- Critical: Outer openings protected from insects, rodent proof
Large gap on outer door leading to patio (side). Door has been repaired and gap removed. Corrected.
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5/31/2013 | 2nd Recheck | |
There will be a recheck fee assessed for all rechecks.
Observed cigarette ashes in all kitchen handsinks and a cigarette in handsink next to 3 compartment sink. Also found a sauce cup utilized as an ashtray on food preparation table.
- Critical: Outer openings protected from insects, rodent proof
Door leading to ouside of bar has a large gap at bottom.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Repair door. Recheck on or after 3/29/13.
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3/22/2013 | 1st Recheck | |
HACCP- Discussed proper handwash procedures and food protection at all times.
Sanitizer - Chlorine
- In-use food dispensing utensils properly stored.
Scoop in ice bin with handle in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Wiping cloths clean, used properly, stored
Wet wiping cloths in handsink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior bottom of 2 door cooler soiled. Interior bottom of freezer soiled. Clean and sanitize food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink by fryer soiled with abundance of cigarette ashes and cigarette butts. Handsink by mopsink soiled by abundance of cigarette ashes & cigarette butts, also contains several wet wiping cloths. Handsink by 3 compartment sink (dishwash area) contains cigarette ashes. Handsink at bar contains broken glass.
Lavatories shall be accessible to employees at all times. Handsinks are for handwashing only. Clean and sanitize handsinks. Worker cleaned and sanitized handsinks. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels or hand drying apparatus at handsinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No visible trash cans in kithchen area.
A sufficient number of garbage and refuse containers shall be provided to contain all of the waste that accumulates.
- Critical: Outer openings protected from insects, rodent proof
Large gap at door leading to outside.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Recheck on or after 3/22/2013.
- Floors properly constructed, clean, drained
Multiple empty alcohol bottles and empty boxes on floor in kitchen. Clean floor of all debris.
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3/8/2013 | Routine | 83 |
Pending 1.) payment of license fees for the remainder of 2012 and 2013, 2.) meeting all requirements of the Illinois Plumbing Code, permission granted to operate per Chapter 10, Peoria County Code, Food Safety.
- Critical: Water source safe, hot, and cooled under pressure
No running hot and cold water at handsink next to cooking area.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Sink now has running hot and cold water. Corrected.
- Critical: Presence of insects/rodents. Animals prohibited
Observed mouse droppings behind cooking area (stove and fryers). Owner has cleaned area and provided professional pest control services (owns a pest control company). Corrected.
- Critical: Outer openings protected from insects, rodent proof
Gaps on outer doors.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Owner has repaired all gaps to doors. Corrected.
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11/19/2012 | Final | |
Final inspection scheduled for 11/19/12 @ 2pm.
Continue cleaning and sanitizing all food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
Handsink in kitchen next to fryers has no hot or cold running water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Provide hot and cold running water by final inspection.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at handsink in kitchen by mop sink, Provide papertowels by final inspection.
- Critical: Presence of insects/rodents. Animals prohibited
Observed mouse droppings behind fryers in kitchen. Clean area and provide professional pest control by final inspection.
- Critical: Outer openings protected from insects, rodent proof
Large gaps on outer front and side doors.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Repair gaps on doors by final inspection.
- Floors properly constructed, clean, drained
Flooring in kitchen and ladies restroom has been repaired. Debris has been removed from basement floor. Corrected.
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11/16/2012 | Preliminary | 88 |
At the time of preliminary inspection all cooling units - except the middle island in the kitchen - were functional.
Water sample was taken.
Upon completion of the necessary corrections, call to schedule a final inspection and license can be issued at that time.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Potentially hazardous foods held cold must be maintained at 41 degrees or less at all times.
- Thermometers provided and conspicuously placed
Each cooling unit holding potentially hazardous foods must have an accurate and conspicuous thermometer placed in the unit.
Provide a metal stem thermometer for measuring final cooking temperature of foods.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
All foods and food related items must be stored at least 6 inches above the floor.
- Critical: Hands washed, good hygienic practices (observed).
Instruct all staff on proper handwashing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Trash cans in restrooms must have covers.
- Thermometers, gauges, test kits provided
Provide test kits for measuring concentration of sanitizer.
- Critical: Sanitizing concentration
Sanitizing solution must be at the following concentration:
Chlorine - in sink 50 ppm and in buckets or bottles 100-200ppm
Quaternary ammonia - per manufacturers guidelines
- Food contact surfaces of equipment and utensils clean
Clean any and all food contact surfaces such as the inside of the walk in in the basement, other small cooling units, the inside of the beer coolers and the interior of the microwave.
- Non-food contact surfaces clean
Continue cleaning all non food contact surfaces such as counter tops, tops of equipment, bottle wells, sides and tops of freezers etc.
- Critical: Sewage and waste water disposed properly
Toilets must be fully functional.
- Plumbing installed and maintained
Plumbing must be fully functional, free from leaks and in compliance with the Illinois State Plumbing Code.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Any backflow devices must be inspected and serviced by a licensed plumber on a yearly basis.\
A hose may not be connected to the mopsink with out a hose bibb vacuum breaker on the faucet.
- Critical: Hand washing sinks installed, located, accessible
All handwash sinks - the 2 behind the bar and the 3 in the kitchen - must have hot and cold water and be fully functional.
These sinks can only be used for handwashing.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
All handsinks must be fully supplied with soap, paper towels and dedicated garbage can.
- Floors properly constructed, clean, drained
Floor in kitchen near 3 bay must be repaired.'
Floor in the basement must be free of debris.
Floor in Women's bathroom must be repaired.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceilings in the kitchen must have no loose hanging material and panels must be in place.
- Lighting provided as required. Fixtures shielded
Lights in kitchen and in basement must be replaced to provide sufficient lighting.
- Critical: Toxic items properly stored
Toxics items must be stored separately from foods and small containers or spray bottles must be clearly labeled.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
All material not relevant to the operation of the business must be removed.
- No Certified Manager Present
A certified person must be on staff or registered/attending class at the time the facility is finaled for opening.
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10/22/2012 | Preliminary | |
Restaurant representatives - add corrected or new information about Shots Pub & Club, 2702 Farmington Rd, Peoria, IL »