Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
SUBWAY #4912
License/Permit #
000000
Street Address
1400 S BUTTERFIELD RD
City/State
MUNDELEIN, IL
ZIP Code
60060
No. of Risk Factor/Intervention Violations
1
No. of Repeat Risk Factor/Intervention Violations
0
Date
05/06/2024
Time In
01:10 PM
Time Out
02:05 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) KRUNALKUMAR PATEL
Risk Category Medium
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
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
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
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
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
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: SUBWAY #4912
License/Permit #: 000000
Date: 05/06/2024
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
Quaternary Ammonium
200
0.00
Wiping Cloth Bucket
Chemical Sanitizer
Quaternary Ammonium
100
0.00
Wiping Cloth Bucket
Chemical Sanitizer
Quaternary Ammonium
200
0.00
CFPM Verification (name, expiration date, ID#):
HIRALBEN PATEL 03/16/2025 2093467
KRUNALKUMAR PATEL 03/16/2025 2093468
Presentation Type:
VISUAL
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
CHEESE/COOK'S LINE COOLER
38.00°F
HAM/COOK'S LINE COOLER
41.00°F
CUT FRESH TOMATOES/REACH-IN COOLER
38.00°F
MILK/REACH-IN COOLER
40.00°F
CHICKEN/WALK-IN COOLER
38.00°F
MEATBALLS/WALK-IN FREEZER
0.00°F
MEATBALLS/STEAM TABLE
170.00°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.
16
P
4-501.114 (C)
(C) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times shall meet the criteria Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions,?and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 75 F, (2) Have a concentration and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Quat sanitizer concentration in sanitizer buckets at 100ppm. PIC replaced to proper concentration of 200ppm. Provide the proper chemical sanitizing concentration: 200 ppm for quaternary ammonium.
CORRECTED
35
C
3-501.12 (A) (B)
Frozen TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 41°F or less; or
(B) At any temperature if the FOOD remains frozen. Frozen soup thawing at room temperature which is currently at 82F. Informed PIC of proper thawing methods. Thaw the food in a refrigerator at 41 °F or below.
CORRECTED
47
C
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. Drain stoppers at 3-compartment sink are not working properly as they do not hold water in 2/3 basins for sanitizing procedures. PIC was informed to utilize the middle basin for sanitizing as that was the only basin to hold water and provide working drain stoppers for additional basins. Provide stoppers for the three compartment sink to allow for proper wash, rinse, and sanitizer set up.
CORRECT BY: May 9, 2024
KRUNAL KUMAR PATEL Person In Charge (Signature)
Alicia Milam Inspector
Follow-up:
Yes
No
Follow-up Date:
05/09/2024
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.
