Food Establishment Inspection Report |
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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. |
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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 inspectionR=repeat violation |
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Food Establishment Inspection Report |
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Establishment: BOTANERO LATINO | License/Permit #: 000000 | Date: 06/27/2025 |
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 |
Wiping Cloth Bucket | Chemical Sanitizer | Chlorine | 100 | 0.00 |
CFPM Verification (name, expiration date, ID#): | |||
LUIS HERNANDEZ CASTILLO 06/15/2028 24169196 |
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Presentation Type: | Number Attended: | 0 |
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 |
CUT FRESH TOMATOES/COOK'S LINE COOLER | 41.00°F | SALSA/COOK'S LINE COOLER | 40.00°F | CHEESE/ONE-DOOR UPRIGHT COOLER | 41.00°F |
HAMBURGER/REACH-IN COOLER | 40.00°F | BEEF/REACH-IN COOLER | 40.00°F | BEEF/WALK-IN COOLER | 41.00°F |
FRENCH FRIES/ONE-DOOR UPRIGHT FREEZER | 0.00°F | BEEF/TWO-DOOR UPRIGHT FREEZER | 0.00°F | CHEESE/SOUP KETTLE/WELL | 170.00°F |
BEEF/STEAM TABLE | 155.00°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. |
28 | P | 7-204.11 |
Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (A) Meet the requirements specified in CFR Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions), or (B) Meet the requirements as specified in CFR Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. The chlorine sanitizer in the wiping cloth buckets exceeds 200ppm. Adjust sanitizer to be at 100 ppm. The sanitizer solution has been adjusted. CORRECTED |
16 | C | 4-602.12 (A) (B) |
(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Interior of microwave is heavily soiled. Clean and sanitize between uses. CORRECT BY NEXT ROUTINE INSPECTION |
37 | C | 3-302.12 |
Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. A bulk food container in dry storage is not labeled. Label all bulk food containers with the name of the food. CORRECT BY NEXT ROUTINE INSPECTION |
41 | C | 3-304.14 (B)(1)(2) |
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution; and (2) Laundered daily. In use wiping cloths are being stored on the food preparation tables in the kitchen. Store wiping cloths in a sanitizing solution between uses to inhibit bacterial growth. The wiping cloths have been relocated to the wiping cloth buckets. Store wiping cloths in a sanitizing solution between uses to inhibit bacterial growth. CORRECTED |
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. Tin foil is being used to line the shelving in the kitchen. Remove the tin foil and discontinue using it to line food equipment shelving. CORRECT BY NEXT ROUTINE INSPECTION |
55 | C | 6-501.16 |
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Mops are being stored on the floor in the preparation area. Invert and hang mops when not in use. CORRECT BY NEXT ROUTINE INSPECTION |
LUIS D. HERNANDEZ CASTILLO Person In Charge (Signature) |
Steven Villalobos Inspector |
Follow-up: Yes No | Follow-up Date: |