Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
MAC DUFF'S 		License/Permit #
565
Street Address
1703 S SECOND ST
City/State
PEKIN, IL 		ZIP Code
61554
No. of Risk Factor/Intervention Violations 0
No. of Repeat Risk Factor/Intervention Violations 0
Date 07/05/2024
Time In 01:35 PM
Time Out 02:40 PM
Permit Holder
MAC DUFF'S 		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 X 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   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    
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: MAC DUFF'S Establishment #: 565
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: Angie Mantovani    
Name: Andy Schalk    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
3-Compartment Sink Dishwashing area Chemical Sanitizer Quaternary Ammonium 200.00 0.00
Sanitizer Bucket back kitchen area Chemical Sanitizer Quaternary Ammonium 200.00 0.00
3-Compartment Sink Behind bar Chemical Sanitizer Quaternary Ammonium 200.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
air temp/Back freezer (1 door) 9.00°F air temp/BACK FREEZER (TWO DOOR) 11.00°F air temp/deep freezer -3.00°F
air temp/two door back fridge 38.00°F chili/two door back fridge 38.00°F air temp/Pizza deli cooler top 39.00°F
air temp/pizza deli cooler bottom 39.00°F Potatoes/Hot holding 170.00°F Hamburgers/Cooler bottom of flat top 41.00°F
air temp/Line deli cooler 42.00°F sliced tomato/Top of line deli cooler 41.00°F air temp/walk-in beer cooler 41.00°F
Cheese/Hot holding 145.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
38 ****

The sealing on the bottom of the back door is worn, has a gap and needs replacing. No pests were observed during inspection. Please replace the seal to ensure that no gap is present by next routine inspection.

****

- 6-202.15 (A) (B) (D): (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (D) Except as specified in (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. - V
55 ****

The ceiling between the beer cooler and ice machine has a couple of spots of wear and water damage. Ensure that physical facilities are maintained in good repair.

****

- 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. - V
Inspection Comments -PIC could not locate employee illness policy at time of inspection, but was able to list the 5 reportable symptoms. Inspector provided form 1-B.

-Two temperatures of 42 F are within the acceptable +/- range

-Facility had just replaced two pumps for the septic this past year and the septic is in good working order.
HACCP Topic: Sources of potential contamination
 

Person In Charge (Signature)

  Angie Mantovani 		 

Date:

  07/05/2024
 

Inspector

  ELLIOT LUSK 		 

Follow-up:  Yes   No   Follow-up Date: