During 4/22/2014 inspection it was observed that there were no faucet handles on the back hand sink in the food prep area and the sink was turned off. The front hand sink had water under pressure but it was low. Upon arriving for a first re-check Sanitarian found that the back hand sink was still non operational and the front hand sink had an even greater reduction in water pressure. As the establishment is unable to provide hot water under pressure at either hand sink, it was decided that the establishment would voluntarily suspend food and drink preparation and serving until the hand sinks are both in operation. The owner, James, contacted local plumbers who arrived at 12:40 pm. The front hand sink faucet was removed and an object was found lodged in it. CORRECTED: The front faucet now has hot water under pressure. The back hand sink was missing faucet handles and washers. The plumbers that arrived re-installed the faucet handles and new washers to repair a leak that was present at the sink when turned on. CORRECTED: The back hand sink is now providing hot water under pressure.
The establishment is given approval from the Peoria City/County Health Department to reinstate food and drink service under their 2014 Food and Drink License.
There are recheck fees associated with all rechecks.
Please contact Stephanie Streight at 309.679.6684 with any questions.
- Critical: Water source safe, hot, and cooled under pressure
During 4/22/2014 inspection it was observed that there were no faucet handles on the back hand sink in the food prep area and the sink was turned off. The front hand sink had water under pressure but it was low. Upon arriving for a first re-check Sanitarian found that the back hand sink was still non operation and the front hand sink had an even greater reduction in water pressure. As the establishment is unable to provide hot water under pressure at either hand sink, it was decided that the establishment license would be suspended until the hand sinks are both in operation. The owner, James, contacted local plumbers who arrived at 12:40 pm. The front hand sink faucet was removed and an object was found lodged in it. CORRECTED: The front faucet now has hot water under pressure. The back hand sink was missing faucet handles and washers. The plumbers that arrived re-installed the faucet handles and new washers to repair a leak that was present at the sink when turned on. CORRECTED: The back hand sink is now providing hot water under pressure. There are recheck fees associated with all rechecks.
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5/7/2014 | 1st Recheck | |
HACCP: Hand Washing HACCP Provided
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Critical violation #27 must be corrected by May 6, 2014. Both hand sinks must provide hot and cold water under pressure. There are recheck fees associated with all rechecks. See violation #27 for full details. Call Stephanie Streight at 309-679-6684 with questions.
- Critical: Water source safe, hot, and cooled under pressure
1) Hand washing sink in back room next to 3 compartment sink is not providing hot or cold water under pressure. Faucet handles are missing and cleaning supplies are stored within the sink. 2) Hand washing sink at front of establishment near the espresso machine has hot and cold water but the pressure provided is very low. Correct by repairing back hand sink to provide hot and cold water under pressure. Repair front hand sink to provide greater pressure to ensure effective hand washing is taking place. A first re-check will take place on or after May 6, 2014 to ensure both hand sinks have been repaired and are providing hot and cold water under pressure. There are recheck fees associated with all rechecks.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
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4/22/2014 | Routine | 95 |
HACCP: Discussed proper labeling of personal foods and providing a separate storage drawer or bin or to continue to use the door ('butter' storage) to store personal food items to prevent contamination.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The espresso machine/cappuccino preparation table is in disrepair, the 'tiles' are not completely sealed/smooth and the board under is visible and not sealed wood.
Repair or replace the counter top.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
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6/14/2013 | Routine | 99 |
HACCP: Discussed proper storage of sanitizing cloths. Prpovided HACCP bulletin.
Note: Also discussed the routine replacement of the delivery door sweep at the office to minimize/reduce the entrance of pests into the food establishment.
Frozen foods are frozen.
Chlorine bleach is teh sanitizer used in the establishment.
Note: Label all coolers as needed and maintain logs to ensure that equipment is maintaining proper
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no designated small waste receptacle/bins/buckets for either of the hand wash sinks.
Provide waste receptacles to hand wash sinks.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
- Rooms clean, lockers provided and used, clean
Personal items are stored haphazardly in the back storage room.
Provide appropriate storage shelving/racks/coat racks for personal items to minimize potential contamination of food storage areas.
Lockers or other suitable facilities shall be located in designated dressing rooms and may be located in food storage rooms or areas containing only completely packaged food or packaged single-service articles. Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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1/21/2013 | Routine | 97 |
Original inspection lost in computer crash, unable to be uploaded. See the attachment. It is the scanned original sheet.
- Thermometers provided and conspicuously placed
See attached.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
See attached.
- Food contact surfaces of equipment and utensils clean
See attached.
- Non-food contact surfaces clean
See attached.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
See attached.
- Floors properly constructed, clean, drained
See attached.
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12/28/2012 | Final | |
This is a preliminary inspection for the establishment.
License fees were discussed. If opening for 2012, a temporary license may be purchased at the appropriate fee. The fees vary from 1-3 days
- Thermometers provided and conspicuously placed
There are no thermometers in the coolers in the establishment.
Provide a thermometer. Provide temperature logs for the coolers/freezers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The counters are not completely in place yet.
Provide the counters for the sale area and ensure they are smooth, easily cleanable and non absorbent.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces prior to use.
- Non-food contact surfaces clean
Clean and sanitize all non food contact surfaces prior to use.
- Plumbing installed and maintained
Ensure all plumbing is installed and maintained in accordance with the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The restroom doors do not have self closing mechanisms. Provide soap, paper towels and a waste receptacle to all hand wash sinks.
- Floors properly constructed, clean, drained
1) Floor/wall junctions not completely caulked near restroom. 2) Floors not sealed.
The juncture between walls and floors shall not present an open seam of more 1/32 inch.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair and sealed or otherwise protected.
- Walls, ceilings, and attached equipment, properly constructed, clean
There are missing drop ceiling tiles in various areas throughout the establishment.
Replace the tiles to those missing areas.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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12/14/2012 | Preliminary | |
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