A recheck was conducted on 01/21/16 to determine if the violations found in the last inspection on 01/20/16 had been corrected.
During the time of inspection, no hot food was available. The establishment decided not to open or prep for lunch. Only cold food in coolers was available for temperatures. All food was found date marked and with a label except for a tray of food product in the prep cooler. The employee states they sat it there when trying to determine if they were to open for lunch. Discussed ALL potentially hazardous foods must be DATE MARKED at ALL times even when cooling. In addition, a 2 oz cup was found being used as a scoop in the mint sauce in the cooler next to the handsink. ALL dispensing utensils stored in food product MUST have a handle to prevent bare hand contact with food. A bag of spring rolls was found in the white tall freezer stored in a plastic shopping bag. NO single service articles are to be reused or used for food storage at ANY TIME.
No critical violations were found during this inspection. Was unable to check sanitizing bottles for labeling as all sanitizing bottles were discarded by the employee. I asked the employee why he discarded the bottle rather than labeling the bottles with the correct chemical and the employee states that he discarded the bottles to prevent any further issues. He states he is going today to buy bottles with labels already on them.
No food manager was available during the time of this recheck. Previously discussed this with Carey Panier on 01/20/16. A food manager must be present at all times when food is being prepared and sold. Based on the phone conversation between Carey and the manager of Haldi, the manager states he will work to have another employee Food Manager Certified to ensure more coverage. As an addition to the current compliance regulations, the establishment is to have another employee Food Manager Certified by no later than March 1st, 2016 in order to continue operations.
Based on this recheck, the establishment is approved to operate.
Concerns about buffet line, Employee states that until Praveen is back from India, they are going to keep all foods on buffet line above 135 degrees F and not use time as a control. Discussed the procedures for wanting to use time as a control. If time as a control is to be used on the buffet line, written procedures must be turned into the health department by no later than February 5th, 2016. Otherwise it will be assumed that time is not being used as a control and all inspections will proceed as such.
- Foods handled with minimal manual contact
A 2 oz scoop was found in the mint sauce in the cooler next to the handsink. The scoop had no handle and was stored inside of the food product
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
Correct by providing scoops with handles in all food products. Avoid scoops without handles to prevent unnecessary contact with food
- Single service articles not re-used
A plastic shopping bag was found in the tall white freezer holding spring rolls
Re-use of single-service articles is prohibited.
Correct by providing food grade containers for all food products
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1/21/2016 | 2nd Recheck | |
GC:
Frozen foods frozen (chicken was not frozen - manager states he purchased the chicken this morning from Walmart)
Sanitizer: 200 ppm (cl-)
HACCP: education on food scoops containing handles and storage
- Original container, properly labeled, consumer advisory
Salt next to the microwave is in a clear dish without a label
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Correct by labeling all foods that may be easily mistakable with the common or usual name of the food
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several cooked foods including cooked chicken and curry were found throughout the establishment without a label.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by labeling all foods with the date the food is prepared. Discussed with manager. There is a large volume of ready-to-eat, potentially hazardous foods food without labels including food in the prep cooler, below the prep cooler, in the walk-in cooler, and in the front serving cooler. Manager states all foods are prepared that day and then discarded between lunch and dinner, and again after dinner. When prompted with further questioning, manager stated some foods such as the ready-to-eat, potentially hazardous deserts in the front serving area are made the night before. Unable to determine when all foods are made and discarded. The volume of food without dates would result in large amounts of food product waste daily. There is very little storage in the establishment. Most of the storage is completely full with prepared foods. Due to the large amounts of food being stored and to avoid potential left over foods held greater than 7 days, discussed manager must date all potentially hazardous foods.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
A.) 1.) Several boxes of raw chicken were found stored on the floor next to the prep table with the can opener
- Wiping cloths clean, used properly, stored
Several moist towels were observed to be stored on the bottom of the silver rack next to the microwave without sanitizer
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all moist towels in sanitizing solution
- Food contact surfaces of equipment and utensils clean
The inside of the long white freezer next to the standing white freezer is soiled
- Non-food contact surfaces clean
