Food Establishment Inspection Report
Page 1  of ????????? 
OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
CRUSENS 		License/Permit #
1919
Street Address
1007 N MAIN
City/State
CREVE COEUR, IL 		ZIP Code
61610
No. of Risk Factor/Intervention Violations 5
No. of Repeat Risk Factor/Intervention Violations 0
Date 02/28/2024
Time In 03:05 PM
Time Out 05:00 PM
Permit Holder
CRUSENS 		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 X  
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 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 X  
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    

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 X Contamination prevented during food preparation, storage & display X  
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43 X 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 X Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48 X 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 X Physical facilities installed, maintained & clean X  
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: CRUSENS Establishment #: 1919
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: JENNIFER KOCH    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Sanitizer Bucket   Chemical Sanitizer Quaternary Ammonium 400.00 0.00
3-Compartment Sink     Quaternary Ammonium 200.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Cheese/hot holding 132.00°F pulled pork/hot holding 148.00°F brisket/hot holding 164.00°F
tomato/prep table 40.00°F marinara/prep table 39.00°F onion/prep table under 40.00°F
Chicken/small fridge in kitchen 41.00°F chili/hot holding 152.00°F mac and cheese/hot holding 152.00°F
air temp/1 door freezer 12.00°F air temp/deep freeze left -3.50°F air temp/deep freezer right -3.00°F
     

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
6 ***

Water bottle was on food prep table.

***

COS
Employee moved water bottle away from food. Drinks must be stored where they cannot use potential contamination of food.

- 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,COS
10 ***

Found utensils in the hand sink.

***

COS
Utensils were moved to the 3 compartment sink. Hand sinks may not be used for anything other than handwashing to prevent contamination from hands.

- 5-205.11 (B): (B) A HANDWASHING SINK may not be used for purposes other than handwashing. - V,COS
10 ***

No sign was posted in the kitchen hand sink and the mens' restroom.

***

COS
Inspector provided signs and they were posted.

- 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
15 ***

Employee moved phone off of prep table with gloved hands, and then went to prepare food without changing her gloves.

***

COS
Inspector stopped employee before contact with RTE (ready to eat) food occurred. Employee washed hands before putting on new gloves. Gloves need to be changed after interruptions in food preparation and contamination of gloves.

- 3-304.15 (A): (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. - V,COS
16 ***

Phone was on the prep table.

***

COS
Phone was moved off the prep table. Prep table was washed and sanitized. Phones harbor contamination from hands. Keep them off food contact surfaces.

- 4-602.11 (A) (5): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:(5) At any time during the operation when contamination may have occurred. - V,COS
39 ***

Found box box of ketchup and onions stored directly on the floor.

***

COS
Employee moved both off the floor. Food must be stored at least 6 inches off the floor to deter pests.

- 3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. - V,COS
43 ***

Ice scoop at the bar was stored with the handle in ice.

***

COS
Handle of ice scoop was moved above the ice. Scoop must be stored outside bin or with the handle above the ice.

- 3-304.12 (A): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under (B) of this section, in the FOOD with their handles above the top of the FOOD and the container. - V
47 ***

Handle of the microwave is broken.

***

Fix or replace microwave before next routine inspection.

- 4-501.11 (A): (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. - V
48 ***

Test strips provided to employees were for chlorine based sanitizer. The sanitizer used was for a quaternary ammonium based sanitizer.

***

Obtain test strips that are for quaternary ammonium based sanitizer by March 8th, 2024. The health department has them for sale for $8. It is acceptable that they are acquired via a different vendor. Email proof of correct test strips to eroden@tchd.net by 3/8/24.

- 4-302.14: A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. - V
55 ***

Mop was stored with the head down in the floor sink.

***

COS
Mop was moved so that the head was up and able to dry.

- 6-501.16: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. - V,COS
Inspection Comments - While the sanitizer strips provided were the wrong kind, the concentration of solution was correct.

- No food prep was happening at time of inspection. All foods were kept in hot holding and then served.

-MacKenzie was able to answer all questions about cool down, hot holding reheat, and restriction/exclusion correctly. Good job!
HACCP Topic: Glove usage
 

Person In Charge (Signature)

  Jennifer Koch 		 

Date:

  02/28/2024
 

Inspector

  Emerson Roden 		 

Follow-up:  Yes   No   Follow-up Date:

03/08/2024