United Methodist Church, 821 W. Main St., Elmwood, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: UNITED METHODIST CHURCH
Address: 821 W. Main St., Elmwood, IL 61529
Restaurant type: Restaurant
Phone: (309) 742-7221
Total inspections: 10
Last inspection: 11/4/2015
Score
100
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Inspection findings

Inspection date

Type

Score
.HACCP - Discussed and provided written information on date marking and food manager certification classes.

Sanitizer - chlorine

Frozen foods were froaen.
  • No Certified Manager Present
    No state certified person present.
    A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.  Provide a certified person within 60 days.
11/4/2015Routine100
HACCP - Discussed and provided written information on proper handwash procedures.

Sanitizer - chlorine

Frozen foods were frozen.
  • Food contact surfaces of equipment and utensils clean
    Bottom interior shelving of Whirlpool refrigerator soiled with debris.  Clean and sanitize food contact surfaces.
  • Non-food contact surfaces clean
    Soiled gaskets on doors of Whirlpool refrigerator. Clean and sanitize non food contact surfaces.
8/26/2015Routine97
HACCP - Discussed and provided written information on Proper food storage.

Sanitizer - chlorine

Frozen foods were frozen.
  • Food contact surfaces of equipment and utensils clean
    Upper interior surface of microwave oven soiled with sticky residue.  Clean and sanitize food contact surface.
  • Non-food contact surfaces clean
    Gaskets on doors of Whirlpool refrigerator heavily soiled with debris.  Clean and sanitize non food contact surfaces.
  • Single service items properly stored, handled, dispensed
    A case of single service cups 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.  Store items 6 inches or more above floor.  Worker moved cups to shelving.  Corrected.
4/29/2015Routine96
HACCP:  FSSMC expires 12/16/2014.  Provide renewed certificate by next routine inspection.

Cl- sanitizer is used in the establishment.

Frozen foods were stored frozen.

Note:  Meals on Wheels program is in operation M/W/F from 7 am to 10 am.
No violation noted during this evaluation. 		11/26/2014Routine100
HACCP:  Boil Order Guidelines.

Cl- sanitizer is used in the establishment.

Frozen foods were stored frozen.
No violation noted during this evaluation. 		8/6/2014Routine100
HACCP:  Routinely clean and sanitize all food contact surfaces, including microwave interior

Cl- is the sanitizer used in the establishment

Frozen foods were stored frozen

Note:  Establishment does food service program on M, W, and F from 7:30am-10:30am and also on the 4th Thursday of each month from 7:30am-1pm.
  • Thermometers provided and conspicuously placed
    There was no thermometer present in the Whirlpool fridge in the kitchen.  Corrected by providing a thermometer.
    A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
  • Critical: Potential for cross-contamination
    storage practices
2/26/2014Routine95
HACCP: Sanitizer concentrations. Sanitizer used is Chlorine.
  • Storage/handling of clean equipment, utensils
    Baking sheets being stored directly on the floor between the stove and cabinets.
    Corrected by moving the baking sheets off the floor.
    Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
    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.
11/1/2013Routine99
HACCP: Discussed Keeping cold foods in the cooler until right before delivery.

Sanitizer used is Chlorine.
No violation noted during this evaluation. 		5/1/2013Routine100
HACCP.: Provided hand washing haccp sanitizer used is chlroine
No violation noted during this evaluation. 		1/30/2013Routine100
HACCP: Discussed keeping a temperature log for food.

Sanitizer used is Chlorine

Note: The establishment will start to use a temperature log tracking sheet to keep track of their food temperatures. The facility will utilize time as a public health control for hot foods. This means the establishment has 4 hours once the food reaches 135 degrees F to either deliverer or discard the food.
  • Critical: Sanitizing concentration
    Sanitizer spray bottle was not at the correct sanitizer concentration.
    Food contact surfaces such as counter tops shall be sanitized with a chemical concentration of 100-200ppm.
    Corrected: A new spray bottle was made to the right sanitizer concentration.
10/10/2012Routine96

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