| 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: HEAD UP HERE PUB & GRILL | Establishment #: KK403 |
| 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): | |||
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APRIL BOWEN L2SC-3-010233 04/20/2026 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Sour cream/Prep cooler | 39.00°F | /Walk-in cooler | 34.00°F | Cheese sauce/Refrigerator | 39.00°F |
| Lemon/Tall bar cooler | 39.00°F | Orange juice/Corner bar cooler | 36.00°F | Cream/Glass door cooler | 38.00°F |
| /2 freezers | 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. |
| 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. There was no hand soap at the bar hand washing sink. Soap was provided. COS |
| 16 | PF |
4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The blade of the vegetable slicer hanging on the wall is in need of cleaning. Clean and maintain by the next routine inspection. - (Correct By: May 17, 2025) |
| 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). Observed TCS foods stored in the refrigerator not labeled with the date of preparation. Label all TCS foods with the date of preparation or opening and discard after 7 days. - (Correct By: May 17, 2025) |
| 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 ambient air thermometers. Provide thermometers for all cold holding equipment and maintain by the next routine inspection. |
| 37 | C |
3-302.12: Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed dry ingredients stored in plastic containers on the kitchen shelves and squeeze bottles of sauces in the prep cooler with not labeled with the common name of the food. Label all foods with the common name of the food and maintain by the next routine inspection. Repeat |
| 39 | C |
3-305.12 (A) (C) (D) (E) (F) (G) (H) (I): FOOD may not be stored: (A) In locker rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination. Observed soda cans stored below the bar hand washing sink. Do not store food below any waste water lines and maintain by the next routine inspection. Repeat |
| 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. Observed jugs of sauce stored on the floor in the kitchen. Store all food 6" above the floor and maintain by the next routine inspection. |
| 47 | C |
4-202.16: NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. The women's bathroom vanity countertop is chipped and cracked in half. Additionally, the cabinets below the kitchen 2-compartment sink are damaged. Repair or replace and maintain by the next routine inspection. Repeat |
| 47 | C |
4-204.16: Except for cold plates that are constructed integrally with an ice storage bin, BEVERAGE tubing and cold-plate BEVERAGE cooling devices may not be installed in contact with stored ice. The BIB cold plate is stored in contact with ice used for food. Do not use ice stored for food to cool the cold plate and maintain by the next routine inspection. |
| 51 | C |
5-203.13(A): (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. The establishment does not have a service sink. Install and maintain a service sink by the next routine inspection. Repeat |
| 53 | C |
5-501.17: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. The women's bathroom does not have a covered trash can. Provide a covered trash can. Repeat |
| 53 | C |
6-202.14: Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. The men's bathroom door is not self-closing. Repair and maintain by the next routine inspection. Repeat |
| 55 | C |
6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. The ceiling in the walk-in cooler is in need of repair. Repair and maintain by the next routine inspection. |
Person In Charge:JOHN TATE |
Date:05/07/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date:05/17/2025 |
| Food Establishment Inspection Report | |
| Page 3 of ?????? | |
| Establishment: HEAD UP HERE PUB & GRILL | Establishment #: KK403 |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 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. The lighting at the bar hand washing sink and bar 3-compartment sink is too low. Provide lighting as outlined above 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: Jun 6, 2025) |
| Inspection Comments |
HAVE ALL EMPLOYEES COMPLETE 1B FORMS AND OBTAIN FOOD HANDLER CERTIFICATION WITHIN 30 DAYS OF HIRE.
COPIES OF THE REQUIRED ILLINOIS ALLERGEN POSTING AND MENU ITEM ALLERGEN LISTING WERE PROVIDED AND WILL BE REVIEWED AT THE NEXT ROUTINE INSPECTION. |
| HACCP Topic: COLD HOLDING TEMPERATURES. |
Person In Charge:JOHN TATE |
Date:05/07/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date:05/17/2025 |