Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
DAYS INN 		License/Permit #
2116
Street Address
101 E ASHLAND ST
City/State
MORTON, IL 		ZIP Code
61550
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 07/20/2023
Time In 08:45 AM
Time Out 10:25 AM
Permit Holder
BHAKTI WA LLC 		Risk Category
Category II
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    
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    
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   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   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   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: DAYS INN Establishment #: 2116
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: YES Complaint Number:
Sanitation Information
Name: KINJAL PATEL    

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Air Temperature/cooler with yogurt 37.00°F Air Temperature/Cooler in back 33.00°F  
     
     

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
10 Upon arrival to the kitchen, the hand sink was disconnected. There was active construction taking place during the inspection. Per the PIC, they are adding a wall to expand their office and the hand sink and 3 compartment sink will be hooked up against that wall.

The facility was still operating at the time of the inspection. Facility had breakfast items such as waffles, bagels, fruit, yogurt and cereal available.

Per the PIC, a licensed plumber will be coming out tomorrow to connect the hand sink and 3 compartment sink. A follow up inspection will be completed once the plumbing work is completed. Provide invoice from a licensed plumber by the follow up date.

- 5-205.11 (A): (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. - V (Correct By: Jul 26, 2023)
10 Observed hand sink in the bathroom with no paper towels or other way to dry hands. Ensure paper towels are added to the bathroom and maintained available at all times.

Will check during re-inspection.

- 6-301.12 (A-D): Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. - V
48 Test strips were not available for the sanitizer in the 3 compartment sink. Ensure test strips are available to verify the concentration of the sanitizer in acceptable.

Will check during follow up that test strips have been purchased.

- 4-302.14: A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. - V (Correct By: Jul 26, 2023)
48 Upon arrival to the facility, the 3 compartment sink was disconnected. The facility was still operating their breakfast area.

The 3 compartment sink must be reinstalled by a licensed plumber and an invoice must be provided to TCHD. A reinspection will be conducted to verify the work is complete and the 3 compartment sink is operational.

- 4-301.12 (A): (A) Except as specified in ΒΆ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. - V
49 Observed a spill in the cabinet under the waffle maker. Clean the cabinet and maintain clean for the next routine inspection. Observed some of the drawers and cups for holding utensils with debris. Clean and maintain clean.

- 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
Inspection Comments Handwashing was not observed due to the hand sink being disconnected at the time of the inspection.

Ensure utensils are stored with the part that touches the food or customers mouth is stored down.
HACCP Topic: Discussed proper sanitizing
 

Person In Charge (Signature)

  KINJAL PATEL 		 

Date:

  07/20/2023
 

Inspector

  Sarah Brubaker 		 

Follow-up:  Yes   No   Follow-up Date:

07/26/2023