Copyright © 2019 My Health Department. All rights reserved.
01: 2-102.11 (C) (1), (4)-(16) Knowledge - Demonstration - responded corectly to inspector's questions as they relate to the specificFOOD question: *Pf Oberseved Person in Charge (PIC) not demonstrating knowledge by not correctly responding to the inspector's questions regarding public health practices and principles to the opeartion i.e. Prevention of FBI, Major allergens, Reporting Requirements, Personal Hygiene, Time/Temperature Relations, and the importance of all employees having food handler training.
Corrective Actions: To ensure PIC is prepared to recognize conditions that may contribute to foodborne illnesses, during inspections and upon request, the person-in-charge shall demonstrate knowledge by being able to respond to the inspector's questions.
03: 2-102.11 (C) (17) Knowledge - Demonstration - Compliance of Reporting/Exclusion/Restriction: *Pf Observed person in charge unaware of staff's requirement to report information about their health and activities as they relate to diseases that are transmissible through food. No written policy on employee health agreement within establishment.
Corrective Actions: Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES & CONDITIONAL EMPLOYEES comply with regarding responsibilities and EXCLUSION OF RESTRICTION of FOOD EMPLOYEES
05: 2-501.11 Procedures for Responding - Clean-up of Vomiting & Diarrheal Events: *Pf Observed that the establishment cannot demonstrate the ability to provide procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
Corrective Actions: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment
08: 2-301.14 Hands & Arms - When To Wash Hands: *P Observed multiple employees to be entering and leaving kitchen throughout inspection and actively engaging in food preparation without washing hands.
Corrective Actions: Food employees shall clean their hands and exposed portions as specified under section 2-301.12 of the IL Food Code, immediately before engaging in food preparation including working with exposed food, clean equipment and utensils and unwrapped single-service and single-use articles, since hands may become contaminated when the food employee engages in specific activities.
09: 3-301.11 (E) Bare Hand contact with Ready-To-Eat Food with Prior Approval for Non-Highly Susceptible Population: *P Observed permit holder failed to obtain prior approval for using bare hand contact with ready to eat food items at prep table.
Corrective Actions: FOOD EMPLOYEES not serving HIGHLY SUSPECTIBLE POPULATION may contact exposed, READY-TO-EAT FOOD with their bare hands if the meet the requirements specified in subparagraphs (1) - (7) of this paragraph of the IL. Food code.
10: 5-205.11 (A) Handwashing Sink Accessibility: *Pf Observed handsink not to be easily accessible by employees (i.e. large trash can to be stored in front of employee handsink near 3 compartment sink).
Corrective Actions: Since accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food & food-contact surfaces, handwashing sink shall be maintained so that it is accessible at all times for EMPLOYEE use.
13: 3-202.15 Receiving - Package Integrity: *Pf Observed multiple dented cans throughout establishment.
Corrective Actions: FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
15: 3-302.11 (A) (1) Separation of Raw Animal Foods: *P Observed raw fish to be stored directly above cooked noodles within walk in cooler. Also observed raw chicken legs to be stored over sweet and sour chicken.
Corrective Actions: To prevent Food and Ingredient Contamination FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display as specified in this subparagraph (1) of this section of the Illinois Food Code.
16: 4-601.11 (A) Equipment, Food-Contact Surfaces, & Utensils - Objective: *Pf Observed food contact surfaces i.e. food thermometer to not be properly sanitized between uses. Observed person in charge to be utilizing napkin to wipe down food thermometer after checking food temperatures.
Corrective Actions: To remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil so that pathogenic microorganisms will not be allowed to accumulate, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
21: 3-501.16 (A) (1) Hot Holding Temperature: *P Observed various temperatures of food on buffet to be below 135 degrees F. Food temperatures ranging from 89-123 degrees. Observed cold holding food temperatures on buffet to be fluctuating during inspection between 50-60 degrees.
Corrective Actions: Hot Holding: Except when time is used as the public health control, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 135ºF or above. Cold Holding: At 41ºF or less
22: 3-501.16 (A) (2) Cold Holding - When Time is used as Public Health Control: *P Observed pudding on buffet to be at 50 degrees F, lettuce on salad bar to be at 50 degrees F, cut onions chunks on counter at room temperature to be 46.7 degrees F, and sliced onions to be stored on counter at room temperature at 49.8 degrees F, and cut potatoes to be stored in bucket with water next to flyer to be 55.3 degrees F.
Corrective Actions: Cold Holding TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 41ºF or less.
23: 3-501.17 (A) Date marking - On-premises Preparation of RTE, TCS Food: *Pf Observed of date marking on various food items throughout establishment.
Corrective Actions: Refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
28: 7-201.11 Storage of Poisonous or Toxic Materials - Separation/Locating: *P Observed poisonous/toxic material stored above food on prep table (i.e. Lighters).
Corrective Actions: POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE ARTICLES by separating with spacing or partitioning and locating under the above listed items.
28: 7-101.11 Identifying Information Prominence - Original Containers for Poisonous/Toxic Materials: *Pf Observed greenish liquid to be stored in clear bottle at front counter. Corrected on site by person in charge labeling liquid “Mr. Clean.”
Corrective Actions: Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
29: 3-502.11 Specialized Processing Methods - Variance Requirements: *Pf Observed establishment uses food additives without approved variances (i.e. vinegar being added to sushi on buffet).
Corrective Actions: A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in section 8-103.10 & 11 before processing as specified in paragraphs (A) - (H) of this section of the IL. Food Code.
35: 3-501.13 Thawing - Methods: C Observed that food is being improperly thawed within establishment. Chicken and beef to be thawing on counters at room temperature. Observed fish to be thawing in standing water in sanitizer compartment of 3 compartment sink.
Corrective Actions: Except as specified in paragraph (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70ºF, in a microwave, or as part of the conventional cooking process as specified in each paragraph of this section.
37: 3-302.12 Food Storage Containers, Identified with Common Name of Food: C Observed that food was taken out of its original container and not properly labeled with common name.
Corrective Actions: To Prevent Food & ingredient contamination, except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
38: 6-202.15 (A) Outer Openings, Protected: C Observed the back door weather stripping to be not fully intact allowing adequate seal on door.
Corrective Actions: Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors.
39: 3-305.11 Food Storage - Preventing Contamination from the Premises: C Observed food products are stored on the floor/in wet locations/dirty locations/ exposed to splash, dust or other contamination during storage.
Corrective Actions: 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.
45: 4-502.13 (A) Reuse - Single-Service & Single-Use Articles, Use Limitation: C Observed that single use itmes i.e. soy sauce container being reused for lo mein sauce.
Corrective Actions: SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
47: 4-101.19 Nonfood-Contact Surface - Characterisitcs: C Observed non-food contact surfaces located at (i.e. sprayer nozzle within dishwashing room to have duck tape on nozzle) are not corrosion resistant,not smooth, non-absorbent & easily cleanable.
Corrective Actions: NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
49: 4-602.13 Cleaning Frequency - Nonfood-Contact Surfaces: C Observed that non-food contact surfaces are not regularly cleaned (i.e. handle on prep table lid to be soiled with grime).
Corrective Actions: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
54: 5-501.113 (A) Covering Receptacles: C Observed large grey trash can near handsink to not have properly covering to prevent contamination.
Corrective Actions: Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled.
57: 750.230 Food Handlers - Training: C Obeserved that food handling employees to not have valid food handler training. Showed owners online website to obtain certificates.
Corrective Actions: All food handlers, other than someone holding a certified food protection manager crtificate, shall receive or obtain training in basic food handling principles within 30 days after employment
58: 410 ILCS 625/3.07 Allergen Awareness Training: C Observed no CFPM to hold valid allergen training.
Corrective Actions: All CFPMs employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter.
HACCP: temperature requirements for cold & hot food items.
If any of the above violations are noted at time of next routine inspection, a repeat/recheck fee may be applied to this establishment.
If buffet can not maintain temperature, Henry County Health Department may embargo buffet unit.