The tops/lids and outsides of the clear bins in dry storage are soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Storage/handling of clean equipment, utensils
Forks, spoons, and knives were found with the food contact surface stored up and the handles down in the green silverware bin next to the serving line
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
Correct by storing all utensils with the handles upward and present to the employee
- Single service items properly stored, handled, dispensed
•Styrofoam to-go boxes were found stored on the top silver shelf next to the microwave open with the food contact surface facing upwards and without protections
- Plumbing installed and maintained
The 3 compartment sink faucet is leaking from the hot water handle
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all leaks
- Floors properly constructed, clean, drained
The floor around the ovens, fryers, and cooking equipment in the corner of the restaurant are heavily soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The wall next to the grill in the corner cooking station is heavily soiled
- No Certified Manager Present
No food manager on site. Manager states he will get his license but is waiting until after his trip to India in February. Discussed the importance of the food managers license and that a food manager must be present at all times
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11/13/2015 | Routine | 79 |
A recheck was conducted on 11/13/15 to determine if the outdoor shed has been cleaned to prevent pests and other rodents. During the time of the recheck, it was found that the shed has been cleaned and degreased. There is no longer heavy grease build-up on the sides of the shed. Corrected. No further rechecks needed at this time.
- Original container, properly labeled, consumer advisory
Salt next to the microwave is in a clear dish without a label
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Correct by labeling all foods that may be easily mistakable with the common or usual name of the food
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several cooked foods including cooked chicken and curry were found throughout the establishment without a label.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by labeling all foods with the date the food is prepared. Discussed with manager. There is a large volume of ready-to-eat, potentially hazardous foods food without labels including food in the prep cooler, below the prep cooler, in the walk-in cooler, and in the front serving cooler. Manager states all foods are prepared that day and then discarded between lunch and dinner, and again after dinner. When prompted with further questioning, manager stated some foods such as the ready-to-eat, potentially hazardous deserts in the front serving area are made the night before. Unable to determine when all foods are made and discarded. The volume of food without dates would result in large amounts of food product waste daily. There is very little storage in the establishment. Most of the storage is completely full with prepared foods. Due to the large amounts of food being stored and to avoid potential left over foods held greater than 7 days, discussed manager must date all potentially hazardous foods.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
A.) 1.) Several boxes of raw chicken were found stored on the floor next to the prep table with the can opener
- Wiping cloths clean, used properly, stored
Several moist towels were observed to be stored on the bottom of the silver rack next to the microwave without sanitizer
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all moist towels in sanitizing solution
- Food contact surfaces of equipment and utensils clean
The inside of the long white freezer next to the standing white freezer is soiled
- Non-food contact surfaces clean
The tops/lids and outsides of the clear bins in dry storage are soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Storage/handling of clean equipment, utensils
Forks, spoons, and knives were found with the food contact surface stored up and the handles down in the green silverware bin next to the serving line
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
Correct by storing all utensils with the handles upward and present to the employee
- Single service items properly stored, handled, dispensed
•Styrofoam to-go boxes were found stored on the top silver shelf next to the microwave open with the food contact surface facing upwards and without protections
- Plumbing installed and maintained
The 3 compartment sink faucet is leaking from the hot water handle
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all leaks
- Floors properly constructed, clean, drained
The floor around the ovens, fryers, and cooking equipment in the corner of the restaurant are heavily soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The wall next to the grill in the corner cooking station is heavily soiled
- No Certified Manager Present
No food manager on site. Manager states he will get his license but is waiting until after his trip to India in February. Discussed the importance of the food managers license and that a food manager must be present at all times
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11/13/2015 | 2nd Recheck | |
A recheck was conducted on 11/10/15 as a follow-up to the complaint investigation regarding fruit flies and pests conducted on 11/03/15. During the complaint investigation on 11/03/15, the following violations were to be corrected in order to reduce the number of fruit flies...
