HACCP - Discussed and provided written information on date marking.
Sanitizer - chlorine
Frozen foods were frozen.
- Critical: Foods properly cooled
Milk in walk cooler open and not labeled.
Foods in containers or packages that do not bear a date or day shall be discarded. Discard container of milk. Corrected.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on front counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer solution.
- Food contact surfaces of equipment and utensils clean
Upright freezers with ice build up. Defrost, clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing pots and pans and shelving storing spices soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored in drawer multidirectional. Store utensils with handles extended in same direction.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels at handsink closest to dishroom and handsink at front counter.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide papertowels.
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12/16/2015 | Routine | 88 |
HACCP- Discussed and provided written information on date marking.
Sanitizer - chlorine
Frozen foods were frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
No label or date marking on open gallon of milk in walk in cooler.
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. Worker discarded product. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelf of Crosley freezer soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of Frigidaire freezer. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Dish.es stored on table upright with food contact surface exposed. Invert or cover dishes to protect food contact surface.
- Plumbing installed and maintained
Both spigots on 3 bay sink leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.Repair spigots to remove leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces . Soiled with dust and debris. Provide a routine cleaning.
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9/2/2015 | Routine | 89 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - chlorine
Establishment is currently in violation of Section 740.570 of the Illinois State Food Code. Anyone handling food in the establishment is required to have food handler training within 30 days of hire. The establishment is required to have proof of this training on record in the establishment to present when requested.
- Original container, properly labeled, consumer advisory
Food items not in original containers stored in Frigidaire freezers not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Label and date potentially hazardous foods.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Potato salad in 2 door glass cooler at 50 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Discard potato salad. Worker discarded potato salad. Corrected.
- Non-food contact surfaces clean
Shelving storing spice containers soiled. Shelving storing equipment soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Dishes stored on table with food contact surface unprotected.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Cover or invert dishes to protect food contact surfaces.
Utensils stored in drawers multidirectional. Store utensils with handles extended in same direction.
- Plumbing installed and maintained
Leaky spigots at three bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. air or replace spigots.
- Floors properly constructed, clean, drained
Flooring around fryer, grill, and stove area heavily soiled with grease.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust and debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Unshielded lighting in dry storage area. Provide light shields
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1/23/2015 | Routine | 88 |
HACCP: Food Handler Training. Check our website at www.peoriacounty.org/pcchd/foodprevention for more information on Food Handler requirements.
Cl- sanitizer is used in the establishment.
Frozen foods are stored frozen.
- Single service articles not re-used
Multiple single-use containers are re-used throughout the establishment, including whipped butter containers re-used for potatoes and an ice cream container re-used to hold beets. Discard single-use items. Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Rust spots on floor in restrooms. Areas of flooring beneath equipment and in corners of kitchen are soiled. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms dusty. Walls behind cooking equipment in kitchen are soiled. Clean walls and attached equipment as often as necessary to maintain clean.
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11/13/2014 | Routine | 96 |
HACCP: Temperatures of Potentially Hazardous Foods. Ensure Prep Cooler lid is kept closed when not in use to ensure temperatures remain at 41 degrees F and lower.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Multiple violations from last routine inspection have been corrected including covering/lids on all food items, proper date marking, food contact surface cleaning, vents and hoods in kitchen cleaning, and ice scoop being properly stored.
- Single service items properly stored, handled, dispensed
Foam to go containers are stored on top of the freezer with the food contact surface facing up. Correct by inverting containers.
- Plumbing installed and maintained
Faucet at prep sink in dish machine room is in disrepair. Repair faucet.
- Floors properly constructed, clean, drained
Floors beneath equipment in the kitchen and beneath shelves in the walk-in cooler are soiled. Clean floors routinely.
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7/2/2014 | Routine | 97 |
HACCP: Food protection
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen throughout establishment.
Note: Establishment hours have been extended to 8pm on Wednesdays, Thursdays, and Fridays
- Critical: Foods properly cooled
Open packages of cheeses, lunch meats, and milk in the walk-in cooler and True glass cooler are not labeled with the day or date the packages were opened to ensure that these potentially hazardous foods are consumed or discarded within 7 days. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
Multiple foods stored in walk-in cooler and fridges with no lid, plastic wrap, or covering of any sort including noodles, sausage links, and raw chicken in the walk-in cooler. Uncovered sliced potatoes for hash browns are stored in the True fridge and the walk-in cooler. Uncovered plate of bacon and ham in the True cooler.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
Handle of ice scoop at soda fountain machine behind counter is stored with the handle touching the 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.
