Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
TADOUGHS 		License/Permit #
2036
Street Address
815 N EIGTH ST
City/State
PEKIN, IL 		ZIP Code
61554
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 07/24/2024
Time In 08:25 AM
Time Out 09:50 AM
Permit Holder
TADOUGHS 		Risk Category
Category II
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 X  

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    
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 X 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   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 X 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: TADOUGHS Establishment #: 2036
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: TAMMY HICKS    
Name: LYNN MYERS    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Sanitizer Bucket Front counter Chemical Sanitizer Chlorine 75.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Air temp/Back fridge 42.00°F Air temp/back freezer 13.00°F dough/back fridge 37.00°F
air temp/front dairy fridge 41.00°F air temp/drink fridge 36.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
5 ****

-Facility could not locate procedures regarding bodily fluid clean up. COS. Inspector provided an policy via email.

****

- 2-501.11: A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. - V,COS
10 ****

The back bathroom did not have a sign that notifies employees to wash hands. COS. Inspector is providing a sign to be 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
36 ****

Two fridges (both the dairy fridge behind the counter and the back dough fridge) did not have internal thermometers placed inside of them. Please ensure that thermometers are placed within these by next routine inspection.

****

- 4-204.112 (B-C): (B) Except as specified in¶(C) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. 4-204.112 Temperature Measuring Devices.(C) Paragraph (B) of this section does not apply to EQUIPMENTfor which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. - V
47 ****

The upper part of the donut fryer has exposed insulation. Ensure that this insulation is properly sealed to avoid any potential contamination and so that the area is smooth and easily cleanable.

****

- 4-202.16: NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - V
55 ****

The floor of the back kitchen area has several chips in places and the area where an oven used to be is all exposed flooring. Ensure that the flooring is repaired so that it is smooth and easily cleanable.

****

- 6-201.11: Except as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. - V
Inspection Comments -Facility had dough proofing that was unlabeled but will be used within 24 hours. If proofing for more that 24 hours, ensure that labels are affixed to the dough.

-Temperature of 42 is within the +/- range for acceptable temperatures.

-Facility did not have an employee illness policy posted at time of inspection, but PIC was able to list the reportable symptoms. Inspector is also sending a copy of form 1-B.

-No food prep was occurring at time of service. Facility preps donuts overnight and then serves them in the morning. There are CFPMs for both shifts.
HACCP Topic: Proper storage to avoid contamination
 

Person In Charge (Signature)

  Tammy Hicks 		 

Date:

  07/24/2024
 

Inspector

  ELLIOT LUSK 		 

Follow-up:  Yes   No   Follow-up Date: