| 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: AMAR MARKET, LLC | Establishment #: KK467 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: CHLORINE 100 | Heat: NA °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): | |||
|
|
SIMARANJEET KAUR 21677130 01/29/2027 |
|
|
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Cheese/Prep cooler | 41.00°F | Chicken/Back room cooler | 42.00°F | /Walk-in cooler | 24.00°F |
| /Grocery cooler | 40.00°F | /3 freezers | 0.00°F | Cheese sauce/Steam unit | 135.00°F |
| Chicken/Warming display | 172.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
|
Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 1 | PF |
2-102.11 (A): The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection. Violation: The person in charge could not provide evidence of food safety training--no food protection manager certification were available on site. In addition, basic food handler training certification is not available on site. Also, this facility was found to have violations categorized as priority violations. Corrective action: provide copies of food safety training certification to be available on site for inspection for all employees. - (Correct By: Apr 21, 2025) |
| 2 | C |
2-102.12 (A): The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. The person in charge is not a certified food protection manger. Have all employees designated as the "person in charge" certified as a food protection manager. Correct by the next routine inspection. |
| 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); No employees have signed 1b forms acknowledging their responsibility to the establishment relating to their health. Have all employees sign 1b forms and keep on file for review. - (Correct By: Apr 21, 2025) |
| 5 | PF |
2-501.11: A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. The facility does not have a bodily fluids clean up kit or a procedure for cleaning a vomiting or diarrheal event. Provide a bodily fluids clean up kit. - (Correct By: Apr 21, 2025) |
| 8 | P |
2-301.14 : FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 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. Observed employee moving from raw food prep to service and changing gloves but not washing hands. Employee was stopped and hands were washed. COS |
| 15 | P |
3-302.11 (A) (2): (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas. Observed raw bacon stored above ready to eat foods in the grocery cooler. Bacon was moved to the bottom shelf. COS |
| 16 | PF |
4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The 3-compartment sink is in need of cleaning. Clean and maintain by the next routine inspection. - (Correct By: Apr 21, 2025) |
| 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 cleaning chemicals stored above and alongside food on the grocery shelves. All chemicals were moved to the bottom shelf. COS |
| 35 | PF |
3-501.13: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5°C (41°F); (C) As part of a cooking process if the FOOD that is frozen is: (1) Cooked as specified under ¶3-401.11(A) or (B) or § 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; or (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in(A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Observed thawing fish in standing water in the service sink. Fish was moved to the 3-compartment sink and placed under cold, running water. COS |
| 36 | C |
4-204.112 (B-C): (B) Except as specified in¶(C) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. 4-204.112 Temperature Measuring Devices.(C) Paragraph (B) of this section does not apply to EQUIPMENTfor which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. Not all cold holding equipment has an ambient air thermometer. Provide a thermometer for all cold holding equipment and maintain by the next routine inspection. |
| 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. There is a gap below the back door. Repair and maintain by the next routine inspection. |
Person In Charge:KAM SINGH |
Date:04/11/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date:04/21/2025 |
| Food Establishment Inspection Report | |
| Page 3 of ?????? | |
| Establishment: AMAR MARKET, LLC | Establishment #: KK467 |
OBSERVATIONS AND CORRECTIVE ACTIONS |
|
Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 39 | C |
3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. There is an uncovered gyro cone in the chest freezer. Cover all food and maintain by the next routine inspection. |
| 39 | C |
3-305.14: During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. Observed the service sink used to hold thawing fish. Do not use the service sink for any food prep activities and maintain by the next routine inspection. Repeat |
| 40 | C |
2-303.11: Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed the employee wearing bracelets on both arms. Remove jewelry and maintain by the next routine inspection. |
| 40 | C |
2-402.11 (A) (B): (A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE USE ARTICLES. Observed employee not wearing a hair restraint. Provide and wear hair restraints and maintain by the next routine inspection. |
| 47 | C |
4-101.19: NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. The flat top grill sits on top of a hard plastic rolling cart. Replace this with a surface that is smooth and maintain by the next routine inspection. Repeat |
| 47 | C |
4-501.11 (A): (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Gaskets and door casings on the chest freezers are in need of repair. Repair and maintain by the next routine inspection. |
| 48 | PF |
4-303.11(B): (B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. There was no sanitizer solution prepared during food prep activities. A chlorine solution was prepared at the proper concentration. COS |
| 49 | C |
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The following non-food contact surfaces are in need of cleaning: 1)Exterior of the microwave, 2)Interior and exterior of the warming cabinet, 3)Interior and exterior of the prep cooler, 4)Non-food contact surfaces on the grill, 4)Grill cart, 5)Interior and exterior of fryer cabinets, 6)Shelving in the kitchen and back room, 7)Oven exterior, 8)Back room cooler interior and exterior, 9)Chest freezers interior and exterior. Clean and maintain by the next routine inspection. Repeat |
| 53 | C |
6-402.11: Toilet rooms shall be conveniently located and accessible to EMPLOYEES during all hours of operation. Access to the bathroom was completely blocked by stacks of cases of alcohol. The bathroom was not inspected. Provide access to the bathroom and maintain by the next routine inspection. |
| 54 | C |
5-501.113: Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A)Inside the FOOD ESTABLISHMENT if the receptacles and units: (1)Contain FOOD residue and are not in continuous use; or (2)After they are filled; and (B)With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. The dumpster lid is open. There are also uncovered trash cans at the front door and in the dumpster area. Cover all outdoor trash and maintain by the next routine inspection. Repeat |
| 54 | C |
5-501.115: A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. There is a large amount of clutter and unnecessary items around the dumpster. Clean and maintain by the next routine inspection. Repeat |
| 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. The walls and floor in the kitchen, back room, and walk-in cooler are in need of cleaning. Clean and maintain by the next routine inspection. Repeat |
| 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. There is a large amount of clutter and unnecessary items in the establishment. Clean and maintain by the next routine inspection. Repeat |
| 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. Lighting is insufficient inside the kitchen below the exhaust hoods. Repair and maintain by the next routine inspection. |
| 56 | C |
6-501.14: (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. The exhaust hoods above the cooking equipment is in need of cleaning. Clean and maintain by the next routine inspection. Repeat |
| 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 11, 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 |
THIS FACILITY IS IN NEED OF MANAGER SUPERVISION AND AN INTENSE DEEP CLEANING. IF THE ABOVE LISTED CLEANING ITEMS ARE NOT ADDRESSED BY THE TIME OF THE FOLLOW UP INSPECTION, THE FACILITY'S FOOD LICENSE MAY BE SUSPENDED DUE TO THE GROSS UNSANITARY CONDITIONS OF THE KITCHEN AREA AND LARGE NUMBER OF REPEAT VIOLATIONS.
POST YOUR 2025 KCHD FOOD LICENSE IN A CONSPICUOUS PLACE. COPIES OF THE REQUIRED ILLINOIS ALLERGEN POSTING AND ALLERGEN LISTING REQUIREMENTS WERE DISCUSSED AND LEFT ON SITE AND WILL BE REVIEWED AT THE NEXT ROUTINE INSPECTION. |
| HACCP Topic: THAWING PROCEDURES. |
Person In Charge:KAM SINGH |
Date:04/11/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date:04/21/2025 |