Steak-N-Fries, 1200 W. Main St., Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: STEAK-N-FRIES
Address: 1200 W. Main St., Peoria, IL 61606
Restaurant type: Restaurant
Phone: (309) 676-2828
Total inspections: 10
Last inspection: 11/2/2015

Score
97

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Inspection findings	Inspection date	Type	Score
.HACCP - Discussed and provided written information on temperature control of potentially hazardous foods. Sanitizer - chlorine Frozen foods were frozen. Food contact surfaces designed, constructed, maintained, installed, located. Interior surface of door on small white freezer behind front service area in disrepair. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Remove duct tape. Repair or replace door so that it is smooth and easily cleanable. Non-food contact surfaces clean Soiled gasket on door of food preparation cooler. Clean and sanitize non food contact surface.	11/2/2015	Routine	97
HACCP - Discussed and provided written information on proper temperatures of potentially hazardous foods. Sanitizer - chlorine Frozen foods were frozen. Critical: Hot food at proper temperatures Nacho cheese held in warming dispenser at 90 degrees F. Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control. Owner states that nacho cheese was just placed in warmer. In future, rapidly heat cheese to proper hot temperature as required in microwave oven or other conventional cooking device, then maintain proper temperature in hot holding unit. Owner heated nacho cheese in microwave oven to 150 degrees F and returned nacho cheese to warmer. Corrected. Food contact surfaces designed, constructed, maintained, installed, located. Bottom shelving in walk in cooler where chicken is stored has rust developing. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace shelving to remove rust. Non-food contact surfaces designed, constructed, maintained, installed, located. Torn gasket on door of Artic Air prep table 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. Repair or replace gasket. Non-food contact surfaces clean Soiled gasket on door of small white under counter freezer. Clean and sanitize non food contact surfaces. Walls, ceilings, and attached equipment, properly constructed, clean Baffles in hood soiled with debris. Provide a routine cleaning.	7/15/2015	Routine	90
.HACCP Discussed and provided printed material on the proper date marking of potentially hazardous foods. Chlorine bleach sanitizer bucket 100ppm Frozen foods frozen. Original container, properly labeled, consumer advisory Cut tomatoes in white buckets in front prep area cooler and large walk in cooler not date marked. Cheese sauce in covered container in front prep area cooler not date marked. Label all cooling potentially hazardous food with the date and time of preparation. Label and date mark all foods immediately. Food protection during storage, prepartion, display, service, transportation Uncovered chicken breast in small container on bottom shelf in front prep area cooler. Food shall be protected from the potential for contamination at all times, including while being stored. Cover chicken container immediately. Food contact surfaces designed, constructed, maintained, installed, located. 1) Cutting boards in disrepair. 2) Rusted shelves in walk in cooler. All food contact surfaces are to be maintained smooth and easily cleanable. Replace cutting boards immediately and replace rusted shelves in walk in cooler. Food contact surfaces of equipment and utensils clean 1) Bottom of deep freezer soiled. 2)Freezer on front line has ice build up. 3) Inside of microwave soiled. All food contact surfaces shall be clean and sanitized. Clean bottom of deep freeze. Defrost and clean front line freezer. Clean and sanitize microwave interior, Non-food contact surfaces clean 1)Bottom wire shelf on unit to the left of the door dusty. 2)Gasket on front prep line cooler soiled. 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.clean and sanitize all shelving. Clean and sanitize gaskets on cooler. Walls, ceilings, and attached equipment, properly constructed, clean Baffles above stove soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean baffles.	2/13/2015	Routine	91
HACCP: Food Handler Training. All employees who handle food and food surfaces (clean dishes, etc.) should complete Food Handler training and provide proof during routine inspections beginning January 1, 2015. Visit the IDPH website and search under "F" for "Food Handler" for more information. Cl- sanitizer is used in the establishment. Frozen foods were stored frozen. No violation noted during this evaluation.	11/6/2014	Routine	100
HACCP: Discussed deep cleaning of food contact surfaces during slower periods of business. For example: interior of ice machine and/or slicers, etc. Cl- sanitizer is used in the establishment. Frozen foods were stored frozen. Note: Prep cooler has been replaced with a new prep cooler and shelves in back storage have been replaced with smooth, nonabsorbent, easily cleanable shelving. No violation noted during this evaluation.	6/25/2014	Routine	100
HACCP: Routine dusting of ceiling and attached equipment (fan guards) in walk-in cooler. Cl- sanitizer is used in the establishment. Frozen foods were stored frozen. No violation noted during this evaluation.	1/14/2014	Routine	100
HACCP: Discussed proper methods for handling cooked ready to eat foods. Avoid bare hand contact with foods No violation noted during this evaluation.	10/29/2013	Routine	100
HACCP: Discussed maintaining a temperature log of the various coolers in the establishment in order to ensure that all coolers and freezers are maintaining proper temperatures. Frozen foods are frozen. Chlorine bleach is the sanitizer used in the establishment. No violation noted during this evaluation.	4/15/2013	Routine	100
HACCP: Discussed ensuring that foods that are delivered are checked to ensure they are the correct temperature and also to ensure that the foods are stored properly, elevated at least 6" or on moveable pallets, and to ensure that foods that must be refrigerated are refrigerated. Provided storage HACCP bulletin . NOTE: Ensure that the trash at the dumpster for the shared area is compacted as needed and maintain area clean. Chlorine bleach is the sanitizer used in the establishment. Frozen foods are frozen. No violation noted during this evaluation.	1/11/2013	Routine	100
Chlorine bleach is the sanitizer used in the establishment. HACCP: Discussed proper glove use. Change gloves and wash hands before and after changing tasks. Remove gloves when moving from area. Gloves are not required for using spatula, however, wash hands prior to donning gloves and utilize gloved hands or deli tissue when touching bread/rolls. Frozen foods are frozen. No violation noted during this evaluation.	10/3/2012	Routine	100

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