Date: 06/05/2024

Inspection Type: Regular

2. Certified Food Protection Manager was not on site. A CFPM must be present during all hours of operation.. Register Derek for a CFPM class by 6-19-24 and send proof of registration to Dawn at dgiovanetto@tchd.net Online CFPM course through ServSafe is available in Chinese.

9. Observed an employee handling ready to eat food with bare hands. **COS Employee donned gloves.

10. No paper towels were available at handsink by employee restroom. The dispenser had been removed. Replace paper towel dispenser and have paper towels available by follow up by 6-17-24.

14. Parasite destruction letters for sushi fish was not available upon request. Have parasite destruction letters available by 6-17-24 for follow up inspection.

15. Seafood was stored below beef and chicken in the walk in cooler. **COS Employee moved seafood to top rack of walk in cooler, above beef and chicken.

16. Chlorine sanitizer buckets in sushi area and two buckets in dining room measured at 25 ppm. Buckets in dining room also contained soap. Do not add soap to sanitizer, use two separate buckets. ***COS by remaking sanitizers and risk control plan.

16. No sanitizer was observed available during food prep. When asked, the person in charge stated that they use a cloth with soapy water and not sanitizer. ***COS Sanitizer buckets were made for areas of the kitchen in use and the dish area. All surfaces were sanitized.

21. Beef and onions were hot holding at 111F. All hot held food must be kept above 135F. **COS PIC voluntarily discarded food.

22. 3 door prep cooler in stir fry area was holding at 68F. Food in the unit ranged from 64-68F. All TCS food was discarded. Unit may not be used until it has been serviced and rechecked by EHS. Contact Dawn at 309-929-0250 when cooler is repaired. 2 door prep cooler in stir fry area was holding food ranging from 45-49F. Standing water was observed on the bottom of the cooler. The top of the unit was holding correctly. Do not use bottom cooler until repaired. See above information to have unit rechecked.

24. Time as a public health control is being used for sushi rice and tempura shrimp. No written documentation is in place. Complete provided forms by 6-17-24 and submit to Dawn during follow up.

36. Thermometers in coolers throughout the establishment were missing. Place thermometers in all coolers by follow up inspection.

39. Stored food was observed unprotected from contamination. Including, but not limited to, rice and sugar in the dry storage area and edamame in the chest cooler.

51. Plumbing in closet behind dishroom has very large leak. Water is pooling on the floor and mildew can be smelled in the air. PIC states the parts are ordered and the plumber is aware. Violation will be referred to the City of East Peoria.

Date: 08/09/2023

Inspection Type: Regular

22. Raw beef, cooked chicken, and raw sprouts in refrigerated make table were at 52F. All were voluntarily discarded by Person-in-Charge. Other TCS foods must be moved from this refrigeration unit and the reach-in refrigeration unit with cut vegetables next to it. Will do follow-up inspection to check this refrigeration unit and the refrigeration unit next to it to make sure they are maintaining internal temperatures of TCS foods at 41F. or below.

41. Observed several soiled wiping cloths on prep tables in kitchen. Wiping cloths must be kept in a sanitizing solution when not in use.