Dizzy Dean, 1109 W. Garfield, Bartonville, IL - Restaurant inspection findings and violations



Business Info

Restaurant name: DIZZY DEAN
Address: 1109 W. Garfield, Bartonville, IL 61607
Restaurant type: Restaurant
Phone: (309) 697-0554
Total inspections: 10
Last inspection: 11/3/2015
Score
95

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Inspection findings

Inspection date

Type

Score

Sanitizer Cl- 200ppm HACCP: Discussed and provided information on cooling procedures.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Wood shelving in beer and liquor dry storage are raw and unsealed.
    Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.

    Gasket on walk in cooler is detached and in disrepair. Please replace.
    Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
  • Food contact surfaces of equipment and utensils clean
    A.) Ice machine in utility closet is soiled.
    B.) Ice chest on bar line had soiled ice water.
    C.) Tops of lids of storage containers on prep cooler are soiled.
    Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Bathroom ceiling fans throughout establishment have an accumulation of buildup.
    All lavatory equipment shall be cleaned on a routine basis.
  • No Certified Manager Present
    No food manager present during inspection.
    A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
11/3/2015Routine95
HACCP: Pest protection.
  • Non-food contact surfaces clean
    Found standing water in the chest beer cooler.
    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
    Found east side women's restroom out of order.
    Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
  • Floors properly constructed, clean, drained
    Found floors in west side restrooms stained and need of strip and wax.
    Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    .The back door on the east side of the bar is missing door handle. Replace missing door handle.
    Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
7/30/2015Routine95
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Found the seal to the white reach in freezer torn and the handle to the door loose. The three door beer cooler has torn seals on each door. Non food contact surfaces shall be in good repair.
  • Single service items properly stored, handled, dispensed
    Found cases of single service pizza boxes stored on the floor in the kitchen area. Single service items must be stored 6" off the floor.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
  • Floors properly constructed, clean, drained
    The floor in the womens restroom on the pool table side of the bar has tiles coming up. Both the VCT floors in the mens restroom need to be stripped and wax. Floors are stained.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Found tape on back door over hole that is to be used for dead bolt. This is a security issue. Please place lock in door or seal hole in a more durable fashion.
    Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
3/12/2015Routine96
HACCP: Discussed proper and frequent review of the door sweeps to ensure that openings are properly sealed and protected.

Frozen foods are frozen.

Chlorine bleach is the sanitizer used in the establishment.
  • Original container, properly labeled, consumer advisory
    Rubber maid container by the pizza oven was not labeled with the contents.
    Corrected
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    1) The shelving in the ice storage room and the liquor room is not sealed. 2) The seals of the 3 door 'Dizzy Dean's Imports' are torn.
    1) Paint, seal or otherwise repair the shelving to ensure that all areas are smooth, easily cleanable and non absorbent. 2) Replace the seals of the cooler.
    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.
11/19/2014Routine98
HACCP: Discussed proper marking of cooling foods to ensure that the procedures are properly followed. Provided 'Cooling' HACCP bulletin.

Frozen foods are frozen.

Chlorine bleach is the sanitizer used in the establishment.
  • Original container, properly labeled, consumer advisory
    Taco meat was found cooling in the walk in cooler, however, there was no time on the cooling taco meat.
    Corrected
  • In-use food dispensing utensils properly stored.
    The top of the ice machine where the scoop is stored is heavily soiled.
    Corrected
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    1) The shelving in the ice storage room and the liquor room is not sealed. 2) Seals of the 3 door 'Dizzy Dean's Imports' are torn.
    1) Paint, seal or otherwise repair the shelving to ensure that all areas are smooth, easily cleanable and non absorbent. 2) Replace the seals of the cooler.
    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.
  • Critical: Sanitizing concentration
    The concentration of the sanitizer at the bucket under the bar across from the four door beer cooler on the gaming side had a concentration of less than 10ppm.
    Corrected
  • Food contact surfaces of equipment and utensils clean
    The following food contact surfaces are soiled: 1)black baffle of the ice machine, 2) shelving of the walk in cooler, 3) seals of the four door cooler.
    Clean and sanitize all food contact surfaces routinely.
    The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
  • Single service items properly stored, handled, dispensed
    To-go pizza boxes were found stored on the floor in the kitchen.
    Ensure all single service articles are properly protected and elevated.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
7/14/2014Routine90
HACCP: Discussed proper date marking and provided HACCP bulletin.  Ensure that date of preparation and cooling time are on the foods that are prepared. Also ensure that the DATE is marked on the foods that are put in the freezer as well as the DATE is marked the day the food are taken out of the freezer. The total combined number of days shall be no more than seven, with the day of preparation being day 1.