1.) Uncovered open containers of food
2.) heavily soiled floors
3.) heavily soiled counters
4.) food stored on the floor in uncovered containers
5.) heavily soiled wall/storage shed outside - grease build-up has accumulated on the wall and shed (shed contains food)
6.) open containers of grease stored next to back door
During the recheck on 11/10/15, all of the above violations were observed to be corrected except uncovered containers of food on the floor and the heavily soiled wall/storage shed outside. Uncovered chicken was found in a tub on the floor beside the prep table and mop sink room. The shed and wall next to the shed still have heavily accumulated grease build-up. Discussed storing all foods off of the floor and providing protection for all food products (improvement made since last investigation on food storage and protection).
No fruit flies were observed throughout the establishment during the time of the recheck. Manager states Orvil pest control has sprayed again and agreed to put up fly lights to catch flies.
Based on this recheck, effective measures have been taken to reduce and eliminate the number of fruit flies throughout the establishment. The storage shed/wall will need extensive cleaning to prevent pests from attracting to the area. Discussed with manager. A recheck will be conducted on 11/13/15 to determine if the shed/wall has been clean, is free of grease build-up, and is no longer a potential hazard for attracting pests. A recheck fee will be assessed for all necessary rechecks.
No violation noted during this evaluation. | 11/10/2015 | 1st Recheck | |
A complaint investigation was conducted on 11/03/15 to assess the complaint of pests. The manager of the establishment states they have had continuous problems with fruit flies. He denies any problems or evidence of cockroaches in the establishment. During the investigation, fruit flies were found heavily throughout the establishment around the coke cooler by the back door, around the prep table, around/in food, and in the mop room. The manager states he has had pest. controll in several times during the past few months to correct the number of fruit flies. He producted a bottle of drain cleaner given to him from the pest control company that he has been using to clean the drains.
Pest Control: Orkin 4498 Entec Drive, Bartonville, IL 61615 - Last Inspection: 10/27/15
The following were observed during the time of investigation that could potentially be contributing to the number of fruit flies and potential pests...
1.) uncovered open containers of food
2.) heavily soiled floors
3.) heavily soiled counters
4.) food stored on the floor in uncovered containers
5.) heavily soiled wall/storage shed outside - grease build-up is accumulated on the wall and shed (the shed contains food)
6.) open containers of grease stored next to the back door
Based on the above findings and the numerous amount of fruit flies found throughout the establishment, a recheck will be conducted on or after 11/10/15 to determine if the number of fruit flies has been reduced and if the establishment has corrected the listed findings. A recheck fee will be assessed for all necessary rechecks. No evidence of cockroaches was found during the complaint investigation.
No violation noted during this evaluation. | 11/3/2015 | Complaint Investigation | |
. GC:
A recheck was conducted on 09/16/2015 to determine if the outdoor storage shed containing food and food utensils had been properly sealed. During the inspection it was observed that openings in the shed have been sealed with spray foam and weather stripping has been installed around the door. No further rechecks for the outdoor storage shed are necessary at this time. The shed appears to be fully sealed and able to prevent the entry of insects and rodents. Discussed keeping the door on the shed closed at all times when not in use.
The fly strips observed to be hanging in the kitchen during the last recheck are no longer in the kitchen. The kitchen and dining area appear to be free of flies. No flies observed during time of this recheck - 09/16/2015.
Discussed the grease lid with the manager. The grease is still leaking from the outside grease lid onto the brick wall and splashing onto the storage shed. Discussed the potential for attracting insects and other rodents due to the grease build-up. The manager states he has an appointment with maintenance. He states the grease lid has been replaced but they are continuing to have issues. Agreed to cleaning grease build-up on storage shed until the issue is resolved.
