| 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: MEIJER #301/DELI & STARBUCKS | Establishment #: BR342 |
| 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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JEFFREY LANE 21834256 05/19/2027 |
SUZANE BARBER 21834253 05/19/2027 |
LUANN GRANT 22065350 05/02/2029 |
BRIAN HALLER 21834258 05/19/2027 |
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| breakfast sandwiches/starbucks reach in cooler | 40.00°F | milk/starbucks 2 door reach in cooler | 39.00°F | fried chicken/deli hot hold display case | 194.00°F |
| rotisserie chicken/Chicken fry area center prep counter cooler | 40.00°F | chicken tenders/reach in freezer | 0.00°F | wing sauce/hot hold reach in | 84.00°F |
| deli meats/walk-in deli cooler | 40.00°F | cheese/deli display case | 39.00°F | raw chicken /chicken walk-in cooler | 39.00°F |
| ham/deli display case | 38.00°F | chub loaf/deli display case | 40.00°F | salami/reach in deli cooler | 38.00°F |
| tilapia/open air seafood display ice cooler | 36.00°F | salmon/seafood open air display ice cooler | 37.00°F | shrimp/walk-in seafood cooler | 36.00°F |
| chicken/meat display case | 39.00°F | steak/meat display case | 38.00°F | bacon /meat display case | 39.00°F |
| whipped topping /icing reach in cooler bakery area | 39.00°F | cakes/bakery walk in freezer | 0.00°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. |
| 6 | C |
2-401.11: (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Observed some personal food items being stored in the reach in cooler that the Starbucks kiosk uses in the chicken frying prep room. Provide for all personal food items to be used and stored separate from the food for consumers. Items moved. COS |
| 24 | PF |
3-501.19 (B) (2): (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Observe some sauce used for the wings to be holding at 85F. Facility said that the machine that is used to keep the sauce warm is not distributing the heat evenly and the sauce is still being kept in that warmer. Sauce is stored in there for less than a hour before it is used on the wings and put out. Facility needs to label that sauce for a hold time of 4hrs if it is to be kept out of proper temperature. Items were labeled. COS |
| 28 | P |
7-201.11: POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Observed the following chemical item improperly stored: 1) some packs of disinfectant wipes were being stored on the shelf above the paper bags for starbucks 2) Observed a container of orange cleaning chemical right next to a box of gloves under the prep table by the chicken fryer equipment. Provide for these items to be spaced adequately from and not stored above food items. Items were moved. 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. Observed the bottom area inside of the reach in freezer in the chicken frying prep room to had chicken debris collecting. Clean and maintain by next routine inspection. |
| 56 | C |
6-303.11: The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C)At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Observed some of the lights in the hood above the rotisserie machines to be out. Replace and maintain by next routine inspection. |
| Inspection Comments |
FACILITY WAS COVERED WITH CFPM LICENSES FOR THIS INSPECTION.
NOTE: IT WAS OBSERVED IN THE DELI AREA PARTICULARLY THE CHICKEN FRYING PREP THAT SOME OF THE SAME VIOLATIONS ARE BEING OBSERVED. I WOULD SUGGEST THAT SOME OPERATIONS TRAINING IN FOOD SAFETY WITH THESE EMPLOYEES , ESPECIALLY ANY NEW EMPLOYEES BE DONE JUST AS A REFRESHER. |
| HACCP Topic: PROPER LABELING PROCEDURES FOR USING TIME AS A FORM OF TEMPERATURE CONTROL. |
Person In Charge:NICK SOSINSKI |
Date:04/08/2025 |
Inspector:Angela Colon |
Follow-up: Yes No Follow-up Date: |