Food And Fellowship Program At Southside Manor, 915 S Helen St., Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Food and Fellowship Program at Southside Manor
Address: 915 S Helen St., Peoria, IL 61605
Restaurant type: Restaurant
Phone: (309) 676-5087
Total inspections: 9
Last inspection: 10/8/2015
Score
99
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Inspection findings

Inspection date

Type

Score
HACP: Handwashing

Contents in freezer frozen. Catering is completed by Neighborhood House and received between 11:45-12:00 pm daily.
  • Single service items properly stored, handled, dispensed
    Single Service food trays stored upright.
    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.
    Corrected on site.
10/8/2015Routine99
HACCP: Temperature documentation
No violation noted during this evaluation. 		6/22/2015Routine100
HACCP: Temperature documentation.
  • Thermometers provided and conspicuously placed
    Please provide a thermometer to the white fridge in the kitchen area.
3/16/2015Routine99
HACCP:  Handwashing.

Cl- sanitizer is used in the establishment.

Food is delivered from Pepper' s Cafe daily between 10:30 am-11 am and served to approximately 15 individuals.
No violation noted during this evaluation. 		11/21/2014Routine100
HACCP:  Hand washing.  Ensure hands are washed before putting gloves on, when switching gloves, and after touching hair, skin, clothing, etc.

Cl- sanitizer is used in the establishment.
No violation noted during this evaluation. 		5/13/2014Routine100
HACCP:  Ensure single-use gloves are thrown away when taken off for any reason, including switching tasks.  Always wash hands before applying or switching gloves.

Cl- sanitizer is used in the establishment.

Note:  Food is delivered Monday-Friday from Pepper' s Cafe.  Cabinets are clearly marked for the Central Illinois Agency on Aging.
No violation noted during this evaluation. 		1/28/2014Routine100
HACCP: Discussed proper set up of three compartment sink as bin set up to ensure that serving utensils are washed, rinsed and sanitized if needed
  • No Certified Manager Present
    There is no certified person present at the establishment.
    Provide a certified person or original certificate.
    Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
    A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
    Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
10/25/2013Routine100
HACCP: Discussed routine and frequent hand washing.

Chlorine bleach is the sanitizer used in the establishment.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Sanitizer spray bottle is not functioning.
    Provide a new functioning spray bottle.
    Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
  • Non-food contact surfaces clean
    The food carts for transportation of foods are soiled.
    Clean routinely.
    Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
  • Single service items properly stored, handled, dispensed
    Single service knives and utensils found stored facing various directions.
    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.
  • No Certified Manager Present
    There is no certified person present at the establishment.
    Provide a certified person or original certificate.
    Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
    A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
7/8/2013Routine97
HACCP: Discussed ensuring that only one side of the two compartment sink is used to rinse foods into. Keep the other sink clean for proper and frequent hand washing.

Peppers Cafe/On the Go provides the food.

Lakisha Foreman is the certified food manager.

The refrigerator is not being used. Only the two compartment sink with the variance for a '3 compartmen sink' as needed and mop sink as needed.

Provided Hand Wash Sink to properly denote which sink is used for hand washing.

Keep proper temperature logs of foods delivered and ensure that times are also placed.  All items are picked back up and taken back to be washed, rinsed and sanitized.
  • Single service items properly stored, handled, dispensed
    There is no label on the cabinets or drawers to properly identify what items belong to which area.
    Label all cabinets with equipment and single service articles.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    •There was no waste receptacle or basket at the hand wash sink.
    Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
  • No Certified Manager Present
    There is no original cerificate for the certified food manager.
    Provide the original certificate.
    Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
3/6/2013Routine97

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