Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
JEWEL/OSCO #3421
License/Permit #
000511
Street Address
1400 21ST ST
City/State
ZION, IL
ZIP Code
60099
No. of Risk Factor/Intervention Violations
1
No. of Repeat Risk Factor/Intervention Violations
0
Date
03/04/2024
Time In
10:45 AM
Time Out
01:30 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) CHRIS HINZMAN
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
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
X
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
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
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: JEWEL/OSCO #3421
License/Permit #: 000511
Date: 03/04/2024
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
400
0.00
3-Compartment Sink
Chemical Sanitizer
Quaternary Ammonium
400
0.00
CFPM Verification (name, expiration date, ID#):
CHRISTOPHER HINZMAN 01/14/2025 21657694
Presentation Type:
VISUAL
Number Attended:
4
HACCP Discussed
HACCP Principle
Plan Onsite
3. Establish the Critical Limit for the CCP
Discussed the HACCP principle of identifying critical control points in your processes such as hot holding at 135 degrees F or above, cold holding at 41 degrees F or below and at freezing for frozen foods and 165 degrees F for reheating.
No
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
HOT DOGS/REACH-IN COOLER
37.00°F
YOGURT/REACH-IN COOLER
40.00°F
BEEF/REACH-IN COOLER
36.00°F
FISH/REACH-IN COOLER
35.00°F
CUT MELON/REACH-IN COOLER
40.00°F
POTATOES/REACH-IN COOLER
38.00°F
DELI MEAT/REACH-IN COOLER
37.00°F
PASTA/REACH-IN COOLER
36.00°F
BEEF/WALK-IN COOLER
36.00°F
CAKE /WALK-IN COOLER
36.00°F
MILK/WALK-IN COOLER
35.00°F
TURKEY/REACH-IN FREEZER
-13.00°F
VEGETABLES/REACH-IN FREEZER
-8.00°F
PIZZA/REACH-IN FREEZER
-5.00°F
ICE CREAM/WALK-IN FREEZER
-15.00°F
PIZZA/WALK-IN FREEZER
-10.00°F
SOUP/SOUP KETTLE/WELL
161.00°F
SOUP/SOUP KETTLE/WELL
158.00°F
CHICKEN/WARMER CABINET
155.00°F
PIZZA PUFF/WARMER CABINET
138.00°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.
8
P
2-301.14
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. An employee in produce did not wash his or her hands before donning gloves. The employee has properly washed and dried his or her hands.
CORRECTED
8
P
2-301.11
FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean. Hand sink in Meat department is blocked, foot peddles are flipped up-sink is not in use. Department manager stated this hand sink is not used. Corrected items blocking handsink removed- sink made functional. Employees must wash hands at the designated hand sink.
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. In-use equipment in disrepair- high temp dishwasher is not functioning properly leaving accumulation of detergent on flooring and walls. Repair/replace the surfaces as required.
CORRECT BY NEXT ROUTINE INSPECTION
47
C
4-101.19
Nonfood-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Cardboard is being used to line meat department shelving. Remove. Repair the surface as required.
CORRECT BY NEXT ROUTINE INSPECTION
47
C
4-201.11
EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Sealing strips for swing doors are broken on several coolers. Repair/replace the surfaces as required.
CORRECT BY NEXT ROUTINE INSPECTION
47
C
4-201.11
EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Single service take away cake containers are storing spices. Single service article is not durable. Remove or replace the equipment or utensil with an NSF or equivalent item.
CORRECT BY NEXT ROUTINE INSPECTION
55
C, R
6-501.113
Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be:
(A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES; and
(B) Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. Brooms and dust pans are leaned against food equipment in bakery. ** Suggest* providing proper storage hooks Store all maintenance and/or cleaning tools in a manner that protects from possible contamination to food or food equipment.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
55
C, R
6-501.11
PHYSICAL FACILITIES shall be maintained in good repair. Stair coverings are heavily soiled and found in disrepair. This is a repeat violation, please correct within 60 days Repair the floors, walls or ceilings to be smooth and easily cleanable.
Repeat, CORRECT BY: May 6, 2024
CHRIS HINZMAN Person In Charge (Signature)
Darlene Boettin Inspector
Follow-up:
Yes
No
Follow-up Date:
05/06/2024
Food Establishment Inspection Report
Page
3
of
??????
Establishment: JEWEL/OSCO #3421
License/Permit #: 000511
Date: 03/04/2024
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.
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 under equipment in deli and bakery has accumulation of debris with 10 cardboard rodent traps in some in poor condition. Floors in hallways along baseboards and corners have accumulation of debris. Detergent is accumulated on floors at 3compartment sink and dishwasher in deli/bakery. This is a repeat violation correct in 60 days. Routinely clean all floors, mats and duckboard.
Repeat, CORRECT BY: May 6, 2024
55
C, R
6-201.17 (A)
(A) Attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be EASILY CLEANABLE.
The ceiling in produce prep are has a plastic bag covering/hanging over vent. Plastic bag contains debris. Manager was unable to explain presence of plastic bag. Remove plastic bag.Clean ceiling/vent. 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 walls in deli/ bakery are soiled from dishwasher detergent. Routinely clean all walls, ceilings and attached equipment.
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. The light bulb(s) in meat department walk in are not working properly or out. Replace non functioning bulbs. Provide adequate light intensity.
CORRECT BY NEXT ROUTINE INSPECTION
CHRIS HINZMAN Person In Charge (Signature)
Darlene Boettin Inspector
Follow-up:
Yes
No
Follow-up Date:
05/06/2024
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.