- Food contact surfaces of equipment and utensils clean
1) Interior of Emerson microwave in kitchen is soiled 2) Interior of Panasonic microwave at waitress area is soiled 3) Waring waffle iron in kitchen is soiled 4) Prep tables throughout have food debris in between customers 5) Shelves in the True glass cooler have stuck-on food build up
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
1) Exterior of fryers and ovens/grills in kitchen heavily soiled with grease 2) Bottom shelves of coolers/freezers throughout establishment are soiled 3) Shelves throughout establishment in back room storage and kitchen are dusty
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.
- Single service items properly stored, handled, dispensed
1) Large package of paper towels stored on floor in dry storage area 2) Box of lids stored on floor in dry storage area
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Multiple single-service containers re-used throughout establishment, such as cottage cheese container re-used to hold sausage gravy in the walk-in cooler.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walk-in cooler fan soiled 2) Walls in kitchen near fryers have heavy grease accumulation 3) Vents above counters in dining area are soiled 4) Fan blades throughout establishment are soiled
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Multiple items stored throughout back room that are not necessary for day-to-day operations should be removed.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
FSSM was not present at time of inspection. Provide FSSM certificate during next inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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2/20/2014 | Routine | 84 |
HACCP: wiping cloths Sanitizer used is Chorine.
- Food contact surfaces designed, constructed, maintained, installed, located.
The a plastic bowl was being stored in the hash browns of the walk in cooler.
Corrected by removing the bowl. Do not use plastic bowls as utensils.
Use handled utensils for food dispensers.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave in the kitchen and the interior of the silver microwave is soiled.
Routinely clean and sanitize the microwaves along with other food contact surfaces.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
The floors under the cooking equipment in the kitchen area are soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Manager is working on retaking the test.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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10/17/2013 | Routine | 95 |
HACCP: Discussed date marking. Sanitizer used is Chlorine.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels present upon inspection.
Corrected by employee providing paper towels for both hand sinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor under cooking equipment in the kitchen area is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Employee has completed and online course and is scheduled to take the test in Peoria.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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5/30/2013 | Routine | 97 |
HACCP: Discussed labeling of spray bottles
Sanitizer used is Chlorine.
The inspection was in conjunction with a complaint. Complaint was a waitress used the counter at the bar to check a diapered child then returned to work with out washing hands.
Discussed with the manager that the counter top should not be used to change or check babies and the employee must always wash their hands after changing diapers or when their hands have possibly been contaminated. There was a previous employee that had a 4 year old child who has been let go that may have been the issue. Also discussed with the manager about wearing sweaters. The is not a violation however just makes sure to have clean work attire.
- Original container, properly labeled, consumer advisory
The following food containers were not labeled with their contents: The sugar bin at the baking station and the sugar container used to refill the sugar shakers at the bar area.
Corrected: The containers were labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food was being held past the 7-day discard date: Potato salad in the true sliding door cooler, spaghetti sauce in the kitchen prep cooler and the spaghetti noodles in the walk in cooler.
Corrected by discarding the above mentioned items.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
- Food protection during storage, prepartion, display, service, transportation
The following food items were not covered in the walk in cooler: spaghetti noodles, peeled potatoes, shredded potatoes and cooked noodles.
Keep food protected at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected: These items were covered.
- Food contact surfaces designed, constructed, maintained, installed, located.
A trash bag was being used to store sugar at the baking prep area.
Corrected by removing the trash bag and educating that trash bags are not an approved food contact material.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave and the bottom of the sliding door true cooler are soiled.
Clean and sanitize all food contact surfaces routinely to prevent accumulated soil.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The stand under the flat grill is soiled with accumulated grease.
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.
Clean and maintain clean all non-food contact surfaces
- Single service articles not re-used
To go cups were being used to store salt and pepper located under cabinets at the bar area.
Do not reuse single use items.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling fan and the ceiling in the dish wash area is soiled with dust debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
Currently no certified person at the location however the manager stated they have a date in march to take the test.
Keep a copy once certified at the location and have it available for viewing when requested,.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Provide documentation that a certified food service sanitation manager was scheduled to work due to temporary illness, short errands off the premises, etc.
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2/20/2013 | Routine | 84 |
Walk in cooler air temperature was at 37 degrees.
Recieved an updated scale drawing from the owner.
Sanitizer used is Chlorine
Facility has approval to operate in accordance with Chapter 10 food safety peoria city/county food code.
- Non-food contact surfaces clean
Fan guard of the black fan used for drying dishes soiled.
Clean and maintain clean all non-food contact surfaces.
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.
- Floors properly constructed, clean, drained
Floor under cooking equipment soiled.
clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Currenty no food certified manager working.
Owner was given a list of class times.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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1/28/2013 | Final | |
Restaurant representatives - add corrected or new information about Stewarts Family Restaurant, 18925 W Farmington Rd, Trivoli, IL »