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
4
No. of Repeat Risk Factor/Intervention Violations
0
Date
12/05/2024
Time In
11:35 AM
Time Out
01:00 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) CHUN YAN TANG
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
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, & 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
X
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
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
X
Allergen training as required
IOCI 17-356
Food Establishment Inspection Report
Page
2
of
??????
Establishment: GOLDEN KITCHEN
License/Permit #: 005013
Date: 12/05/2024
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
Chlorine
50
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
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.
No
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CUT LETTUCE/COOK'S LINE COOLER
35.00°F
SHRIMP/COOK'S LINE COOLER
38.00°F
CHICKEN/COOK'S LINE COOLER
37.00°F
SPROUTS/ROOM TEMPERATURE
59.00°F
CUT FRESH TOMATOES/TWO-DOOR UPRIGHT COOLER
37.00°F
CRAB RAGOON/TWO-DOOR UPRIGHT COOLER
40.00°F
SHRIMP/ONE-DOOR UPRIGHT FREEZER
0.00°F
BEEF/REACH-IN FREEZER
0.00°F
RICE/STEAMER
173.00°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. Sprouts at 59 degrees sitting at room temperature at the cook line. Begin using an ice bath to hold this TCS food at 41 degrees and below. The food has been discarded.
CORRECTED
28
P
7-207.11 (B)
(B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Personal medications are in the kitchen on shelves. The container was moved to a proper storage area.
CORRECTED
10
PF
5-205.11 (A)
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. A kitchen hand sink is blocked by boxes, and a second kitchen hand sink is filled with equipment and covered with a tray . Also equipment is hanging in front of a kitchen hand sink. The blockage of the handwashing sink has been removed.
CORRECTED
23
PF
3-501.17 (A)
(A) Except when packaging food using a reduced oxygen packaging method, refrigerated, ready-to-eat potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Prepared foods including cut chicken and portioned shrimp in the coolers are not date marked. Begin date marking. CORRECT BY: Dec 16, 2024
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. Provide a test kit or other measuring device so the employees can measure concentrations and ensure proper sanitization.
CORRECT BY: Dec 16, 2024
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. Re-used cardboard boxes are holding food in coolers. Discard these boxes and provided food grade equipment to hold foods. Provide materials that are safe, durable, corrosion-resistant, nonabsorbent and are smooth to allow for easy cleaning.
CORRECT BY NEXT ROUTINE INSPECTION
49
C
4-601.11
(C) Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. The fryer cabinets and stove topsLare soiled. The wok line is soiled. Plumbing under sinks are soiled. legs of equipment and rolling carts are soiled. Equipment shelves are soiled. Complete detailed cleaning of the item(s) as required.
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. The kitchen and dish room are filled with personal items from unused equipment to personal items and more. Remove unnecessary items. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment.
CORRECT BY NEXT ROUTINE INSPECTION
58
C
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
. The kitchen needs a detailed cleaning.
CHUN YAN TANG Person In Charge (Signature)
Lee Spiegel Inspector
Follow-up:
Yes
No
Follow-up Date:
12/16/2024
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.
