Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
LA FIESTA OF MORTON 		License/Permit #
1701
Street Address
837 W JACKSON ST
City/State
MORTON, IL 		ZIP Code
61550
No. of Risk Factor/Intervention Violations 3
No. of Repeat Risk Factor/Intervention Violations 0
Date 02/13/2025
Time In 02:00 PM
Time Out 03:30 PM
Permit Holder
LA FIESTA OF MORTON 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 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 X  
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 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    
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   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41 X 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   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55   Physical facilities installed, maintained & clean    
56 X 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: LA FIESTA OF MORTON Establishment #: 1701
Water Supply:   Public     Private  Waste Water System:   Public     Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: Brenda Canchola    
Name: rylee west    
Name: Priscila Canchola    
 
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
Dish Machine In Kitchen Chemical Sanitizer Chlorine 100.00 0.00
Sanitizer Bucket Throughout Kitchen Chemical Sanitizer Chlorine 50.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Tomatoes/On ice near grill 41.00°F Queso/Hot-holding unit 145.00°F Chicken/Hot-holding 164.00°F
Refried Beans/Hot-holding 137.00°F Raw Shrimp/Pull out drawer 30.00°F Chicken/Raw in pull out drawer under grill 37.00°F
Salsa/2-door cold-holding unit in back hall 38.00°F Air Temp/Walk-in Freezer 2.00°F Pico/Walk-in Cooler 38.00°F
Cheese/Cool Down 42.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
6 ***

Observed 2 uncovered drink containers to be sitting on a drying rack above and next to clean dishes.

***COS

Ensure that drinks are stored in an area where they cannot contaminated food, utensils, or food contact surfaces. Manager removed the drinks from the area.

- 2-401.11: (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. - V,COS
16 ***

Observed a prep table to have a personal phone stored on it.

***COS

Phone was removed. Ensure nothing that can potentially contaminate food contact surfaces is placed on that surface.

- 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. - V,COS
22 ***

Prep line that was across from the flattop was holding food between 55-65F. Per the PIC, a gasket was broken on the door and was not creating a firm seal. With the area being in a hot area, the temperatures in the unit were elevated.

***

This unit may not be used until a follow-up inspection occurs.

***

A destruction agreement was made and the following items were discarded: Mozzarella cheese, shredded lettuce, tomatoes, sour cream, guac w/ tomatoes, pico, salsa verde, ranchera sauce, red baron mini pizzas, chicken tenders, and french fries. The destruction agreement will be uploaded to this inspection report.

- 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
41 ***

Observed soiled rags to be sitting on food prep surfaces.

***

Rags that are meant to wipe down food contact surfaces must be stored in a sanitizer solution between uses.

- 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
47 ***

The gasket to the prep table that was malfunctioning was not creating an air tight seal.

***

Ensure the unit is repaired before it can be used again and contact abazzetta@tchd.net for a follow-up.

- 4-501.11 (B): (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. - V
56 ***

Observed the hood vent nozzles to be soiled with grease. Observed a bucket on the ground below the grease trap to catch excess grease that was dripping.

***

Have a hood cleaning surface do a thorough cleaning of the entire hood ventilation system, including interior into the ceiling / roof, and nozzles. Plugged nozzles can be a fire hazard if a fire occurs and the Ansul system does not deploy.

- 4-204.11: Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES. - V
Inspection Comments -Facility did a nice job date-labeling.

-All food was stored off the ground in cold-holding unit.

-Areas of cove molding in need of repair on last routine were repaired.

-Ensure that queso being cooled down is in smaller containers. The temperature at time of inspection was in compliance, but was being cooled in large containers.

-Destruction agreement will be uploaded to this inspection report.
HACCP Topic: Food Contact Surface Contamination
 

Person In Charge (Signature)

  Brenda Canchola 		 

Date:

  02/13/2025
 

Inspector

  Adam Bazzetta 		 

Follow-up:  Yes   No   Follow-up Date:

02/18/2025