Sweet Cece's, 5901 N Prospect Rd Suite 15, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Sweet CeCe's
Address: 5901 N Prospect Rd Suite 15, Peoria, IL 61614
Restaurant type: Restaurant
Phone: 692-4212
Total inspections: 10
Last inspection: 9/25/2015
Score
100
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Inspection findings

Inspection date

Type

Score
HACCP Reviewed food handler training.

Note: Replace current faucet head with a longer faucet head that extends to each bay with ease.

Quat sanitizer it utilized.

Frozen foods are frozen.
No violation noted during this evaluation. 		9/25/2015Routine100
HACCP All food handlers, other than those who hold a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles.

Quat sanitizing bucket concentration: 200 ppm.

Frozen foods are frozen.
No violation noted during this evaluation. 		5/4/2015Routine100
HACCP Reviewed boil order procedures. Safeguard sanitizer it utilized. Frozen foods are frozen.
No violation noted during this evaluation. 		12/2/2014Routine100
Frozen product was frozen.

Sanitizer - quats

HACCP - Discussed and provided written information on toxic items.

No violations detected at time of inspection.
No violation noted during this evaluation. 		6/13/2014Routine100
|HACCP:  When holding potentially hazardous foods such as cheesecake, or other dairy based desserts, ensure that the entire quantity can be kept cold under refrigeration at 41 degrees or less.
  • Food contact surfaces of equipment and utensils clean
    Lower interior of middle True reach in had large amount of liquid ice cream mix (several flavors) where cartons had ruptured during thaw and leaked.
    The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
  • Non-food contact surfaces clean
    Outside top rim of the Reese's peanut butter container on shelf in back 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.
9/6/2013Routine97
HACCP: Store pesticides (bug spray, weed killer) separately from cleaning agents.
No violation noted during this evaluation. 		3/27/2013Routine100
HACCP : Monitor temperature of product that is slow moving to ensure all areas are stable at 41 degrees or less.  If time as control is used  make sure to label items with discard time.
No violation noted during this evaluation. 		8/17/2012Routine100
HACCP:  Ensure that employee foods and drinks are separated from all food facility related items if stored in cooling units.
  • Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
    Whipped cream in tin on self service topping bar had no proper method to keep contents cold, the pan in the cooling unit alone cannot hold the product at proper temperature.
    The whipped cream was at 55 degrees.
    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.
    *product was moved to refrigerator to be held there*
  • Critical: Sanitizing concentration
    Sanitizing solution in blue bucket had no detectable level of sanitizer and the liquid level was low not leaving the sanitizing rag fully immersed.
    The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
    *bucket was remade, tested and filled to appropriate level*
  • Single service items properly stored, handled, dispensed
    Quart containers and lids opened from the top exposing food contact surface to hands and other possible contaminants.
    Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
    *items were turned over to ensure bottoms and non food contact surfaces were first touched*
3/13/2012Routine90
HACCP:  CAREFULLY MONITOR TOXIC CHEMICALS AND ENSURE THE CORRECT TYPE IS BEING USED FOR THE CORRECT PURPOSE>

NO violations were noted at the time of inspection.
No violation noted during this evaluation. 		12/9/2011Routine100
HACCP:  WHipped cream and the cookie dough and cheesecake must be maintained at 41 degrees or less at all times.
No violation noted during this evaluation. 		9/8/2011Routine100

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