Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
SPEEDWAY #7350
License/Permit #
008754
Street Address
5499 GRAND AVE
City/State
GURNEE, IL
ZIP Code
60031
No. of Risk Factor/Intervention Violations
3
No. of Repeat Risk Factor/Intervention Violations
0
Date
03/22/2023
Time In
12:35 PM
Time Out
02:05 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) SHANNON HILBERG
Risk Category High
Purpose of Inspection Routine/Educational
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
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
X
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
X
23
IN
OUT
N/A
N/O
Proper date marking and disposition
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
Adequate ventilation & lighting; designated areas used
EMPLOYEE TRAINING
57
All food employees have food handler training
58
Allergen training as required
IOCI 17-356
Food Establishment Inspection Report
Page
2
of
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Establishment: SPEEDWAY #7350
License/Permit #: 008754
Date: 03/22/2023
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)
Wiping Cloth Bucket
Chemical Sanitizer
Quaternary Ammonium
300
0.00
HT Dish Machine
Hot Water
0
156.00
3-Compartment Sink
Not Setup
0
0.00
CFPM Verification (name, expiration date, ID#):
SHANNON HILBERG 04/15/2026 20460826
Presentation Type:
VISUAL
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.
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
PORK/DRAWER COOLER
38.00°F
CHEESE/FOOD STORED ON ICE DURING SERVICE
57.00°F
CUT FRESH TOMATOES/FOOD STORED ON ICE DURING SERVICE
57.00°F
CHEESE/REACH-IN COOLER
37.00°F
TURKEY/REACH-IN COOLER
37.00°F
PICO DE GALLO/SALAD BAR
37.00°F
MILK/WALK-IN COOLER
39.00°F
ICE CREAM/CHEST FREEZER
-5.00°F
CHICKEN/REACH-IN FREEZER
-1.00°F
PIZZA/TWO-DOOR UPRIGHT FREEZER
-3.00°F
CORN DOG/WALK-IN FREEZER
-1.00°F
CHICKEN/HOT BOX
159.00°F
PIZZA/PIZZA HOT BOX
147.00°F
TACO AND CHEESE ROLLER/ROLLER WARMER
162.00°F
CHICKEN/STEAM TABLE
143.00°F
BEANS/STEAM TABLE
167.00°F
RICE/STEAM TABLE
159.00°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.
15
P
3-302.11 (A) (1)
FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal
FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal
FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or
other raw READY-TO-EAT FOOD such as fruits and
vegetables, (b) Cooked READY-TO-EAT FOOD, and
(c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Raw sausage stored over to ready-to-eat foods in the walk-in cooler. Raw sausage moved on the bottom shelf. Store raw foods below ready-to-eat foods to protect from cross-contamination.
CORRECTED
22
P
3-501.16(A)(2)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41 degrees or less. Cut tomatoes and cheese are being held in the cold well at 57 degrees on ice. If food is stored on ice it needs to be submerged in ice on all sides of the container. Food moved in walk-in cooler to cool down. More ice added in the well. Food moved to a cooler at 41 degrees or below.
CORRECTED
16
PF
4-501.112
In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194°F, or less than:
(1) For a stationary rack, single temperature machine, 165°F; or
(2) For all other machines, 180°F. The maximum temperature, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as meat saws. The final rinse temperature is less than 180 F. Until the machine is repaired, equipment and utensils must be sanitized in the 3-compartment sink.
CORRECT BY: Apr 4, 2023
48
PF
4-302.13
(A) In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE shall be provided and readily accessible for frequently measuring the washing and SANITIZING temperatures. (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. An irreversible registering temperature indicator is not provided and readily accessible for measuring the utensil surface temperature in the mechanical warewashing machine. Employee is not able to verify if the hot water is properly sanitizing. Provide thermolabels. Provide appropriate hot water temperature-sensitive tape or paper thermometers.
CORRECT BY: Apr 4, 2023
SHANNON HILBERG Person In Charge (Signature)
Olivera Lazarevic Inspector
Follow-up:
Yes
No
Follow-up Date:
04/04/2023
This was a routine inspection. Because there were certain violations cited, a re-inspection is required.
If these violations are not corrected at the time of the re-inspection, an additional re-inspection will be required, and a re-inspection fee of $317.00 will be assessed per the Lake County Code Chapter 173.
I (the facility Owner/Manager) have read and acknowledge the statement checked above.
