Icc North - Dogwood Hall Cafeteria, 5407 N. University St., Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: ICC NORTH - DOGWOOD HALL CAFETERIA
Address: 5407 N. University St., Peoria, IL 61614
Restaurant type: Restaurant
Phone: (309) 693-6870
Total inspections: 10
Last inspection: 1/27/2016
Score
98
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Inspection findings

Inspection date

Type

Score
HACCP Discussed food handler training.

Chlorine sanitizer concentration: 200 ppm

Frozen foods are frozen.
  • Food contact surfaces of equipment and utensils clean
    Interior center plate of kitchen microwave is soiled.
    Wash, rinse, and sanitize center plate of microwave daily.
    Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
1/27/2016Routine98
HACCP Discussed proper thawing procedures.

Quat sanitizing bucket concentration: 100 ppm

Frozen foods are frozen
No violation noted during this evaluation. 		10/26/2015Routine100
HACCP Ensure that updated HACCP plans for special processes such as curing and juicing are submitted to the health dept.

Quat sanitizer concentration: 200 ppm.

Frozen foods are frozen.
  • Food protection during storage, prepartion, display, service, transportation
    Box of food found stored on the floor of walk-in freezer D118.
    Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
7/23/2015Routine98
HACCP Store all cleaners and sanitizers in designated chemical storage area.

Quat sanitizing bucket concentration: 200 ppm

Frozen foods are frozen.
  • Non-food contact surfaces clean
    Ceiling of kitchen microwave is soiled
    Wash and clean interior surfaces of microwave.
    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.
3/5/2015Routine99
Frozen foods frozen, hot foods hot.

At previous inspection it was identified that there were two red buckets at each workstation, one for wash and one for sanitize. This has been changed to a green and a red bucket at each workstation.

HACCP - Some foods are par-boiled or sauteed and are therefore not ready to eat but are also outside of temperature range guidelines for PH/RTE foods. Recommend that partially cooked foods be labeled with time of preparation and use 4 hour rule if held for a period of time.  Discussed wrapping or covering of silverware and plates for customers in dining area.

Quat sanitizer used in 3 compartment sinks and in sani buckets at 400 ppm.

No violations noted at the time of inspection.
No violation noted during this evaluation. 		11/5/2014Routine100
Frozen foods are frozen, hot foods are hot.

HACCP - Discussed date marking of potentially hazardous foods such as open containers of milk.
  • Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
    Two students observed to be preparing food, took cell phone out of pocket, used cell phone to text, returned cell phone to back pocket and continued to do food prep without handwashing after cell phone usage.
    Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
  • Critical: Sanitizing concentration
    Sanitizer buckets at individual work stations - buckets not marked soap or sanitizer (2 buckets at each work station). Several buckets tested - some with non-discernable levels of sanitizer in the bucket that the student indicated to me was their sanitizer bucket, some buckets with quat sanitizer detected at 100 ppm.
    Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day.
8/25/2014Routine91
HACCP: Boil order guidelines were discussed and HACCP given to Chef Joy.
  • Food contact surfaces of equipment and utensils clean
    2 rolling pins, a large skillet, a strainer and the backsplash and shaft on the floor mixer were soiled.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
    *All items were immediately taken to the dishroom for cleaning*
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Handsink on the far wall in the meat shop walk in had no functional soap dispensing from unit, no paper towels in the dispenser and no dedicated trash can available for paper towel waste.
    *Towels and waste can were provided however, the dispenser mechanism is broken for the soap. Use soap in a pump type container in place until repaired.
3/26/2014Routine96
HACCP: Discussed food storage

Sanitizer used: High temp- Dish machine Quats- sani buckets and 3-compartment sinks
  • Food contact surfaces of equipment and utensils clean
    The meat slicer is soiled.
    Clean and sanitize the food contact surfaces routinely.
    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.
10/22/2013Routine98
HACCP: Discussed sanitize concentrations. Routinely check them.


Sanitizer used: Dish machine High Temp. 184
                          Qauts 3-compartment and wiping cloths

Note: It was the end of the semester so not a ot of activity at the time of this inspection.
No violation noted during this evaluation. 		5/7/2013Routine100
HACCP: Discussed hand washing.

Sanitizer used: Dish machine is high temp. Quats for 3-compartment and wiping cloth
No violation noted during this evaluation. 		1/29/2013Routine100

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