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
 ITALIAN KITCHEN 		License/Permit #
 000538
Street Address
648 DEERFIELD RD
City/State
 DEERFIELD, IL 		ZIP Code
 60015
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 1
Date 08/21/2024
Time In 02:05 PM
Time Out 03:15 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
JOHN SCIARRETTA 		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    
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 X X

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 X Approved thawing methods used X  
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 X In-use utensils: properly stored X  
 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 X 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: ITALIAN KITCHEN License/Permit #: 000538 Date: 08/21/2024
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)
LT Dish Machine Chemical Sanitizer Chlorine 50 0.00
Wiping Cloth Bucket Chemical Sanitizer Chlorine 50 0.00
CFPM Verification (name, expiration date, ID#):
JOHN SCIARRETTA
11/16/2026
1051724 		     
Presentation Type: VISUAL Number Attended: 1
HACCP Discussed HACCP Principle Plan Onsite
3. Establish the Critical Limit for the CCP Discussed the HACCP principle of identifying critical control points such as hot holding at 135 degrees F or above and cold holding at 41 degrees F or below. Not Applicable

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CUT FRESH TOMATOES/COOK'S LINE COOLER 40.00°F FISH/ONE-DOOR UPRIGHT COOLER 37.00°F CHICKEN/REACH-IN COOLER 41.00°F
PASTA/TWO-DOOR UPRIGHT COOLER 41.00°F CHEESE/TWO-DOOR UPRIGHT COOLER 36.00°F CHEESE/WALK-IN COOLER 40.00°F
FRENCH FRIES/WALK-IN FREEZER 0.00°F SOUP/STEAM TABLE 169.00°F SOUP/COOKING 197.00°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 5-205.11 (B) (B) A HANDWASHING SINK may not be used for purposes other than handwashing.
Observed hand sink being used to rinse and store utensils. Utensils were removed from the handwashing sink.
Handwashing sink must be used for handwashing only.
CORRECTED
28 PF, R 7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Spray bottles being used for cleaning agents are not labeled in dishwashing area.
Person in charge labeled the container.
CORRECTED,Repeat
35 C 3-501.13 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 41°F or less; or (B) Completely submerged under running water: (1) At a water temperature of 70°F or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 41°F, or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 41°F, for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 41°F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Cooked, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; or (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration; or (2) Prior to, or Immediately upon completion of, its thawing using procedures.
Beef is being thawed in standing water. Pasta is being thawed on the counter at room temperature. Frozen fish is thawing in reduced oxygen packaging (ROP). Beef and pasta were relocated to the cooler to thaw. Fish was removed from the ROP to thaw.
CORRECTED
43 C 3-304.12 (A) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container.
Ice scoop is stored with the handle in the ice. Ice scoop stored with the handle up out of the ice.
CORRECTED
49 C 4-602.13 Nonfood-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
The exterior of the pizza dough roller is soiled.
Complete detailed cleaning and sanitizing of the item(s) as required.
CORRECT BY NEXT ROUTINE INSPECTION
JOHN SCIARRETTA
Person In Charge (Signature)  		Lacey Luther
Inspector 
Follow-up:  Yes   No   Follow-up Date: 
 
Lake County Health Department
And Community Health Center
Facility I.D.#
0000000538
Date: Month: Day: Year:
0 8 2 1 2 4
Presentations Type: 
  Standard (S)    Demonstration (D)    Video (I)    Visual (V)WE DISCUSSED PROPER THAWING PROCEDURES FOR REDUCED OXYGEN PACKAGED FISH TO REDUCE THE RISK OF BOTULISM.
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
1. JOHN
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.