Food Establishment Inspection Report
Page 1  of ????????? 
OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
Paddy O'Flaherty's Irish Pub and Eatery 		License/Permit #
1874
Street Address
201 E ASHLAND ST
City/State
MORTON, IL 		ZIP Code
61550
No. of Risk Factor/Intervention Violations 10
No. of Repeat Risk Factor/Intervention Violations 5
Date 07/12/2024
Time In 08:30 AM
Time Out 12:30 AM
Permit Holder
JAI JALASAI 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 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 X
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized X 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   X
23 IN OUT N/A N/O Proper date marking and disposition X X
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 X 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 X 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   Warewashing facilities: installed, maintained & used; test strips    
49 X 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
Page 2  of ?????? 
Establishments: Paddy O'Flaherty's Irish Pub and Eatery Establishment #: 1874
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: jarinkumar patel    
Name: Julie Aitum    

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Eggs/buffet, hot holding 165.00°F Gravy/buffet, hot holding 154.00°F air temp/yogurt cooler 37.00°F
air temp/prep cooler 39.00°F air temp/walk in cooler 48.00°F pickles/walk in cooler 48.00°F
butter/walk in cooler 47.00°F Cheese/walk in cooler 48.00°F turkey breast/walk in cooler 49.00°F
bacon/walk in cooler 49.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
10 Handsink near walk ins was observed without paper towels.

***COS
Replaced 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
10 Hand soap not provided at bar handsink.

***COS
Provided soap to bar handsink

- 6-301.11: Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. - V,COS
10 Handsink on the cookline and in the bar do not have handwashing sign.

***COS
Provided signage

- 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 Evidence of dumping was observed in handsink on the cook line and the handsink near the walk ins.

***COS
Educated person in charge who will retrain employees

- 5-205.11 (B): (B) A HANDWASHING SINK may not be used for purposes other than handwashing. - V,COS
10 Handsink in dishroom was blocked by a number of mops.

***COS
Mops removed from handsink area.

This is a repeat violation. Risk Control Plan was established.

- 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
15 Raw hamburger was found on the prep line behind ready to eat lunch meat.

***COS
Discarded hamburger and lunchmeat due to date marking. Discussed proper storage with PIC.

This is a repeat violation, with a risk control plan previously established. A compliance conference will result.

- 3-302.11 (A) (2): (A) FOOD shall be protected from cross contamination by:   (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas. - V,COS,R
16 Ice machine baffles were observed to be soiled.
Soiled knives from the night before were observed on a soiled cutting board.

***COS
Washed, rinsed and sanitized ice machine baffles. Ice machine baffles should be washed, rinsed and sanitized once every 24 hours to prevent accumulation of algae and bacteria.
Knives and cutting board were moved to the dishroom to be washed, rinsed and sanitized.

This is a repeat violation. Risk Control Plan was established.

- 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. - V,COS,R
22 Walk in cooler had ambient temperature of 48F. Door was found not to properly latch. All TCS items were discarded. Until unit is repaired, do not use to store TCS items.

This is a repeat violation. Risk Control Plan was established.

A follow up will occur on Monday, July 15, 2024 with Courtney. If you need more time, call Courtney at 309-929-0301.

- 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,R (Correct By: Jul 15, 2024)
23 No date mark was observed on waffle mix.
Date mark of 6/20 on: waffle mix, pork, lunch meat.
Date mark of 7/2 on: hamburgers, bacon

This is a repeat violation. Risk Control Plan was established.

***COS
All items were discarded

- 3-501.17 (A-B) (E-G): (A)Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. (B) Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. (E) Paragraphs (A) and (B) of this section do not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request. (F) Paragraphs (A) and (B) of this section do not apply to SHELLSTOCK.  (G) Paragraph (B) of this section does not apply to the following FOODS prepared and PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved FISH products, such as pickled herring and dried or salted cod, and other acidified FISH products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham). - V,COS,R
 

Person In Charge (Signature)

  JACK PATEL 		 

Date:

  07/12/2024
 

Inspector

  DAWN GIOVANETTO 		 

Follow-up:  Yes   No   Follow-up Date:

07/15/2024

Food Establishment Inspection Report
Page 3  of ?????? 
Establishments: Paddy O'Flaherty's Irish Pub and Eatery Establishment #: 1874

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
28 Bottle of chlorine bleach, sani tabs and comet spray were observed with the lids off of the containers, but laying on the counter next to them.

***COS
Replaced the lids on the containers.

- 7-202.12 (A) (4): POISONOUS OR TOXIC MATERIALS shall be: (4) Additional conditions that may be established by the REGULATORY AUTHORITY. - V,COS
41 Wet wiping cloth from previous night found on bar handsink. Make sure all wiping cloths are kept in sanitizer buckets and laundered at the end of the night.

- 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
44 Dozens of soiled linens were observed in a loose pile against the wall.

- 4-803.11: Soiled LINENS shall be kept in clean, nonabsorbent receptaclesor clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. - V
47 Walk in cooler door does not latch. Ice has accumulated under the fan and along the to the fan. Puddles of water were observed throughout the unit, temperature is holding at 48F.

Walk in freezer has very significant build up of ice and frost. Door is not latching. Food is frozen.

- 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
49 The following Non-food contact surfaces need washed, rinsed and sanitized by next routine inspection:

All handles of ovens, coolers, fryers, cabinets and doors
Baking sheets that are covering fryers
Fryers, ovens, other equipment
Floors, walls and sides of and around all equipment

- 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. - V
55 Observed several pieces of unused equipment throughout the kitchen, and in the outdoor areas surrounding the kitchen.

- 6-501.114: The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter. - V
Inspection Comments Due to noncompliance of the Risk Control Plan established on April 3, 2024, a compliance conference will occur. Adam, the Food Program Manager, will be in touch with you to schedule.

Risk Control Plans were established for violations 10, 16, 22, and 23.

Temperature logs can be found online or created yourself. Print out, use for coolers and keep to show inspector upon request.

5-203.11 Handsink in dishroom had been disconnected from water. Turn on water to the handsink by 7/22/24.
HACCP Topic: Temperature logs, Hand sinks
 

Person In Charge (Signature)

  JACK PATEL 		 

Date:

  07/12/2024
 

Inspector

  DAWN GIOVANETTO 		 

Follow-up:  Yes   No   Follow-up Date:

07/15/2024