Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
STORM SHELTER 		License/Permit #
1891
Street Address
701 MARINERS WAY
City/State
EAST PEORIA, IL 		ZIP Code
61611
No. of Risk Factor/Intervention Violations 4
No. of Repeat Risk Factor/Intervention Violations 0
Date 01/29/2025
Time In 02:00 PM
Time Out 04:25 PM
Permit Holder
JASON PAYNE 		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 N/A   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  

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 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 fruit, vegetables and other plant food    

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 X 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    

FOOD HANDLER AND ALLERGEN AWARENESS

 
57   Food handler training 410 ILCS 625/3.06    
58   Allergen awareness training for CFPM 410 ILCS 625/3.07 (rest. only)    
59   Allergen awareness notice 410 ILCS 625/3.08 (rest. only)    

Food Establishment Inspection Report
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Establishment: STORM SHELTER Establishment #: 1891
Water Supply:   Public     Private  Waste Water System:   Public     Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: EMILIO REYES    
 
Illinois Requirements: Use of non-latex gloves for food handling and preparation 410 ILCS 180/10.
  Appropriate default beverage for children's meal 410 ILCS 620/21.5.

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
3-Compartment Sink   Chemical Sanitizer Quaternary Ammonium 200.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Eggs/prep table 41.00°F tomato/prep table 42.00°F pico de gallo/prep table 42.00°F
air temp/1 door cooler 6.00°F hot dogs/2 door cooler 37.00°F Chicken/2 door cooler 40.00°F
chili/2 door cooler 40.00°F potato/prep table under 40.00°F Cheese/walk-in cooler 39.00°F
queso/hot holding 137.00°F taco meat/hot holding 140.00°F chicken wings/final cook temp 187.00°F
     

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
9 ***
Employee salted fries by pinching salt with bare hands.

***
COS
Inspector stopped employee, and informed him that this was bare hand contact with ready to eat food. We discussed getting shakers to season food instead of seasoning with bare hands.

- 3-301.11 (B): (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. - V,COS
10 ***
There was a knife in the handwashing sink.

***
COS
Knife was removed from the sink. Hand sinks cannot be used for any purpose other than handwashing.

- 5-205.11 (B): (B) A HANDWASHING SINK may not be used for purposes other than handwashing. - V,COS
10 ***
There was no sign at the handwashing sink in the kitchen.

***
COS
Inspector provided sign and it was 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
23 ***
Found chicken, coleslaw, and soup with no date labeling.

***
COS
Employee labeled the chicken that was cooked yesterday. Coleslaw and soup were thrown out. Food must contain date labels of the day of preparation.

- 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
36 ***
Employee could not find the thermometer.

***
Obtain a thermometer by 2/5/25. Send inspector a picture of the thermometer by email at this time.

- 4-302.12 (A): (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. - V
47 ***
The seal on the 2 door cooler in the kitchen is held together with tape. The front panel of the ice machine has been removed.

***
Fix or replace all equipment before next routine inspection.

***
This violation was on an inspection in 2023. Food storage areas must be constructed of non-absorbent materials. Wood is porous. Replace or paint shelves by next routine inspection.

- 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
47 ***
Pallets in the dry storage area are made of wood.

***
Fix or replace all equipment before next routine inspection.

- 4-101.19: NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. - V
53 ***
There were many trash cans in the woman's restroom, however non of them had lids.

***
Cover at least one trash can for the disposal of menstrual products by next routine inspection.

- 5-501.17: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. - V
 

Person In Charge (Signature)

  Emilio Nieves-Reyes 		 

Date:

  01/29/2025
 

Inspector

  Emerson Roden 		 

Follow-up:  Yes   No   Follow-up Date:

02/05/2025

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment: STORM SHELTER Establishment #: 1891

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
Inspection Comments -Including requested information on food storage, date labeling, and ServSafe in my email with the report.
HACCP Topic: date labeling
 

Person In Charge (Signature)

  Emilio Nieves-Reyes 		 

Date:

  01/29/2025
 

Inspector

  Emerson Roden 		 

Follow-up:  Yes   No   Follow-up Date:

02/05/2025