Chatchai Cuisine, 1219 W. Main St., Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: ChatChai Cuisine
Address: 1219 W. Main St., Peoria, IL 61606
Restaurant type: Restaurant
Phone: (309) 637-1104
Total inspections: 3
Last inspection: 10/9/2015
Score
88
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Inspection findings

Inspection date

Type

Score
HACCP: SANITIZER SOLUTIONS

Frozen foods frozen. Noted during inspection a buffet has been added. Buffet had not been approved in plan review. All temperatures are correct. Manager stated that today is the last day of  buffet services.
  • Critical: Foods properly cooked and/or reheated
    Curry Chicken and Egg Drop soup found on buffet line was at 103 degrees. Corrected on site by rapidly reheating soups to above 165 degrees.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Shelving in storage room located within the basement was found to be made of raw wood.
    All surfaces must be smooth, durable, non-pourous, and easy to clean.
  • Thermometers, gauges, test kits provided
    Thermometer inaccurate in prep area by more than +/- 2 degrees.
  • Critical: Sanitizing concentration
    Sanitizer solution on cookline was found at 0ppm. Cl- Corrected onsite.
    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.
  • Non-food contact surfaces clean
    Exterior top of both white stand up freezers were soiled.
    Clean and sanitize on a routine basis to ensure proper food safety.
10/9/2015Routine88
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
  • Critical: Cross-contamination, equipment, personnel, storage
    Eggs stored over water and food items in coke cooler.
    Store eggs below ready to eat foods.
    Corrected by moving.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    Seal exposed wood- shelving in basement and wall trim in back area.
  • Non-food contact surfaces clean
    Several non-food contact surfaces in kitchen soiled: pipes, light switch fixture covers, walls under/behind three compartment sink.
    Clean and maintain clean.
  • Lighting provided as required. Fixtures shielded
    Lighting near three compartment sink missing end caps on shields.
9/2/2015Final
Sink between three compartment sink and dish machine is a mop sink.
  • Food protection during storage, prepartion, display, service, transportation
    Food and equipment will be stored in basement.  Ensure that food and utensils will not be stored under water lines and sewer lines.
  • Food contact surfaces of equipment and utensils clean
    Clean and sanitize all food contact surfaces.
  • Non-food contact surfaces clean
    Clean and sanitize all non-food contact surfaces.
  • Critical: Hand washing sinks installed, located, accessible
    A.  Provide handsink in "waitress" area.
    B.  If food prep will occur in back storage area, a handsink must be provided.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Walls in back area are not smooth.
  • Premises maintained fee of litter, unnecessary articles.  Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
    Remove all unnecessary items.
8/20/2015Consultation

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