- Critical: Outer openings protected from insects, rodent proof
The outdoor storage shed containing food and food utensils was not sealed to prevent the entry of insects and other rodents
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
A recheck was conducted on 09/16/2015 to determine if the shed had been properly sealed to prevent the entry of all insects and rodents. During the inspection, the shed was observed to be sealed along the entire left side of the roof facing the wall, along the left side floor of the shed, and in various areas throughout the shed with spray foam. The door of the shed has been lined with weather stripping to seal the open gaps. Corrected. A recheck fee will be assessed for all rechecks. No further rechecks necessary for the outdoor storage shed at this time.
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9/16/2015 | 2nd Recheck | |
A recheck was conducted on 09/03/2015 to determine if a HACCP plan had been created for using time as a control on all food products stored out of temperature for less than 4 hours. During the recheck, there was no food left out of temperature. All food was placed in a cooler and being served within proper temperature ranges. The manager states they will no longer use time as a control and will instead keep all products inside of the cooler until served.
The recheck was also conducted on 09/03/2015 to determine if the outdoor storage shed containing food and food utensils was properly sealed to prevent the entry of insects and other rodents. No changes had been made to the storage shed during the time of the recheck. The shed was found to still have openings to the outside on the left upper side as well as a large gap in the upper portion of the entry door seal.
During the time of the recheck on 09/03/2015 it was observed that there were several flies throughout the establishment's kitchen and outdoor storage shed. Fly strips were hanging throughout the kitchen over both food contact and non-food contact surfaces. Discussed the fly strips with the manager who removed them from over all food prep areas and food-contact surfaces.
A second recheck will be conducted on or after 09/14/15 days to address the outdoor storage shed. A recheck fee will be assessed for all rechecks.
- Critical: Outer openings protected from insects, rodent proof
The outdoor storage shed containing food and food utensils is not properly sealed to prevent the entry of insects and other rodents
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Correct by removing all food from outdoor storage or sealing all cracks and openings in outdoor shed to prevent the entry of insects and other rodents. A recheck will be conducted on or after 09/14/2015 to address the outdoor storage shed. A recheck fee will be assessed for all rechecks.
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9/3/2015 | 1st Recheck | |
.. . Frozen foods frozen
Sanitizer: 200 ppm
HACCP: Potentially hazardous food and hand washing handout
- Original container, properly labeled, consumer advisory
Salt, sugar and other spices were found in clear plastic containers next to stove without labels
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Correct by labeling all spices or storing in their original container
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Dessert and cold yogurt sauce were found at room temperature in front serving area
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.
Corrected by discussing using time as a control and requiring logs for time control. Discussed with manager. Manager stated sauce and dessert were held less than four hours and made at the start of lunch. A HACCP plan for using time as a control must be submitted to the Peoria City/County Health Department.
- Critical: Hot food at proper temperatures
Chicken in front hot holding unit was found to be 108 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.
Corrected by reheating chicken to proper temperature (165 degrees F). Manager states product was made at the start of lunch. Discussed using time as a control with records of time. No logs were available during time of inspection.
- Food protection during storage, prepartion, display, service, transportation
1.) Salt, sugar, and other spices were found in clear plastic containers next to stove without lids and/or protective coverings
- In-use food dispensing utensils properly stored.
Serving utensil in front hot holding unit was found to be stored with the handle inside of the food product
All serving utensils should be stored with the handle facing toward the employee and out of the food product
Correct by storing all utensils with the handle facing upwards and out of the food product
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal water bottles for employee drinking were found to be stored above the open server cooler
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination and stored below/away from food products
Corrected by removing water from above server cooler and storing below food products.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found to be soiled... 1.) Server cooler and server cooler lid 2.) counter top can opener 3.) meat freezer in back room
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Non-food contact surfaces clean
The following non-food contact surfaces were found to be soiled... 1.) gaskets on beverage air cooler next to hand sink 2.) backside of server cooler
All non-food contact surfaces should be free of debris, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Kitchen hand washing sink located next to cooler and outdoor door was missing trash can
Easily cleansable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Correct by placing trash can beside hand washing sink
- Critical: Outer openings protected from insects, rodent proof
The outdoor storage shed containing food and food utensils is not properly sealed to prevent the entry of insects and other rodents
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Correct by removing all food from outdoor storage or sealing all cracks and openings in outdoor shed to prevent the entry of insects and other rodents. A recheck will be conducted on or after 7 days to address the outdoor storage shed. A recheck fee will be assessed for all rechecks.
