed proper hand washing

Frozen foods frozen.

No Violations found at time of inspection.
No violation noted during this evaluation. 		11/6/2014Routine100
HACCP: Proving a boil order HACCP. Quat: 100ppm Cold foods cold, Frozen foods frozen.
No violation noted during this evaluation. 		8/4/2014Routine100
HACCP: Proper concentrations of sanitizing solution.
QUAT Sanitizer: None made at time of inspection.
  • Single service items properly stored, handled, dispensed
    Black plastic knives stored in silver wire mesh container were not inverted presenting handle to customer or employee first. Ensure single service ware is stored in such a way that the handle is presented outward to minimize handling of food contact surface. Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
9/9/2013Routine99
HACCP: Proper cold holding temperatures QUAT Sanitizing 400 ppm
  • Thermometers, gauges, test kits provided
    QUAT sanitizing test strips had been damaged with moisture and unable to use. Provide usable test strips. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Corrected by manager, brought in new test strips from AB facility.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Waste basket by hand sink for disposing of used hand drying paper towels was missing. Provide small waste receptacle for disposal of towels near every hand sink at all times.
    Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Corrected by manager, brought in waste receptacle.
4/23/2013Routine97
HCCP: Handwashing was discussed Quat sanitizer used
  • No Certified Manager Present
    No FSSM present at the time of inspection.
    A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
12/7/2012Routine100
This facility has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Install soap and paper towels.
10/11/2012Final

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