Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
FIRST WATCH
License/Permit #
010912
Street Address
20505 N RAND RD STE 300
City/State
KILDEER, IL
ZIP Code
60047
No. of Risk Factor/Intervention Violations
2
No. of Repeat Risk Factor/Intervention Violations
0
Date
12/01/2023
Time In
07:30 AM
Time Out
08:50 AM
Permit Holder/Person Interviewed/Person In Charge (PIC) SARAH HENSEL
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
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
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
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
??????
Establishment: FIRST WATCH
License/Permit #: 010912
Date: 12/01/2023
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
Quaternary Ammonium
200
0.00
Wiping Cloth Bucket
Chemical Sanitizer
Quaternary Ammonium
200
0.00
CFPM Verification (name, expiration date, ID#):
ADAM HOSTENEY 08/03/2028 24327823
Presentation Type:
VISUAL
Number Attended:
2
HACCP Discussed
HACCP Principle
Plan Onsite
2. Determine 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.
Yes
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CUT FRESH TOMATOES/COOK'S LINE COOLER
38.00°F
GRILLED ONIONS/COOK'S LINE COOLER
38.00°F
CHEESE/COOK'S LINE COOLER
34.00°F
TURKEY/COOK'S LINE COOLER
41.00°F
SOUR CREAM/REACH-IN COOLER
36.00°F
SAUSAGE/REACH-IN COOLER
38.00°F
CHICKEN/REACH-IN COOLER
36.00°F
MILK/REACH-IN COOLER
39.00°F
CREAM/REACH-IN COOLER
35.00°F
EGGS/ROOM TEMPERATURE
41.00°F
CHEESE/WALK-IN COOLER
37.00°F
EGGS/WALK-IN COOLER
36.00°F
BAGELS/WALK-IN FREEZER
0.00°F
GRITS/STEAM TABLE
180.00°F
GRAVY/STEAM TABLE
145.00°F
SOUP/COOKING
115.00°F
POTATOES/REHEATING
173.00°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
2-301.12 (B)
(B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method. An employee did not wash his or her hands before donning gloves. The employee has properly washed and dried his or her hands.
CORRECTED
16
P
4-501.114 (A)
(A) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times shall meet the criteria and shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows:
PPM (25-49), Temp (120F); PPM (50-99), Temp (75-100 F); PPM (100), Temp (55 F). Chlorine is not present in the dish machine. A call was placed with the service company Ecolab. Repair the dish machine to provide the proper chemical sanitizing concentration: 50 ppm for chlorine, 12.5 ppm for iodine and 200 ppm for quaternary ammonium.
CORRECT BY: Dec 4, 2023
49
C, R
4-601.11
(C) Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. The back kitchen oven interior and cook line cooler interiors are soiled. The back kitchen waffle makers are soiled. Complete detailed cleaning and sanitizing of the item(s) as required.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
Inspection Comments
. Note: Once food is cooked in the kitchen line water bath unit it should be transferred to a separate hot holding steam table or similar.
ADAM HOSTENEY Person In Charge (Signature)
Lee Spiegel Inspector
Follow-up:
Yes
No
Follow-up Date:
12/04/2023
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 $328.00 will be assessed per the Lake County Code Chapter 173.
I (the facility Owner/Manager) have read and acknowledge the statement checked above.
