Date: 04/03/2025

Inspection Type: Regular

2. Person in charge was not a certified food protection manager (CFPM). A CFPM must be present during all hours of operation. Sign up for a CFPM course by 4/15/25 and send proof of registration to Dawn at dgiovanetto@tchd.net. Information about classes provided at TCHD is attached to your email with the inspection report.

28. Chlorine sanitizer bucket measured above 200 ppm. ***COS Remade sanitizer bucket to proper concentration.

37. Bread was unlabeled. PIC stated that the labeling comes from Peoria County store and they are out of ink. ***COS Provided labeling information to customers at point of purchase, until the proper labeling is brought back later this week.

55. Freezer room has tiles missing and lights were uncovered. In the back storage room, drywall is missing from the North facing wall, ceiling tiles were missing, and floors are not easily cleanable. In areas that carpet has been removed, seal floors. Correct by next routine inspection.

Date: 08/08/2024

Inspection Type: Regular

No violations observed for this inspection.

Date: 01/16/2024

Inspection Type: Regular

16. Observed ice machine baffle to be heavily soiled. Wash, rinse and sanitize ice machine. Sanitize baffle once every 24 hours. A follow up will occur on or after January 26, 2024 to verify ice machine has been washed, rinsed and sanitized.

23. Observed ham date marked 1/3, turkey date marked 1/9 and ham date marked 1/9 all past their date mark. ***COS Discarded food past date mark.

38. Observed mouse droppings in closet in the bathroom hallway. Empty traps were observed. Person in charge stated that pest control comes about twice a year, but it has been a while since they have come. Empty traps were observed throughout the facility, with no evidence of pests anywhere else in the establishment. Clean up mouse droppings, so it can be evident that pest control is working, and have pest control in. A follow up will occur on or after January 26, 2024.

Date: 05/30/2023

Inspection Type: Regular

22. Observed the sandwich prep cooler with items exceeding 41F. The chicken salad and tuna salad were around 45-46F. Per the PIC they were not just made that day. The salami and other sauces also were exceeding 41F, around 45. The salami was 50F. After about an hour of keeping the cooler closed, the internal temperature of the food items were still exceeding 41F. Facility did not have temperature documentation documenting the temperatures of the food throughout the day. There were some items that were recently prepped(and came out of the other coolers) that were around 42F. These items were moved to another cooler, items included, deli turkey, sliced cheeses and sliced tomatoes. All other items were discarded including but not limited to: sliced bell peppers, sliced lettuce, spinach, cabbage, chicken salad, tuna salad, sliced apples, eggs, pickled onions, several mayo based sauces, sausage patties and ham. The outside cooler thermometer built into the unit shows 40F, but the thermometer cooler inside the cooler read around 50F. Ensure when taking temperatures of the cooler, a probe thermometer is used and a food items temperature is taken. Ensure temperature documentation is kept. This is a repeat violation. Time as a public health control for the cooler cannot be used as a permanent solution. Repair or replace the cooler so the top of the cooler can maintain 41F or below during peak, rush times. A re-inspection will be conducted to ensure the cooler is properly working. Per PIC and facility owner, they were call a repair company out for a temporary solution but there are plans to buy a new cooler.

28. Observed the 3 compartment sink with a sanitizer concentration of greater than 200ppm. The sanitizer was diluted to have a concentration of 100ppm. Maintain between 50-100ppm. Corrected on site.

58. Certified Food Protection Managers do not have required allergen training. In 30 days, send certificates to sbrubaker@tchd.net for all cfpms on staff.