Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
JOHNNY'S ITALIAN STEAKHOUSE 		License/Permit #
1474
Street Address
101 HOLIDAY DR
City/State
EAST PEORIA, IL 		ZIP Code
61611
No. of Risk Factor/Intervention Violations 6
No. of Repeat Risk Factor/Intervention Violations 1
Date 02/23/2024
Time In 10:15 PM
Time Out 12:45 PM
Permit Holder
HEART OF AMERICA GROUP 		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 X  
10 IN OUT     Adequate handwashing sinks properly supplied and accessible X  

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 X Food properly labeled; original container X  

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39   Contamination prevented during food preparation, storage & display    
40   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 X Utensils, equipment & linens: properly stored, dried, & handled X  
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 X Allergen awareness and training    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: JOHNNY'S ITALIAN STEAKHOUSE Establishment #: 1474
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: CHRISTOPHER LAPORTE    
Name: Jacob King    

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
shrimp/walk in cooler 37.00°F meat mix/walk in- cool down 67.00°F meat mix 2/walk in 41.00°F
salmon/walk in 38.00°F sour cream/cold holding 41.00°F cole slaw/cold holding 43.00°F
soup/hot holding 165.00°F bechamel/walk in 31.00°F air temp/beer cooler 36.00°F
air temp/drink cooler 27.00°F /walk in freezer -2.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
2 There was no CFPM present throughout inspection. At least one certified food manager should be present at all times. Inspection occurred one hour before operating hours, a food manager still needs to be present at this time.

Ensure there is always a food manager present.

- 2-102.12: (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. (B) This section does not apply to certain types of FOOD ESTABLISHMENTS deemed by the REGULATORY AUTHORITY to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of FOOD preparation. - V
6 A drink was found on the prep line Personal items, drinks or food should be be kept in a designated area away from food prep area to prevent contamination.

- 2-401.11: (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. - V
9 An employee used ungloved hands to pick up a loaf of bread to start cutting. Another employee reminded him to wear gloves. Employee voluntarily threw away the bread.

Ensure gloves are worn when handling RTE foods to prevent contamination.

- 3-301.11 (C): (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. - V,COS
10 Two hand sinks were inaccessible. The sink by the food prep area had a rolling garbage can that was blocking the hand sink. Another hand sink was blocked with multiple brooms.

- 5-205.11 (A): (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. - V,COS,R
10 The sink blocked by equipment did not have a hand washing sign.

**COS PIC was given a handwashing sink to hang.

Ensure this sign is posted by next routine insepction.

- 6-301.14: A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. - V,COS
10 The bar hand sink and a hand sink blocked with equipment did not have paper towels.

COS Employee restocked paper towels.


Ensure all hand sinks have paper towels.

- 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,COS
37 Large Rubbermaid filled with salt and sugar were found. A shaker container was found with a brown spice.

Any container with a food/spice that is not easily identifiable needs to be labeled.

*COS PIC made a label for items

- 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,COS
41 A wiping cloth was found left out on the food prep line. All wiping clothes should be kept in a sanitizer bucket off the floor when not in use.

** COS the towel was removed.

- 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
44 Boxes filled with cups were found on the floor in the the dry storage area.

*COS PIC moved the boxes off the ground.

Ensure any food contact surface is kept off the 6 inches off the ground to avoid contamination.

- 4-903.11 (A)(1)(2)(3): (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. - V,COS
58 PIC did not have allergen training.

He states he will take the class on Sunday and send certificate to IK.

Ensure this training is completed before next routine inspection.

- (410 ILCS 625/3.07: (b)Unless otherwise provided, all certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). There is no limit to how many times an employee may take the training. - V
Inspection Comments No issues with HACCP plan.

Food was found in the walk in cooler during cool down. No issue with processes. PIC had a log book of food in cool down.

The there was a pipe by the dishwasher that went below the flood rim of the drain. There is likely a backflow device in the sink. Provide an air gap to ensure no backflow into the dishwasher.

Facility uses a lactic acid sanitizer, they were able to provide strips and sanitize water of three compartment sink was measured at 700 ppm, an appropriate concentration.
HACCP Topic: cool down procedures
 

Person In Charge (Signature)

  Kyle Hossler 		 

Date:

  02/23/2024
 

Inspector

  Isabelle Klein 		 

Follow-up:  Yes   No   Follow-up Date: