111 E Illinois St. New Baden, IL 62265
Food Establishment Inspection Report | Routine
16: 4-703.11 (P) The concentration for chlorine sanitizing in dishwashing machine is greater than 50ppm and one sanitation bucket and 0ppm quats.
36: 4-203.12 (Pf) Ambient air thermometers are not accurate. Thermometer on shelf in walking cooler is broken.
47: 4-101.19 (C) Metal wire shelving unit in walkin cooler is getting rusty.
49: 4-601.11 (C) Non-food contact surfaces are dirty. Wire shelving and plastic bread racks in the walkin cooler has food debirs buildup and mold.
Education Campaign, Phase I - 24'
Do not use medical examination gloves for food handling.
Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management, food employees and conditional employees; knowledge, responsibilities, and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination By Hands
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
IN
10 Adequate handwashing sinks properly supplied and accessible
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source
Compliant
Observations
NO
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
14 Required records available; shellstock tags, parasite destruction
Compliant
Observations
Protection from Contamination
IN
15 Food separated and protected
Compliant
Observations
OUT
16 Food-contact; cleaned and sanitized
COS
Observations
IN
17 Proper disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
Time/Temperature Control for Safety
IN
18 Proper cooking time and temperature
Compliant
Observations
NO
19 Proper reheating procedures for hot holding
Compliant
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperature
Compliant
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
NA
24 Time as a Public Health Control; procedures & records
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
Highly Susceptible Populations
IN
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
Food/Color Additives and Toxic Substances
NA
27 Food additives; approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored and used
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance/specialized process/HACCP
Compliant
Observations
Food Temperature Control
OUT
36 Thermometers provided & accurate
Observations
Utensils, Equipment and Vending
OUT
47 Food and non-food contact surfaces cleanable, properly designed, constructed and used
Observations
OUT
49 Non-food contact surfaces clean