- Floors properly constructed, clean, drained
Floor beneath stove, in cooking area, and beside outdoor door was found to be soiled with build-up and debris
Floors, floor coverings, mats, and duckboards shall be maintained clean.
Correct by cleaning floors
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) Ceiling tile above dish machine is missing a portion of the tile
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Correct by replacing ceiling tile and maintaining ceiling in good repair
- Lighting provided as required. Fixtures shielded
1.) Light in dough prep area was not working and no other lights were available for this area during time of inspection
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
Correct by providing light in dough prep area
2.) Light shields in back storage area were missing
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Correct by replacing light shields
- Critical: Toxic items properly stored
Lysol was found to be stored with food products in outdoor storage area
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.
Corrected by removing Lysol from outdoor storage and storing away from food products
- No Certified Manager Present
No food manager was present during the time of insepction.
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8/26/2015 | Routine | 69 |
HACCP: Food Handler Training. Provide copies or proof of Food Handler Training for all employees.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Multiple containers of spices (sugar, flour, pepper, etc.) in dry storage room are not labeled with the common name of the product.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
1) Pint of milk stored inside of chopped vegetables at the prep table. 2) Large pot of sauce stored on floor before being cooked on stove. Do not store containers of food inside of other food where the food contact surface will be touched. Do not store any foods on the floor at any time (aside from packages of delivered foods that are stored temporarily while being put away).
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cutting board on prep table is excessively grooved and cut. Remill cutting board or replace to provide a smooth, nonabsorbent, easily cleanable surface.
- Storage/handling of clean equipment, utensils
Clean silverware is stored in containers with the food contact surface facing up behind the hot steam table. Store all silverware with the handle facing up so that the food contact surface is not touched.
Spoons, knives and forks shall be touched only by their handles.
- Plumbing installed and maintained
Backflow prevention device on mop sink is leaking when water is turned on. Repair or replace backflow prevention device.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Baffles over stove are soiled. Clean baffles and hood. 3) Walls behind stove are soiled with sauce.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields not present over lights in rear freezer storage area. Provide light shields.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- No Certified Manager Present
FSSM is not currently on duty. Owner stated that he is enrolled in FSSM class and will be obtaining his certificate by next routine inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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5/12/2015 | Routine | 92 |
Thermometer purchased at time of inspection for $3. Cash paid $3.00 on 4/1/2015
Establishment approved to operate under the guidelines of Chapeter 10, Food Safety, of the Peoria County Code.
- Thermometers provided and conspicuously placed
No thermometer found in prep cooler.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3 degrees F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
Corrected immediately by purchasing thermometer for $3 from Sanitarian. Cash recieved 4/1/2015
- Walls, ceilings, and attached equipment, properly constructed, clean
Three compartment sink and hand sink next to rear door needs to sealed to the wall.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
Correct by sealing.
- Lighting provided as required. Fixtures shielded
Unshielded ceiling lights in rear freezer storage area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Correct by providing shielded lights.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Build up of unwanted articles outside rear door.
Food service establishments and the property used in connection with their operation shall be maintained free of litter.
Correct by removing unwanted articles from premesis.
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4/1/2015 | Final | |
Restaurant representatives - add corrected or new information about Haldi Indian Restaurant, 816 W Pioneer Pkwy, Peoria, IL »