Las Delicias, 837 W Main St, Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: Las Delicias
Address: 837 W Main St, Peoria, IL 61606
Restaurant type: Restaurant
Phone: (309) 687-0831
Total inspections: 10
Last inspection: 12/4/2015

Score
95

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Inspection findings	Inspection date	Type	Score
HACCP: Discussed proper storage of raw foods, ready to eat foods, and labeling of pre packaged products. 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 Critical: Potential for cross-contamination storage practices Walls, ceilings, and attached equipment, properly constructed, clean Ceiling tiles missing in back ice cream room. Replace/Repair.	12/4/2015	Routine	95
HACCP: Labeling: 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 Foods handled with minimal manual contact Observed watermelon being cut with bare hand contact. Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible. Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. In-use food dispensing utensils properly stored. Scoop handle was found in contact with Oreo mix in Ice Cream room. Food-dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product. Floors properly constructed, clean, drained Floor in ice cream room in disrepair. Repair/Replace. Walls, ceilings, and attached equipment, properly constructed, clean Ceiling tiles missing in back ice cream room. Replace/Repair.	9/3/2015	Routine	95
A consultation was conducted for this establishment due to Juicing Practices. The establishment is only juicing to order, no juicing is currently being conducted for any other products. After speaking to owner, machine is rinsed out with tap water after machine is used. A cleaning chemical specific for juicing machines is being used at the end of the night to completely clean the machine. After discussing, it was recommended that the machine is cleaned at least every 4 hours after it is first used. Disassemble machine and wash, rinse, and sanitize any removable parts along with cleaning and sanitizing interior of juicer. The following items are currently listed on the juicing menu: Oranges, Carrots, Beets, Lemons, Pineapple, Strawberries, Cantaloupe, Honeydew, Mango, Apple, Ginger, and Cucumber. Product is purchased pre washed, or is washed and pealed on site. Cucumbers, Strawberries, and Beets are washed, but not pealed. Additional consultations may be requested. Note, a request for proper labeling information was requested: 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 No violation noted during this evaluation.	4/30/2015	Consultation
HACCP: Discussed and provided information on Date Marking. Hot foods hot, cold foods cold, frozen foods frozen. Note: Establishment is now juicing. Provide HACCP plan to ensure proper safety is taking place during this specialty process. Original container, properly labeled, consumer advisory Pre-made containers of yogurt in the Coca-Cola cooler were not labeled. 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 Non-food contact surfaces designed, constructed, maintained, installed, located. Raw wood used to hold up shelves in front glass cooler. Seal or paint to ensure a smooth, durable, non porous, easy to clean surface. Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize) Observed cleaning equipment in front 2 compartment sink. 3 compartment sink in back room should be used for cleaning all equipment properly. Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment. Critical: Sanitizing concentration Sanitizer found to be at 0ppm. Corrected by remixing to 200ppm. Non-food contact surfaces clean Bottom of glass freezers were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety. Plumbing installed and maintained Faucet at 2 compartment sink was found to be leaking. Repair Lighting provided as required. Fixtures shielded Light in Roper cooler was found to be non functioning. Replace.	4/7/2015	Routine	89
HACCP: Food Handler Training. Cl- is the sanitizer used in the establishment. Frozen foods were stored frozen. Note: Establishment is looking into adding tacos to the menu in the near future. This is allowed with a Cat I license. Original container, properly labeled, consumer advisory Prepackaged yogurt/fruit and jello/flan in the Coca Cola cooler are not labeled for individual sale. Label properly. 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 Floors properly constructed, clean, drained Chipped floor tiles near hand sink behind front counter. Repair or replace tiles.	10/30/2014	Routine	98
HACCP: Discussed requirements for temporary food events. There will not be a charge for one day temp event licenses for Category I establishments if license is applied for at least 48 hours in advance of event. Temporary hand washing set up, sanitizer, and mechanical refrigeration is required. Licenses can be applied for in our office at 2116 N. Sheridan Road in Peoria, IL. Quats is the sanitizer used in the establishment. Frozen foods were stored frozen. Note: Routine inspection conducted in conjunction with RFS 14-___, which stated that "fruits and vegetables are being stored on the floor for hours at a time." Upon arrival for inspection Sanitarian observed all foods and single-service items stored at least six inches off of the floor. The manager on duty stated that fruits and vegetables are delivered once or twice a week. If the establishment is busy during the delivery, the boxes containing fruits and vegetables may be stored on the floor but never for more than half an hour. Recommend complaint be closed. SS. Original container, properly labeled, consumer advisory Yogurt parfait and cups of diced fruits are not labeled for retail sale in the Coca-Cola cooler. 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 Floors properly constructed, clean, drained Chipped tiles near hand washing sink behind ice cream freezers. Some moisture visible on basement floor storage area. Repair tiles and maintain all floors clean and dry. Walls, ceilings, and attached equipment, properly constructed, clean Various ceiling tiles throughout establishment chipped or missing. Repair or replace tiles.	6/5/2014	Routine	97
