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
 ASIAN HARBOR 		License/Permit #
 000000
Street Address
508 ORCHARD ST
City/State
 ANTIOCH, IL 		ZIP Code
 60002
No. of Risk Factor/Intervention Violations 4
No. of Repeat Risk Factor/Intervention Violations 0
Date 06/14/2024
Time In 01:05 PM
Time Out 02:00 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
KEKANG SHI 		Risk Category
High
Purpose of Inspection   Routine/Educational

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    
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 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 X  
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 X  
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    
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   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    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   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    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

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

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment: ASIAN HARBOR License/Permit #: 000000 Date: 06/14/2024
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)
LT Dish Machine Chemical Sanitizer Chlorine 50 0.00
CFPM Verification (name, expiration date, ID#):
KAYLA SHI
06/08/2029
1EFF5K-K0D5KAI 		     
Presentation Type: VISUAL Number Attended: 2
HACCP Discussed HACCP Principle Plan Onsite
2. Determine the CCP Discussed the HACCP principle of Conducting a Hazard Analysis of identifying a potential hazard as microbiological, physical or chemical. Not Applicable

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
BEEF/COOK'S LINE COOLER 40.00°F CHICKEN/COOK'S LINE COOLER 41.00°F FISH/COOK'S LINE COOLER 39.00°F
SHRIMP/COOK'S LINE COOLER 39.00°F BEEF/WALK-IN COOLER 40.00°F SHRIMP/WALK-IN COOLER 40.00°F
EGGS/WALK-IN COOLER 41.00°F CHICKEN/REACH-IN FREEZER 0.00°F EGG ROLL/REACH-IN FREEZER 0.00°F
CHICKEN/WALK-IN FREEZER 0.00°F RICE/STEAMER 139.00°F SOUP/STEAMER 149.00°F
RICE/STEAMER 139.00°F CHICKEN/COOKING 174.00°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 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 eggs are being stored over vegetables in the walk-in cooler.
Store raw foods below ready-to-eat foods to protect from cross-contamination.
CORRECTED
20 P 3-501.14 (A) (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135°F to 70°F; and (2) Within a total of 6 hours from 135°F to 41°F or less.
Cooked shrimp is being cooled at room temperature at 79 degrees. Shrimp was placed in the walk-in cooler to cool.
CORRECTED
23 PF 3-501.17 (A) (A) Except when packaging food using a reduced oxygen packaging method, refrigerated, ready-to-eat potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Prepared and cooked foods in the walk-in cooler are not date marked.
The food has been properly date marked.
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.
An employee was observed drinking in the kitchen.
The drink has been removed. The employee has properly washed his or her hands.
CORRECTED
38 C 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 gaps around the read doors.
Repair the screen so that it is tight fitting.
CORRECT BY NEXT ROUTINE INSPECTION
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.
Food items are being stored on the floor in the walk-in cooler, walk-in freezer and dry storage areas.
Store containers at least 6 inches off the floor.
CORRECT BY NEXT ROUTINE INSPECTION
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.
Wet wiping cloths are being stored on top of equipment.
Store wiping cloths in a sanitizing solution between uses to inhibit bacterial growth.
CORRECT BY NEXT ROUTINE INSPECTION
41 C 4-101.16 Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
Sponge used to wipe spills/surfaces.
Sponge discarded.
CORRECT BY NEXT ROUTINE INSPECTION
KEKANG SHI
Person In Charge (Signature)  		Jorge Alvarez
Inspector 
Follow-up:  Yes   No   Follow-up Date: 

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment: ASIAN HARBOR License/Permit #: 000000 Date: 06/14/2024

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.
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.
The sides of the wok, the outside of the bulk food containers, the top of the dish machine, dry storage shelving and table shelving are soiled.
Complete detailed cleaning of the item(s) as required.
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 is soiled. Remove all unnecessary items from the employee bathroom and clean the entire bathroom and its fixtures.
CORRECT BY NEXT ROUTINE INSPECTION
55 C 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 under and behind equipment in the kitchen and dry storage hall area is soiled specially under and behind equipment.
Routinely clean all floors, mats and duckboard.
CORRECT BY NEXT ROUTINE INSPECTION
55 C 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair.
The floor tiles in dry storage hallway are damaged. The wall in the dry storage hall way is damaged.
Repair the physical facilities.
CORRECT BY NEXT ROUTINE INSPECTION
55 C 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.
CORRECT BY NEXT ROUTINE INSPECTION
57 C 750.3430 a) Food handlers employed by a restaurant: 1) All food handlers employed by a restaurant, other than someone holding a food service sanitation manager certificate, shall receive or obtain ANSI accredited training or Department approved training in basic food handling principles. 2) Existing employees shall receive training every three years. 3) New employees shall receive training within 30 days after employment and every three years after the initial training. 4) Training is transferable between employers, except for training obtained through an internal training program. b) Food handlers employed by a food service establishment that is not a restaurant: 1) All food handlers employed by a food service establishment that is not a restaurant, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles. 2) Existing employees shall receive training. 3) New employees shall receive training within 30 days after employment. 4) Training is not transferable between individuals or employers. c) All food handlers employed in nursing homes, licensed day care homes and facilities, hospitals, schools, and long-term care facilities must renew their training every three years. e) There is no limit to how many times an employee may take the training. f) Proof that a food handler has been trained shall be available upon reasonable request by a State or local health department inspector and may be in an electronic format.
All food handlers have not been trained.
All food handlers must be trained by the next routine inspection.
CORRECT BY NEXT ROUTINE INSPECTION
58 C 410 ILCS 625 Section 3.07 Unless otherwise provided, all certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the ANSI or another reputable accreditation agency. There is no limit to how many times an employee may take the training.
Certificate of allergen course completion not available to the health inspector upon request.
Certificate of allergen course completion must be kept at the establishment and made available to the health inspector upon request.
CORRECT BY NEXT ROUTINE INSPECTION
KEKANG SHI
Person In Charge (Signature)  		Jorge Alvarez
Inspector 
Follow-up:  Yes   No   Follow-up Date: 
 
Lake County Health Department
And Community Health Center
Facility I.D.#
0000000000
Date: Month: Day: Year:
0 6 1 4 2 4
Presentations Type: 
  Standard (S)    Demonstration (D)    Video (I)    Visual (V)GENERAL CLEANING, HAND WASHING AND TIME & TEMPERATURE CONTROL.
Indicate details about presentation for your records. (i.e. video title, demo/visual shown)
(Please write your name below------------------Por favor escriba su nombre abojo)
Attendance: Number of People Attending: 2
1. KENKANG
2. KAYLA
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