Java Jolt, 230 Sw Adams St, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Java Jolt
Address: 230 Sw Adams St, Peoria, IL 61602
Restaurant type: Restaurant
Phone: (309) 637-0475
Total inspections: 10
Last inspection: 9/15/2015
Score
92
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Inspection findings

Inspection date

Type

Score
HACCP: Cooling and reheating of foods cl- used as sanitizer
  • Critical: Foods properly cooked and/or reheated
    Meatballs are being reheated in crockpots.  Meatballs in the front crockpot are 105 degrees.  Meatballs in the back crockpot are 55 degrees.  Meatballs have been reheating the in the crockpots for approx. 1 hour.
    Rapidly reheat foods to 165 degrees within 2 hours in an approved reheating device.
    Corrected by reheating meatballs in the microwave before transferring to crockpot.
  • Wiping cloths clean, used properly, stored
    Wet wiping cloth found on top of espresso machine.
    Store wet wiping cloths in sanitizing solution between uses.
  • Food contact surfaces of equipment and utensils clean
    A.  Underside of espresso machine soiled.
    B.  Gaskets of prep cooler soiled.
    Clean and sanitize routinely.
9/15/2015Routine92
HACCP: Temperature documentation Boil order hand out left at facility.
No violation noted during this evaluation. 		3/19/2015Routine100
HACCP: Discussed and provided Boil Order information.

Cold foods cold.

No violations found at this time.
No violation noted during this evaluation. 		10/7/2014Routine100
HACCP:  Discussed replacing card board boxes used for food storage with plastic or meteal containers.   #14: Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.


Cold foods cold
No violation noted during this evaluation. 		6/30/2014Routine100
HACCP: No Eating near food prep areas and washing hands after eating and continuing to food preparation tasks (Making Coffee/Milk Drinks).
Cl- Sanitizer: 100 ppm
  • Critical: Sanitizing concentration
    No bleach (Cl-) Concentration was detected in sanitizing solution bucket. Provide Cl- concentration of between 50-200 ppm in sanitizing solution. Test and change often to avoid dilution of proper concentrations.  Corrcted, new solution was made with a Cl- Concentration of 100 ppm.
8/2/2013Routine96
See attached inspection.
No violation noted during this evaluation. 		2/5/2013Routine
HACCP: Serving of milk cl- used as sanitizer @ 100ppm No violations found at time of inspection.
No violation noted during this evaluation. 		5/25/2012Routine100
HACCP: Storage of personal items
  • Original container, properly labeled, consumer advisory
    Pre-packaged cookies not labeled with contents.
    Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
  • Wiping cloths clean, used properly, stored
    Wet soiled cloth towel stored on countertop near coffee machine.
    Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
  • Single service items properly stored, handled, dispensed
    Boxes of single use items stored on floor in storage room.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    No paper towels available at front handsink.
  • Rooms clean, lockers provided and used, clean
    Employee is storing personal items in reach in cooler on middle shelves and not marked.
    Store personal items in a bin marked personal on the lowest storage area, away from food used for the facility.
2/8/2012Routine94
HACCP:  Do not use scented bleach as a sanitizer.

cl- used as sanitizer

No violations found at time of inspection.
No violation noted during this evaluation. 		10/18/2011Routine100
HACCP: Time only as a control cl- used as sanitizer @ 200ppm
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Half and Half on customer service area at 54 degrees.  Discussed time only as a control for this item.
    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.
    Corrected by discarding.
  • In-use food dispensing utensils properly stored.
    Several scoops stored with handles in the food 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.
  • Critical: Sanitizing concentration
    No sanitizer present in sanitizer bucket.
    Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
    Corrected by remixing.
  • Wiping cloths clean, used properly, stored
    Wet wiping cloth on counter.
    Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
  • Food contact surfaces of equipment and utensils clean
    Underside of coffee machine soiled.
    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.
3/14/2011Routine87

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