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: MENDOZA GROCERY | License/Permit #: 003002 | 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) |
CFPM Verification (name, expiration date, ID#): | |||
HUGO AVILA 03/27/2030 22169091 |
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Presentation Type: | Number Attended: | 0 |
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 |
AMBIENT/ONE-DOOR UPRIGHT COOLER | 37.00°F | CHEESE/ONE-DOOR UPRIGHT COOLER | 41.00°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. |
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 |
Inspection Comments |
Follow-Up Inspection. The coolers have been repaired and are now holding temperature at 41 degrees and below. The hot water has been restored to the meat cutting area handwashing sink. |
ICELA MARTINEZ Person In Charge (Signature) |
Steven Villalobos Inspector |
Follow-up: Yes No | Follow-up Date: |