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
 JEWEL/OSCO #3421 		License/Permit #
 000511
Street Address
1400 21ST ST
City/State
 ZION, IL 		ZIP Code
 60099
No. of Risk Factor/Intervention Violations 1
No. of Repeat Risk Factor/Intervention Violations 0
Date 12/12/2024
Time In 12:10 PM
Time Out 01:20 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
CHRIS HINZMAN 		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    
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   X
48   Warewashing facilities: installed, maintained & used; test strips    
49 X Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53 X 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
Page 2  of ?????? 
Establishment: JEWEL/OSCO #3421 License/Permit #: 000511 Date: 12/12/2024
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 400 0.00
CFPM Verification (name, expiration date, ID#):
CHRISTOPHER HINZMAN
01/14/2025
21657694 		     
Presentation Type: STANDARD Number Attended: 1
HACCP Discussed HACCP Principle Plan Onsite
1. Determine the Hazard Discussed the HACCP principle of Conducting a Hazard Analysis of identifying potential hazards in the foodservice establishment, such as receiving food from approved sources with the packaging intact. Yes

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
PASTA/REACH-IN COOLER 36.00°F MEATBALLS/REACH-IN COOLER 38.00°F DELI MEAT/REACH-IN COOLER 38.00°F
COOKIE DOUGH/REACH-IN COOLER 38.00°F FISH/REACH-IN COOLER 36.00°F SOUR CREAM/REACH-IN COOLER 38.00°F
HOT DOGS/REACH-IN COOLER 38.00°F MILK/WALK-IN COOLER 35.00°F EGGS/WALK-IN COOLER 36.00°F
BEEF/WALK-IN COOLER 36.00°F CUT MELON/WALK-IN COOLER 39.00°F TURKEY/CHEST FREEZER -4.00°F
HAM/REACH-IN FREEZER 1.00°F PIZZA/REACH-IN FREEZER 2.00°F BEEF/WALK-IN FREEZER -1.00°F
ICE CREAM/WALK-IN FREEZER -8.00°F CHILI/STEAM TABLE 144.00°F CHICKEN/COOKING 190.00°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 (A) (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
The prep area handwashing sink in meat department is blocked by large bottles.
The blockage of the handwashing sink has been removed.
CORRECTED
47 C, R 4-201.11 EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Sealing strips for swing doors are broken on several coolers.
Repair the surface as required.
Repeat,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.
Outside of walk in freezer in back hallway contains a layer of black mold. Clean/ sanitize.
Clean all non-food contact surfaces frequently to prevent soil accumulation.
CORRECT BY NEXT ROUTINE INSPECTION
53 C 6-501.18 PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
The deli & meat departments handwashing sinks are soiled.
CORRECT BY NEXT ROUTINE INSPECTION
55 C, R 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair.
The floor in The floors under equipment in meat department, walk in coolers, back hallway, baseboards and stairs are heavily soiled and contain debris accumulation. Thoroughly clean floors and provide cleaning schedule.
Routinely clean all floors, mats and duckboard.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
47 R The floors under equipment in meat department, walk in coolers, back hallway, baseboards and stairs are heavily soiled and contain debris accumulation. Thoroughly clean floors and provide cleaning schedule.
Outside of walk in freezer in back hallway contains a layer of black mold. Clean/ sanitize.
Repeat,CORRECT BY NEXT ROUTINE INSPECTION
Inspection Comments . 6-501.12 Floor in deli/bakery has been refinished to be smooth and easily cleanable.
CHRIS HINZMAN
Person In Charge (Signature)  		Darlene Boettin
Inspector 
Follow-up:  Yes   No   Follow-up Date: