| 36 |
| Thermometers provided & accurate |
|
4-204-112 (C) A thermometer is not provided in the salad cooler and quarterback cooler. Cold/Hot holding equipment used for Time/Temperature Control for Safety food shall have at least one thermometer in an easily viewed location. Reference 4-204-112. pIC placed thermometers in both coolers. |
| 49 |
| Non-food contact surfaces clean |
|
4-601.11(B) and (C) (C) Grease and soil accumulation present on both salamander cheese melters. Thoroughly clean all cooking equipment and pans. Reference 4-601.11(B) and (C). |
| 56 |
| Adequate ventilation and lighting; designated areas used |
|
4-204.11 (C) Grease was found dripping from the components of the exhaust ventilation hood system. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Reference 4-204.11. |
| 57 |
| All food employees have food handler training |
|
Any food handler working in Illinois, unless that person has a valid Certified Food Protection Manager (CFPM) certification or unpaid volunteer is required to provide proof of food handler training. More information can be found at http://www.dph.illinois.gov/topics-services/food-safety/food-handler-training
410 ILCS 625 and IAC Section 750.3430 (C) Facility is not in compliance with the food handler law. All food handlers, other than someone who has the food service sanitation manager certificate, shall receive or obtain training in basic food handling principles as outlined in Subpart M of the Illinois Food Code. Food handlers working at a temporary food establishment are exempt from this requirement. Reference 410 ILCS 625 and IAC Section 750.3430. |