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
 PIZZA HOUSE 		License/Permit #
 001691
Street Address
2409 SHERIDAN RD
City/State
 ZION, IL 		ZIP Code
 60099
No. of Risk Factor/Intervention Violations 5
No. of Repeat Risk Factor/Intervention Violations 0
Date 02/21/2025
Time In 01:00 PM
Time Out 03:20 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
JACOB HARRIS 		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 N/A   Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager (CFPM)    

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 X  

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 and 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, and unadulterated X  
14 IN OUT N/A N/O Required records available: molluscan shellfish identification, and 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 and sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned and unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time and 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 X  
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 and 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, and used 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 the box if the numbered item is not in compliance        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 and 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 and accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, and animals not present    
39   Contamination prevented during food preparation, storage and display    
40   Personal cleanliness    
41   Wiping cloths: properly used and stored    
42   Washing fruit, vegetables and other plant food    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 Compliance Status
 COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment and linens: properly stored, dried, and handled    
45 X Single-use/single-service articles: properly stored and used X  
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47 X Food and non-food contact surfaces cleanable, properly designed, constructed and used    
48   Warewashing facilities: installed, maintained and used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot and cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage and waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, and cleaned    
54   Garbage and refuse properly disposed; facilities maintained    
55 X Physical facilities installed, maintained and clean    
56   Adequate ventilation and lighting; designated areas used    

FOOD HANDLER AND ALLERGEN AWARENESS

 
57 X Food handler training 410 ILCS 625/3.06.    
58   Allergen awareness training for CFPM 410 ILCS 625/3.07 (rest. only)    
59   Allergen awareness notice 410 ILCS 625/3.08 (rest. only)    

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment: PIZZA HOUSE License/Permit #: 001691 Date: 02/21/2025
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 Chlorine 50 0.00
Spray Bottle Chemical Sanitizer Chlorine 50 0.00
CFPM Verification (name, expiration date, ID#):
       
Presentation Type:   Number Attended: 0
HACCP Discussed HACCP Principle Plan Onsite
2. Determine the CCP Discussed the HACCP principle of identifying critical control points in your processes such as hot holding at 135 degrees F or above, cold holding at 41 degrees F or below and at freezing for frozen foods and 165 degrees F for reheating. Not Applicable
IL Requirements: Use of non-latex gloves for food handling and preparation 410 ILCS 180/10.
  Appropriate default beverage for children's meal 410 ILCS 620/21.5.

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
SALAD DRESSING/ONE-DOOR UPRIGHT COOLER 41.00°F ROAST BEEF/WALK-IN COOLER 48.00°F CUT FRESH TOMATOES/WALK-IN COOLER 39.00°F
CHEESE/WALK-IN COOLER 40.00°F FRENCH FRIES/ONE-DOOR UPRIGHT FREEZER 0.00°F SAUSAGE/ONE-DOOR UPRIGHT FREEZER 0.00°F
BEEF/ONE-DOOR UPRIGHT FREEZER 0.00°F CHICKEN/ONE-DOOR UPRIGHT FREEZER 0.00°F FRENCH FRIES/REACH-IN FREEZER 0.00°F
PIZZA/PIZZA HOT BOX 155.00°F AU JUS/STEAM TABLE 170.00°F SAUSAGE/STEAM TABLE 155.00°F
TOMATO SAUCE/STEAM TABLE 140.00°F PASTA/COOLING 63.00°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.
20 P 3-501.14 (A) (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135°F to 70°F; and (2) Within a total of 6 hours from 135°F to 41°F or less.
Two whole Italian beef roasts at 46 degrees and 52 degrees inside the walk-in cooler. The Italian beef roasts did not cool within 2 hours from 135 degrees to 70 degrees; and within a total of 6 hours from 135 degrees to 41 degrees or less. PIC discarded the roasts.
CORRECTED
28 P 7-202.12 (A) (2-3) POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, 3) The conditions of certification, if certification is required, for use of the pest control materials.
Several cans of raid were found on a shelf above the three compartment sinks. PIC removed the cans from the building.
CORRECTED
28 P 7-204.11 Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (A) Meet the requirements specified in CFR Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions), or (B) Meet the requirements as specified in CFR Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations.
Chlorine concentration is over 200 ppm (test strip turned black) in a spray bottle. Chlorine concentrations shall be maintained between 50 and 100 ppm. PIC diluted the spray bottle and chlorine concentration is now at 50 ppm.
CORRECTED
5 PF 2-501.11 A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
Establishment does not have procedures for employees to follow when responding to discharging of vomitus or fecal matter. Procedures were provided.
Provide procedures to Clean-up of Vomiting and Diarrheal Events with in 10 days.
CORRECTED
13 PF 3-202.15 FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
Can of tomato sauce dented on the can storage rack. Canned foods shall be protected and stored in good condition to prevent contamination. PIC relocated the can away to be returned back to the supplier.
CORRECTED
28 PF 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 of a green cleaner not labeled with the common name. Any toxic materials stored outside of their original container shall be labeled with their common name. PIC labeled the spray bottles.
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: Apr 21, 2025
45 C 4-903.11 (C) (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
Single-use food containers stored facing up, towards the ceiling. Single-use food containers shall be stored upside down when the original packaging is removed. PIC flipped the containers.
CORRECTED
47 C 4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
Cutting board worn with grooves and soiled with black markings. Replace cutting board.
CORRECT BY NEXT ROUTINE INSPECTION
55 C 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.
Several vents in kitchen and prep room are dusty. Clean vents as often as necessary.
CORRECT BY NEXT ROUTINE INSPECTION
JACOB HARRIS
Person In Charge (Signature)  		Alfredo Soto
Inspector 
Follow-up:  Yes   No   Follow-up Date:  04/21/2025

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment: PIZZA HOUSE License/Permit #: 001691 Date: 02/21/2025

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.
57 750.3400 (a) a) All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles, within 30 days after employment.
All food handlers have not been trained.
All food handlers must be trained by the next routine inspection.
CORRECT BY NEXT ROUTINE INSPECTION
JACOB HARRIS
Person In Charge (Signature)  		Alfredo Soto
Inspector 
Follow-up:  Yes   No   Follow-up Date:  04/21/2025
 
Lake County Health Department
And Community Health Center
Facility I.D.#
0000001691
Date: Month: Day: Year:
0 2 2 1 2 5
Presentations Type: 
  Standard (S)    Demonstration (D)    Video (I)    Visual (V)DISCUSSED PROPER COOLING PROTOCOLS FOR TIME AND TEMPERATURE-CONTROLLED FOOD.
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. JACOB
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