Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
ITALIAN KITCHEN
License/Permit #
000538
Street Address
648 DEERFIELD RD
City/State
DEERFIELD, IL
ZIP Code
60015
No. of Risk Factor/Intervention Violations
1
No. of Repeat Risk Factor/Intervention Violations
0
Date
12/19/2024
Time In
01:30 PM
Time Out
02:30 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) EMERALD SCIARRETTA
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
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
X
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: ITALIAN KITCHEN
License/Permit #: 000538
Date: 12/19/2024
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
Not Setup
0
0.00
Wiping Cloth Bucket
Chemical Sanitizer
Chlorine
50
0.00
LT Dish Machine
Chemical Sanitizer
Chlorine
100
0.00
CFPM Verification (name, expiration date, ID#):
EMERALD SCIARRETTA 11/16/2026 1051703
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
CUT FRESH TOMATOES/COOK'S LINE COOLER
65.00°F
PORK/COOK'S LINE COOLER
41.00°F
CHEESE/COOK'S LINE COOLER
41.00°F
MILK/ONE-DOOR UPRIGHT COOLER
37.00°F
CUT FRESH TOMATOES/ONE-DOOR UPRIGHT COOLER
36.00°F
EGGPLANT/REACH-IN COOLER
38.00°F
SAUCE/REACH-IN COOLER
15.00°F
AMBIENT/REACH-IN COOLER
41.00°F
MILK/TWO-DOOR UPRIGHT COOLER
36.00°F
AMBIENT/TWO-DOOR UPRIGHT COOLER
41.00°F
CHICKEN/WALK-IN COOLER
37.00°F
CHICKEN/ONE-DOOR UPRIGHT FREEZER
0.00°F
PORK/WALK-IN FREEZER
0.00°F
SOUP/STEAM TABLE
154.00°F
SOUP/COOKING
137.00°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 tomatoes at 65 degrees F in the cook-line cooler. The food was discarded. Contact a refrigeration service to repair the cooler to hold at 41 degrees F or below. CORRECT BY: Dec 23, 2024
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 facility does not seal at the bottom and top edges. Repair the door so that it is tight fitting.
CORRECT BY NEXT ROUTINE INSPECTION
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. Observed cutting boards with staining and deep grooves that are unable to be cleaned and sanitized. The cutting boards were segregated to be resurfaced or replaced. CORRECT BY NEXT ROUTINE INSPECTION
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. The gasket on the reach-in (pizza) cooler doors are cracked and damaged. Replace the damaged gaskets. CORRECT BY NEXT ROUTINE INSPECTION
EMERALD SCIARRETTA Person In Charge (Signature)
Lacey Luther Inspector
Follow-up:
Yes
No
Follow-up Date:
12/23/2024
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.
