Food Establishment Inspection Report |
||||||||||||||||||||||||||||
Page 1 of ????????? | ||||||||||||||||||||||||||||
|
|
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. |
|
|
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 inspectionR=repeat violation |
|
|
IOCI 17-356 |
Food Establishment Inspection Report |
||
Page 2 of ?????? | ||
Establishment: SUPREMEFRIES AND MORE | License/Permit #: 011043 | Date: 11/30/2022 |
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 | Chlorine | 50 | 0.00 |
CFPM Verification (name, expiration date, ID#): | |||
TYRONE DAVIDSON 09/05/2025 19764433 |
BRITTANY POWELL 08/05/2025 19764432 |
||
Presentation Type: | STANDARD | Number Attended: | 2 |
HACCP Discussed | HACCP Principle | Plan Onsite |
1. Determine the Hazard | Discussed the HACCP principle of Conducting a Hazard Analysis of identifying potential hazards in the foodservice establishment, such as receiving food from approved sources with the packaging intact. | Not Applicable |
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
CUT FRESH TOMATOES/COOK'S LINE COOLER | 41.00°F | CHICKEN/COOK'S LINE COOLER | 40.00°F | SOUR CREAM/COOK'S LINE COOLER | 40.00°F |
BEEF/REACH-IN COOLER | 39.00°F | SHRIMP/REACH-IN COOLER | 39.00°F | BEEF/REACH-IN FREEZER | 0.00°F |
SHRIMP/REACH-IN FREEZER | 0.00°F | CHICKEN/STEAM TABLE | 145.00°F | BEEF/STEAM TABLE | 144.00°F |
CHEESE/STEAM TABLE | 143.00°F | HAMBURGER/COOKING | 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. |
10 | PF | 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 handwashing sinks. Paper towels or a hand-drying device has been provided at each handwashing sink. CORRECTED |
6 | C, R | 2-401.11 |
(A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. An employee was observed eating in the kitchen. The employee stopped eating immediately and properly washed his or her hands. CORRECTED,Repeat |
6 | C, R | 2-401.11 |
(A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. An open drink was found in the kitchen. The drink has been removed. The employee has properly washed his or her hands. CORRECTED,Repeat |
47 | C | 4-101.19 |
Nonfood-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Remove the protective plastic covering on the sides of equipment. Remove from use and replace with equipment that is durable and easily cleanable meeting National Sanitation Foundation/ANSI standards. CORRECT BY NEXT ROUTINE INSPECTION |
55 | C | 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 in kitchen area is soiled mostly under and behind equipment. Routinely clean all floors, mats and duckboard. CORRECT BY NEXT ROUTINE INSPECTION |
BRITTANY POWELL Person In Charge (Signature) |
Jorge Alvarez Inspector |
Follow-up: Yes No | Follow-up Date: |