Food Establishment Inspection Report
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Lake logo Lake County Health Department
and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
 SPEEDWAY #7350 		License/Permit #
 008754
Street Address
5499 GRAND AVE
City/State
 GURNEE, IL 		ZIP Code
 60031
No. of Risk Factor/Intervention Violations 1
No. of Repeat Risk Factor/Intervention Violations 0
Date 11/09/2024
Time In 09:50 AM
Time Out 12:05 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
FRANCISCO ALTAMIRANO 		Risk Category
High
Purpose of Inspection   Routine/FBI

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    

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    
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   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 X Warewashing facilities: installed, maintained & used; test strips    
49 X Non-food contact surfaces clean   X

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 X Physical facilities installed, maintained & clean   X
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
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Establishment: SPEEDWAY #7350 License/Permit #: 008754 Date: 11/09/2024
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 300 0.00
Spray Bottle Chemical Sanitizer Quaternary Ammonium 500 0.00
Spray Bottle Chemical Sanitizer Quaternary Ammonium 400 0.00
LT Dish Machine Chemical Sanitizer Chlorine 50 0.00
CFPM Verification (name, expiration date, ID#):
FRANCISCO ALTAMIRANO
05/04/2027
22110071 		     
Presentation Type: VISUAL Number Attended: 3
HACCP Discussed HACCP Principle Plan Onsite
3. Establish the Critical Limit for 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

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CHICKEN/DRAWER COOLER 38.00°F CHEESE/ONE-DOOR UPRIGHT COOLER 37.00°F CUT FRESH TOMATOES/REACH-IN COOLER 38.00°F
POTATOES/REACH-IN COOLER 38.00°F BEEF/WALK-IN COOLER 38.00°F MILK/WALK-IN COOLER 38.00°F
ICE CREAM/CHEST FREEZER -11.00°F ICE CREAM/CHEST FREEZER -7.00°F CHICKEN/REACH-IN FREEZER 1.00°F
ICE CREAM/TWO-DOOR UPRIGHT FREEZER -4.00°F SHRIMP/WALK-IN FREEZER -2.00°F CHICKEN EMPANADA/HOT BOX 149.00°F
PIZZA/PIZZA HOT BOX 151.00°F TAQUITO/ROLLER WARMER 138.00°F HOT DOGS/ROLLER WARMER 170.00°F
BEANS/STEAM TABLE 154.00°F SAUSAGE/STEAM TABLE 154.00°F CHICKEN/COOKING 188.00°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.
16 P 4-501.114 (C) (C) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times shall meet the criteria Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions,?and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 75 F, (2) Have a concentration and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.
The quaternary ammonium concentration is greater than 400 ppm in a spray bottle. Water added, solution adjusted to 400ppm.
CORRECTED
48 PF 4-302.14 A test kit or other device that accurately measures the concentration in PPM of SANITIZING solutions shall be provided.
Test kits or other devices are not available to the employees to measure sanitizing solution concentration for dish machine. Provide chlorine test strips.
CORRECT BY: Nov 19, 2024
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.
Gloves used for drain stoppers for 3 compartment sink. Provide correct size drain stopper
CORRECT BY: Nov 19, 2024
49 C, R 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 exterior of the fryer is soiled. 2)Steam table is soiled under the food containers.
Complete detailed cleaning and sanitizing of the item(s) as required.
Repeat, CORRECT BY: Nov 19, 2024
49 C, R 4-601.11 (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
1) Cutting boards are soiled on the service line 2) The grill/cook top is heavily soiled.
Complete detailed cleaning and sanitizing of the item(s) as required.
Repeat, CORRECT BY: Nov 19, 2024
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.
Grease and dust observed above cookline.
Routinely clean all walls, ceilings and attached equipment.
Repeat, CORRECT BY: Nov 19, 2024
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 and throughout the facility are heavily soiled.
Routinely clean all floors, mats and duckboard.
Repeat, CORRECT BY: Nov 19, 2024
Inspection Comments This is an inspection to investigate a possible foodborne illness.No other foodborne illness calls from the public were received at the facility. There are not any ill employees at the facility. There have not been any recent sewer backups in the facility. There has not been an interruption of water service in the facility. There has not been an interruption of electricity in the facility. Management has not observed any problems with refrigeration equipment. Management has not observed any problems with hot holding equipment. There are not any new suppliers providing food to the facility. A flow chart for suspected food item was completed.
FRANCISCO ALTAMIRANO
Person In Charge (Signature)  		Olivera Lazarevic
Inspector 
Follow-up:  Yes   No   Follow-up Date:  11/19/2024

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment: SPEEDWAY #7350 License/Permit #: 008754 Date: 11/09/2024

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.
  This is an inspection to investigate a possible foodborne illness.
Provide a detailed cleaning of the facility.
FRANCISCO ALTAMIRANO
Person In Charge (Signature)  		Olivera Lazarevic
Inspector 
Follow-up:  Yes   No   Follow-up Date:  11/19/2024
 
Lake County Star Logo Lake County
Health Department and
Community Health Center
Facility I.D.#
0000008754
Date: Month: Day: Year:
1 1 0 9 2 4

Product Flow Chart

Name of Food Item: BEEF AND SHRIMP


ACCEPT PRODUCT FROZEN SOLID. CHECK FOR SIGNS OF TAMPERING, SPOILAGE OR PEST INFESTATION. 		right arrow STORAGE
STORE IN FREEZER FROZEN SOLID. STORE ON BOTTOM SHELF BELOW COOKED/READY-TO-EAT FOODS. LABEL FOOD WITH NAME, DATE AND TIME. STORE IN DRY STORAGE 6 INCHES ABOVE THE FLOOR. THAW IN COOLER AT 41° F AND BELOW COOKED/READY-TO-EAT FOODS. THAW UNDER COLD RUNNING WATER AT A TEMPERATURE OF 70° F OR BELOW. 		right arrow THAWING
THAW IN COOLER AT 41° F AND BELOW COOKED/READY-TO-EAT FOODS.
        down arrow

FOOD SERVED AT 135 DEGREES OR ABOVE AND LEFTOVERS DISCARDED. 		left arrow HOT HOLDING
HOLD AT 135° F OR ABOVE. 		left arrow COOKING
COOK ROAST/CORNED BEEF TO 130° F FOR 121 MINUTES. COOK SHRIMP TO 145° F OR ABOVE FOR 15 SECONDS.
Critical Control Point
down arrow        

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