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 6
No. of Repeat Risk Factor/Intervention Violations 2
Date 01/22/2023
Time In 01:45 PM
Time Out 06:20 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
AMJAD HABBASS 		Risk Category
High
Purpose of Inspection   Complaint

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 X  
2 IN OUT N/A   Certified Food Protection Manager X  

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 X X
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 X  
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 X
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized X  
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    
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 X Approved thawing methods used X  
36 X Thermometers provided & accurate X  

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 X Wiping cloths: properly used & stored X  
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

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

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 X
56 X Adequate ventilation & lighting; designated areas used X X

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 ?????? 
Establishment: SALEM FOOD License/Permit #: 002568 Date: 01/22/2023
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)
3-Compartment Sink Chemical Sanitizer Chlorine 50 0.00
CFPM Verification (name, expiration date, ID#):
AMJAD HABBASS
04/25/2024
17788122 		     
Presentation Type: DEMONSTRATION Number Attended: 2
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. Not Applicable

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
SAUSAGE/CHEST COOLER 38.00°F BEEF/REACH-IN COOLER 41.00°F CHICKEN/WALK-IN COOLER 41.00°F
BEEF/WALK-IN FREEZER 2.00°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.
8 P 2-301.14 (F) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES and: (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
An employee did not wash his or her hands after handling raw foods.
Employee immediately washed his/her hands.
CORRECTED
15 P, R 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 meat stored over ready to serve produce items in the walk-in cooler.
Store raw meat on bottom cooler shelves away from ready-to-eat foods
CORRECTED,Repeat
15 P, R 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.
Food is contacting surfaces in the walk-in cooler and walk-in freezer that are not cleaned and sanitized.
Relocate food from soiled surface to one that is cleaned and sanitized.
CORRECTED,Repeat
1 PF 2-101.11 (A) (A) The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
PIC did not assure employees were properly sanitizing equipment and utensils.
Provide a person in charge who demonstrates knowledge.
CORRECTED
16 PF 4-601.11(A) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Utensils/food contact surfaces washed and rinsed without sanitizing.
Clean and sanitize between uses.
CORRECTED
36 PF 4-203.11 (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use.
A metal stem thermometer is not provided.
Provide a metal stem thermometer.
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. Certified food manager showed up during the inspection.
Register for an ANSI approved certified food protection manager course and successfully complete the course/examination within 60 days.
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.
Open, partially eaten food was found on the prep table.
The food has been removed. The employee has properly washed his or her hands.
CORRECTED,Repeat
AMJAD HABBASS
Person In Charge (Signature)  		Mat Sullivan
Inspector 
Follow-up:  Yes   No   Follow-up Date: 

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment: SALEM FOOD License/Permit #: 002568 Date: 01/22/2023

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.
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
35 C 3-501.13 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 41°F or less; or (B) Completely submerged under running water: (1) At a water temperature of 70°F or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 41°F, or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 41°F, for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 41°F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Cooked, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; or (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration; or (2) Prior to, or Immediately upon completion of, its thawing using procedures.
Chicken wings were being thawed in the un-sanitized washing section of the 3 compartment sink in 73 degree water. Chicken was disposed of in the dumpster.
CORRECTED
41 C 3-304.14 (B)(1)(2) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution as follows: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm, or iodine 12.5 ppm ; and (2) Laundered daily.
Dry wiping cloth is soiled.
Store wiping cloths in a sanitizing solution between uses to inhibit bacterial growth.
CORRECTED
43 C, R 3-304.12 (A) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container.
Bowl is being used to dispense corn meal.
Provide a scoop with a handle to dispense food.
CORRECTED,Repeat
49 C, R 4-602.13 Nonfood-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
The exterior of the stove is soiled.
Clean all non-food contact surfaces frequently to prevent soil accumulation.
CORRECTED,Repeat
55 C, R 6-501.16 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
Mop is being stored in soiled water in the mop bucket. Mop bucket was emptied and the mop was stored in a way that would allow it to air dry.
CORRECTED,Repeat
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 in walk-in freezer, walk-in cooler and prep area are soiled.
CORRECTED,Repeat
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 walls in prep area are soiled.
CORRECTED,Repeat
56 C, R 6-501.110 (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
Facilities provided for the storage of employees belongings are not being used.
Assure facilities provided for the storage of employees belongings are used.
CORRECTED,Repeat
Inspection Comments . Inspection was conducted from 1:45 pm - 2:50 pm and then continued for a follow up from 6:05 pm - 6:20 pm. This was an inspection while on-call on Sunday 1-22-2023.
AMJAD HABBASS
Person In Charge (Signature)  		Mat Sullivan
Inspector 
Follow-up:  Yes   No   Follow-up Date: