Whitetails Firepit And Grill, 304 W Main St, Glasford, IL - Bar/Tavern inspection findings and violations

Business Info

Restaurant name: Whitetails Firepit and Grill
Address: 304 W Main St, Glasford, IL 61533
Restaurant type: Bar/Tavern
Phone: (309) 389-3973
Total inspections: 10
Last inspection: 1/28/2016

Score
95

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Inspection findings	Inspection date	Type	Score
HACCP: Discussed sanitize solutions and checking with test strips when making and throughout shift to ensure concentration is correct. Frozen foods frozen. Note: Before moving or finishing new building area a plan review will be required. Critical: Toxic items labeled and used properly Sanitizer water in kitchen was found to be well above 200ppm cl-. Corrected by re mixing to 100ppm. Maintain cl- sanitizer between 100 and 200ppm.	1/28/2016	Routine	95
A recheck was conducted due to previous routine inspection. All items have been corrected. Areas that will/are being used for storage of food and food related products need to have a plan review and finish construction of these areas or move any food/food related products out of unapproved locations. A plan review was given to owners. Contact Corinne Smith at 309.679.6161 for any questions on the plan review. No violation noted during this evaluation.	10/29/2015	Recheck
HACCP: Discussed and provided information on Cooling and reheating. A recheck will be conducted on or after 10/21/2015 to ensure critial violations listed on page 3 have been corrected. Any questions contact Justin with Peoria City/County Health Department at 309.679.6167. Note: A Plan Review has not been completed for addition on building. Addition is now holding grill approved for variance and operating refrigeration including beer coolers. A Plan review must be submitted immediately. Critical: Cross-connections, back-siphonage, back-flow prevented Faucet at bar three compartment sink was found to be broken and hanging below the flood rim. Bartender stated it broke last night and parts were on order to repair immediately. A recheck will be conducted on or after 10/19/2015 to ensure faucet has been repaired and a proper air gap provided. Critical: Outer openings protected from insects, rodent proof Outer Door in addition has a large gap to exterior on bottom and no self closing device. Install a door sweep and self closing device. This area is being used to store grill for outdoor grilling along with coolers and freezers holding food product. 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.	10/14/2015	Routine	91
HACCP: Discussed storage of personal foods and a 2015 variance for outdoor grilling. Hot foods hot, cold foods cold, frozen foods frozen. In-use food dispensing utensils properly stored. Scoop handle was found to be in contact with product (Sugar). Dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out. Non-food contact surfaces designed, constructed, maintained, installed, located. Right side Pepsi cooler handle made from raw wood. Seal or paint to ensure a smooth, durable, easy to clean surface. Single service items properly stored, handled, dispensed Cases of single service items were found stored on floor of the back storage room. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.	6/26/2015	Routine	97
HACCP: Discussed and provided information on Date Marking. Hot foods hot, cold foods cold, frozen foods frozen. Staff has not received food handlers training. Provided information to train staff. Non-food contact surfaces clean Handles on Everest cooler and tracks on Pepsi cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.	3/2/2015	Routine	99
HACCP: Discussed and provided information on Hand Washing. Cold foods cold, frozen foods frozen. No violation noted during this evaluation.	12/10/2014	Routine	100
On-site investigation conducted in response to RFS-14-0513, which stated, "Complainant was there Thursday night and did not see employees washing hands, including employee who took out trash/smoked and returned without washing his hands. Complainant saw raw meat (chicken and beef) sitting on the counter for two hours without being refrigerated or cooked. Complainant stated that establishment does not have a dish machine and is not using the three compartment sink." Sanitarian walked through establishment with bartender, Michelle, who was working Thursday night. Michelle stated that the employees of the establishment are all female and a male friend takes out the trash for female bartenders after dark, but does not do any food or drink preparation and does not go behind the bar or into the kitchen. Menus were provided which show that meatloaf and Italian beef were served last Thursday and that raw chicken is not a component of any foods offered for sale. There was no raw or cooked chicken in any fridge and all beef was frozen in the freezer. During inspection, it was noted that both the three compartment sink behind the bar and the three compartment sink in the kitchen were in use with chlorine sanitizer and sanitizer strips were available for testing. Establishment believes that an employee who was recently terminated might have filed the complaint, due to the fact that the three compartment sink and counters cannot be seen from the bar and can only be seen when in the actual kitchen. Recommend complaint be closed. SS No violation noted during this evaluation.	10/22/2014	Complaint Investigation
HACCP: Discussed prompt storage of all deliveries to ensure they do not remain stored on the floor and to ensure that refrigerated items are promptly stored. Frozen foods are frozen. Chlorine bleach is the sanitizer used in the establishment. Note: For any foods that are going to be used on a 'table top' holder, check temperatures routinely to ensure they do not enter the temperature danger zone. If foods do enter the temperature danger zone, they are to be discarded and not kept or refrigerated. Written procedures can be submitted by email: rrivoli@peoriacounty.org or fax (309)678-6174. Information regarding the Food Handler Certificate can be found at www.pcchd.org/ in the Environmental Health section. Note No violation noted during this evaluation.	8/26/2014	Routine	100
HACCP: Discussed proper date marking. 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. 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. Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded. Provided Date Marking HACCP bulletin. Frozen foods are frozen. Chlorine bleach is the sanitizer used in the establishment. Note In-use food dispensing utensils properly stored. Utensils were found stored on napkins/towels in the establishment. Corrected Critical: Toxic items properly stored First aid kit stored intermingled in the food storage and spice area next to the stove. Corrected	3/28/2014	Routine	94
HACCP: Discussed game dinners and state food code requirements. Frozen foods are frozen. Chlorine bleach is the sanitizer used in the establishment. Note: The establishment continues to utilize the bar 3 compartment sink for dishes (utensils/equipment) until such time that the expanded kitchen is redone to allow for a hand wash sink AND three compartment sink in the kitchen. The current 3 compartment sink in the kitchen is used as a dump sink and one side is dedicated to hand washing to ensure hands are washed frequently. An updated plan review and menu will be required prior to the addition/modification of the other side of the building to ensure that it meets the requirements of Chapter 10, Food Safety along with any potential fees, a review of the file will be done to determine what was previously approved. Provided a plan review and application. Ensure these are turned in to the office along with appropriate fees. Received the check and application/restaurant ID forms from Nanette Rudd in the amount of $450, check number 1501. Original container, properly labeled, consumer advisory Sugar, salt and breading(?) on the black shelves in the back kitchen area are not labeled. Corrected Critical: Potential for cross-contamination storage practices Food protection during storage, prepartion, display, service, transportation Boxes of popcorn were found stored on the floor of the back storage room. Corrected In-use food dispensing utensils properly stored. Serving spoons were found stored on paper plates. Corrected	12/30/2013	Routine	92

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