Frozen foods are frozen.

Chlorine bleach is the sanitizer used in the establishment.
  • Food protection during storage, prepartion, display, service, transportation
    Cell phone cord is being stored 'through' the pizza circle boxes in the kitchen.
    Corrected
  • Food contact surfaces designed, constructed, maintained, installed, located.
    The cover for the flour bowl is a pizza cardboard circle.
    Corrected
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    1) The shelving in the ice storage room and the liquor room is not sealed. 2) Seals of the 3 door 'Dizzy Dean's Imports' are torn.
    1) Paint, seal or otherwise repair the shelving to ensure that all areas are smooth, easily cleanable and nonabsorbent. 2) Replace the seals of the cooler.
    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.
  • Single service items properly stored, handled, dispensed
    Pizza boxes were found stored on the floor in the kitchen.
    Corrected
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Ceiling vents in restrooms and kitchen were dusty.
    Clean all areas routinely and maintain clean.
    Dustless methods in cleaning walls such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms shall be utilized.
    Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
3/27/2014Routine93
HACCP:  Sanitizer concentration.  Chlorine sanitizer should be between 50ppm and 200ppm in 3 compartment sinks.

cl- sanitizer is used in the establishment.

Frozen foods were frozen.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Gaskets and seals of "Dizzy Dean's Imports" beer fridges are torn.  Repair or replace seals and gaskets.
    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.
  • Critical: Sanitizing concentration
    Chlorine sanitizer concentration at 3 compartment sink in kitchen was reading at less than 50ppm.  Corrected by adding more bleach and re-testing.  Final concentration was 100 ppm.  Chlorine sanitizer at 3 bay sink behind bar was reading at over 200ppm chlorine concentration.  Corrected by adding water and re-testing until concentration was at 200ppm.
    The food-contact surfaces of all equipment and utensils shall be sanitized by immersion 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.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Men's restroom on right side of bar does not have a door handle, leaving a hole in the door.  Replace door handle.
11/25/2013Routine93
HAC|CP:  All cleaning products not in their original containers- regardless of storage area - must be clearly labeled with the contents.
  • Critical: Wholesome, sound condition
    Dented can of pizza sauce on lower shelf in kitchen.  Can was crimped and edges pinched.
    Unacceptably damaged containers of food shall not be used in the food establishment.
    * Can was pulled from use for return*
  • Original container, properly labeled, consumer advisory
    )Cooked and cooled smoked chicken in roaster in walk in not properly
  • Critical: Potential for cross-contamination
    storage practices
  • Foods handled with minimal manual contact
    Small. plastic portion cup left in mozzarella cheese.
    Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food  Provide a cup or utensil for dispensing cheese that has a handle.  
    *Cup thrown out*
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Trash cans in restrooms have no lids/functional covers.
    Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
  • Food contact surfaces of equipment and utensils clean
    Lower interior of the pizza prep cooler racks and back wall soiled with blackish substance.
    The food-contact surfaces of all cooking and refrigeration  equipment shall be kept free of accumulated soil.
  • Storage/handling of clean equipment, utensils
    Utensils in crock on prep table stored improp verly.
    Facilities for the storage of knives, forks and spoons and utensils  shall be used to present the handle to the employee or the consumer.
    *These were inverted and properly stored*
  • Single service items properly stored, handled, dispensed
    1) Single use foils in box were being stored improperly directly on the floor beside the table where the dough press sits.
    2) Pizza boxes wrapped in plastic were being improperly stored next to the door to the kitchen and the freezer directly on the floor.
    Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
  • Plumbing installed and maintained
    Faucet leaks at mount on the 3 bay sink behind the bar.
  • No Certified Manager Present
    There' was no certified person present at the time of inspection.
    A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
    Provide by November 12, 2013.
8/12/2013Routine82
HACCP DISCUSSION: GOOD LABELING PRACTICE OBSERVED.
  • Food contact surfaces of equipment and utensils clean
    Soiled corners and upper interiors of kitchen microwave.
    The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
  • Plumbing installed and maintained
    Leaking middle well of 3-compartment sink. Repair to enable proper wash, rinse, and sanitize process of dish washing.
  • Critical: Toxic items properly stored
    Spray bottle of chemical cleaner stored over containers of condiments at the bar.
    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.
    Spray bottle moved.
3/26/2013Routine92
HACCP DISCUSSION: CLEANING CHLORINE USED AS SANITIZER
No violation noted during this evaluation.
11/12/2012Routine100

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