Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
PIZZA RANCH 		License/Permit #
1543
Street Address
903 W JACKSON ST
City/State
MORTON, IL 		ZIP Code
61550
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 1
Date 06/20/2023
Time In 02:10 PM
Time Out 04:15 PM
Permit Holder
PRMORTON, LLC 		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 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    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures 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    

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    

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 X Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   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 X Warewashing facilities: installed, maintained & used; test strips    
49 X Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51 X 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 X 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: PIZZA RANCH Establishment #: 1543
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: YES License Posted: YES Complaint Number:
Sanitation Information
Name: DAVID MCVEY    
Name: CARRIE TULLAR    
Name: MANNY NEWMAN    

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Red Onion/Pizza Prep Cooler 33.50°F Green Pepper/Pizza Prep Cooler 35.00°F Egg/Delfield (Salad Cooler) 41.00°F
Pasta Noodles/Walk in Cooler 37.00°F Chicken/Warmer (Out of Fryer) 191.00°F Green Beans/Warmer 145.00°F
Soup/Buffet 167.00°F Olives/Buffet - Salad Bar 40.00°F Potato Salad/Buffet- Salad Bar 41.00°F
Beans/Buffet- Hot Holding 169.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
16 Observed 2 sanitizer buckets in the kitchen with a concentration of 0ppm latic acid sanitizer. The sanitizer was tested out of the dispenser and was still reading below the required concentration of 2.11-4.30.

This is a repeat violation. The facility has a quat dispenser in the mop room. The quat sanitizer out of the dispenser was 300 ppm but the facility does not have the test strips for quat. Facility must use the quat sanitizer until the lactic acid dispenser is repaired. If facility wants to start using quat as a sanitizer, test strips must be provided. Send documentation of test strips or of dispenser repair in 10 days

A risk control plan will be completed with the PIC

- 4-501.114 (D): (D) 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:  (D) If another solution of a chemical specified under ¶¶ (A) (C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED. - V,COS,R (Correct By: Jun 30, 2023)
22 Observed the "taco prep" cooler with food temperatures around 51F. The thermometer in the unit was reading above 55F at 2:30pm. The facility had temperature documentation from 1pm that the cooler was 39F. At 3:30 pm, the cooler was checked again. The cooler was still around 50F. The items that were prepared today or not time and temperature controlled for safety, were moved to another cooler. The lettuce, ranch dressing and cheese were discarded.

There was ice build up at the back of the cooler. The PIC chipped the ice off the back of the cooler. Send documentation showing the cooler has been repaired in 10 days.

- 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 (Correct By: Jun 30, 2023)
37 Observed a clear spray bottle by the fryer area without a label. Per the PIC, this is water. The bottle must be labeled as such and maintain labeled by the next routine inspection

- 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. - V
48 Test strips for the high temperature sanitizing dish machine could not be found.

Ensure test strips or other measuring device is provided and proof of purchase is sent to me within 10 days.

- 4-302.13 (B): (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. - V (Correct By: Jun 30, 2023)
49 Observed the following areas, but not limited to, dust, food or grease debris build up; the green wired racks throughout the kitchen and storage areas, the fans throughout the kitchen, the walk in cooler shelves and the date marking sticker dispenser.

Clean 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
51 Observed the hand sink in the women's restroom with a slow draining sink. Ensure the plumbing is in good repair by the next routine inspection.

- 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair. - V
55 Observed the wall by the hand sink by the dish washing area open and taped.

Ensure the wall is repaired and maintained by the next routine inspection.

- 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. - V
55 Observed the floors in the kitchen behind and under equipment, especially in the walk in cooler with debris build up.

The floors need a deep clean by the next routine inspection.

- 6-501.12: (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. - V
56 Observed the vent hood at the pizza oven with a large amount of build up.

Clean and maintain clean for the next routine inspection

- 4-301.14: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. - V
Inspection Comments There was one container of green peppers in the pizza prep cooler past the 7 day discard date. Discard peppers.

The Delfield cooler with the pizza crusts was reading around 43F. Monitor and keep an eye on the cooler.

There was a spray bottle of quat in the facility. If you are still using quat, test strips must be provided.

Discussed the cool down of chicken for the salad bar. The chicken used at the salad bar cannot be taken from the hot holding buffet, cooled down and repurposed for the salad bar. There shall not be any re-use of the items on the buffet.
HACCP Topic: Discussed sanitizer
 

Person In Charge (Signature)

  Carrie Tullar 		 

Date:

  06/20/2023
 

Inspector

  Sarah Brubaker 		 

Follow-up:  Yes   No   Follow-up Date:

06/30/2023