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
 EXMOOR COUNTRY CLUB 		License/Permit #
 003494
Street Address
700 VINE AVE
City/State
 HIGHLAND PARK, IL 		ZIP Code
 60035
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 08/23/2023
Time In 10:50 AM
Time Out 12:30 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
MATTHEW HINKLE 		Risk Category
High
Purpose of Inspection   Routine

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 X  
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 X  
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   Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48 X Warewashing facilities: installed, maintained & used; test strips    
49   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   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55   Physical facilities installed, maintained & clean    
56   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: EXMOOR COUNTRY CLUB License/Permit #: 003494 Date: 08/23/2023
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)
HT Dish Machine Hot Water Hot Water 0 160.00
LT Dish Machine Chemical Sanitizer Chlorine 50 0.00
CFPM Verification (name, expiration date, ID#):
MATTHEW HINKLE
07/10/2028
21968371 		     
Presentation Type: VISUAL Number Attended: 1
HACCP Discussed HACCP Principle Plan Onsite
Specialized Processing Method Packaging TCS food using ROP method - Discussed HACCP Plan Yes

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CUT FRESH TOMATOES/COOK'S LINE COOLER 41.00°F CHICKEN/COOK'S LINE COOLER 41.00°F SOUR CREAM/COOK'S LINE COOLER 41.00°F
CUT FRESH TOMATOES/COOK'S LINE COOLER 39.00°F HOT DOGS/ONE-DOOR UPRIGHT COOLER 39.00°F CUT MELON/ONE-DOOR UPRIGHT COOLER 39.00°F
HAM/REACH-IN COOLER 40.00°F SOUR CREAM/REACH-IN COOLER 38.00°F HAMBURGER/REACH-IN COOLER 39.00°F
CHEESE/REACH-IN COOLER 46.00°F FISH/WALK-IN COOLER 36.00°F EGGS/WALK-IN COOLER 38.00°F
CHICKEN/WALK-IN COOLER 39.00°F ICE CREAM/CHEST FREEZER 0.00°F CHICKEN/TWO-DOOR UPRIGHT FREEZER 0.00°F
BEEF/WALK-IN FREEZER 0.00°F SOUP/SOUP KETTLE/WELL 185.00°F CHICKEN/COOLING 70.00°F
CHICKEN/COOLING 79.00°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.
13 P 3-101.11 FOOD shall be safe, unadulterated, and honestly presented.
Fruit stored in the Pastry walk in cooler is spoiled.
Immediately discard the spoiled food.
CORRECTED
22 P 3-501.16(A)(2) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41 degrees or less.
Cheese is being held in the reach-in cooler at 46 degrees. Food that had been moved to the cooler that morning was relocated and food that had been in the cooler over night was discarded. In house maintenance was called and the cooler was repaired and maintaining 41F before I completed the inspection.
Food moved to a cooler at 41 degrees or below and refrigeration service will be contacted to repair the cooler to hold food at 41 degrees or below.
CORRECTED
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 of chlorine in the bar dish machine.
Provide a test kit or other measuring device so the employees can measure concentrations and ensure proper sanitization.
CORRECT BY: Sep 1, 2023
MATTHEW HINKLE
Person In Charge (Signature)  		Cameron Crombie
Inspector 
Follow-up:  Yes   No   Follow-up Date:  09/01/2023