Food Establishment Inspection Report
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Lake logo Lake County Health Department
and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
 HILTON GARDEN INN METTAWA 		License/Permit #
 011172
Street Address
26225 N RIVERWOODS BLVD
City/State
 METTAWA, IL 		ZIP Code
 60045
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 04/10/2024
Time In 08:55 AM
Time Out 09:50 AM
Permit Holder/Person Interviewed/Person In Charge (PIC)
LUIGI DEMARCHI 		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    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible 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    
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 X  
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   Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   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 X Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment: HILTON GARDEN INN METTAWA License/Permit #: 011172 Date: 04/10/2024
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)
HT Dish Machine Hot Water Hot Water 0 188.00
CFPM Verification (name, expiration date, ID#):
MIGUEL AYALA
01/27/2025
20886746 		LUIGI DEMARCHI
01/17/2028
23147419 		   
Presentation Type: VISUAL Number Attended: 2
HACCP Discussed HACCP Principle Plan Onsite
2. Determine the CCP Discussed the HACCP principle of identifying a critical control point such as cold holding at 41 degrees F or less. No

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CUT FRESH TOMATOES/REACH-IN COOLER 36.00°F FISH/REACH-IN COOLER 40.00°F CHEESE/WALK-IN COOLER 40.00°F
CHICKEN/REACH-IN FREEZER 0.00°F HAMBURGER/WALK-IN FREEZER 0.00°F SAUSAGE/CHAFING DISH 138.00°F
POTATOES/CHAFING DISH 156.00°F EGGS/CHAFING DISH 110.00°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.
21 P 3-501.16(A)(1) (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1 ) At 135°F or above
Eggs are being held in the warmer at 110 F. Potatoes and sausages in warmer are at required hot holding temperatures.
The food has been discarded.
CORRECTED
10 PF 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 bar handwashing sink.
Paper towels or a hand-drying device has been provided at each handwashing sink.
CORRECTED
58 C 410 ILCS 625 Section 3.07 Unless otherwise provided, all certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the ANSI or another reputable accreditation agency. There is no limit to how many times an employee may take the training.
Certificate of allergen course completion not available to the health inspector upon request.
Certificate of allergen course completion must be kept at the establishment and made available to the health inspector upon request.
CORRECT BY NEXT ROUTINE INSPECTION
LUIGI DEMARCHI
Person In Charge (Signature)  		Nikhil Kumaranayagam
Inspector 
Follow-up:  Yes   No   Follow-up Date: 
 
Lake County Health Department
And Community Health Center
Facility I.D.#
0000011172
Date: Month: Day: Year:
0 4 1 0 2 4
Presentations Type: 
  Standard (S)    Demonstration (D)    Video (I)    Visual (V)HOT HOLDING AND REHEATING FOOD TEMPERATURES.
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: 2
1. LUIGI
2. MIGUEL
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