Tavern On Prospect, 5901 N Prospect Suite 10, Peoria, IL - Bar/Tavern inspection findings and violations

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Business Info

Restaurant name: Tavern on Prospect
Address: 5901 N Prospect Suite 10, Peoria, IL 61614
Restaurant type: Bar/Tavern
Phone: (309) 693-8677
Total inspections: 8
Last inspection: 10/9/2015
Score
97
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Inspection findings

Inspection date

Type

Score
HACCP Mechanical refrigeration shall be used for cool potentially hazardous foods that will be prepared at the outdoor grilling station.

Chlorine sanitizing bucket concentration: 200 ppm

Frozen foods are frozen.
  • Non-food contact surfaces clean
    The following non-food contact surfaces are soiled: 1. bottom trays of pizza ovens, 2. interior panel of ice machine.
    Routinely wash and 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.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    No catch bucket present at outdoor grilling station' s temporary handwashing station.
    Corrected
10/9/2015Routine97
Consultation is for an increase in risk category. Establishment does not have a permanent kitchen, however,  a variance has been submitted for outdoor grilling. Hot holding equipment has been provided for hot holding of hot foods. Also, an adequate number of coolers are present within the establishment to keep cold foods at a temperature of 41 degrees or below. Outdoor grilling can only take place directly in front of establishment. Grill will be covered and moved indoors when not in use. Owner of the establishment also has a licensed Cat I establishment and will use this establishment as a satellite kitchen for providing foods such as hotdogs, chili, tacos, etc to customers during different times of the year. Owner understands that cooling and reheating is prohibiting in the establishment.
No violation noted during this evaluation. 		7/17/2015Consultation
HACCP Store all toxic items in designated chemical storage area.

Note: Owner has requested to increase category from a Cat III to a Cat II in order to grill outdoors. A variance request will be submitted to the health authority for outdoor grilling.

Quat sanitizer is utilized.

Frozen foods are frozen.
  • Rooms and equipment - vented as required
    Vent in men's bathroom is not working.
    Repair vent.
    Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
6/2/2015Routine99
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety , of the Peoria County Code.

Quat sanitizer is utilized.

Frozen foods are frozen.
  • Non-food contact surfaces clean
    The following non-food contact surfaces: 1. bottom tray of pizza oven, 2. interior panel of ice machine.
    Routinely wash and 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.
3/2/2015Final
HACCP - Discussed and provided written information on proper handwashing.

Sanitizer - dishmachine - chlorine

              - bucket - quats

No violations detected at time of inspection.
No violation noted during this evaluation. 		12/9/2014Routine100
HACCP Discussed proper storage of personal beverages and drinks Chlorine sanitizing solution used
No violation noted during this evaluation. 		8/13/2013Routine100
HACCP: Ensure all doors to outer openings are self closing.
  • Food protection during storage, prepartion, display, service, transportation
    Ice bins behind bar do not have covers to protect the food ice form unintentional or intentional contamination.
    Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
    Provide functional covers.
  • Critical: Sanitizing concentration
    Newly installed under counter dish machine was not dispensing any sanitizing solution.   The chlorine jug was next to empty.
    The food-contact surfaces of all equipment and utensils shall be sanitized for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
    *Bottle was changed and the machine was dispensing chlorine at 150 ppm.
  • Floors properly constructed, clean, drained
    Carpeted mats behind bar.
    No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
8/29/2012Routine93
HACCP: Carpeted matting is not allowed in food or beverage prep or storage areas.
  • Food protection during storage, prepartion, display, service, transportation
    1) No covers for food ice bins
    2) Tray with fruits and other drink condiments stored on food ice.
    Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
    Provide covers and do not store anything in food ice except dispensing utensil.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Men's restroom waste can had no cover.
    Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
    Provide functional cover.
  • Non-food contact surfaces clean
    1) Gasket seal tops on small draught cooler and pizza freezer soiled.
    2) Bottle well soiled - somewhat sticky.
    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.
11/29/2011Routine96

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