| 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: CHEF VAUGHN'S KITCHEN LLC | Establishment #: BB290 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: QUAT: 300 | 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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JOSHUA L. VAUGHN 25738983 05/22/2029 |
REBEKKAH MUNOZ 107IL8-JLIEKLI 11/08/2026 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| /stand-up freezer | -1.00°F | pasta; cut veggies/true cooler | 38.00°F | nacho cheese; cooked chicken; sauce/portable warmer (x2) | 165.00°F |
| pasta/walk-in cooler | 40.00°F | cheese/mini cooler | 38.00°F | italian beef; /reheated on grill | 175.00°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. |
| 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: exterior surface of the kitchen's cooking equipment is unclean. corrective action required: clean and maintain by the next routine inspection. |
| 55 | C |
6-501.114: The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter. violation: observed excessive clutter around the defunct bar in the dry storage area. corrective required: reduce clutter by the next routine inspection. |
| 57 |
410 ILCS 625/ 3.06: (b) Unless otherwise provided, all food handlers employed by a restaurant, other than someone holding a food service sanitation manager certificate, must receive or obtain American National Standards Institute-accredited training in basic safe food handling principles within 30 days after employment and every 3 years thereafter. Proof that a food handler has been trained must be available upon reasonable request by a State or local health department inspector and may be provided electronically. violation: two employees in the kitchen tasked with handling food has not completed basic food handler training. corrective action required: all employees handling food shall completed basic food handler training. correct 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: the food safety managers have not completed allergen training. corrective action required: complete allergen training by the next routine inspection. |
| Inspection Comments | THIS INSPECTION WAS CONDUCTED ALONGSIDE ON THE ROX ORIGINAL INSPECTION AND SMOKEY JOE'S ORIGINAL INSPECTION |
| HACCP Topic: PROPER HANDLING OF READY-TO-EAT FOOD ITEMS: NO BARE HAND CONTACT ALLOWED. |
Person In Charge:JOSHUA VAUGN |
Date:05/01/2025 |
Inspector:Alan Hatia |
Follow-up: Yes No Follow-up Date: |