Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
APOSTOLIC CHRISTIAN RESTMOR, INC 		License/Permit #
1124
Street Address
1500 PARKSIDE AVE
City/State
MORTON, IL 		ZIP Code
61550
No. of Risk Factor/Intervention Violations 1
No. of Repeat Risk Factor/Intervention Violations 0
Date 10/24/2024
Time In 10:45 PM
Time Out 12:50 PM
Permit Holder
APOSTOLIC CHRISTIAN RESTMOR, 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 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    

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   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   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: APOSTOLIC CHRISTIAN RESTMOR, INC Establishment #: 1124
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: DAN RYVA    
Name: Ronald Schocke    
Name: Paul Sutton    
Name: JEAN ENGLEBRECHT    
Name: JENNIFER GARBER    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Sanitizer Bucket Evergreen Kitchen Chemical Sanitizer Quaternary Ammonium 300.00 0.00
        0.00 0.00
Sanitizer Bucket Woodlands Kitchen Chemical Sanitizer Quaternary Ammonium 300.00 0.00
Dish Machine Main Kitchen Hot Water   0.00 191.00
Sanitizer Bucket Vestibule Chemical Sanitizer Quaternary Ammonium 200.00 0.00
Sanitizer Bucket Main Kitchen Chemical Sanitizer Quaternary Ammonium 300.00 0.00
Sanitizer Bucket Main Kitchen Chemical Sanitizer Quaternary Ammonium 300.00 0.00
        0.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Air Temperature/Main Kitchen True 1-Door Reach In Cooler 34.00°F Air Temperature/Main Kitchen FWE Hot Holding 145.00°F Air Temperature/Main Kitchen Crescor Hot Holding 152.00°F
Air Temperature/Main Kitchen 2-Door Reach In Cooler 33.00°F Air Temperature/Main Kitchen 3-Door Prep Cooler 23.00°F Air Temperature/Main Kitchen Walk In Cooler 29.00°F
Air Temperature/Main Kitchen Walk In Freezer -8.00°F Air Temperature/Vestibule Refrigerator 39.00°F Air Temperature/Woodlands Kitchen Reach In Cooler 39.00°F
Air Temperature/Woodlands Kitchen Prep Cooler 26.00°F Air Temperature/Woodlands Cooler Prep Table 26.00°F Air Temperature/Woodlands Dining Room Refrigerator 40.00°F
Air Temperature/Evergreen Kitchen Reach In Cooler 41.00°F Air Temperature/Evergreen Kitchen Reach In Freezer 3.00°F Air Temperature/Evergreen Kitchen Prep Cooler 38.00°F
Air Temperature/Evergreen Kitchen Dining Room Freezer -2.00°F Air Temperature/Evergreen Kitchen Dining Room Refrigerator 37.00°F Shrimp/Evergreen Kitchen Hot Holding 165.00°F
Rice/Evergreen Kitchen Hot Holding 157.00°F Gravy/Evergreen Kitchen Hot Holding 169.00°F Mashed Potatoes/Woodlands Kitchen Hot Holding 139.00°F
Chicken/Woodlands Kitchen Hot Holding 158.00°F Broccoli/Woodlands Kitchen Hot Holding 164.00°F Watermelon/Main Kitchen 3-Door Prep Cooler 51.00°F
Diced Tomatoes/Main Kitchen 3-Door Prep Cooler 40.00°F Chicken/Main Kitchen Final Cooking Temperature 180.00°F Rice/Main Kitchen Final Cooking Temperature 138.00°F
Eggs/Main Kitchen 2-Door Reach In Cooler 36.00°F French Toast/Main Kitchen 2-Door Reach In Cooler 37.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
23 ***
Inspectors observed hot dog sausages in the walk in cooler of the main kitchen which bore a use-by date of 10-17-2024. The inspectors informed the PIC that the hot dog sausages were out of date and that they needed to be discarded. The PIC then discarded the out-of-date food and the violation was corrected on site. COS
***

- 3-501.18 (A): (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). - V,COS
Inspection Comments ***
Inspectors observed a date-marking violation during the inspection. The violation was corrected on site and does not require a follow up. Ensure to monitor date labels to ensure proper disposition of out-of-date foods.
***

***
Additionally handwashing signage was given to the PIC.
***
HACCP Topic: Date marking.
 

Person In Charge (Signature)

  Paul Sutton 		 

Date:

  10/24/2024
 

Inspector

  Khalil Alleyne 		 

Follow-up:  Yes   No   Follow-up Date: