Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
RANKIN SCHOOL DISTRICT #98 CAFETERIA 		License/Permit #
314
Street Address
13716 S FIFTH ST
City/State
PEKIN, IL 		ZIP Code
61554
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 11/07/2023
Time In 10:00 AM
Time Out 11:30 AM
Permit Holder
RANKIN SCHOOL DISTRICT #98 CAFETERIA 		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    
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 X  
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 X Personal cleanliness    
41 X Wiping cloths: properly used & stored X  
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
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Establishments: RANKIN SCHOOL DISTRICT #98 CAFETERIA Establishment #: 314
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: YES License Posted: YES Complaint Number:
Sanitation Information
Name: SPENCER VETTER    
Name: RONDA BRYANT    
Name: VIVIAN PHAM (HARPER)    
Name: RON USELTON    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Dish Machine kitchen Hot Water   0.00 170.00
Sanitizer Bucket kitchen Chemical Sanitizer Chlorine 0.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Corn/Walkin 35.00°F Rebel Ribs/Steam table 185.00°F Beef/Walkin 35.00°F
     
     

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
16 Can opener blade had debris on the blade itself. Properly clean and sanitize can opener.

- 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. - V,COS
23 Three items in the walkin cooler were labeled 10/27 or earlier and had not been discarded, this included mac and cheese and two other items. These items were disposed of. Items can only be retained for 7 days including the first day as day 1. Product was disposed of.

- 3-501.18 (A): (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). - V,COS
40 Employee was not wearing a hair restraint. Effective hair restraints must be worn while in kitchen area.

- 2-402.11 (A) (B): (A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE­ USE ARTICLES. - V
41 Concentration of wiping cloth sanitizer did not register a concentration. Maintain the proper concentration of chlorine sanitizer not to exceed 200 ppm. Corrected

- 3-304.14 (B)(1)(2): (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D). - V,COS
Inspection Comments Kitchen was very clean and organized. Staff was friendly and helpful.
HACCP Topic: Sanitizer concentration
 

Person In Charge (Signature)

  Spencer Vetter 		 

Date:

  11/07/2023
 

Inspector

  Evelyn Neavear 		 

Follow-up:  Yes   No   Follow-up Date: