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
 NEW CHINA CITY 		License/Permit #
 009219
Street Address
1278 S US HWY 12
City/State
 FOX LAKE, IL 		ZIP Code
 60020
No. of Risk Factor/Intervention Violations 4
No. of Repeat Risk Factor/Intervention Violations 0
Date 08/22/2024
Time In 01:45 PM
Time Out 03:10 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
XIU QIN ZHENG 		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 X  
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 X  
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    
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 X  
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 X  
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 X Proper cooling methods used; adequate equipment for temperature control X  
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 X 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 X 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    
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: NEW CHINA CITY License/Permit #: 009219 Date: 08/22/2024
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
Wiping Cloth Bucket Chemical Sanitizer Chlorine 100 0.00
CFPM Verification (name, expiration date, ID#):
XIU QIN ZHENG
10/28/2024
18551269 		     
Presentation Type:   Number Attended: 0
HACCP Discussed HACCP Principle Plan Onsite
5. Establish Corrective Action Discussed the HACCP principle of identifying the critical control point such as cooling foods from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 41 degrees in 4 hours. Egg rolls are deep fried, cooled on a tray rack. Do not stack egg rolls on a tray to cool. Not Applicable

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
PORK/COOK'S LINE COOLER 38.00°F CHICKEN/WALK-IN COOLER 40.00°F CHICKEN/WALK-IN FREEZER -5.00°F
SOUP/STEAM TABLE 145.00°F RICE/STEAMER 146.00°F EGG ROLL/COOKING 188.00°F
BREADED CHICKEN/COOLING 76.00°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.
8 P 2-301.14 (B) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES and: (B) After using the toilet room.
An employee did not wash his or her hands when changing tasks.
CORRECTED
16 PF 4-601.11(A) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
The grooves in the back side of the scoops are soiled. The can opener is soiled.
Clean and sanitize between uses.
CORRECTED
23 PF 3-501.17 (A) (A) Except when packaging food using a reduced oxygen packaging method, refrigerated, ready-to-eat potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Several items in the walk-in cooler are not date-marked
The food has been properly date marked.
CORRECTED
33 PF 3-501.15 (A) (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient;  or (7) Other effective methods.
Egg rolls cooling on a tray rack are stacked, lay each one flat for better cooling.
Provide additional equipment for cooling.
CORRECTED
6 C 2-401.11 (A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Employees often eat in the kitchen, several individual food bowls with eating utensils was observed on the shelf above the cook's line cooler in the kitchen. Employees can only consume food at a designated break area away from the kitchen.
The employee stopped eating immediately and properly washed his or her hands.
CORRECTED
39 C 3-305.14 During preparation, unpackaged FOOD shall be protected from environmental sources of contamination.
Cardboard food containers are being used during food preparation when cutting vegetables and for collecting egg rolls from the fryer after being cooked. Utilize non-absorbent, durable and easily cleanable materials for all food prep.
CORRECT BY NEXT ROUTINE INSPECTION
45 C 4-502.13 (A) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
Sprouts and chopped onions are stored in cracked re-used white plastic containers on the cook line. Discard and replace the single service containers with metal or food grade plastic.
Do not reuse.
CORRECT BY NEXT ROUTINE INSPECTION
47 C 4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Front reach-in, where the crab rangoon is prepared, has gaskets on the interior doors that are duck taped due to the gaskets being in disrepair.
Replace the damaged or missing gaskets so the cooler can hold food at the proper temperature.
CORRECT BY NEXT ROUTINE INSPECTION
XIU QIN ZHENG
Person In Charge (Signature)  		Karen Stowe
Inspector 
Follow-up:  Yes   No   Follow-up Date: 

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment: NEW CHINA CITY License/Permit #: 009219 Date: 08/22/2024

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.
49 C 4-601.11 (C) Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1. The shelving of the walk-in cooler and walk-in freezer are soiled. 2. The exterior of the line cooler, fryers and the wok are heavily soiled with grease and food debris. 3- The gaskets on the doors of the line coolers are soiled. 4- knives that are stored improperly are soiled. 5- The exterior of the bulk food containers for flour, sugar and corn starch are soiled.
Clean all non-food contact surfaces frequently to prevent soil accumulation.
CORRECT BY NEXT ROUTINE INSPECTION
XIU QIN ZHENG
Person In Charge (Signature)  		Karen Stowe
Inspector 
Follow-up:  Yes   No   Follow-up Date: 
 
Lake County Health Department
And Community Health Center
Facility I.D.#
0000009219
Date: Month: Day: Year:
0 8 2 2 2 4
Presentations Type: 
  Standard (S)    Demonstration (D)    Video (I)    Visual (V)FOOD ALLERGENS: THE BIG 9 FOOD ALLERGIES. WHEN TO CALL LCHD.
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. XIU QIN ZHENG
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