Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
TNT SPORTS BAR & GRILL 		License/Permit #
135
Street Address
3304 MEADOWS AVE
City/State
EAST PEORIA, IL 		ZIP Code
61611
No. of Risk Factor/Intervention Violations 3
No. of Repeat Risk Factor/Intervention Violations 0
Date 10/24/2024
Time In 01:15 PM
Time Out 03:40 PM
Permit Holder
TNT SPORTS BAR & GRILL 		Risk Category
Category I
Purpose of Inspection   Regular

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible X  

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
 
Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized X  
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance       Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection   
R
=repeat violation  
  COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39 X Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 
  COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45   Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47 X Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49 X Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55 X Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    

ALLERGEN AWARENESS & TRAINING

 
58   Allergen awareness and training    
IOCI 17-356

Food Establishment Inspection Report
Page 2  of ?????? 
Establishments: TNT SPORTS BAR & GRILL Establishment #: 135
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: ROBERT CONAWAY    
Name: BRITTANY BROWN    
Name: Janessa Carter    
Name: MELISSA GOODHART    
Name: KALEB CUTTIN    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Sanitizer Bucket   Chemical Sanitizer Chlorine 200.00 0.00
Sanitizer Bucket   Chemical Sanitizer Chlorine 100.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
coleslaw/mini fridge 51.00°F deli meat/mini fridge 50.00°F Cheese/mini fridge 49.00°F
chili/hot holding 135.00°F beef broth/hot holding 151.00°F tomato/prep table 40.00°F
chicken/prep table 41.00°F taco meat/prep table 140.00°F marinara/prep table 36.00°F
onions/clear door cooler 41.00°F tomato/clear door cooler 39.00°F mushrooms/clear door cooler 40.00°F
wings/meat cooler 41.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
10 ***
Hand washing sink in the back prep room was being used to defrost pulled pork.

***
COS
Pulled pork was removed and put in a different sink by PIC. Hand sinks must only be used for hand washing and no other purpose.

- 5-205.11 (B): (B) A HANDWASHING SINK may not be used for purposes other than handwashing. - V,COS
16 ***
Chlorine solution was 200 ppm.

***
COS
PIC diluted the solution to 100 ppm. Chlorine based solutions must be at 50 to 100 ppm. I suggest having poster on the wall with instructions for the correct bleach to water ratio.

- 4-501.114 (A):  (A) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart in the Food Code. - V,COS
22 ***
All food, including cheese, coleslaw, deli meat, and sauces, in the mini fridge near the grill and stove was 49 to 51 deg F.

***
Employees threw out all food in the mini fridge. One employee said that the fridge was at the wrong setting. Fix the fridge by 10/28/24. I will be doing a follow-up inspection to check the temperature at that time.

- 3-501.16(A)(2): (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. - V
39 ***
Lids were not replaced on the food in hot holding wells.

***
COS
PIC replaced lids. Food must be protected from physical contamination. The food in that area is especially prone to contamination as it is directly below the order window, a high traffic area.

- 3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. - V
47 ***
The seal of the door on the prep table in the back room and the clear door cooler were both in bad repair.

***

Replace both seals next routine inspection.

- 4-501.11 (B): (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. - V
47 ***
Plastic cutting boards are pitted, scraped, and stained.

***
Replace before next routine inspection.

- 4-501.12: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. - V
49 ***
The fryer baskets have significant grease deposits.

***
Increase cleaning frequency to remove grease deposits before next routine inspection.

- 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. - V
49 ***

Surfaces of equipment like fire suppression system, handles on coolers, lids of batter containers, front of stove, sides and front of grill, and bottoms of coolers have a build-up of debris and food residue.

***

Increase the cleaning frequency of equipment before next routine inspection.

- 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. - V
55 ***
Floors, walls, ceilings, especially underneath, behind and in hard to reach areas had a build-up of debris.

***
Increase cleaning schedule be next routine inspection.

- 6-501.12: (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. - V
Inspection Comments -Found cooked chicken, taco meat, mushrooms, and cut onions without date labeling. PIC said they are usually used within 24 hours of preparation, but not all the time. I would recommend labeling everything if you are unsure if the food will be cold held for longer than 24 hours after prep.

-Employee was taking his food handler test during inspection.

-Looking at the Magic Chef website, the mini fridge in the kitchen is for residential use, not commercial. Please update this cooler to commercial unit that can handle the temperature demands of being near the grill.
HACCP Topic: cleaning
 

Person In Charge (Signature)

  Janessa Carter 		 

Date:

  10/24/2024
 

Inspector

  Emerson Roden 		 

Follow-up:  Yes   No   Follow-up Date:

10/28/2024