Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
ARBY'S #7562 		License/Permit #
2050
Street Address
2275 WASHINGTON RD
City/State
WASHINGTON, IL 		ZIP Code
61571
No. of Risk Factor/Intervention Violations 3
No. of Repeat Risk Factor/Intervention Violations 1
Date 08/15/2023
Time In 09:55 AM
Time Out 12:10 PM
Permit Holder
TURBO RESTAURANTS US 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   X
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   Warewashing facilities: installed, maintained & used; test strips    
49   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
Page 2  of ?????? 
Establishments: ARBY'S #7562 Establishment #: 2050
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: YES Complaint Number:
Sanitation Information

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
3-Compartment Sink Kitchen Chemical Sanitizer Quaternary Ammonium 300.00 0.00
Sanitizer Bucket By handsink Chemical Sanitizer Quaternary Ammonium 300.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Turkey/Walkin 36.00°F Pastrami/Walkin 36.00°F Pastrami sliced/Walkin 35.00°F
sauce/Walkin 36.00°F Cheese/Walkin sliced 35.00°F Cheese/Hot holding machine 136.00°F
Slice onion/On make line 41.00°F Beef/Burgers on make line 41.00°F gyro meat/On make line 41.00°F
Turkey/On make line 41.00°F aujus/On front make line 135.00°F ice cream/ice cream machine 36.00°F
     

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
1 The Person In Charge did not know the correct concentration of quaternary ammonia sanitizer. After discussion with all staff present at that time, no one knew the correct concentration however the concentration was correct using the premeasured product from the dispenser on the wall.

- 2-102.11 (C): The PERSON IN CHARGE shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE; (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; (4) Explaining the significance of the relationship between maintaining the time and temperature of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and the prevention of foodborne illness; (5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH; (6) Stating the required FOOD temperatures and times for safe cooking of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD including MEAT, POULTRY, EGGS, and FISH; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with READY-TO-EAT FOODS, (c) Handwashing, and (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair; (9) Describing FOODS identified as MAJOR FOOD ALLERGENS and the symptoms that a MAJOR FOOD ALLERGEN could cause in a sensitive individual who has an allergic reaction. (10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is: (a) Sufficient in number and capacity, (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying POISONOUS OR TOXIC MATERIALS in the FOOD ESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW; (14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) FOOD EMPLOYEE,(b) CONDITIONAL EMPLOYEE, (c) PERSON IN CHARGE, (d) REGULATORY AUTHORITY; and (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. - V,R
 

Person In Charge (Signature)

  Jarod Morgan 		 

Date:

  08/15/2023
 

Inspector

  Evelyn Neavear 		 

Follow-up:  Yes   No   Follow-up Date:

08/01/2023

Food Establishment Inspection Report
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Establishments: ARBY'S #7562 Establishment #: 2050

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
9 An employee illness policy could not be located. See item 3 C in the statement below. An employee illness policy is required. You should have one on file and employees need to read and sign off on your policy. Submit documentation of the illness policy within 10 days.

