Food Establishment Inspection Report
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Lake logo Lake County Health Department
and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
 SALEM FOOD 		License/Permit #
 002568
Street Address
2439 GALILEE AVE
City/State
 ZION, IL 		ZIP Code
 60099
No. of Risk Factor/Intervention Violations 3
No. of Repeat Risk Factor/Intervention Violations 1
Date 08/05/2024
Time In 10:35 AM
Time Out 11:15 AM
Permit Holder/Person Interviewed/Person In Charge (PIC)
MOHAMMED HABBASS 		Risk Category
High
Purpose of Inspection   Routine

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
 Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible X X

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
 Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition X  
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection  
R
=repeat violation  
 Compliance Status
 COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 Compliance Status
 COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45   Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47 X Food & non-food contact surfaces cleanable, properly designed, constructed & used   X
48   Warewashing facilities: installed, maintained & used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55 X Physical facilities installed, maintained & clean   X
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    
58 X Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
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Establishment: SALEM FOOD License/Permit #: 002568 Date: 08/05/2024
Water Supply:   Community Non-Community Licensed Non-Community    Waste Water System:   Community On-Site IEPA System
Sanitizer: Temperature Logs in Use:
Location Method Sanitizer Type Concentration (PPM) Heat(F)
3-Compartment Sink Chemical Sanitizer Not Setup 0 0.00
CFPM Verification (name, expiration date, ID#):
       
Presentation Type: STANDARD Number Attended: 1
HACCP Discussed HACCP Principle Plan Onsite
3. Establish the Critical Limit for the CCP Discussed the HACCP principle of identifying critical control points in your processes such as hot holding at 135 degrees F or above, cold holding at 41 degrees F or below and at freezing for frozen foods and 165 degrees F for reheating. No

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CUT FRESH TOMATOES/COOK'S LINE COOLER 40.00°F SOUR CREAM/COOK'S LINE COOLER 40.00°F EGGS/REACH-IN COOLER 37.00°F
MILK/REACH-IN COOLER 38.00°F YOGURT/REACH-IN COOLER 38.00°F PORK/REACH-IN COOLER 38.00°F
BEEF/REACH-IN COOLER 37.00°F CHICKEN/WALK-IN COOLER 40.00°F BEEF/WALK-IN COOLER 40.00°F
ICE CREAM/CHEST FREEZER -2.00°F PIZZA/REACH-IN FREEZER -3.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
P=Priority      PF=Priority Foundation      C=Core      R=Repeat
Item
Number 		P/PF/C/R Code Reference Violations cited in this report must be corrected within the time frames below.
10 PF, R 6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
There is no handwashing soap at the 2 handwashing sinks.
Soap has been provided at each handwashing sink.
CORRECTED,Repeat
10 PF, R 6-301.12 (A-D) Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
There are no paper towels at the 2 handwashing sinks.
Paper towels or a hand-drying device has been provided at each handwashing sink.
CORRECTED,Repeat
23 PF 3-501.17 (C) (C) A refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ingredient or a portion of a refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest-prepared or first- prepared ingredient.
Prepared foods are not date marked.
The food has been properly date marked.
CORRECTED
2 C 2-102.12 The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program (ANSI).
The PIC is not a certified food protection manager.
Register for an ANSI approved certified food protection manager course and successfully complete the course/examination within 60 days.
CORRECT BY: Nov 3, 2024
47 C, R 4-201.11 EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Insta pot does not meet NSF or equivalent standards.
Cutting boards are dark and deeply grooved, they can no longer be properly cleaned and sanitized.
Remove or replace the equipment or utensil with an NSF or equivalent item.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
55 C, R 6-501.12 (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
The wall behind cookline is heavily & piping soiled.
Routinely clean all interior surfaces and attached equipment.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
55 C, R 6-501.12 (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
The floor under equipment is soiled
Routinely clean all floors, mats and duckboard.
Repeat
58 C 410 ILCS 625 Section 3.07 Unless otherwise provided, all certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the ANSI or another reputable accreditation agency. There is no limit to how many times an employee may take the training.
Certificate of allergen course completion not available to the health inspector upon request.
Certificate of allergen course completion must be kept at the establishment and made available to the health inspector upon request.
CORRECT BY NEXT ROUTINE INSPECTION
MOHAMMED HABBASS
Person In Charge (Signature)  		Darlene Boettin
Inspector 
Follow-up:  Yes   No   Follow-up Date:  11/03/2024