Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
NEW CHINA CITY
License/Permit #
009219
Street Address
1278 S US HWY 12
City/State
FOX LAKE, IL
ZIP Code
60020
No. of Risk Factor/Intervention Violations
8
No. of Repeat Risk Factor/Intervention Violations
0
Date
03/13/2024
Time In
01:40 PM
Time Out
04:00 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) XIU ZHENG
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
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
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
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
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
X
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
Thermometers provided & accurate
FOOD IDENTIFICATION
37
Food properly labeled; original container
PREVENTION OF FOOD CONTAMINATION
38
Insects, rodents, & animals not present
39
X
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: NEW CHINA CITY
License/Permit #: 009219
Date: 03/13/2024
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
Wiping Cloth Bucket
Chemical Sanitizer
Not Setup
0
0.00
CFPM Verification (name, expiration date, ID#):
XIU QIN ZHENG 10/28/2024 18551269
Presentation Type:
DEMONSTRATION
Number Attended:
2
HACCP Discussed
HACCP Principle
Plan Onsite
2. Determine the CCP
Discussed the HACCP principle of identifying critical control points such as hot holding at 135 degrees F or above and cold holding at 41 degrees F or below.
Not Applicable
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CHICKEN/COOK'S LINE COOLER
38.00°F
CHICKEN/ON PREP TABLE
59.00°F
SHRIMP/REACH-IN COOLER
39.00°F
EGG ROLL/REACH-IN COOLER
41.00°F
PORK/STAGNANT WATER
68.00°F
EGG ROLL/TWO-DOOR UPRIGHT COOLER
40.00°F
CHICKEN/WALK-IN COOLER
38.00°F
SOUP/STEAM TABLE
158.00°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 (A)
(A) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK. Employee went from cutting meat to making customers orders. Employees must wash hands at the designated hand sink.
CORRECTED
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. Box of chicken was placed inside a box of broccoli. 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. 2 large boxes of eggs at 78F, delivered 3/12/24 were left on the shelf under the prep table. All items needed for "lunch" service were taken out the walk-in and placed on the prep table. Cooked chicken 59F, cooked noodles 61F, cooked pork 59F. The food has been discarded.
CORRECTED
10
PF
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. 1.There are no paper towels at the handwashing sink. 2.There was new hand soap containers at the sink that had not been opened to utilize proper handwashing techniques. CORRECTED
10
PF
5-205.11 (A)
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Facility is storing equipment in the hand washing sinks. large equipment and 5-gallon buckets are stored in front of both handwashing sinks. The blockage of the handwashing sink has been removed.
CORRECTED
16
PF
4-601.11(A)
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Cutting board and knives are heavily soiled. Scoops used for dry ingredients are heavily soiled. Clean and sanitize equipment and utensils if used with TCS foods at least every 4 hours.
CORRECTED
23
PF
3-501.17 (B)
(B) Refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on FOOD safety. No items in the facility are date marked. The food has been properly date marked.
CORRECT BY: Mar 20, 2024
28
PF
7-202.12 (C)
POISONOUS OR TOXIC MATERIALS shall be: (C) A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified or a PERSON under the direct supervision of a certified applicator. A bottle of home defender was found in the facility. Remove the item immediately.
CORRECTED
6
C
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. Employee observed spitting into the 3-compartment sink. The employee stopped drinking immediately and properly washed his or her hands.
CORRECTED
XIU ZHENG Person In Charge (Signature)
Gina Roberts Inspector
Follow-up:
Yes
No
Follow-up Date:
03/20/2024
Food Establishment Inspection Report
Page
3
of
??????
Establishment: NEW CHINA CITY
License/Permit #: 009219
Date: 03/13/2024
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.
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. Roast sitting in stagnate water. Roast was discarded. CORRECTED
39
C
3-307.11
FOOD shall be protected from contamination that may result from a factor or source. Several(18) containers or boxes of raw pork and chicken, left to at room temperate on the maintain these containers in the walk-in cooler or on the top of the prep table, DURING THE PREPARATION TIME to protect the food products from contamination. 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. No sanitizing bucket set-up. Provide a sanitizing bucket in the prep area. Chlorine (bleach) 50-100 ppm Store wiping cloths in a sanitizing solution between uses to inhibit bacterial growth.
CORRECTED
47
C, R
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. Cardboard is being used on shelving throughout the facility and for storage in the dry storage area. Cardboard is absorbent material, discard cardboard used for food storage, lining shelves. Aluminum foil is being used to line shelves under prep tables. Repeat, CORRECT BY: Mar 20, 2024
49
C
4-601.11
(C) Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. 1. The exterior, interior and the rubber gaskets of the cooks-line cooler and reach-ins are soiled. 2. The shelving of the walk-in cooler is soiled. 3. Buildup of encrusted grease and food residue between equipment for the wok range and the cook's line cooler. 4. The microwave is soiled. 5. The handles of cooler units are soiled. 6. The wire shelving and the plastic liners on the shelving in the walk-in cooler is soiled. 7. The top and interior of the cook's line cooler is soiled. 8 The shelving along the cookline is soiled. 9. Both the reach-in cooler and the upright cooler are soiled. 10. Hand sinks are soiled Complete detailed cleaning and sanitizing of the item(s) as required.
CORRECT BY: Mar 20, 2024
Inspection Comments
. Employee was observed rinsing their lunch dish and then rinsing their mouth into the 3 compartment sink by spitting water out of their mouth with food on the drain board.
. Employee was observed coughing over their shoulder without covering their mouth. Coughing freely into the kitchen towards the cookline cooler.
XIU ZHENG Person In Charge (Signature)
Gina Roberts Inspector
Follow-up:
Yes
No
Follow-up Date:
03/20/2024
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.
