Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
HYATT DEERFIELD
License/Permit #
009269
Street Address
1750 LAKE COOK RD
City/State
DEERFIELD, IL
ZIP Code
60015
No. of Risk Factor/Intervention Violations
2
No. of Repeat Risk Factor/Intervention Violations
0
Date
03/24/2025
Time In
10:00 AM
Time Out
12:05 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) FAUSTINO BAHENA
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
X
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
X
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
X
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
X
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)
HT Dish Machine
Hot Water
Hot Water
0
180.00
3-Compartment Sink
Chemical Sanitizer
Not Setup
0
0.00
CFPM Verification (name, expiration date, ID#):
FAUSTINO BAHENA 11/26/2028 24850678
Presentation Type:
VISUAL
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.
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
POTATOES/DRAWER COOLER
38.00°F
BEEF/DRAWER COOLER
40.00°F
CUT MELON/DRAWER COOLER
40.00°F
CHEESE/DRAWER COOLER
40.00°F
CHICKEN/ONE-DOOR UPRIGHT COOLER
41.00°F
MILK/REACH-IN COOLER
32.00°F
CHICKEN/WALK-IN COOLER
43.00°F
POTATOES/WALK-IN COOLER
43.00°F
PASTA/WALK-IN COOLER
45.00°F
SAUSAGE/WALK-IN COOLER
45.00°F
CHEESE/WALK-IN COOLER
43.00°F
CUT MELON/WALK-IN COOLER
43.00°F
CHEESE/WALK-IN COOLER
35.00°F
ICE CREAM/CHEST FREEZER
0.00°F
CHICKEN/TWO-DOOR UPRIGHT FREEZER
0.00°F
FISH/WALK-IN FREEZER
0.00°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: (2) At 41°F or less. (A) The prep walk-in cooler was holding pasta and sausage at 45 F. It is also holding cooked potatoes and chicken at 43 F. Pasta and sausage were discarded, cooked potatoes and chicken were moved to a walk-in cooler holding foods at 41 F or less. (B) The produce walk-in cooler was holding cut melon and cheese at 43 F. These items were moved to a walk-in cooler holding food at 41 F or less. Repair walk-in coolers so they hold a temperature of 41 F or less at all times. CORRECT BY: Mar 27, 2025
16
PF
4-601.11(A)
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. A can opener blade was soiled with food residue. The can opener was moved to the dishwashing area to be cleaned. CORRECTED
48
PF
4-302.13
(A) In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE shall be provided and readily accessible for frequently measuring the washing and SANITIZING temperatures. (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. The facility does not have the means of measuring the sanitizing temperatures of the high temperature dish machine. Purchase dish machine temperature plate/stickers. CORRECT BY: Apr 4, 2025
38
C
6-501.111 (A) (B) (D)
The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (D) Eliminating harborage conditions. Several flies were observed throughout the facility. (A) The bar. (B) The waiter/waitress prep area in the kitchen. (C) The dishwashing area. Maintain pest control to eliminate pests. CORRECT BY NEXT ROUTINE INSPECTION
51
C
5-205.15 (B)
A PLUMBING SYSTEM shall be(B) Maintained in good repair. Several sinks in the facility are leaking from their faucets: (A) A prep sink on the prep line. (B) The 3-compartment sink. (C) A handwashing sink by the dishwasher. (D) A faucet next to the dishwasher stuffed with plastic wrap. Repair so they are no longer leaking. CORRECT BY NEXT ROUTINE INSPECTION
55
C
6-501.11
PHYSICAL FACILITIES shall be maintained in good repair. The wall behind the handwashing sink by the dishwasher is exposing the inside of the wall. Repair so the wall is covered. CORRECT BY NEXT ROUTINE INSPECTION
FAUSTINO BAHENA Person In Charge (Signature)
Colin Schaufelberger Inspector
Follow-up:
Yes
No
Follow-up Date:
03/27/2025
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.
