Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
HYATT DEERFIELD
License/Permit #
009269
Street Address
1750 LAKE COOK RD
City/State
DEERFIELD, IL
ZIP Code
60015
No. of Risk Factor/Intervention Violations
4
No. of Repeat Risk Factor/Intervention Violations
1
Date
10/18/2024
Time In
10:05 AM
Time Out
12:05 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) KERRIE HAVERTY
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
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
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
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
X
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: HYATT DEERFIELD
License/Permit #: 009269
Date: 10/18/2024
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)
HT Dish Machine
Hot Water
Hot Water
0
161.40
Wiping Cloth Bucket
Chemical Sanitizer
Quaternary Ammonium
300
0.00
Wiping Cloth Bucket
Chemical Sanitizer
Quaternary Ammonium
200
0.00
CFPM Verification (name, expiration date, ID#):
HERNAN CASTRO 07/27/2026 20834900
Presentation Type:
VISUAL
Number Attended:
1
HACCP Discussed
HACCP Principle
Plan Onsite
2. Determine 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
POTATOES/DRAWER COOLER
39.00°F
CUT MELON/DRAWER COOLER
37.00°F
CUT FRESH TOMATOES/DRAWER COOLER
40.00°F
MILK/MINI FRIDGE
47.00°F
MILK/ONE-DOOR UPRIGHT COOLER
36.00°F
BUTTER/ONE-DOOR UPRIGHT COOLER
39.00°F
MILK/REACH-IN COOLER
35.00°F
SOUP/TWO-DOOR UPRIGHT COOLER
41.00°F
BLUEBERRY/WALK-IN COOLER
39.00°F
CHEESE/WALK-IN COOLER
40.00°F
DRESSING/WALK-IN COOLER
40.00°F
ICE CREAM/CHEST FREEZER
0.00°F
FRENCH FRIES/ONE-DOOR UPRIGHT FREEZER
0.00°F
MEATBALLS/TWO-DOOR UPRIGHT FREEZER
0.00°F
SOUP/WALK-IN FREEZER
0.00°F
CHICKEN/COOKING
179.00°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. Milk in the mini fridge is at 47 degrees F. Milk was discarded. Non-dairy creamers were relocated to a working cooler. Chocolate sauce and whipped cream are in a mini-fridge at 48 degrees F. Food was moved to a working cooler. Contact a refrigeration service to repair the mini-fridges to operate at 41 degrees F or below. CORRECT BY: Oct 21, 2024
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. An outdoor bait fly trap was found beneath the coffee counter in the kitchen. Restricted items were removed from the facility. CORRECTED
16
PF, R
4-601.11(A)
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Drop plate of ice machine is soiled. Complete detailed cleaning and sanitizing of the item(s) as required.
Repeat, CORRECT BY: Oct 21, 2024
10
C
6-301.14
A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. A sign or poster that notifies food employees to wash their hands is not provided/clearly visible at the handwashing sink in the coffee bar. Provide handwashing sign or poster.
CORRECT BY NEXT ROUTINE INSPECTION
36
C
4-204.112 (B-C)
(B) Cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. A thermometer is not provided in the warmest part of the cold holding unit. A thermometer is not provided in the coldest part of the hot holding unit. Provide suitable thermometers in the cold/hot holding units. CORRECT BY NEXT ROUTINE INSPECTION
49
C
4-602.13
Nonfood-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The milk dispenser is soiled with dust and crumbs. The gasket of the milk dispenser is soiled and in disrepair. Recommend discarding equipment. Clean all non-food contact surfaces frequently to prevent soil accumulation.
CORRECT BY NEXT ROUTINE INSPECTION
55
C
6-201.16
(A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE.
(B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface. A ceiling tile is missing above the dry storage area. Repair the floors, walls or ceilings to be smooth and easily cleanable.
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. Observed dust build-up on the fan in the produce walk-in cooler. Routinely clean all interior surfaces and attached equipment.
CORRECT BY NEXT ROUTINE INSPECTION
55
C
6-201.11
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. The flooring in the prep area near the floor drain is not smooth and easily cleanable. Repair the floors to be easily cleanable. CORRECT BY NEXT ROUTINE INSPECTION
KERRIE HAVERTY Person In Charge (Signature)
Lacey Luther Inspector
Follow-up:
Yes
No
Follow-up Date:
10/21/2024
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.
