Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
LA FIESTA OF MORTON 		License/Permit #
1701
Street Address
837 W JACKSON ST
City/State
MORTON, IL 		ZIP Code
61550
No. of Risk Factor/Intervention Violations 5
No. of Repeat Risk Factor/Intervention Violations 1
Date 06/07/2023
Time In 02:20 PM
Time Out 04:30 PM
Permit Holder
LA FIESTA OF MORTON INC. 		Risk Category
Category I
Purpose of Inspection   Regular

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     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

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 & 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, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, 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 & sanitized X  
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & 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 X  
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures X X
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 & records X  

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, & used X  

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 box if 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  
  COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & 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 & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

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

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 
  COS R

PROPER USE OF UTENSILS

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

UTENSILS, EQUIPMENT, AND VENDING

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

PHYSICAL FACILITIES

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

EMPLOYEE TRAINING

 
57   All food employees have food handler training    

ALLERGEN AWARENESS & TRAINING

 
58   Allergen awareness and training    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: LA FIESTA OF MORTON Establishment #: 1701
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: YES Complaint Number:
Sanitation Information
Name: Brenda Canchola    
Name: rylee west    
Name: Priscila Canchola    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Dish Machine   Chemical Sanitizer Chlorine 100.00 0.00
Spray Bottle Wait Station Chemical Sanitizer Chlorine 100.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
queso/Soup Warmer 141.00°F Chicken/On Stove 147.00°F Chicken/Cooler Next to Grill 39.00°F
Queso/Prep Steam Table 150.00°F Pico/Cold Prep Table 39.50°F Onion/Walk in Cooler 35.50°F
     

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
16 Observed sanitizer buckets in the kitchen with 0ppm chlorine. Per the PIC, they are mixing soap, water and chlorine in the buckets. Also observed a spray bottle labeled as sanitizer -kitchen that was behind the bar. The spray bottle had 0ppm chlorine.

There should be 2 separate buckets for wash (soapy water) and sanitizer. The buckets were dumped. Chlorine sanitizer should be between 50-100 ppm. The spray bottle was remade. Corrected onsite.

- 4-501.114 (A):  (A) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, 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 in the following chart in the Food Code. - V,COS
20 Observed a large container of queso dip in the walk in cooler with a date of 6/6/23. The middle of the queso was 48F.


Queso was discarded. Suggested smaller containers for cool down, writing the time on the container and monitoring the process. Corrected on site.

- 3-501.14 (A): (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. - V,COS
22 Observed a container of queso out on the counter with a temperature of 50F. Per the PIC, it was just taken out less than an hour ago to replenish the hot holder. The queso was put back in the walk in cooler. Corrected on site.

Observed a cotnainer of carnitas out at room temperature. Internal temperature was around 55F. Per the PIC, it had been out since before 1pm. The carnitas was discarded. Corrected on site.

This is a repeat violation. A risk control plan will be completed with the PIC

- 3-501.16(A)(2): (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. - V,COS,R
24 Observed sliced tomatoes, sliced mushrooms and sliced jalapenos at around 54F. Facility uses time as a public health control for these times. The containers were not marked with the time they were removed from temperature control or when the 4 hours started/ended. Per the PIC, the next shift will dump the containers and start with fresh.

The new container was labeled with the time. Corrected on site

- 3-501.19 (B) (2): (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. - V,COS
28 Observed spray bottle under 3 compartment sink and at the wait station area without common name label.

Anytime chemical is out of its container it must have the common name labeled on the container. Bottles labeled. Corrected onsite

- 7-102.11: Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. - V,COS
38 Observed fly strips throughout the kitchen. Fly strips are not designed to trap or contain the the dead insect so should not be used in the kitchen.

Remove fly strips for the next routine inspection. Work with pest company for alternative fly control.

- 6-202.13: (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE­ SERVICE and SINGLE-USE ARTICLES. - V
49 Observed several cooler and oven handles with grease build up. Observed the inside of the microwave(not in use) with debris build up.

Clean the microwave prior to use and the handles and maintain clean for the next routine inspection.

- 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. - V
56 Observed the vent hood with grease build up. Clean and maintain clean for the next routine inspection.

- 4-204.11: Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES. - V
Inspection Comments Discussed cleaning the floors in hard to reach areas. Some of the coving as been repaired but there are still some areas with cracks. Continue repairing.

Discussed complaint received last week.
HACCP Topic: Discussed sanitizer.
 

Person In Charge (Signature)

  Brenda Canchola 		 

Date:

  06/07/2023
 

Inspector

  Sarah Brubaker 		 

Follow-up:  Yes   No   Follow-up Date: