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Vermilion County
Vermilion County Health Department - 200 College St. Suite A, Danville, IL 61832 - Phone: (217) 431-2662, Ext. 5 | Visit Official Website
16: 4-601.11 A (Pf) Recheck item still noted partial corrected for shelves in the cooler with debris accumulation and what appears to be mold.
17: 3-701.11 (P) Food in warmers noted at a temperature of 106F and not being tossed accordingly given there time temperature control measures in place.
23: 3-501.17 A (Pf) Only the common name on the product is listed. The common name being the only identifier on food in warmers is not sufficient for datemarking.
24: 3-501.19 A (Pf) Time as a Public Health Control written procedures are not being followed.
33: 4-301.11 (Pf) Pepsi cooler noted noted at 50F.
36: 4-204-112 A (C) Coolers and freezers noted without thermometers.
47: 4-501.11 (C) Ice accumulation build up on the ice-cream freezer chest.
47: 4-402.12 (C) Toilet seals in restroom noted missing in restrooms.
49: 4-601.11 (C) Ice cream chest noted with debris accumulation on the outside.
Food product and cases of pop and liters covered in debris accumulation in the aisles from pop explosion as well ceiling tiles.
Additional Comments
No comments
Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
N/A
2 Certified Food Protection Manager (CFPM)
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
NO
8 Hands clean and properly washed
Compliant
Observations
NO
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
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
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
Observations
OUT
17 Proper disposition of returned, previously served, reconditioned and unsafe food
Observations
Time/Temperature Control for Safety
N/O
18 Proper cooking time and temperature
Compliant
Observations
N/A
19 Proper reheating procedures for hot holding
Compliant
Observations
N/A
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperature
Compliant
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
OUT
23 Proper date marking and disposition
Observations
OUT
24 Time as a Public Health Control; procedures & records
Observations
Consumer Advisory
N/A
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
Highly Susceptible Populations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
Food/Color Additives and Toxic Substances
N/A
27 Food additives; approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored and used
Compliant
Observations
Conformance with Approved Procedures
N/A
29 Compliance with variance/specialized process/HACCP
Compliant
Observations
Safe Food and Water
N/A
30 Pasteurized eggs used where required
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
Food Temperature Control
OUT
33 Proper cooling methods used; adequate equipment for temperature control
Observations
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
47 Food and non-food contact surfaces cleanable, properly designed, constructed and used
