Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
SHOOTERS SPORTS BAR & BILLIARDS
License/Permit #
003059
Street Address
1858 E BELVIDERE RD
City/State
GRAYSLAKE, IL
ZIP Code
60030
No. of Risk Factor/Intervention Violations
2
No. of Repeat Risk Factor/Intervention Violations
0
Date
06/25/2025
Time In
03:25 PM
Time Out
04:45 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) TAYLOR LIRGAMERIS
Risk Category Medium
Purpose of Inspection Routine/Educational
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
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
Single-use/single-service articles: properly stored and used
46
Gloves used properly
UTENSILS, EQUIPMENT, AND VENDING
47
Food and non-food contact surfaces cleanable, properly designed, constructed and used
48
X
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
Food handler training 410 ILCS 625/3.06.
58
Allergen awareness training for CFPM 410 ILCS 625/3.07 (rest. only)
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)
LT Dish Machine
Chemical Sanitizer
Chlorine
0
0.00
3-Compartment Sink
Chemical Sanitizer
Chlorine
50
0.00
CFPM Verification (name, expiration date, ID#):
Presentation Type:
Number Attended:
0
HACCP Discussed
HACCP Principle
Plan Onsite
2. Determine the CCP
Discussed the HACCP principle of identifying a critical control point such as cold holding at 41 degrees F or less.
Not Applicable
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
CHEESE/REACH-IN COOLER
40.00°F
CHICKEN/ONE-DOOR UPRIGHT FREEZER
-6.00°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 (A)
(A) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times shall meet the criteria and shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed. The dishwasher is not producing sanitizer at the required concentration. Repair the dish machine to provide sanitizer at the required concentration. Until the dish machine is repaired, wash dishes in the dishwasher and sanitize in the 2-comparrment sink or use disposable dishes until the machine is repaired. CORRECT BY: Jun 27, 2025
16
PF
4-601.11(A)
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Drop plate of ice machine is soiled. Complete detailed cleaning and sanitizing of the item(s) as required.
CORRECT BY: Jul 7, 2025
48
PF
4-301.12 (A) (B)
(A) A sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT shall be used. A 3-compartment sink is not provided at the facility following a remodel. Provide a 3-compartment sink. CORRECT BY: Jul 7, 2025
48
PF
4-302.14
A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Test kits or other devices are not available to the employees to measure chlorine sanitizing solution concentration. Chlorine test strips were provided while test strips are being ordered/shipped. CORRECT BY: Jul 7, 2025
2
C
2-102.12
The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program (ANSI). The PIC is not a certified food protection manager. Register for an ANSI approved certified food protection manager course and successfully complete the course/examination within 60 days.
CORRECT BY: Aug 25, 2025
TAYLOR LIRGAMERIS Person In Charge (Signature)
Lacey Luther Inspector
Follow-up:
Yes
No
Follow-up Date:
06/27/2025
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.
