Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
JEWEL/OSCO #3421
License/Permit #
000511
Street Address
1400 21ST ST
City/State
ZION, IL
ZIP Code
60099
No. of Risk Factor/Intervention Violations
3
No. of Repeat Risk Factor/Intervention Violations
0
Date
07/30/2024
Time In
11:45 AM
Time Out
01:05 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) DAN HILL
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
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
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
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: JEWEL/OSCO #3421
License/Permit #: 000511
Date: 07/30/2024
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
Quaternary Ammonium
200
0.00
CFPM Verification (name, expiration date, ID#):
Presentation Type:
STANDARD
Number Attended:
1
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.
Yes
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
YOGURT/REACH-IN COOLER
37.00°F
HOT DOGS/REACH-IN COOLER
38.00°F
CHICKEN/REACH-IN COOLER
38.00°F
FISH/REACH-IN COOLER
36.00°F
PASTA/REACH-IN COOLER
36.00°F
CHEESE/REACH-IN COOLER
37.00°F
MEATBALLS/REACH-IN COOLER
38.00°F
DELI MEAT/REACH-IN COOLER
37.00°F
CUT MELON/WALK-IN COOLER
47.00°F
FRESH STRWBERRIES/WALK-IN COOLER
39.00°F
DELI MEAT/WALK-IN COOLER
37.00°F
PORK/WALK-IN COOLER
36.00°F
HAMBURGER/WALK-IN COOLER
38.00°F
PIZZA/REACH-IN FREEZER
-1.00°F
DOUGH/WALK-IN FREEZER
-11.00°F
ICE CREAM/WALK-IN FREEZER
-14.00°F
CHICKEN/HOT BOX
158.00°F
CHICKEN/HOT BOX
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.
22
P
3-501.16(A)(2)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41 degrees or less. Cut fruits/melons are being held in the walk in cooler at 45*F degrees. Move the food to a cooler at 41 degrees or below. Contact a refrigeration service to repair the cooler to hold food at 41 degrees or below.
CORRECT BY: Jul 31, 2024
10
PF
5-205.11 (B)
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. The Handsink basin in seafood department contains utensils. The blockage of the handwashing sink has been removed.
CORRECTED
2
C
2-102.12
The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program (ANSI). The PIC is not a certified food protection manager. Register for an ANSI approved certified food protection manager course and successfully complete the course/examination within 60 days.
CORRECT BY: Oct 28, 2024
47
C
4-201.11
EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Sealing strips for swing doors are broken on several coolers. Repair the surface as required.
CORRECT BY NEXT ROUTINE INSPECTION
55
C, R
6-501.12
(A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Floor in bakery is exposed concrete floor is peeling. This is a repeat violation. Repair the floors, walls or ceilings to be smooth and easily cleanable.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
55
C, R
6-501.12
(A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. The floors under equipment in deli, bakery, meat department, walk in coolers, back hallway, baseboards and stairs are heavily soiled and contain debris accumulation. This is a repeat violation correct in 60 days. Routinely clean all floors, mats and duckboard.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
DAN HILL SEE ATTACHED SIGND REPORTS Person In Charge (Signature)
Darlene Boettin Inspector
Follow-up:
Yes
No
Follow-up Date:
07/31/2024
This was a routine inspection. Because there were certain violations cited, a re-inspection is required.
If these violations are not corrected at the time of the re-inspection, an additional re-inspection will be required, and a re-inspection fee of $328.00 will be assessed per the Lake County Code Chapter 173.
I (the facility Owner/Manager) have read and acknowledge the statement checked above.
