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
 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 1
No. of Repeat Risk Factor/Intervention Violations 1
Date 12/20/2023
Time In 02:05 PM
Time Out 03:00 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
XIU QIN 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    
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 X 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    
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 X Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41 X Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

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

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51 X 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
56   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
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Establishment: NEW CHINA CITY License/Permit #: 009219 Date: 12/20/2023
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 Not Setup 0 0.00
CFPM Verification (name, expiration date, ID#):
XIU QIN ZHENG
10/28/2024
18551269 		     
Presentation Type: VISUAL Number Attended: 1
HACCP Discussed HACCP Principle Plan Onsite
4. Establish a Monitoring System Discussed the HACCP principle of identifying the critical control point such as cooling foods from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 41 degrees in 4 hours. Not Applicable

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
SHRIMP/COOK'S LINE COOLER 39.00°F RAW CHICKEN/COOK'S LINE COOLER 38.00°F EGG ROLL/ONE-DOOR UPRIGHT COOLER 41.00°F
SOUP/SOUP KETTLE/WELL 192.00°F EGG ROLL/COOKING 203.00°F FRIED RICE/COOLING 120.00°F
BREADED CHICKEN/REHEATING 200.00°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, R 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 sink.
Paper towels or a hand-drying device has been provided at each handwashing sink.
CORRECTED,Repeat
39 C 3-305.11 (A) (B) (C) (A) FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
Cardboard food containers of raw meat stored on the floor in the kitchen area waiting to be cut. Maintain the cartons of raw meat 6" up off of the floor in the walk-in cooler and keep covered at all time to protect from contamination.
Store containers at least 6 inches off the floor.
CORRECT BY NEXT ROUTINE INSPECTION
41 C 3-304.14 (C) (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.
No sanitizer bucket is set up. Maintain a container with sanitizer of CL (bleach) at a concentration of 50ppm for wiping cloths. Use wiping to clean food contact surfaces in between uses. ** Use a separate sanitizer container for working with raw meat.
CORRECT BY: Jan 22, 2024
47 C, R 4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Gaskets on the reach-in cooler door, at the front, are cracked and torn.
Replace the damaged or missing gaskets so the cooler can hold food at the proper temperature.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
47 C, R 4-201.11 EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Cardboard is being used for storing single service items and lining shelves. Discard all cardboard and replace with an easily cleanable material.
Provide materials that are safe, durable, corrosion-resistant, nonabsorbent and are smooth to allow for easy cleaning.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
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.
1) The wire shelving and the plastic liners on the shelving in the walk-in cooler is soiled. 2) The top and interior of the cook's line cooler is soiled. 3) The shelving along the cookline is soiled. 4) Both the reach-in cooler and the upright cooler are soiled. 5) Hand sinks are soiled.
Clean all non-food contact surfaces frequently to prevent soil accumulation.
Repeat, CORRECT BY: Jan 22, 2024
51 C 5-205.15 (B) A PLUMBING SYSTEM shall be(B) Maintained in good repair.
Hand Sink at the cookline has a slow drain.
Repair in accordance with Illinois plumbing code.
CORRECT BY NEXT ROUTINE INSPECTION
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.
1) The floor inside the walk-in cooler and the walk-in freezer is soiled. 2) The floor beneath cookline and warewashing (including sink drains) are soiled.
Routinely clean all floors, mats and duckboard.
Repeat, CORRECT BY: Jan 22, 2024
Inspection Comments . Facility agreed to a follow-up inspection for cleaning on January 22, 2024
XIU QIN ZHENG
Person In Charge (Signature)  		Karen Stowe
Inspector 
Follow-up:  Yes   No   Follow-up Date:  01/22/2023