| 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: EDDIE'S BAR & GRILL | Establishment #: KK146 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: QUAT: 200 | Heat: N/A °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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JOSE ORNELAS 3984089 04/22/2029 |
EDWARD GORMAN 596722 12/22/2025 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| cooked chicken/beverage air cooler - below grill | 38.00°F | cut tomatoes; red sauce/reach-in cooler/prep-table | 38.00°F | breaded mushrooms;/cooked in fryers | 200.00°F |
| breaded chicken/cooked in fryers | 200.00°F | /beverage air freezers - kitchen | -2.00°F | /midea freezer - kitchen | -1.00°F |
| cut tomatoes; shredded cheese/walk-in cooler | 38.00°F | taco meat/reheated in warmer | 180.00°F | ground beef; soup/portable warmer (x2) | 165.00°F |
| cut lemons/bar coolers (x3) | 40.00°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. |
| 37 | C |
3-302.12: Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. violation: several food items re-stored in a separate container, including: pickles and olives, do not have proper labeling information. corrective action required: label containers with the common name of the food items. correct by the next routine inspection. |
| 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: clean kitchen cooking equipment located along the main cook line. corrective action required: clean and maintain equipment 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: In the kitchen, I observed wall areas behind cooking and food storage equipment to be unclean. In addition, I observed the floor area behind the bar to be unclean. corrective action required: clean and maintain facility by the next routine inspection. |
| 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: certified food protection managers have not completed allergen training . corrective action required: complete allergen training by the next routine inspection. |
| Inspection Comments | LICENSE NOT POSTED. DISPLAY HEALTH DEPARTMENT LICENSE IN A LOCATION THAT IS CLEARLY VISIBLE TO THE PUBLIC. |
| HACCP Topic: PROPER HANDLING OF READY-TO-EAT FOOD ITEMS: NO BARE HAND CONTACT ALLOWED; USE GLOVES OR UTENSILS. |
Person In Charge:JOSE ORNELAS |
Date:04/23/2025 |
Inspector:Alan Hatia |
Follow-up: Yes No Follow-up Date: |