Markin Family Student Center, 819 N. Glenwood, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: MARKIN FAMILY STUDENT CENTER
Address: 819 N. Glenwood, Peoria, IL 61625
Restaurant type: Restaurant
Phone: (309) 677-4924
Total inspections: 3
Last inspection: 2/15/2012
Score
97
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Inspection findings

Inspection date

Type

Score
HACCP: Discussed labeling of potentially hazardous ready to eat refrigerated foods. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days.  The day of preparation shall be counted as Day 1.

Frozen foods are frozen.

Quats is the sanitizer used at the facility.
  • Food contact surfaces of equipment and utensils clean
    The interior of the cappuccino dispenser is soiled. The interior of the True Cooler is soiled.
    Clean and sanitize routinely.
    The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
  • Non-food contact surfaces clean
    Tracks of the chest freezer are soiled. The coffee storage drawer is soiled. Exterior and handle of the true cooler is soiled. The counter top under the cappuccino holder is soiled.
    Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
2/15/2012Routine97
HACCP: Discussed providing a coat rack or other item for storage of personal belongings.

Quats is the sanitizer used.

Frozen foods are frozen.
  • Food contact surfaces of equipment and utensils clean
    The interior of the cappuccino machine and the chest freezer are soiled.
    Clean and sanitize all food contact surfaces routinely.
    The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
12/6/2011Routine98
Quats is the sanitizer used in the facility.

The pest control operator for the facility is American Pest Control.

HACCP: Discussed proper and frequent checking of dish wash machine to ensure proper temperature and concentration is maintained.
  • Food contact surfaces of equipment and utensils clean
    The shelving and the tracks of the True Cooler in the back storage room are soiled. The interior of the cappuccino machine is heavily soiled.
    Clean and sanitize routinely.
    The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of shall be cleaned at least once a day.
  • Non-food contact surfaces clean
    Drawers under coffee machine are soiled.
    Clean routinely.
    Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
5/6/2011Routine97

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