Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
SOCIAL TACO 		License/Permit #
2031
Street Address
900 RIVERSIDE DR
City/State
EAST PEORIA, IL 		ZIP Code
61611
No. of Risk Factor/Intervention Violations 4
No. of Repeat Risk Factor/Intervention Violations 1
Date 12/11/2024
Time In 02:35 PM
Time Out 04:30 PM
Permit Holder
TACO YAMA 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 X  
10 IN OUT     Adequate handwashing sinks properly supplied and accessible X 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  
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 X  
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 X In-use utensils: properly stored X  
 
  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: SOCIAL TACO Establishment #: 2031
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: MIKE LIU    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Sanitizer Bucket   Chemical Sanitizer Quaternary Ammonium 200.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
cheese sauce/hot holding 161.00°F corn/prep table 55.00°F Hamburgers/prep table 48.00°F
salsa/prep table 39.00°F sweet potatoes/prep table 41.00°F rice/hot holding 154.00°F
rice/final cook temp 200.00°F beef/hot holding 152.00°F pozole/walk-in cooler 40.00°F
birria/walk-in cooler 41.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
9 ***

Employee touched tortilla with his bare hand and put it back in the wrapper.

***

COS
When questioned, employee threw out entire bag of tortillas. Manager said that they normally touch the tortillas with gloves on. Tortillas are ready to eat food because they will not be cooked in order to serve them. They cannot be handled with bare hands.

- 3-301.11 (C): (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. - V,COS
10 ***

Both hand sinks near dish washing area had no paper towels.

***
COS, R
PIC replaced paper towels and put paper towels on top of the not functioning dispenser. Hand sinks need to be supplied with a way to dry hands at all times. This is a repeat violation. Inspector will leave a risk control plan for manager to complete before 12/28/24.

- 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,R
15 ***
Found raw chicken above beef in the walk-in cooler.

***
COS
Employee put the chicken below all other meats. Chicken has the highest final cooking temperature, and needs to be stored below other meats in order to prevent cross-contamination.

- 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
22 ***
Corn and hamburgers were found at 55 deg F.

***
COS
Food was thrown out by PIC. The warming light is directly above the prep table. Monitor temperatures in the prep table due to this. Food must be cold-held below 41 deg F.

- 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,COS
39 ***
Food in under counter coolers were in open packages and open containers.

***
COS
Lids were placed on food and bags were closed.

- 3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. - V,COS
43 ***

Tongs were in room temperature (71 deg F) still water but in a well fitted with a tap.

***
COS
Spoke to employee and manger to inform them that tongs must be in hot or running water, not still water. They decided that they did not need to store the tongs in water at all. They were removed in order to clean.

- 3-304.12 (D): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. - V,COS
55 ***

Floors, walls, and ceilings especially in hard to reach areas (Under counters) had a build up of debris.

***

Increase cleaning frequency before next routine inspection.

- 6-501.12: (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. - V
Inspection Comments -Discussed proper cool down (below 70 deg F in 2 hours, and an additional 4 hours to get below 40 deg F) and reheating (165 deg F) with staff.

-Demonstrated thermometer calibration and found a broken thermometer during inspection. Manager threw out thermometer.

-Discussed ways to keep prep table under the warmers cool. We talked about replacing the lids on the prep tables between 2 and 5pm when they aren't as busy.

-Good labeling and organization in the walk-in cooler.

-Ventilation hood is very clean.
HACCP Topic: reheating and cool down
 

Person In Charge (Signature)

  Mike Liu 		 

Date:

  12/11/2024
 

Inspector

  Emerson Roden 		 

Follow-up:  Yes   No   Follow-up Date:

12/18/2024