Food Establishment Inspection Report
Page 1  of ????????? 
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 3
No. of Repeat Risk Factor/Intervention Violations 1
Date 07/07/2023
Time In 11:00 AM
Time Out 12:35 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
KEVIN DALE 		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  

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    
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 X Insects, rodents, & animals not present   X
39 X Contamination prevented during food preparation, storage & display   X
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    
 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

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51 X Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53 X Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55 X Physical facilities installed, maintained & clean   X
56 X Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57 X 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: 07/07/2023
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#):
       
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
CHEESE/COOK'S LINE COOLER 41.00°F SOUR CREAM/COOK'S LINE COOLER 41.00°F BEEF/REACH-IN COOLER 40.00°F
CHEESE/REACH-IN COOLER 41.00°F MILK/REACH-IN COOLER 40.00°F EGGS/REACH-IN COOLER 41.00°F
DELI MEAT/REACH-IN COOLER 40.00°F CHICKEN/WALK-IN COOLER 39.00°F HAM/WALK-IN COOLER 40.00°F
CHICKEN/REACH-IN FREEZER 0.00°F LASAGNA/REACH-IN FREEZER 0.00°F BEEF/WALK-IN FREEZER 0.00°F
HAMBURGER/WALK-IN FREEZER 0.00°F CHEESE/STEAM TABLE 143.00°F BEEF/STEAM TABLE 149.00°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.
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 chicken wings are being stored over ready to eat foods in the cook's reach-in cooler.
Store raw meat on bottom cooler shelves away from ready-to-eat foods
CORRECTED,Repeat
10 PF 5-205.11 (B) (B) A HANDWASHING SINK may not be used for purposes other than handwashing.
Utensils are being stored in the cooking area hand washing sink blocking its use.
The blockage of the handwashing sink has been removed.
CORRECTED
38 C, R 6-202.15 (A) (B) (D) (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (D) If the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means.
There are small gaps at the bottom of the rear doors.
Repair the door so that it is tight fitting.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
39 C, R 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.
Food items are being stored on the floor in the walk-in freezer and dry storage areas.
Store containers at least 6 inches off the floor.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
41 C, R 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.
Soiled towels are being stored on top of equipment.
Store wiping cloths in a sanitizing solution between uses to inhibit bacterial growth.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
43 C 3-304.12 (E) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD.
Ice scoop is being stored on the side of the machine.
Store scoop on a clean surface.
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.
The inside of the ice cream freezers, the outside motor area of the dip n dots freezer, the wire shelving in the walk-in cooler, table shelving, cooking equipment shelving, meat display door tracks, and the retail shelving are soiled.
Complete detailed cleaning and sanitizing of the item(s) as required.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
51 C 5-205.15 (B) A PLUMBING SYSTEM shall be(B) Maintained in good repair.
The hand washing sink knobs in the meat cutting room are damaged.
Contact a licensed plumber to repair/replace to comply with Illinois Plumbing Code.
CORRECT BY NEXT ROUTINE INSPECTION
53 C 6-501.18 PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
The employee bathroom and fixtures are soiled.
CORRECT BY NEXT ROUTINE INSPECTION
KEVIN DALE
Person In Charge (Signature)  		Jorge Alvarez
Inspector 
Follow-up:  Yes   No   Follow-up Date:  09/05/2023

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment: SALEM FOOD License/Permit #: 002568 Date: 07/07/2023

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.
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 hood system and filters, the walls in kitchen area are soiled, the fan guard covers in the walk-in cooler, and vent covers are soiled.
Routinely clean all walls, ceilings and attached equipment.
Repeat,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.
The floor in dry storage areas and in general under and behind equipment is soiled.
Routinely clean all floors, mats and duckboard.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
55 C, R 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair.
There are missing and damaged floor tiles.
Repair the floors, walls or ceilings to be smooth and easily cleanable.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
55 C, R 6-501.114 The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
Unused items and equipment are being stored in the facility.
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
56 C 6-303.11 The light intensity shall be: (A) At least 10 foot candles at a distance of 30 inches above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 20 foot candles: (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 30 inches above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C)At least 50 foot candles at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
There is insufficient light in the walk-in cooler and dry storage room.
Provide at least 50 foot-candles of light where working with FOOD or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
CORRECT BY NEXT ROUTINE INSPECTION
57 C 750.3400 (a) a) All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles, within 30 days after employment.
All food handlers have not been trained.
All food handlers must be trained by the next routine inspection.
CORRECT BY NEXT ROUTINE INSPECTION
2 The PIC is not a certified food protection manager.
Register for an ANSI approved certified food protection manager course and successfully complete the course/examination within 60 days.
CORRECT BY: Sep 5, 2023
KEVIN DALE
Person In Charge (Signature)  		Jorge Alvarez
Inspector 
Follow-up:  Yes   No   Follow-up Date:  09/05/2023