Ward Chapel A M E Church, 511 N. Richard Allen Dr., Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: WARD CHAPEL A M E CHURCH
Address: 511 N. Richard Allen Dr., Peoria, IL 61605
Restaurant type: Restaurant
Phone: (309) 676-1348
Total inspections: 10
Last inspection: 10/17/2015

Score
100

Restaurant representatives - add corrected or new information about Ward Chapel A M E Church, 511 N. Richard Allen Dr., Peoria, IL »

Inspection findings	Inspection date	Type	Score
HACCP: Discussed and provided information on Hand Washing, food handler training (Not Required), along with a presentation request form. Frozen foods frozen. No violations found at time of inspection. No violation noted during this evaluation.	10/17/2015	Routine	100
HACCP: Discussed sanitizer solutions. Hot foods hot, cold foods cold, frozen foods frozen. No violations found at time of inspection. No violation noted during this evaluation.	4/25/2015	Routine	100
See attached routine inspection for AME Ward Chapel church. Church serves breakfast to the public on Saturday mornings from 7:30 am to 8:30 am. No violation noted during this evaluation.	12/6/2014	Routine	100
HACCP: Sanitizer Concentration. Discussed sanitizer concentration. Establishment uses Chlorox concentrated bleach. Bleach was registering on chlorine test strips when directly placed in the bottle but was not registering in either the 3 compartment sink with Peoria public water or in a bucket with distilled bottled water. Establishment has already contacted Chlorox to inquire about the lot number: A38071 IL-1. Establishment had purchased two other bottles from the same lot number with similar results and had discarded them. Continue good monitoring practices with sanitizer. Establishment is discontinuing use of the aforementioned lot number and will use a different approved sanitizer that tests at the appropriate level. Cl- sanitizer is used in the establishment. 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 No paper towels in the men's restroom. Corrected: establishment provided paper towels. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.	5/3/2014	Routine	98
HACCP: Discussed the importance of cleaning the shelving in the shared storage areas and to remind other entities that share the space are cleaning their areas and labeling properly. Frozen foods are frozen. Foods were being cooked from the frozen state or were in the process of being cooked during the inspection. Chlorine bleach is the sanitizer used in the establishment. No violation noted during this evaluation.	10/5/2013	Routine	100
HACCP: Discussed potentially hazardous food storage. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.Foods in containers or packages that do not bear a date or day shall be discarded. Frozen foods are frozen. Chlorine bleach is the sanitizer used in the establishment. Food contact surfaces of equipment and utensils clean The interior of the egg cooler lower shelf is soiled. The interior lower shelf of the silver Frigidaire cooler is soiled. Clean and sanitize routinely. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil. Non-food contact surfaces clean The counter under the window in the cooking area is heavily soiled. The shelving above the microwave is heavily soiled. Clean and sanitize routinely. 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. Single service items properly stored, handled, dispensed Boxes of single service articles in the side room were found stored on the floor. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Walls, ceilings, and attached equipment, properly constructed, clean The ceiling in the men's restroom has water damage and is peeling. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.	4/20/2013	Routine	95
HACCP: Discussed proper and frequent testing of the sanitizer utilizing test strips to check the sanitizer concentration in the spray bottles. Frozen foods are frozen. Chlorine bleach is the sanitizer used in the facility. Non-food contact surfaces clean The fans and fan covers of floor fans were soiled. Clean all fans and ensure they are properly cleaned to prevent any potential contamination of food or equipment from dust. 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. Storage/handling of clean equipment, utensils Equipment at the three compartment sink were not air dried. All equipment, tableware and utensils shall be air-dried.	8/25/2012	Routine	98
HACCP: Discussed routine defrosting, cleaning and sanitizing of the coolers in the facility. Chlorine bleach is the sanitizer used in the facility. Frozen foods are frozen. No violation noted during this evaluation.	3/24/2012	Routine	100
HACCP: Discussed separation and labeling of all breakfast items from general church items. Frozen foods are frozen. Chlorine bleach is the sanitizer used in the facility. Non-food contact surfaces clean The dry storage shelving is soiled. The Shelving in the kitchen prep area is soiled. Clean and sanitize routinely. 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. Storage/handling of clean equipment, utensils A drawer in the staff only room has drawers with utensils facing various directions. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.	12/17/2011	Routine	98
The pest Control operator for the facility is Orkin. Chlorine bleach is the sanitizer used in the facility. HACCP: Discussed proper storage of single service articles. Frozen foods are frozen. Non-food contact surfaces designed, constructed, maintained, installed, located. The pallets being used to store single service articles are not properly sealed. Paint and/or seal the word to ensure it is smooth and easily cleanable. 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. Non-food contact surfaces clean Several drawers and shelves in the salad room are soiled. Clean the shelving routinely. 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. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue The faucet in the salad room at the hand wash sink is loose. Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair. Repair the faucet to ensure it is maintained in good repair.	5/14/2011	Routine	96

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