Kellogg Golf Course, 7716 N. Radnor Rd., Peoria, IL - Concession inspection findings and violations

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Business Info

Restaurant name: Kellogg Golf Course
Address: 7716 N. Radnor Rd., Peoria, IL 61615
Restaurant type: Concession
Phone: (309) 691-0293
Total inspections: 10
Last inspection: 9/11/2015
Score
100
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Inspection findings

Inspection date

Type

Score
No violations detected at time of inspection.

Frozen foods were frozen.

Sanitizer - chlorine

HACCP - Discussed and provided written information on proper thawing.
No violation noted during this evaluation. 		9/11/2015Routine100
No violations detected at time of inspection.

Sanitizer - chlorine

HACCP - Discussed and provided written information on date marking.

Frozen foods were frozen.
No violation noted during this evaluation. 		5/11/2015Routine100
HACCP = food handler certification

cl- bleach sanitizer = 200ppm

All frozen food was frozen during the inspection.

No violations during this inspection!

All food handlers need to have their two hour online training completed by Jan 1, 2015. If an employee already has their Food Service Sanitation Manager Certification, this does not apply to them. To access all available online courses and Frequently Asked Questions, please go to www.pcchd.org , on the right hand side of the screen click on "Food Protection Prevention" under the heading of "Recently Updated Pages". This will give you all the information you need.
No violation noted during this evaluation. 		10/7/2014Routine100
HACCP: Pr.ovided and discussed hand washing haccp Sanitizer used is Chlorine. (100ppm)
  • Plumbing installed and maintained
    The right faucet of the 3-compartment sink is leaking when the water is turned on.
    Repair the leak.
    Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
4/9/2014Routine99
HACCP Discussed date marking on prepackaged deli meat.

Chlorine sanitizing solution bucket concentration: 200 ppm.
No violation noted during this evaluation. 		8/19/2013Routine100
HACCP: Hand washing was discussed. Chlorine sanitizer: 100 ppm
  • Storage/handling of clean equipment, utensils
    Single use forks were not stored with the handle up.
    Store utensils with the handle up to minimize hand contact with the food contact surface.
4/25/2013Routine99
HACCP: food temperatures
  • Food contact surfaces designed, constructed, maintained, installed, located.
    LIquid was found pooling in bottom of kitchen refrigerator.  Maintain equipment eliminate pooling liquid and ensure condesate is draining properly.
  • Single service items properly stored, handled, dispensed
    Disposable cups were inverted on paper toweling and lids were stored on paper toweling.  Store food contact surfaces on clean, sanitary, non-absorbant surfaces.
9/21/2012Routine97
HACCP: Discussed maintaining bleach bucket sanitizer at 50-200 ppm. The concentration tested at about 10 ppm. Employee remade bucket which was observed at 200 ppm. Recommended that the bleach bucket be labeled and put in another location after it is made since other staff use that sink to fill up containers of water and could dilute strength of sanitizer bucket doing so.

Also discussed date labeling bag of hot dogs after it is opened and held for over 24 hours with a seven day discard date.

Frozen foods were frozen

Cl used as sanitizer- 200 ppm
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Observed burgers in hot pot in the bottom center of the pot holding at 121 degrees while the ones on the outside were seen at 156 degrees.
    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.
    Burgers are fully cooked and frozen and heated in microwave. Thermometer is available to check temperature. Ensure that the burgers are reheated to 165 degrees. The burgers in the bottom center of the pot were reheated in microwave. Violation corrected.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Observed cracked plastic cabinet in cooler held together with tape.
    Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
    Replace cracked cabinet in cooler with one in good repair.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Observed no cover or lid for trash container in restrooms.
    Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
    Provide lid or cover.
  • Single service items properly stored, handled, dispensed
    Observed boxes of single use cups stored on floor in storage room.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
    Ensure that boxes are stored above floor.
  • Plumbing installed and maintained
    Observed leak from left side faucet at mop sink.
    Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
    Repair leak.
  • Critical: Outer openings protected from insects, rodent proof
    Observed screen door for rear entrance not self closing with a tight fit.
    All outer entrances must be protected from outside by self closing door that create a tight seal.
    Service door so that it creates a tight seal from the outside. Reinspection will be on or after 6/29/12.
6/18/2012Routine86
This facility was closed for the season when inspector went for routine inspection.
No violation noted during this evaluation. 		12/6/2011Routine
HACCP = date marking cl- bleach sanitizer in bucket = 100ppm
  • Walls, ceilings, and attached equipment, properly constructed, clean
    The fan cover on the ceiling in the Pepsi cooler is soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean this area.
5/18/2011Routine99

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