| 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: SILVER DOLLAR RESTAURANT | Establishment #: MM087 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: CHLORINE 100 | Heat: °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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EDMIR ILJAZI 2174695 05/11/2026 |
JOSE RODRIGUEZ 2118885 04/27/2026 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| waffle fries/reach in freezer in cook line | 0.00°F | gravy/cookline hot hold | 160.00°F | country gravy/cook line hot hold | 139.00°F |
| sausage/cook line hot hold | 135.00°F | ham cubes/cook line cold prep | 39.00°F | tomatoes/cook line cold prep cooler | 40.00°F |
| shrimp/reach in cooler in cook line | 39.00°F | milk/reach in cooler in wait staff area | 42.00°F | cucumbers/salad prep cooler in wait station | 38.00°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. |
| 8 | P |
2-301.14 (B): FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ยง 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES and: (B) After using the toilet room. Observed two employees come from using the restroom, where they had initially washed their hands, but they did not wash their hands when entering the kitchen. Hand must be washed when returning from the bathroom facilities before returning to work duties. COS |
| 10 | PF |
6-301.11: Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed the back hand sink to be missing the hand soap. Provide for all hand sinks to have a supply of soap for hand washing. Provided. COS |
| 38 | C |
6-202.15 (A) (B) (D): (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (D) Except as specified in (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Observed some gaps in the back exterior door to the outside. Provide for all doors to be tight fitting. Repair and maintain by next routine inspection. |
| Inspection Comments |
FACILITY WAS COVERED WITH CFPM LICENSES FOR THIS INSPECTION.
MAKE SURE THERE ARE COPIES OF ALL EMPLOYEE FOOD HANDLER CERTIFICATES AND CFPM LICENSES ONSITE AT ALL TIMES. A LIST OF ALL ALLERGENS IN EACH FOOD PRODUCT THAT IS OFFERED WILL NEED TO BE AVAILABLE UPON REQUEST. PROVIDE AND MAINTAIN. |
| HACCP Topic: DISCUSSED THE PREPARATION SET UP FOR THE CHICKEN NOODLE SOUP. |
Person In Charge:JOSE RODRIGUEZ |
Date:03/11/2025 |
Inspector:Angela Colon |
Follow-up: Yes No Follow-up Date: |