Osf Saint Francis Medical Center North Kitchen, 530 Ne Glen Oak, Peoria, IL - Restaurant inspection findings and violations

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Business Info

Restaurant name: OSF Saint Francis Medical Center North Kitchen
Address: 530 Ne Glen Oak, Peoria, IL 61637
Restaurant type: Restaurant
Phone: (309) 655-4468
Total inspections: 10
Last inspection: 10/19/2015
Score
98
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Inspection findings

Inspection date

Type

Score
HACCP: Hand washing
  • Non-food contact surfaces clean
    Pleae clean the lime accumulation off the top of the dish machine.
    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.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Found dust accumulation on ceiling by vents. Mainly in dish area. Cielings shall be clean.
10/19/2015Routine98
HACCP: Provided and discussed hand washing and glove use.

All frozen food is frozen

Sanitizer used: Dish machine - high temp. Quats used for sanitizer spray bottles.
  • Non-food contact surfaces designed, constructed, maintained, installed, located.
    The left door gasket of the delfield cooler is torn.
    Recommend replacing the door gasket.
    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.
7/8/2015Routine99
Dish machine uses high temp(218 degree F) Spray bottles use quats 300ppm.

HACCP: Discussed glove use and recommended installing glove holders closer to hand sinks and keeping gloves in that location only. This shall assist in proper hand washing and glove use. Employees must wash hands before applying new gloves. Provided haccp on glove use and hand washing.

All frozen food was frozen.

Note: Discussed food handler training. Establishment is discussing how they want to address this and getting it completed by the appropriate time.
  • Thermometers provided and conspicuously placed
    Thermometer in the prep cooler(M1242) is not functioning properly.
    Provided a working thermometer in all coolers.
    A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
3/6/2015Routine99
HACCP:  Discussed proper storage of food and food related items.

Hot foods hot, cold foods cold, frozen foods frozen.
No violation noted during this evaluation. 		12/4/2014Routine100
HACCP: Discussed and provided Boil Order information.

Hot foods hot, cold foods cold, frozen foods frozen.
  • Food contact surfaces of equipment and utensils clean
    Juice and coffee machine found to be soiled.  Clean and sanitize on a routine basis to ensure food safety.
  • Single service articles not re-used
    Single use spoons found being used for scoops in chicken salad and tuna salad.  -Corrected by using metal spoons.
    Re-use of single-service articles is prohibited.
9/30/2014Routine96
HACCP:  Provided Handwashing HACCP.

Cl- sanitizer is used in buckets.  Heat sanitizer is used in dish machine.

Frozen foods were stored frozen.
  • Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
    Soap dispenser was not properly functioning at the hand sinks located next to the 3 compartment sink and next to the ice machine.  Corrected by cleaning out dried soap from tubing to allow soap to flow.
    Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Fan guards and ceiling in walk-in cooler were dusty.  Clean as often as necessary to maintain clean.
    Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
3/17/2014Routine97
HACCP:  Hand washing sink set up.  Ensure there is a waste receptacle at every hand sink.

Quat sanitizer is used in 3 compartment sink.  Heat sanitizer is used in dish machine.

Frozen foods were frozen.

Note:  North Kitchen does not have basement storage, coolers, or freezers.
No violation noted during this evaluation. 		11/6/2013Routine100
HACCP DISCUSSION: FOOD PROTECTION
  • Floors properly constructed, clean, drained
    Water accumulation on floor by the dish washing machine. Eliminate source of water accumulation, clean and maintain clean dry floors.
  • Walls, ceilings, and attached equipment, properly constructed, clean
    Dust starting to build-up on vent over food hot holding table. Clean more frequently to prevent dust accumulation.
7/15/2013Routine98
HACCP DISCUSSION: SANITIZER
No violation noted during this evaluation. 		2/1/2013Routine100
HACCP DISCUSSION: PROPER FOOD STORAGE.
  • Storage/handling of clean equipment, utensils
    Improper storage of clean scoops in a kitchen table drawer.
    Store clean utensils with handles faccing thesame direction. Corrected.
10/29/2012Routine99

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