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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
10: 5-202.12 a (Pf) "5-202.12 - The hot water heater was noted off. Provide that: (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38º C (100º F) through a mixing valve or combination faucet. (Pf)
(B) A steam mixing valve may not be used at a handwashing sink.
(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet."
47: 4-205.10 (C) Backed beans and noodles were noted being held in residential crockpots. All equipment must commercially approved.
Additional Comments
No comments
Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
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
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
OUT
10 Adequate handwashing sinks properly supplied and accessible
Observations
Approved Source
IN
11 Food obtained from approved source
Compliant
Observations
IN
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
IN
16 Food-contact; cleaned and sanitized
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
Time/Temperature Control for Safety
N/O
18 Proper cooking time and temperature
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding
Compliant
Observations
N/O
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
IN
24 Time as a Public Health Control; procedures & records
Compliant
Observations
Consumer Advisory
IN
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
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
Utensils, Equipment and Vending
OUT
47 Food and non-food contact surfaces cleanable, properly designed, constructed and used
