Fairview Farms Restaurant, 5911 W Heuermann Rd, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Fairview Farms Restaurant
Address: 5911 W Heuermann Rd, Peoria, IL 61607
Restaurant type: Restaurant
Phone: (309) 697-4111
Total inspections: 9
Last inspection: 7/26/2013
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP: Date marking of Ready to Eat Potentially Hazardous Foods including milk if held for longer than 24 hrs.
Cl- Sanitizer: 100 ppm (Dish Washer)

No Violations Found at Time of Inspection
No violation noted during this evaluation. 		7/26/2013Routine100
  • Critical: Sanitizing concentration
    The dish washer is providing chlorine at a concentration of 50 ppm per service report faxed to this office by Performance Foodservice.
    Due to the Easter holiday, a site visit to check the dish machine was not able to occur before the weekend.
    Per supervisor and my comfort level with the facility, a fax is sufficient proof of corrected violation.
    Fax is attached.
4/3/2013Recheck
HACCP: Date marking of pre packaged potentially hazardous foods was discussed.

A recheck for the dish machine will occur on or after 3/28/13. A fee will be assessed for all rechecks.
  • Critical: Sanitizing concentration
    The concentration of chlorine at the dish machine is below 50 ppm.
    The three compartment sink shall be used until the dish machine provides an approved concentration of chlorine sanitizer.
    A recheck will occur on or after 3/28/13.
    NOTE: A fee will be assessed for all rechecks.
  • Storage/handling of clean equipment, utensils
    Clean silverware on the cart by the dish machine is stored with the food contact surface up.
    Store utensils with the handle facing up to minimize hand contact with food contact surfaces.
3/27/2013Routine95
HACCP: Handwashing cl- used as sanitizer @ 100ppm
  • Food contact surfaces of equipment and utensils clean
    Interior of ice machine soiled.
12/18/2012Routine98
HACCP: Drinks must be in closed containers. cl- used as sanitizer in dish machine @ 100ppm
  • Food contact surfaces of equipment and utensils clean
    Interior of ice machine on white apron soiled.
  • Single service articles not re-used
    Single-use containers such as chicken base containers reused to store dry goods in.
    Re-use of single-service articles is prohibited.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Hood over basement fryers soiled.
7/19/2012Routine95
HACCP: Handwashing cl- used in dish machine @ 150ppm
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Paint chipping from shelving, etc. in kitchen and ice machine area.
    Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, 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.
  • Food contact surfaces of equipment and utensils clean
    Meat slicer soiled with dried food debris.
    Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
  • Floors properly constructed, clean, drained
    Floors in ice machine room soiled around edges and behind machine.
  • Lighting provided as required. Fixtures shielded
    Several lights in basement area and ice machine area not shielded or shields are missing caps.
    Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
2/15/2012Routine95
.02/15/12- Investigated FBI complaint.  Suspect food items are fried chicken, roast beef, mashed potatoes and gravy, and green beans with ham.

Fried chicken is made to order in basement kitchen area.  All coolers were held at proper temperature.

Roast beef arrives frozen and is thawed in the walk in cooler until ready to use.  The product is already precooked.  The roast beef is then sliced and reheated in an oven to 165 degrees or greater.  The roast beef is made per order.

The mashed potatoes and gravy are made at the start of dinner service and are hot hold but are not cooled and reheated.  Real potatoes are used and the gravy is made from scratch.

The green beans are a canned product which is heated on the stove.  Ham is then added which is also a pre cooked product.


No employees were ill or called in sick on 02/10/12.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Paint chipping from shelving, etc. in kitchen and ice machine area.
    Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, 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.
  • Food contact surfaces of equipment and utensils clean
    Meat slicer soiled with dried food debris.
    Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
  • Floors properly constructed, clean, drained
    Floors in ice machine room soiled around edges and behind machine.
  • Lighting provided as required. Fixtures shielded
    Several lights in basement area and ice machine area not shielded or shields are missing caps.
    Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
2/15/2012Complaint Investigation
HACCP:  Chipping paint on kitchen island.  Paint chips may fall into food causing a physical contamination.

cl- used as sanitizer in three compartment sink and dish machine @ 100ppm

No violations found at time of inspection.
No violation noted during this evaluation. 		8/30/2011Routine100
HACCP: Handwashing cl- used as sanitizer in dish machine and buckets @ 150ppm
  • Original container, properly labeled, consumer advisory
    Prepared and cooled foods labeled with the date but not time.
    Label all cooling potentially hazardous food with the date and time of preparation.
  • Single service articles not re-used
    Single use containers such as cottage cheese etc. reused to store other foods.
    Re-use of single-service articles is prohibited.
4/28/2011Routine97

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