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 2
Date 09/06/2023
Time In 11:50 AM
Time Out 01:00 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
AMJAD HABBASS 		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 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 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   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   X
40   Personal cleanliness    
41 X Wiping cloths: properly used & stored   X
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   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   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 X Adequate ventilation & lighting; designated areas used   X

EMPLOYEE TRAINING

 
57 X All food employees have food handler training   X
58   Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment: SALEM FOOD License/Permit #: 002568 Date: 09/06/2023
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: STANDARD Number Attended: 1
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
CUT FRESH TOMATOES/COOK'S LINE COOLER 41.00°F HAM/COOK'S LINE COOLER 41.00°F SOUR CREAM/COOK'S LINE COOLER 41.00°F
CHEESE/REACH-IN COOLER 41.00°F BEEF/REACH-IN COOLER 40.00°F MILK/REACH-IN COOLER 41.00°F
EGGS/REACH-IN COOLER 41.00°F HOT DOGS/REACH-IN COOLER 41.00°F BEEF/WALK-IN COOLER 40.00°F
HAMBURGER/WALK-IN COOLER 40.00°F CHICKEN/REACH-IN FREEZER 0.00°F PIZZA/REACH-IN FREEZER 0.00°F
BEEF/REACH-IN FREEZER 0.00°F FISH/WALK-IN FREEZER 0.00°F CHICKEN/WALK-IN FREEZER 0.00°F
BEEF/STEAM TABLE 145.00°F CHICKEN/STEAM TABLE 143.00°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 is being stored over ready to eat foods in the reach-in cooler at cooking area.
Store raw foods below ready-to-eat foods to protect from cross-contamination.
CORRECTED,Repeat
28 P 7-201.11 POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE­ SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
Cleaning agents are being stored on dry food storage shelving.
The container was moved to a proper storage area.
CORRECTED
10 PF, R 5-205.11 (A) (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
Equipment is being placed in the meat cutting room hand washing sink.
The blockage of the handwashing sink has been removed.
CORRECTED,Repeat
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 cooler and freezer.
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.
Cloth 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
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 sides of equipment, the equipment shelving, dry storage shelving, wire shelving in the walk-in cooler, the ice machine and the retail shelving are soiled.
Complete detailed cleaning and sanitizing of the item(s) as required.
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 floors are soiled specially in the dry storage areas and under and behind equipment.
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 damaged floor tiles in the facility.
Repair the floors, walls or ceilings to be smooth and easily cleanable.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
AMJAD HABBASS
Person In Charge (Signature)  		Jorge Alvarez
Inspector 
Follow-up:  Yes   No   Follow-up Date: 

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment: SALEM FOOD License/Permit #: 002568 Date: 09/06/2023

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 6-501.114 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 dry storage areas.
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment.
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 hood system and filters and the walls behind equipment are soiled.
Routinely clean all walls, ceilings and attached equipment.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
56 C, R 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.
The area of the walk-in cooler and dry storage are not provided with sufficient lighting.
Provide adequate light intensity.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
57 C, R 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.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
AMJAD HABBASS
Person In Charge (Signature)  		Jorge Alvarez
Inspector 
Follow-up:  Yes   No   Follow-up Date: