River 1000, 1000 Riverside Dr, East Peoria, IL - inspection findings and violations

Business Info

Restaurant name: RIVER 1000
Address: 1000 Riverside Dr, East Peoria, IL 61611
Total inspections: 4
Last inspection: 02/26/2016

Score
99

Restaurant representatives - add corrected or new information about River 1000, 1000 Riverside Dr, East Peoria, IL »

Inspection findings	Inspection date	Type	Score
Observed employees not wearing effective hair restraints.	02/26/2016	Follow-up	99
There was frozen crab being thawed on the counter. Explained how to properly thaw frozen foods. The crab was moved under running water. In the walk in cooler there was beef stored over shrimp. The shrimp and beef were switched. Explained how they should be arranged based on final cook temperatures. There were several open drinks in the prep area, in the dish area the cup requires you to remove a cap, and observed an employee drinking from a Monster can. Explained that employees must have a hygienic drinking container preferably with a lid and a straw. The open drinks were removed. Observed employees not wearing effective hair restraints. The fronts and handles of coolers/freezers have buildup on them. The shelves in prep areas, tubs for clean dishes, and can opener need cleaned. Handsink was not accessible in the sushi area. It was blocked by 2 rice cookers. I had to move both in order to wash my hands. This area is very narrow. There is a large reach in cooler that is not being used for anything except storage. Suggested moving it out of the area and replacing it with storage racks. Sanitizer concentration of chlorine sanitizer in wait staff area was too high (>200ppm). The server poured out more than half of the sanitizer and filled 3/4 of it with water and then it was 200ppm. Explained how to make sanitizer. The facility didn't have any current temperature documentation. I will need to see completed temperature charts (including cool down) when I conduct the follow up inspection.	02/11/2016	Regular	77
Observed several cans on the canned good rack in the kitchen with bad dents in the seams. Bad dents can allow bacteria to enter the product. Corrected--these items were removed from the shelf and marked for return. Observed cups being used as scoops in the bulk rice and bulk MSG in the dry storage room. Provide scoops with handles. Corrected. Observed several scoops with the handles down in the bulk flour, salt in the dry storage room. Store scoops with the handles sticking up out of the product. Corrected. The sushi prep person was not wearing a hat or hair net. The wait staff wiping pails had no chlorine sanitizer in them. Maintain at 100-200 ppm. Corrected to 100 ppm. The inside of the ice machine in the kitchen, the shelves under the kitchen prep counters and the can opener blade had a build up of debris. The outsides of the grill prep coolers, door seals to the grill prep coolers and door seal to the meat walk in cooler had a build up of debris. Clean and sanitize them. The drain pipe under the sprayer sink in the dish room and a water pipe in the utility room in the dish washing were leaking. Repair them. There were no paper towels in the staff restroom in the kitchen. Provide paper towels. Corrected.	10/23/2015	Regular	81
Observed unlabeled salt, sugar, MSG, and sauces on the grill line and in the kitchen. Label with the contents if removed from the original container. Observed cooked chicken in the prep cooler unlabeled. This is a small, working container removed from was a bulk container in the walk in cooler, per owner. These containers of cooked chicken in the walk in cooler were labeled with the date and time of onset of cool down. Informed the owner that the working containers in the prep cooler must be date labeled. Found the following food items on the salad bar at 45-55F: seafood salad, pasta salad, potato salad, chicken salad, deli meats, cheeses, southwest bean salad. Desserts on dessert bar were found at 55-60F. The following foods on the fruit bar were found between 53-56F: cut melons, cottage cheese, oreo fluff, and chocolate pudding. These items were voluntarily discarded by manager. Maintain cold foods at 41F or below. Found unlabeled cooked in shrimp in grill prep cooler. Label with date and time of onset of cool down. Manager discarded shrimp voluntarily. Observed seafood salad without date labeling. Manager discarded voluntarily. All ready-to-eat, potentially hazardous food prepared on site must be date labeled and used or discarded in 7 days. Observed cooked noodles under raw squid and raw shrimp in prep cooler. Observed raw fish heads stored over vegetables in walk-in cooler. Observed raw chicken stored over raw beef and raw seafood in walk in cooler. Observed cole slaw stored next to raw chicken in walk-in cooler. Observed raw shrimp over raw vegetables in walk in cooler. Store ready-to-eat foods over raw foods in coolers, and store raw meats on shelves according to final internal cooking temperature. This was corrected by staff during inspection. Observed bowl used to scoop raw chicken in prep cooler near grill. Bowls are not approved serving utensils. Supply proper handled scoop for chicken. This was corrected by manager. Found serving scoop with handle down in the bread crumbs in kitchen and found ice scoop with handle down in ice in the wait staff service area. Store handles of serving utensils handle up. Observed a hole in Turbo glass cooler with paper towel in hole. Properly repair hole in refrigerator door. No device or equipment to properly check for maximum temperature reading in hot water sanitizing dish machine. Supply device to ensure water in dish machine is above 171F. No test kit provided to properly check temperature in sanitizing solution. Provide test kit to ensure proper concentrations of sanitizers. There was no chlorine in the sanitizer compartment of the three compartment sinks in kitchen and sushi bar. Three compartment sinks must have concentration of 50-100 ppm chlorine in sanitizing compartments. Three compartment sinks must be set up in this order: wash, rinse, sanitize. Interior break shield of ice machine had build up of debris. Clean and sanitize. Observed leak in faucet of three compartment sink. Repair. Observed employees restroom in kitchen with non-self closing door. All bathroom doors must be self-closing. Provide self-closing door. Waste can in employees restroom did not have lid. Provide lid for all restroom waste bins. Observed concentration in sanitizer bucket in main kitchen above 200 ppm. Maintain sanitizer in buckets or spray bottles between 100-200 ppm. Found the following chemicals unlabeled throughout establishment: blue chemical in spray bottle in women's restroom and wait staff area and green chemical in spray by three compartment sink. All chemicals removed from original containers must be labeled with contents to avoid misuse. This was corrected on site by manager. Observed children in kitchen. Only authorized personnel should be allowed in kitchen area. Observed cluttered storage of food contact surfaces in office area. Maintain cleaniless in all storage areas. No temperature charts were available at the time of inspection. Record daily temperatures for hot and cold holding, cooldown, and final cooking temperatures.	08/06/2015	Regular	50

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