Food Establishment Inspection Report |
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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. |
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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 inspectionR=repeat violation |
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IOCI 17-356
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Food Establishment Inspection Report |
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Establishment: GRANNY BETTYS DAYCARE & LEARNING CENTER | License/Permit #: 008571 | Date: 03/12/2024 |
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 |
Spray Bottle | Chemical Sanitizer | Chlorine | 600 | 0.00 |
Spray Bottle | Chemical Sanitizer | tables | 100 | 0.00 |
CFPM Verification (name, expiration date, ID#): | |||
TABATHA DARDEN PATRICK 10/04/2028 L2SC-3-035846 |
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Presentation Type: | VISUAL | Number Attended: | 4 |
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 |
MILK/REACH-IN COOLER | 38.00°F | FRENCH TOAST STICKS/REACH-IN FREEZER | 0.00°F | BEANS/HOT BOX | 138.00°F |
LASAGNA/WARMER CABINET | 167.00°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. |
10 | PF, R | 6-301.12 (A-D) |
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. There are no paper towels at the toddler room handwashing sink. Paper towels or a hand-drying device has been provided at each handwashing sink. CORRECTED,Repeat |
48 | PF | 4-302.14 |
A test kit or other device that accurately measures the concentration in PPM of SANITIZING solutions shall be provided. Test kits or other devices are not available to the employees to measure sanitizing solution concentration. COS Test strips ordered - receipt shown. Provide a test kit or other measuring device so the employees can measure concentrations and ensure proper sanitization. CORRECTED |
TABITHA DARDEN PATRICK Person In Charge (Signature) |
Darlene Boettin Inspector |
Follow-up: Yes No | Follow-up Date: |