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 0
Date 02/20/2024
Time In 01:00 PM
Time Out 03:00 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  
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 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   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 X Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54 X Garbage & refuse properly disposed; facilities maintained    
55 X 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: PIZZA RANCH Establishment #: 1543
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: DAVID MCVEY    
Name: CARRIE TULLAR    
Name: MANNY NEWMAN    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Sanitizer Bucket pizza prep area, lactic acid Chemical Sanitizer Quaternary Ammonium 2.11 0.00
Sanitizer Bucket fry area, lactic acid Chemical Sanitizer Quaternary Ammonium 4.30 0.00
Dish Machine dish room Hot Water   0.00 180.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
tomatoes/salad prep table 33.00°F air temp/delfield 2 door reach in cooler 38.00°F sauce/pizza prep table 40.00°F
Cheese/pizza prep table 39.00°F tomatoes/pizza prep area 34.00°F air temperature/walk in cooler 39.00°F
air temperature/alto-sham hot holding unit 172.00°F green beans/alto-sham hot holding 160.00°F mashed potatoes/steamwell 161.00°F
supreme pizza/buffet 135.00°F shredded lettuce/buffet 40.00°F cottage cheese/buffet 36.00°F
Gravy/buffet 183.00°F Chicken/buffet 137.00°F corn/buffet 151.00°F
pasta sauce/buffet 173.00°F Chicken/fryer, cook temp 171.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
16 Can opener was observed with a heavy accumulation of food debris. Person in charge stated he tries to clean it every few days. All food contact surfaces, including the blade of the can opener should be washed, rinsed and sanitized as used, but no less than every 4 hours when in use.

***COS
The can opener was washed, rinsed and sanitized.

- 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. - V,COS
28 A nonfood safe disinfectant was being used to sanitize tables. Due to an allergy to the sanitizer solution, one of the employees uses soapy water stored in a sanitizer bucket, followed by a nonfood safe sanitizer spray.

***COS
Education provided to the person in charge. Disinfectant and sanitizer are not the same. Disinfectants cannot be used on food contact surfaces without being washed off, as instructed on the label. Sanitizers are necessary after washing, and are the only chemicals that can safely bring the levels of bacteria down to a safe level.

- 7-202.12 (A) (2-3): POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, 3) The conditions of certification, if certification is required, for use of the pest control materials. - V,COS
51 The plumbing of the dish machine was observed in a state of disrepair. Two leaks were observed along the discharge pipe. One shortly after leaving the dish machine, which was comprised of small drops. The other was about 4 inches above the discharge, which was a stream of water onto the floor. Solids had accumulated under the machine. The pipes are covered in a black sludge. The Food Program Manager will be reaching out the Morton's Plumbing Inspector. Have a plumber in to repair the leaks and clean the soiled areas.

A follow up will occur on February 29, 2024. Send a copy of the invoice or work order receipt from the plumber to Dawn at dgiovanetto@tchd.net as soon as possible.

- 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair. - V (Correct By: Feb 29, 2024)
54 Green and brown dumpsters were observed to have lids open. Close lids when not in use. Correct and maintain for next routine inspection.

- 5-501.113: Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A)Inside the FOOD ESTABLISHMENT if the receptacles and units: (1)Contain FOOD residue and are not in continuous use; or (2)After they are filled; and (B)With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. - V
55 Accumulation of debris observed around the legs of equipment, and around coving. Deep clean floors by 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
Inspection Comments A follow up will occur on February 29, 2024 to confirm the repair and clean up of the dish machine.

Hand washing sink in the pizza prep area had a small leak. It was being contained with a bucket. The person in charge stated it would be repaired in a week. It is not inhibiting the use of the hand sink.
HACCP Topic: Disinfectants vs. Sanitizers
 

Person In Charge (Signature)

  David McVey 		 

Date:

  02/20/2024
 

Inspector

  DAWN GIOVANETTO 		 

Follow-up:  Yes   No   Follow-up Date:

02/29/2024