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
 GOLDEN KITCHEN 		License/Permit #
 005013
Street Address
1440 S BUTTERFIELD RD
City/State
 MUNDELEIN, IL 		ZIP Code
 60060
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 03/10/2025
Time In 12:15 PM
Time Out 01:15 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
YUE SONG LU 		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    

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 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, and unadulterated    
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    
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 X 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   Single-use/single-service articles: properly stored and used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47 X Food and non-food contact surfaces cleanable, properly designed, constructed and used    
48 X 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   Food handler training 410 ILCS 625/3.06.    
58 X 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: GOLDEN KITCHEN License/Permit #: 005013 Date: 03/10/2025
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 Not Setup 0 0.00
Wiping Cloth Bucket Chemical Sanitizer Chlorine 100 0.00
CFPM Verification (name, expiration date, ID#):
CHUN YAN TANG
04/26/2027
22079124 		     
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
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
CHICKEN/TWO-DOOR UPRIGHT COOLER 38.00°F PORK/TWO-DOOR UPRIGHT COOLER 36.00°F PORK/CHEST FREEZER 0.00°F
PORK/ONE-DOOR UPRIGHT FREEZER 0.00°F CRAB/ONE-DOOR UPRIGHT FREEZER 0.00°F CHICKEN/REACH-IN FREEZER 0.00°F
RICE/RICE COOKER 147.00°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.
Hand Washing sink in the back of the kitchen is being used to store dishes.
The blockage of the handwashing sink has been removed.
CORRECTED
28 PF 7-202.11 (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT.
Brake fluid, engine octane additive and fix a flat was found on shelf mixed in with cleaners. The person in charge removed the items.
Remove the item immediately.
CORRECTED
38 PF 6-501.111 (C) The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (C) Using methods, if pests are found, such as trapping devices or other means of pest control.
Effective measures not taken to eliminate insects or pests in the food establishment.
Eliminate pests, using proper pest control processes as needed.
CORRECT BY: Mar 24, 2025
28 C 7-202.12 (A) (1) POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code.
Restricted pesticide does not meet the requirements. Found Ortho Home defense insect pesticide and a can of raid. The items were removed from the facility.
Toxic materials that are not required for the operation and maintenance of a food establishment removed.
CORRECTED
38 C 6-202.15 (A) (B) (D) (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (D) If the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means.
The rear door of the facility is open. The rear screen door is not self-closing.
Repair the screen so that it is tight fitting.
CORRECT BY NEXT ROUTINE INSPECTION
47 C 4-101.19 Nonfood-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Cardboard is being used on the floor in the kitchen. Remove cardboard.
CORRECT BY NEXT ROUTINE INSPECTION
48 C 4-501.14 A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: (A) Before use. (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function. (C) If used, at least every 24 hours.
Manual warewashing three compartment sink is soiled with food debris.
Clean the 3 compartment sink.
CORRECT BY NEXT ROUTINE INSPECTION
55 C 6-501.114 The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
Old equipment, personnel items, and un-needed pots, pans and utensils are preventing the cleaning of soiled surfaces. Remove all unnecessary items and equipment.
CORRECT BY NEXT ROUTINE INSPECTION
CHUN YAN TANG
Person In Charge (Signature)  		Derek Pfeiffer
Inspector 
Follow-up:  Yes   No   Follow-up Date:  03/24/2025

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment: GOLDEN KITCHEN License/Permit #: 005013 Date: 03/10/2025

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.
58 410 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
Inspection Comments . Insects found in the rear of the kitchen. Contact a Licensed Pest control company. Home owner products can not be used in a commercial kitchen. Remove all clutter and old equipment from rear of kitchen. Clean rear of kitchen including three compartment sink.
CHUN YAN TANG
Person In Charge (Signature)  		Derek Pfeiffer
Inspector 
Follow-up:  Yes   No   Follow-up Date:  03/24/2025
 
Lake County Health Department
And Community Health Center
Facility I.D.#
0000005013
Date: Month: Day: Year:
0 3 1 0 2 5
Presentations Type: 
  Standard (S)    Demonstration (D)    Video (I)    Visual (V)PROVIDED HANDOUTS AND DISCUSSED THE MOST RECENT CODE UPDATES INCLUDING THE LATEX GLOVE BAN AND THE NEED TO BECOME ALLERGEN AWARENESS TRAINED.
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. CHUN YEN TANG
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