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 03/06/2024
Time In 01:05 PM
Time Out 01:55 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
KEVIN BROWN 		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    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed X  
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    

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    
40   Personal cleanliness    
41   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 X Food & non-food contact surfaces cleanable, properly designed, constructed & used X  
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   Adequate ventilation & lighting; designated areas used    

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: 03/06/2024
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 Not Setup 0 0.00
CFPM Verification (name, expiration date, ID#):
KEVIN BROWN
09/28/2028
24512354 		     
Presentation Type: VISUAL 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. No

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
SOUR CREAM/REACH-IN COOLER 39.00°F HOT DOGS/REACH-IN COOLER 39.00°F CUT FRESH TOMATOES/REACH-IN COOLER 39.00°F
CHICKEN/REACH-IN COOLER 35.00°F FISH/REACH-IN COOLER 36.00°F PORK/REACH-IN COOLER 36.00°F
BEEF/WALK-IN COOLER 36.00°F BEEF/WALK-IN FREEZER 1.00°F BEEF/WARMER CABINET 154.00°F
RICE/WARMER CABINET 137.00°F HAMBURGER/COOKING 161.00°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 hamburger was placed on prep table where ready to eat foods are prepared.
COS discussed proper handling and preparation of raw foods.
Use separate equipment/utensils when preparing ready-to-eat foods and raw meats.
CORRECTED,Repeat
9 PF 3-301.11 (C) (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
Food employee used bare hands to handle ready-to-eat foods.
Suitable utensils have been provided.
CORRECTED
10 PF, R 6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
There is no handwashing soap at 2 handwashing sinks.
Both sinks were supplied with hand soap.
Soap has been provided at each handwashing sink.
CORRECTED,Repeat
47 PF 4-202.11 (A) (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH;  (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;  (3) Free of sharp internal angles, corners, and crevices;  (4) Finished to have SMOOTH welds and joints; and (5) accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools,  or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. (B) Subparagraph (A)(5) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or BEVERAGE syrup lines or tubes.
Bus tubs storing food items are cracked. Several bus tubs have blue tape covering holes at the bottoms.
COS Tubs were placed in garbage.
Replace equipment with an corrosion-resistant, nonabsorbent and smooth material meeting National Sanitation Foundation/ANSI certification for use within a foodservice facility.
CORRECTED
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.
Insta pot does not meet NSF or equivalent standards.
Remove or replace the equipment or utensil with an NSF or equivalent item.
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.
Cutting boards are dark and deeply grooved, they can no longer be properly cleaned and sanitized.
Replace equipment with an corrosion-resistant, nonabsorbent and smooth material meeting National Sanitation Foundation/ANSI certification for use within a foodservice facility.
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 can opener is soiled.
The exterior of the fryer is soiled.

The gaskets on the reach-in cooler are soiled.

The interior of fryer is soiled.

'The interior of reach-in cooler is soiled.
Complete detailed cleaning of the item(s) as required.
Repeat, CORRECT BY: May 6, 2024
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 wall behind cookline is heavily & piping soiled.
Routinely clean all walls, ceilings and attached equipment.
Repeat, CORRECT BY: May 6, 2024
KEVIN BROWN
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: SALEM FOOD License/Permit #: 002568 Date: 03/06/2024

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 is soiled.
Routinely clean all floors, mats and duckboard.
Repeat, CORRECT BY: May 6, 2024
57 C, R 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.
Food handlers shall be trained within 30 days.
Repeat, CORRECT BY: May 6, 2024
KEVIN BROWN
Person In Charge (Signature)  		Darlene Boettin
Inspector 
Follow-up:  Yes   No   Follow-up Date:  05/06/2024
 
Lake County Health Department
And Community Health Center
Facility I.D.#
0000002568
Date: Month: Day: Year:
0 3 0 6 2 4
Presentations Type: 
  Standard (S)    Demonstration (D)    Video (I)    Visual (V)PROPER SUPPLIES AT HANDSINKS PROPER HANDWASHING
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: 1
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