Burger King #16027, 3129 N University St, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: Burger King #16027
Address: 3129 N University St, Peoria, IL 61604
Restaurant type: Restaurant
Phone: (309) 686-7139
Total inspections: 4
Last inspection: 10/8/2015
Score
99
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Inspection findings

Inspection date

Type

Score
HACCP Reviewed time as a control policy.

All containers of tomatoes on center expo line are held for four hours then discarded.

Chlorine sanitizing bucket concentration: 200 ppm.

Frozen foods are frozen,
  • Non-food contact surfaces clean
    The following non-food contact surfaces are soiled: 1. interior shelf of ICEE machine, 2. exterior side wall of fryer.
    Wash and clean all non-food contact surfaces.'
    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.
10/8/2015Routine99
See attached inpsection report. MJ
No violation noted during this evaluation. 		5/28/2015Complaint Investigation
HACCP Review time as a control policy. From the time of perpetration, tomatoes are placed on the condiment expo line for four hours. After four hours, all tomatoes are thrown away.

Chlorine sanitizing three bay sink concentration: 200 ppm.

Frozen food are frozen.
  • Food contact surfaces of equipment and utensils clean
    The following food contact surfaces are soiled: 1. interior of microwave, 2. racks of croissant toaster.
    Wash, rinse, and sanitize all food contact surfaces.
    Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
  • Non-food contact surfaces clean
    The following non-food contact surfaces are soiled: 1. cup holder dispenser, 2. exterior surfaces of croissant toaster.
    Routinely wash and clean all non-food contact surfaces.
    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.
  • Floors properly constructed, clean, drained
    Floors throughout kitchen are soiled with debris.
    Routinely wash and clean floors.
    Floors, floor coverings, mats, and duckboard shall be maintained clean.
5/18/2015Routine96
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.

Chlorine sanitizer concentration: 200 ppm.

Time is used as a control for tomatoes on center condiment station.

Frozen foods are frozen.
  • Non-food contact surfaces clean
    Cup dispenser of Big Chill machine is soiled.
    Ensure that plastic cup dispenser on Big Chill machine is clean.
    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.
1/15/2015Final

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