| 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: FAMILY HOUSE RESTAURANT | Establishment #: BR029 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: QUAT: 400/CHLORINE: 50 | 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 - N/A |
| CFPM Verification (name, ID#, expiration date): | |||
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EVAN DANDURAND L2SC-3-023357 10/20/2027 |
MATTHEW DROZDA 1234574 02/24/2027 |
SOPHIA BERDEBES 3188978 01/29/2029 |
TIM BERDEBES 3189111 01/29/2029 |
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| cut broccoli /supera cooler - main prep line | 38.00°F | /supera half freezer - main prep line | -1.00°F | spiced rice, gravy, chili, marinara sauce/warming table - main prep line | 160.00°F |
| soup /reheated in warmer | 200.00°F | ham cubes; pickles; cut tomatoes/reach-in cooler - main prep line | 39.00°F | green beans; gravy; cut veggies/main walk-in cooler | 38.00°F |
| gravy; cut veggies/side walk-in cooler | 39.00°F | /salad cooler - server's station | 39.00°F | cucumber; sauce /reach-in cooler - server's station | 39.00°F |
| /reach-in cooler/prep-table - server's station | 38.00°F | /bar coolers (x3) | 38.00°F | chicken breast/cooked on grill | 186.00°F |
| breaded tenders and patties/cooked in fryers | 200.00°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. |
| 23 | PF |
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). violation: several food items within the main walk-in cooler did not have any labeling information, including a container of two containers of cut veggies. corrective action taken: food items were labeled with a prep date. COS |
| 39 | C |
3-303.12 (A) (B) (C): (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water (B) Except as specified in (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw poultry and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. violation: a container of prepped garlic bread within the walk-in freezer did not have overhead protection. corrective action taken: food container covered with plastic wrap. COS |
| 41 | C |
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). violation: wiping cloths were stored on prep table at the main prep line. corrective action taken: wiping cloths were stored in sanitizer. COS |
| 49 | C |
4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. violation: the exterior surfaces of the cooking equipment located along the main prep line is unclean--these equipment have a thick layer grease, oil, and food material. corrective action required: clean kitchen equipment by then next routine inspection. |
| 51 | C |
5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair. violation: mop sink faucet is leaking water. In addition, the employee restroom toilet leaks water from the wall mounter plumbing fixture. corrective action required: repair plumbing fixtures 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: floors throughout the kitchen, including prep areas, cooking areas, and frontline service prep areas, are unclean--especially below cooking and food storage equipment. 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: the wall around the main prep line is unclean. corrective action required: clean walls by the next routine inspection. |
| 55 | C |
6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. violation: the floor drain at the utility room is missing a floor drain grate. corrective action required: install floor grate by the next routine inspection. |
| Inspection Comments | POST ALLERGEN NOTICE |
| HACCP Topic: PROPER HANDLING OF READY-TO-EAT FOOD ITEMS: NO BARE HAND CONTACT ALLOWED-USE GLOVES OR UTENSILS. |
Person In Charge:TIM BERDEBES |
Date:04/21/2025 |
Inspector:Alan Hatia |
Follow-up: Yes No Follow-up Date: |