Two Doors Down Inc, 500 Main St, Peoria, IL - Bar/Tavern inspection findings and violations

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Business Info

Restaurant name: Two Doors Down Inc
Address: 500 Main St, Peoria, IL 61602
Restaurant type: Bar/Tavern
Phone: (309) 637-6700
Total inspections: 3
Last inspection: 12/12/2011
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Inspection findings

Inspection date

Type

Score
12/08/11- Went to facility to conduct 30 day first inspection.  Facility was not open.

12/09/11- Called owner and left message regarding status of facility.  She called back and said that the facility was not open yet due to problems getting the liquor license.  When those issues are resolved and a liquor license is issued then she will open.  I asked her to call me with an opening date, when one is decided.
No violation noted during this evaluation. 		12/12/2011Routine
Hours of operation: 8pm-4am

Door to upstairs must remain closed at all times.

Facility approved to operate under the guidelines of Chapter 10, Food and Food Handlers, of the Peoria County Code.

Please watch for the 2012 license renewal form in the mail soon.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Interior of freezer in disrepair.
    Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
  • Lighting provided as required. Fixtures shielded
    Light shields insufficient in 4 door reach in cooler.
    Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
11/3/2011Final
Door to upstairs area in storage room must remain closed at all times.
  • Critical: Facilities to maintain proper temperatures
    Basement walk in cooler @ 60 degrees.
  • Food contact surfaces designed, constructed, maintained, installed, located.
    Freezer in kitchen in disrepair.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Gasket on freezer torn.
  • Food contact surfaces of equipment and utensils clean
    Potato slicer soiled.
    Debris in bar ice bin.
    Debris in beer coolers at bar.
    Clean and maintain clean.
  • Non-food contact surfaces clean
    Gasket on freezer soiled with mold.
  • Plumbing installed and maintained
    Three compartment sink in kitchen leaking from faucet.
  • Critical: Hand washing sinks installed, located, accessible
    Handsink in basement blocked.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Kitchen handsink soiled.
    Basement handsink soiled.
    No soap or paper towels at basement handsink.
    Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
    A supply of hand-cleansing soap or detergent shall be available at each lavatory.
    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
    Floors soiled throughout in kitchen.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Walls in kitchen soiled.
    Walls in kitchen near side handsink have holes.
    Walls in men's restroom have holes.
  • Lighting provided as required. Fixtures shielded
    Lighting in kitchen walk in cooler not adequate.
    Lighting in four door cooler not adequate.
    Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
  • Critical: Toxic items properly stored
    Toxic items in storage room stored above single use cups, to-go boxes etc.
    Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
    Corrected.
  • No Certified Manager Present
    No proof of certified person on staff.
11/2/2011Preliminary

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