Uptown Cafe, 110 N. Magnolia St., Elmwood, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: UpTown Cafe
Address: 110 N. Magnolia St., Elmwood, IL 61529
Restaurant type: Restaurant
Phone: (309) 742-4500
Total inspections: 9
Last inspection: 12/4/2015

Score
97

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Inspection findings	Inspection date	Type	Score
HACCP - Discussed and provided written information on date marking. Sanitizer - quats Frozen foods were frozen In-use food dispensing utensils properly stored. Scoop left in bulk flower with handle in product. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Remove, clean and sanitize utensil. Store with handle extended out of product. Non-food contact surfaces designed, constructed, maintained, installed, located. Torn gaskets on doors of prep table cooler anr Frigidaire refrigerator. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets. Wiping cloths clean, used properly, stored We.t wiping cloth on counter. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.	12/4/2015	Routine	97
.This visit was initiated by RFS#15-0413. Complaint states: no soap in women's restroom- employee indicated it was out for days. Flies everywhere. Tables were wiped down with a wet rag ran under water only. Employees had long hair that was not restrained. Overall filthy. This information was shared with management. This worker did not observe any of the items listed in the complaint during the inspection. There was a couple flies in the dining area, wait staff had a bucket of sanitizer solution at proper concentration with towels utilized for wiping tables. There was one employee with long hair properly restrained. There were no cleanliness issues. Management states there were workers recently dismissed and there was a brief period of time prior to when the establishment was out of paper towels due to vendor change. Management was encouraged to keep a supply of paper towels on hand for proper handwashing. No violation noted during this evaluation.	9/25/2015	Complaint Investigation	100
Discussed and provided information on proper storage of potentially hazardous foods. Sanitizer - quats Frozen foods were frozen. Non-food contact surfaces designed, constructed, maintained, installed, located. Torn gaskets on doors of prep table cooler and "Uptown Cafe" cooler at front wait station. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets to allow mechanical refrigeration to properly seal and maintain adequate cold temperature of unit. Wiping cloths clean, used properly, stored Observed wet wiping cloth on counter next to nacho cheese warmer. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizing solution.	7/21/2015	Routine	98
Sanitizer - Quats Frozen foods were frozen. HACCP - Discussed and provided written information on date marking. Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding Raw eggs in small under counter refrigerator at 68 degreesF. 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. Worker discarded eggs. Corrected. Non-food contact surfaces clean Shelving storing dry goods soiled with dust and debris. Clean and sanitize non food contact surfaces.	4/22/2015	Routine	94
HACCP: Hand washing. Sinks shall be fully stocked at all times with soap, paper towels, and warm water. Sinks shall be used for hand washing ONLY. Quats is the sanitizer used in the establishment. Frozen foods were stored frozen. Original container, properly labeled, consumer advisory Large pan of meatloaf in SS cooler was not marked with the time cooling began. Meatloaf was 130 degrees F and cook stated that it was placed in fridge to cool approximately 15 minutes ago. Label all cooling potentially hazardous food with the date and time of preparation. Critical: Hand washing sinks installed, located, accessible Hand washing stink at front counter had ice dumped into it and a dirty spoon with red sauce on it. Ensure hand washing sinks are used for handwashing ONLY. Do not dump anything down this sink or use it to store soiled utensils/items. Corrected: Item removed from sink. Sink cleaned and sanitized.	12/1/2014	Routine	95
HACCP: Discussed temperatures of potentially hazardous foods. Ensure every cold and hot mechanical refrigeration/hot holding unit has a thermometer. Quats is the sanitizer used in bottles and in the three compartment sink. Frozen foods were stored frozen. No violation noted during this evaluation.	7/16/2014	Routine	100
HACCP: Ensure all personal medications are stored away from food and food contact surfaces. Quats is the sanitizer used in the establishment. Frozen foods were stored frozen. Critical: Hot food at proper temperatures Cheese sauce in the Rival crock pot was at 123-130 degrees F. Corrected: Cheese sauce removed and reheated to above 135 degrees F. 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. Critical: Potential for cross-contamination storage practices	2/26/2014	Routine	91
HACCP: .Discussed cooking temps. Provided date marking, hand washing and wiping cloth haccps. Sanitizer used is Quats. All frozen food was frozen In-use food dispensing utensils properly stored. The scoop for the sugar was touching the product. Correct the scoop was removed and the lid of the container was labled with a reminder. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Floors properly constructed, clean, drained The floor under the prep sink and under the 3-compartment sink is soiled. Routinely clean and maintain clean floors. Move chemical bottles and storage bins to better clean underneath them. Floors, floor coverings, mats, and duckboard shall be maintained clean.	12/17/2013	Routine	98
This establishment may open and operate under Patrick O'Brian on 11/11/13. The final inspection for the establishment has been waived due to a routine inspection conducted on November 1, 2013 at which time the "old" owners Shawn and Rita Jones said they were selling to Patrick O'brian. Patrick O'Brian indicated that there will not be any remodeling done, no installation of new equipment and no menu changes. If you choose to add a major piece of equipment or have extensive remodeling done, you are required to submit a plan review to this Department prior to doing so.. Section 10-14 Plan Reviews of Chapter 10 Food Safety Peoria County Code is the section you can refer to for knowing when to submit a plan review, All Peoria County Codes for the health department can be found on our website. An operational inspection will be conducted on or after 30 days. . No violation noted during this evaluation.	11/14/2013	Consultation

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