Food Establishment Inspection Report |
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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. |
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GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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IOCI 17-356
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Food Establishment Inspection Report |
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Establishments: LITTLE PIG INC. D/B/A/ LITTLE PIG & BARREL ROOM | Establishment #: BR358 |
Water Supply: Public Private Waste Water System: Public Private |
Sanitizer Type: Chemical | PPM: QUAT 200/ CHLORINE 100 | Heat: °F |
CFPM Verification (name, ID#, expiration date): | |||
CHRIS ROW 19066363 02/13/2025 |
BRITTNEY TRAVIS 19066240 02/13/2025 |
LUIS GONZALEZ 19066348 02/13/2025 |
DAVID KEELING 19066353 02/13/2025 |
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
meat balls/pizza prep cooler | 39.00°F | maranara sauce/reach in cooler in kitchen | 43.00°F | beef/walk-in cooler | 39.00°F |
chicken /walk-in freezer | 0.00°F | lemons/reach in bar cooler in barrel room | 40.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
36 | C |
4-204.112 (A): (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Observed no thermometer in the barrel room reach in cooler behind the bar. Provide and maintain by next routine inspection. Repeat |
43 | C |
3-304.12 (A): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under (B) of this section, in the FOOD with their handles above the top of the FOOD and the container. Observed cups being used as scoops for the seasonings in the storage room. Provide for a proper utensil with a handle to be used and maintain by next routine inspection. |
Inspection Comments |
FACILITY WAS COVERED WITH CFPM LICENSES FOR THIS INSPECTION.
OBSERVED THIS FACILITY USING LATEX GLOVES. (410 ILCS 180/10) SEC. 10. USE OF LATEX GLOVES PROHIBITED. (A) ON AND AFTER JANUARY 1, 2023, A FOOD SERVICE ESTABLISHMENT MAY NOT PERMIT EMPLOYEES TO USE LATEX GLOVES IN THE PREPARATION AND HANDLING OF FOOD. IF LATEX GLOVES MUST BE USED IN THE PREPARATION OF FOOD DUE TO A CRISIS THAT INTERRUPTS A FOOD SERVICE ESTABLISHMENT'S ABILITY TO SOURCE NONLATEX GLOVES, A SIGN SHALL BE PROMINENTLY PLACED AT THE POINT OF ORDER OR POINT OF PURCHASE CLEARLY NOTIFYING THE PUBLIC OF THE TEMPORARY CHANGE. TO ENCOURAGE COMPLIANCE WITH THIS SUBSECTION, THE DEPARTMENT SHALL SEND A NOTICE OF WARNING TO A FOOD SERVICE ESTABLISHMENT FOR ITS FIRST VIOLATION OF THIS SUBSECTION. |
HACCP Topic: PREPARATION PROCEDURE FOR CHUNK MEAT |
Person In ChargeTOM SPELLMAN |
Date:02/25/2025 |
InspectorAngela Colon |
Follow-up: Yes No Follow-up Date: |