Hy-Vee 2 (Deli/Salad Bar/International/Bar/Rest.), 7610 N Orange Prairie Rd, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Hy-Vee 2 (Deli/salad bar/International/Bar/Rest.)
Address: 7610 N Orange Prairie Rd, Peoria, IL 61615
Restaurant type: Restaurant
Phone: (309) 589-1001
Total inspections: 2
Last inspection: 10/23/2015
Score
82
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Inspection findings

Inspection date

Type

Score
HACCP - Discussed and provided written information on proper temperatures.

Sanitizer - dish machine - heat

              - buckets, 3 bay sink - quats

Frozen foods were frozen.
  • Critical: Wholesome, sound condition
    Moldy squash in main walk in cooler.
    All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.  Worker discarded moldy food.  Corrected.
  • Original container, properly labeled, consumer advisory
    Food items in main walk in cooler (potatoes) not in original container, not labeled.
    All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.  Properly label food items with common name, date and time of preparation.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Multiple deli sandwiches at prep station in deli with temperatures of deli meat rangeing between 52-56 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.  Prepare sandwiches in smaller amounts to maintain proper temperature.  Worker discarded product.  Corrected.
  • In-use food dispensing utensils properly stored.
    Scoop in bulk sugar and walnuts with handle in product.
    Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
  • Wiping cloths clean, used properly, stored
    Observed wet towels on counter in main kitchen, Asian Grill area and Italian area.
    Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.  Workers placed wet wiping cloths in sanitizing solution.  Corrected.
  • Food contact surfaces of equipment and utensils clean
    Dicer in main kitchen area soiled, lids on bulk containers next to dicer soiled.  Clean and sanitize food contact surfaces.  Worker cleaned and sanitized food contact surfaces.  Corrected.
  • Storage/handling of clean equipment, utensils
    Utensils stored in drawers and main dishwashing area in multiple directions.  Store utensils with handles extended in same direction to minimize contamination.
  • Plumbing installed and maintained
    Copper tubing next to dish machine in main dishwash area leaking.
    Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.  Repair leaking plumbing.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Baffles in hood in main kitchen area soiled with oil and debris. Provide a routine cleaning.
10/23/2015Routine82
Additonal temps: kitchen prep cooler 33, chest coolers on cookline 34, 39, 41, prep cooler kitchen 39, hot box 160, hot box 154, cheese case 38, cheese display case 38,

Dish machine hot water sanitizing @ 183.

There may be an outdoor smoker added at this location similar to the one at the Sheridan Rd. location.  A variance must be approved PRIOR TO use.  A variance may take up to 20 business days to approve.

Take and Bake pizzas are shrink wrapped with "Sealed Air Shrink Packaging 60 Gauage".  If this is considered reduced oxygen packaging, HACCP plans must be submitted.

35 people have enrolled in a CFSSM class August 6, 2015 with Ben Olson.

If food preparation at smapling stations occurs, handwashing must be provided.

Final approval given to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
No violation noted during this evaluation. 		7/29/2015Final

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