Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
HACIENDA FUENTES 		License/Permit #
1355
Street Address
2912 COURT ST
City/State
PEKIN, IL 		ZIP Code
61554
No. of Risk Factor/Intervention Violations 3
No. of Repeat Risk Factor/Intervention Violations 0
Date 05/23/2024
Time In 02:05 PM
Time Out 04:00 PM
Permit Holder
FUENTES, INC. 		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    
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   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   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: HACIENDA FUENTES Establishment #: 1355
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Dish Machine in kitchen Chemical Sanitizer Chlorine 50.00 0.00
Sanitizer Bucket entrance to kitchen Chemical Sanitizer Chlorine 100.00 0.00
Sanitizer Bucket wait station area Chemical Sanitizer Chlorine 100.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
beer cooler/at bar 37.00°F 3 door beer cooler/at bar 26.00°F raw chicken/prep cooler 39.00°F
rice/steam table 163.00°F refried beans/steam table 138.00°F black beans/Avantco food warmer 150.00°F
rice/Avantco food warmer 146.00°F in shell eggs/walk-in cooler 35.00°F salsa/Pepsi cooler 34.00°F
salsa/Pepsi cooler wait station area 41.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
10 The hand sink at the cookline has the hot water turned off due to a leak. The cold water is available. Hot and cold water need to be available at all times. Repair this sink so hot and cold water is available. A follow-up will occur on or after 6/7/24. Contact Kate at kbrown@tchd.net when this sink is repaired.

- 5-202.12 (A): (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. - V
21 The queso, ground beef and three different sauces which are being held in the steam table at the cook line have a temperature ranging from 110-125 degrees F. The food items have been there since 11am (3 hours ago). The food items have been removed from the steam table & are being rapidly reheated on the flat top grill. The steam table dials are being adjusted and more water is being added to the steam table. The temperature has been retested of the food items and they now are at 165 degrees F or above and the hot holding unit now is capable of holding the food items at 135 degrees F or above. Monitor the temperature of the hot holding units and the food items to make sure they're maintaining proper hot holding temperatures.

- 3-501.16(A)(1): (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1)At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. - V
22 The two door stainless steal cooler at the cookline, where the guacamole and cut lettuce are being held, temps at 51 degrees F. The food items are between 51-55 degrees F. The tamales, shredded cheese, diced tomatoes, and all dairy products have been voluntarily disposed of. The machine will be repaired tomorrow. A recheck will occur on or after 6/7/24. Contact Kate at kbrown@tchd.net once it and the hand sink have been repaired.

- 3-501.16(A)(2): (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. - V
39 A plastic bucket with duck tape on the bottom of it was being used to dispense beans out of the large white container at the back of the kitchen. Scoops with a handle stored out of the food product and one that is in good repair shall be used to dispense food items. The bucket has been disposed of.

- 3-307.11: FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. - V,COS
51 The hand sink located near the dish machine has a leak. Maintain all plumbing and repair the hand sink.

- 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair. - V
Inspection Comments It was discussed with Victor Fuentes, the owner, during this inspection, that all of his employees have taken the food handler course with an instructor named Carrie and have yet to receive their certificates. Victor is still in the process of receiving the certificates from her. Additional information for food handler training will be sent via email.
HACCP Topic: proper hot and cold food temperatures; vomit and diarrhea clean-up kit discussion
 

Person In Charge (Signature)

  Victor Fuentes 		 

Date:

  05/23/2024
 

Inspector

  Kate Brown 		 

Follow-up:  Yes   No   Follow-up Date: