Pop's Place, 456 Fulton S-170, Peoria, IL - Restaurant inspection findings and violations
Business Info
Restaurant name: Pop's Place
Address: 456 Fulton S-170, Peoria, IL 61604
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 10/13/2015
Address: 456 Fulton S-170, Peoria, IL 61604
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 10/13/2015
Score
95
95
Inspection findings | Inspection date | Type | Score |
|---|---|---|---|
| HACCP: Discussed and provide information on Back Flow Prevention and contamination of water sources. Frozen foods frozen. Note: Breakfast has been added to menu
|
10/13/2015 | Routine | 95 |
| HACCP: Discussed and provide information on Hand Washing and Sanitizer Solutions. Hot foods hot, cold foods cold, frozen foods frozen. Staff have received food handler training. Discussed logs for tracking cooling product.
|
7/7/2015 | Routine | 94 |
| Pork stock and sauce for mac and cheese have already been prepared for use in the black eyed peas and mac and cheese. Since the establishment will not open until July 1st, that only lea-ves one day (July 2nd) to use that food. The 7 day date marking begins on the day that the first ingredient is prepared. You do not get another 7 days once the ingredient (like pork stock) is used to make the end product (black eyed peas). A handsink which is located on the equipment layout next to the three compartment sink, is missing. The missing handsink is not needed as long as the pathway to the handsink next to the prep cooler is unobstructed. If, at any time, the path is obstructed or if employees are not washing hands appropriately while ware washing, this sink will be required to be added back in. DO NOT REHEAT IN THE STEAM TABLE. There is very limited space in the establishment. If it is found that food can not be safely prepared and stored, the menu will have to be scaled back or very limited preparation will be allowed. HACCP Bulletins were given at the time of final inspection: date marking, potentially hazardous foods, cooling, handwashing.
|
6/26/2015 | Final |
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