- 3-301.11 (E): (E) FOOD EMPLOYEES not serving a HIGHLY SUSCEPTIBLE POPULATION may contact exposed, READY-TO-EAT FOOD with their bare hands if: (1) The PERMIT HOLDER obtains prior APPROVAL from the REGULATORY AUTHORITY; (2) Written procedures are maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that include: (a) For each bare hand contact procedure, a listing of the specific READY-TO-EAT FOODS that are touched by bare hands, (b) Diagrams and other information showing that handwashing facilities, installed, located, equipped, and maintained as specified under §§ 5-203.11, 5-204.11, 5-205.11, 6-301.11, 6-301.12, and 6-301.14, are in an easily accessible location and in close proximity to the work station where the bare hand contact procedure is conducted; (3) A written EMPLOYEE health policy that details how the FOOD ESTABLISHMENT complies with §§ 2-201.11, 2-201.12, and 2-201.13 including: (a) Documentation that FOOD EMPLOYEES and CONDITIONAL EMPLOYEES acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases that are transmittable through FOOD as specified under ¶ 2-201.11(A), (b) Documentation that FOOD EMPLOYEES and CONDITIONAL EMPLOYEES acknowledge their responsibilities as specified under ¶ 2-201.11(E) and (F), and (c) Documentation that the PERSON IN CHARGE acknowledges the responsibilities as specified under ¶¶ 2-201.11(B), (C) and (D), and §§ 2-201.12 and 2-201.13; (4) Documentation that FOOD EMPLOYEES acknowledge that they have received training in: (a) The RISKS of contacting the specific READY-TO-EAT FOODS with bare hands, (b) Proper handwashing as specified under § 2-301.12, (c) When to wash their hands as specified under § 2-301.14, (d) Where to wash their hands as specified under § 2-301.15, (e) Proper fingernail maintenance as specified under § 2-302.11, (f) Prohibition of jewelry as specified under § 2-303.11, and (g) Good hygienic practices as specified under §§2-401.11 and 2-401.12; (5) Documentation that hands are washed before FOOD preparation and as necessary to prevent cross contamination by FOOD EMPLOYEES as specified under §§ 2-301.11, 2-301.12, 2-301.14, and 2-301.15 during all hours of operation when the specific READY-TO-EAT FOODS are prepared; (a) The RISKS of contacting the specific READY-TO-EAT FOODS with bare hands, (b) Proper handwashing as specified under § 2-301.12, (c) When to wash their hands as pecified under § 2-301.14, (d) Where to wash their hands as specified under § 2-301.15, (e) Proper fingernail maintenance as specified under§ 2-302.11, (f) Prohibition of jewelry as specified under § 2-303.11, and (g) Good hygienic practices as specified under §§2-401.11 and 2-401.12; (5) Documentation that hands are washed before FOOD preparation and as necessary to prevent cross contamination by FOOD EMPLOYEES as specified under §§ 2-301.11, 2-301.12, 2-301.14, and 2-301.15 during all hours of operation when the specific READY-TO-EAT FOODS are prepared; "(E) FOOD EMPLOYEES not serving a HIGHLY SUSCEPTIBLE POPULATION may contact exposed, READY-TO-EAT FOOD with their bare hands if: (1) The PERMIT HOLDER obtains prior APPROVAL from the REGULATORY AUTHORITY; (2) Written procedures are maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that include: (a) For each bare hand contact procedure, a listing of the specific READY-TO-EAT FOODS that are touched by bare hands, (b) Diagrams and other information showing that handwashing facilities, installed, located, equipped, and maintained as specified under §§ 5-203.11, 5-204.11, 5-205.11, 6-301.11, 6-301.12, and 6-301.14, are in an easily accessible location and in close proximity to the work station where the bare hand contact procedure is conducted; (3) A written EMPLOYEE health policy that details how the FOOD ESTABLISHMENT complies with §§ 2-201.11, 2-201.12, and 2-201.13 including: (a) Documentation that FOOD EMPLOYEES and CONDITIONAL EMPLOYEES acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases that are transmittable through FOOD as specified under ¶ 2-201.11(A), (b) Documentation that FOOD EMPLOYEES and CONDITIONAL EMPLOYEES acknowledge their responsibilities as pecified under ¶ 2-201.11(E) and (F), and (c) Documentation that the PERSON IN CHARGE acknowledges the responsibilities as specified under ¶¶ 2-201.11(B), (C) and (D), and §§ 2-201.12 and 2-201.13; (4) Documentation that FOOD EMPLOYEES acknowledge that they have received training in: (a) The RISKS of contacting the specific READY-TO-EAT FOODS with bare hands, (b) Proper handwashing as specified under § 2-301.12, (c) When to wash their hands as specified under § 2-301.14, (d) Where to wash their hands as specified under § 2-301.15, (e) Proper fingernail maintenance as specified under § 2-302.11, (f) Prohibition of jewelry as specified under § 2-303.11, and (g) Good hygienic practices as specified under §§2-401.11 and 2-401.12; (5) Documentation that hands are washed before FOOD preparation and as necessary to prevent cross contamination by FOOD EMPLOYEES as specified under §§ 2-301.11, 2-301.12, 2-301.14, and 2-301.15 during all hours of operation when the specific READY-TO-EAT FOODS are prepared; (a) The RISKS of contacting the specific READY-TO-EAT FOODS with bare hands, (b) Proper handwashing as specified under § 2-301.12, (c) When to wash their hands as pecified under § 2-301.14, (d) Where to wash their hands as specified under § 2-301.15, (e) Proper fingernail maintenance as specified under § 2-302.11, (f) Prohibition of jewelry as specified under § 2-303.11, and (g) Good hygienic practices as specified under §§2-401.11 and 2-401.12; (5) Documentation that hands are washed before FOOD preparation and as necessary to prevent cross contamination by FOOD EMPLOYEES as specified under §§ 2-301.11, 2-301.12, 2-301.14, and 2-301.15 during all hours of operation when the specific READY-TO-EAT FOODS are prepared; (6) Documentation that FOOD EMPLOYEES contacting READYTO-EAT FOOD with bare hands use two or more of the following control measures to provide additional safeguards to HAZARDS associated with bare hand contact: (a) Double handwashing, (b) Nail brushes, (c) A hand antiseptic after handwashing as specified under § 2-301.16, (d) Incentive programs such as paid sick leave that assist or encourage FOOD EMPLOYEES not to work when they are ill, or (e) Other control measures APPROVED by the REGULATORY AUTHORITY; and IDPH Field Guide (7) Documentation that corrective action is taken when Subparagraphs (E)(1) - (6) of this section are not followed. - V
16 The following areas need cleaned due to food debris that is from previous day or longer: Drive thru soda nozzles appear to have a yeast build up in some of the nozzles; the shelving by the fryers has yesterdays fries that indicated it did not receive cleaning and sanitizing prior to todays use; the inside of the hot cheese dispenser has a slight build up of cheese that needs cleaned and sanitized.

- 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. - V
Inspection Comments TODAYS NOTES: RISK CONTROL PLAN LEFT, WILL PICK UP BY THE END OF THIS WEEK. PLEASE LEAVE THE ENTIRE REPORT AT THE FRONT DESK IF THE MANAGER IS NOT AVAILABLE. THANK YOU

Small CO2 tank should be changed to prevent from falling. In doing so this can help prevent a safety hazard with the possibility of the CO2 tank having the soft top broken off.

Based on questions asked today the the Cerifited food manager who arrived after the facility opened I believe these items help address some of the issues noted today.

Notes: Noted on opening inspection in 2022 As a category I food facility, you must have a Certified Food Manager on duty during hours of food preparation and all other employees must have their food handler certificates. These certificates must be completed within 30 days of hire. Please keep a log of employee names, hire date and certification completed date.

On 3/20/22
HACCP Topic: Discussed employee illness policy with Person-in-Charge.

4/25/23 The Person In Charge did not know the type of sanitizer the facility was using. The pic indicated the chlorine test strips at 50 to 100 ppm. However the facility was using quaternary ammonia at the correct concentrations. The PIC must submit retraining on sanitizer and correct concentrations by May 4, 2023

A REINSPECTION WAS CONDUCTED since no documentation was submitted.
HACCP Topic: Employee illness policy
 

Person In Charge (Signature)

  Jarod Morgan 		 

Date:

  08/15/2023
 

Inspector

  Evelyn Neavear 		 

Follow-up:  Yes   No   Follow-up Date:

08/01/2023