| Food Establishment Inspection Report | ||||||||||||||||||||||||||
| Page 1 of ????????? | ||||||||||||||||||||||||||
|
|
|||||||||||||||||||||||||
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
|
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. |
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
GOOD RETAIL PRACTICES |
|
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 |
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Food Establishment Inspection Report | |
| Page 2 of ?????? | |
| Establishment: LORI'S DINER | Establishment #: KK023 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: CHLORINE 100 | Heat: NA/CHLORINE °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): | |||
|
MIGUEL PUEBLA 2511313 06/27/2028 |
INEZ MANJARREZ L2SC-3-006745 12/14/2025 |
|
|
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Sausage gravy/Kitchen cooler | 40.00°F | Pooled egg/Prep cooler | 39.00°F | Rice/Walk-in cooler | 39.00°F |
| Orange juice/Server cooler | 37.00°F | /8 freezers | 0.00°F | Rice/Steam table | 171.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
|
Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 3 | PF |
2-103.11 (P): The PERSON IN CHARGE shall ensure that: (P) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with Law, to the Person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A); Not all employees have signed 1b forms. Have all employees sign 1b forms. - (Correct By: Apr 18, 2025) |
| 10 | C |
6-301.14: A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. The employee bathroom does not have a hand washing sign. Provide a hand washing sign at every hand washing sink and maintain by the next routine inspection. |
| 16 | P |
4-602.11 (C) (D): (C) Except as specified in ¶ (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOODCONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of UTENSILS and EQUIPMENT contacting TIME/TEMPERATURE CONTROL FOR SAFETY FOOD may be cleaned less frequently than every 4 hours if: (1) In storage, containers of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) UTENSILS and EQUIPMENT are used to prepare FOOD in a refrigerated room or area that is maintained at one of the temperatures in the chart in the Food Code and: (a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following chart that corresponds to the temperature; and (b) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the FOOD ESTABLISHMENT. (3) Containers in serving situations such as salad bars, delis,and cafeteria lines hold READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same FOOD that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as when left in a container of deli FOOD or in a roast, held at temperatures specified under Chapter 3; (5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is APPROVED based on consideration of: (a) Characteristics of the EQUIPMENT and its use, (b) The type of FOOD involved, (c) The amount of FOOD residue accumulation, and (d) The temperature at which the FOOD is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use UTENSILS are intermittently stored in a container of water in which the water is maintained at 57°C (135°F) or more and the UTENSILS and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. The establishment does not have a procedure in place to wash/rinse/sanitize in-use utensils every 4 hours. Utensils were taken to the dish washing machine to be washed. A procedure was put in place to wash in-use utensils at 10 am every day. COS |
| 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). Not all prepared food items stored in the walk-in cooler were labeled with the date of preparation. Proper date labels were applied. 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). Observed an in-use wiping cloth stored on the countertop at the server hand washing sink. The cloth was moved to the sanitizer solution bucket. COS |
| 55 | C |
6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. The drop ceiling above the soda BIB is in need of repair. Repair and maintain 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. Not all food employees have Food Handler Certification. Provide accredited Food Handler Certification for all food employees within 30 days. - (Correct By: May 8, 2025) |
| 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). Not all certified Food protection managers have completed allergen awareness training. All employees that are certified food safety managers shall complete allergen awareness training by the next routine inspection. Repeat |
| Inspection Comments | POST YOUR 2025 KCHD FOOD LICENSE IN A CONSPICUOUS PLACE. |
| HACCP Topic: COOLING PROCEDURES. |
Person In Charge:MIGUEL PUEBLA |
Date:04/08/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date:04/18/2025 |