Lakeview Family Aquatics Center, 1017 W. Lake St., Peoria, IL - Concession inspection findings and violations

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Business Info

Restaurant name: LAKEVIEW FAMILY AQUATICS CENTER
Address: 1017 W. Lake St., Peoria, IL 61614
Restaurant type: Concession
Phone: (309) 686-3377
Total inspections: 6
Last inspection: 6/9/2015
Score
97
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Inspection findings

Inspection date

Type

Score
HACCP Reviewed proper thawing procedures for potentially hazardous foods.

Chlorine sanitizing spray bottle concentration: 200 ppm.

Frozen foods are frozen.
  • Potentially hazardous foods properly thawed
    Hot dogs found thawing in sink without running water.
    Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
  • Floors properly constructed, clean, drained
    Floor underneath soda boxes is soiled.
    Routinely clean flooring.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
6/9/2015Routine97
HACCP - Discussed and provided written information on temperature control of foods.

Sanitizer - quats

No violations detected at time of inspection.
No violation noted during this evaluation. 		6/12/2014Routine100
|HACCP: Date marking includes documenting the thaw date on a package as well as the initial opening or prep date.
No violation noted during this evaluation. 		8/9/2013Routine100
HACCP: Obtain water from approved sources.  Providing drinking water from the handsink is prohibited.
No violation noted during this evaluation. 		5/29/2013Routine100
HACCP:  Date marking must be done on the hot dogs - label with date of opening and discard or use within 7 days maximum.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Counter top damage near microwave.
    Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
  • Single service items properly stored, handled, dispensed
    1) Single use forks and spoons in cup for self service stored improperly.
    2) A few of the paper cups - open - on back shelf were stored improperly.
    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.
    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.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    1) No paper towels available at handsink.
    2) No trash can in restroom.
    Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
    A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
    *Towels were provided immediately*
5/30/2012Routine96
HACCP:  Date Marking-  all potentially hazardous foods, that can be ready to eat, held cold  for more than 24 hours must be date marked.   Product will be marked on date of OPENING or PREPARATION and must be disposed of or used by day 7. HACCP sheet was given to Shawn.
  • Critical: Hot food at proper temperatures
    Hot dogs on roller-cooker were not at proper temperature.
    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.
    *unit was turned up and foods heated*
  • Thermometers provided and conspicuously placed
    No stem thermometer was available to take temperatures of potentially hazardous foods.
    A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    1) Counter top around slush machine has a lifting peeling painted surface.
    2) Single use cups and lids being stored on cloth.
    Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
  • Single service items properly stored, handled, dispensed
    .Single serve boats and plates stored improperly.
    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.
6/15/2011Routine92

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