The Chef And Baker, 1122 E Mcclure, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: The Chef and Baker
Address: 1122 E Mcclure, Peoria, IL 61603
Restaurant type: Restaurant
Phone: (309) 337-4620
Total inspections: 6
Last inspection: 11/25/2015
Score
98
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Inspection findings

Inspection date

Type

Score
HACCP: Handwashing Frozen foods were stored frozen
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    1)  Restroom doors open upon arrival for inspection.  2)  Self-closing devices on restroom doors do not appear to work.  Correct by replacing/repairing self-closing devices and by keeping doors shut at all times when not in use or being cleaned.
    Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
11/25/2015Routine98
HACCP: Handwashing Frozen foods were stored frozen
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Self-closing devices on restrooms do not function properly.  Replace or repair self-closing device.
    Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
8/13/2015Routine98
HACCP:  Handwashing.

Quats is the sanitizer used in the three compartment sink and buckets.

Frozen foods were stored frozen.
  • Food contact surfaces of equipment and utensils clean
    #10 can opener attached to counter is soiled.  Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    1)  Restroom doors open upon arrival for inspection.  2)  Self-closing devices on restroom doors do not appear to work.  Correct by replacing/repairing self-closing devices and by keeping doors shut at all times when not in use or being cleaned.
    Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
3/4/2015Routine96
HACCP Discussed proper handwashing procedures.

Chlorine sanitizer is utilized

Frozen foods are frozen.
  • Critical: Hand washing sinks installed, located, accessible
    Cupcakes trays found covering the back hand sink.
    Remove trays. Corrected by removing trays.
    Hand sinks shall be free from any obstructions and easily accessible by all staff.
10/23/2014Routine96
HACCP Store wet wiping cloths in an approved sanitizer bucket when not in use.

Chlorine three compartment sink concentration: 200 ppm.

Frozen foods are frozen.
  • Single service items properly stored, handled, dispensed
    Box of single service trays found stored on the floor of the basement.
    Store containers of single service items a minimum of six inches above the ground.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
7/22/2014Routine99
HACCP plans must be submitted and approved prior to any special process such as fermentation or vaccuum packaging.

Final approval given to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Exposed wood found throughout kitchen.
  • Food contact surfaces of equipment and utensils clean
    Chest freezer in basement heavily soiled.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Walls have holes which have been covered with white duct tape.
    Seal holes.
    Two bay sink is not sealed to wall.
    Seal sink to wall.
  • Lighting provided as required. Fixtures shielded
    Light in display cooler not shielded.
6/13/2014Final

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