| Food Establishment Inspection Report | ||||||||||||||||||||||||||
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
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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 |
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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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| Food Establishment Inspection Report | |
| Page 2 of ?????? | |
| Establishment: JULIO'S FAMILY RESTAURANT | Establishment #: KK436 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: QUAT: 200 | Heat: N/A (CHLORINE: 50 PPM) °F |
| IL Requirements: | Use of non-latex gloves for food handling and preparation 410 ILCS 180/10 - YES |
| Appropriate default beverage for children's meal 410 ILCS 620/21.5 - YES |
| CFPM Verification (name, ID#, expiration date): | |||
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RODRIGO MEDINA 3587060 07/29/2029 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| /avantco freezer - kitchen | -1.00°F | ham slices; beef patties/true cooler - kitchen | 39.00°F | diced tomatoes; cut peppers/true sliding door cooler - kitchen | 40.00°F |
| sausage gravy/reheated on stove | 195.00°F | soup /held on stove top | 155.00°F | hashbrowns /held on grill | 150.00°F |
| ham cubes/qbd cooler - kitchen | 39.00°F | /ge freezer - kitchen | -1.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 10 | PF |
5-205.11 (B): (B) A HANDWASHING SINK may not be used for purposes other than handwashing. violation: observed kitchen employee use the hand washing station to fill up cooking pot. corrective action taken: the PIC and the worker were informed of the violation and verbally confirmed that they will use the food prep sink. COS |
| 39 | C |
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. violation: flour container located at the dry storage area has no overhead protection. corrective action taken: the container was covered. COS |
| 47 | C |
4-501.12: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. violation: kitchen cutting board has deep, dark, and excessive knife grooves. corrective action required: smooth out the cutting board or replace it. correct by the next routine inspection. |
| 55 | C |
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. violation: the floor area below the kitchen's storage and cooking equipment are unclean. In addition, the floor and wall area within the utility closet is unclean. corrective action required: clean and maintain floors by the next routine inspection. |
| 55 | C |
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. violation: there is a hole in the wall within the utility room. corrective action required: repair hole by the next routine inspection. COS,Repeat |
| 58 |
410 ILCS 625/3.07: (b) Unless otherwise provided, all certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). violation: the CFPM has an expired allergen awareness certificate. corrective action required: complete allergen awareness training by the next routine inspection. |
| HACCP Topic: PROPER HANDLING OF READY TO EAT FOOD ITEMS: NO BARE HAND CONTACT ALLOWED; USE GLOVES OR UTENSILS. |
Person In Charge:RODRIGO MEDINA |
Date:03/13/2025 |
Inspector:Alan Hatia |
Follow-up: Yes No Follow-up Date: |