HACCP: Food protection Quats is the sanitizer used in the establishment. Frozen foods were frozen. Note: Tamales are sometimes prepared and sold on the weekend. Ensure tamales are held at 135 degrees F and above during display. Original container, properly labeled, consumer advisory Pre-made containers of yogurt and cut fruit in the Coca-Cola cooler were not labeled. Corrected: Items were labeled. 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 In-use food dispensing utensils properly stored. Ice cream scoops were being stored in standing water in between customers. Corrected: Dipper well was turned back on to provide a steady stream of water. 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. Single service articles not re-used 1) Single-service plastic bowls were being used to scoop coconut and sugar in the back room storage area. Please provide a scoop that has a handle and that can be washed, rinsed, and sanitized routinely. 2) Sour cream containers were being re-used to store dry goods. Re-use of single-service articles is prohibited.	2/4/2014	Routine	96
HACCP: Discussed food preparation within the establishment. There will be potential remodeling and expansion of the back storage room. There will possibly be new foods added to the establishment, such as tortas and tamales. Ensure that any remodeling of the areas and menu changes are approved by this department by completing a plan review packet to show the changes. Ventilation and appropriate exhaust will be required for any cooking or frying (should that be done). A plan review packet will be mailed to the establishment. Update or review those items that are to be added or changed. Quats and chlorine bleach are the sanitizers utilized in the establishment. Frozen foods are frozen. Original container, properly labeled, consumer advisory Prepackaged yogurt/fruit and fruit containers for retail sale in the Coca-Cola cooler are not labeled. Discussed proper labeling of the prepackaged containers. 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 Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize) The two compartment sink was being utilized for washing of dishes. Discussed utilizing the three compartment sink in the back kitchen for appropriate utilization of the three compartment sink. Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.	12/11/2013	Routine	97
HACCP: Discussed routine pest control operations. Frozen foods are frozen. Quats and chlorine bleach are the sanitizers used in the esatblishment. NOTE: It is important to provide the following information: 1) List of ingredients for all popsicles and ice cream made (include the flavorings, additives, fruit (if fresh or frozen for that popsicle), nuts, etc), and which company/wholesaler may provide these ingredients. 2) Step by step process for the making of the popsicles/ice cream. Provide these by 8/1/13 to the Department via fax at (309) 679-6174 or email: environmentalhealth@peoriacounty.org or contact (309) 679-6161 to schedule an appointment for assistance. Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding 1) Date was not on the milk container (milk for shakes), 2) Date not present on cut tomatoes in the prep cooler. Corrected No Certified Manager Present There is no certified person present at the establishment. Provide the original certificate of the certified personnel. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.	7/19/2013	Routine	95
HACCP: Discussed the procedures for proper 'dairy licensing' according to email exchanges between Pat Welch, Steve DiVencenzo and Carey Panier, this office will need to know the specific process and ingredients they intend to use to make their product. If dairy ingredients are included, they will need a manufactured dairy plant license, which will require an inspection of the facility, an equipment review and submission of a representative sample of the labels they intend to use. Once these requirements are satisfied, a dairy plant application must be completed and sent along with a check of $100. As to the process of the product and if dairy ingredients are used, the only ingredient that can be added after pasteurization is flavoring. If there are additional ingredients added, the product must be pasteurized in an approved pasteurization system. Contact Steve DiVincenzo 217-524-6820. Will discuss with the owner further as I have requested ingredients, procedures and 'manufacturing' of the ice cream. Note: Juices are made to order and are stored at 37F. Provide label for the pickled pork skin. Quats is the sanitizer used in the establishment. Frozen foods are frozen. Original container, properly labeled, consumer advisory Cut melons were not labeled with date and fruit bowls were not labeled with ingredients. 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 Food protection during storage, prepartion, display, service, transportation Rice was stored on the floor of the back storage room. Corrected In-use food dispensing utensils properly stored. The scoop for the shaved ice was found stored with the handle in the ice. Corrected. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Single service items properly stored, handled, dispensed Plates and trays were found stored with food contact surfaces exposed next to buns and above sprinkles. Corrected Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue There is no self closing mechanism on the restroom door. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel Mop was found stored in the kitchen outside of bucket potentially spreading contamination. Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location. No Certified Manager Present There is no certified person present at the establishment. Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.	4/29/2013	Routine	92

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