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
 MENDOZA GROCERY 		License/Permit #
 003002
Street Address
2005 WASHINGTON ST
City/State
 WAUKEGAN, IL 		ZIP Code
 60085
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 06/24/2025
Time In 01:30 PM
Time Out 02:50 PM
Permit Holder/Person Interviewed/Person In Charge (PIC)
ICELA MARTINEZ 		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 N/A   Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager (CFPM)    

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 and 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, and unadulterated    
14 IN OUT N/A N/O Required records available: molluscan shellfish identification, and 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 and sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned and unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time and 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 X  
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 and 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, and 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 the box if the numbered item is not in compliance        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 and 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 and accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, and animals not present    
39   Contamination prevented during food preparation, storage and display    
40   Personal cleanliness    
41   Wiping cloths: properly used and stored    
42   Washing fruit, vegetables and other plant food    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 Compliance Status
 COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment and linens: properly stored, dried, and handled    
45 X Single-use/single-service articles: properly stored and used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47 X Food and non-food contact surfaces cleanable, properly designed, constructed and used    
48   Warewashing facilities: installed, maintained and used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot and cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage and waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, and cleaned    
54   Garbage and refuse properly disposed; facilities maintained    
55   Physical facilities installed, maintained and clean    
56   Adequate ventilation and lighting; designated areas used    

FOOD HANDLER AND ALLERGEN AWARENESS

 
57 X Food handler training 410 ILCS 625/3.06.    
58   Allergen awareness training for CFPM 410 ILCS 625/3.07 (rest. only)    
59   Allergen awareness notice 410 ILCS 625/3.08 (rest. only)    

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment: MENDOZA GROCERY License/Permit #: 003002 Date: 06/24/2025
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#):
HUGO AVILA
03/27/2030
22169091 		     
Presentation Type: VISUAL Number Attended: 2
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. No
IL Requirements: Use of non-latex gloves for food handling and preparation 410 ILCS 180/10.
  Appropriate default beverage for children's meal 410 ILCS 620/21.5.

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
PORK/REACH-IN COOLER 40.00°F BEEF/WALK-IN COOLER 41.00°F BEEF/CHEST FREEZER 0.00°F
SHRIMP/CHEST FREEZER 0.00°F CHICKEN/REACH-IN FREEZER 0.00°F CHICKEN TAQUITOS/STEAM TABLE 101.00°F
PORK/WARMER CABINET 135.00°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.
21 P 3-501.16(A)(1) (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1 ) At 135°F or above
Chicken taquitos are being held in the steam table at 101 F. Taquitos have been discarded.
The food has been discarded.
CORRECTED
10 PF 5-202.12 (A) (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 85°F through a mixing valve or combination faucet.
No hot water available at the meat counter hand wash sink. Repair sink to provide hot water.
Provide water of at least 85 deg F through a mixing valve or combination faucet.
CORRECT BY: Jul 2, 2025
45 C 4-502.13 (A) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
Beef is being stored in plastic grocery bags in the reach in freezer. Do not reuse grocery bags for food storage. Use food grade plastic bags (Ziploc) or metal or plastic containers for food storage.
Do not reuse.
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 meat cooler is not working. All meat has been already moved to the walk in cooler until meat cooler is repaired. A repair technician has been contacted to repair cooler. No meat was in meat cooler at time of inspection.
Repair/replace the surfaces as required.
CORRECT BY: Jul 2, 2025
57 750.3400 (a) a) All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles, within 30 days after employment.
All food handlers have not been trained.
All food handlers must be trained by the next routine inspection.
CORRECT BY NEXT ROUTINE INSPECTION
ICELA MARTINEZ
Person In Charge (Signature)  		Nikhil Kumaranayagam
Inspector 
Follow-up:  Yes   No   Follow-up Date:  07/02/2025