Date, Will © \unty Health Department HAGGP Inspection Report PR pssedeactieteiee 22 nia sotto ne stroma Fateebojere Toa one) 739-47 Name of Establishment MALLET or ‘Address. Ai Circles indicate compliance status (Yes, No) with that item, ‘Owner UL Ch AGO COS = Comrected On Site_DNO = Did Not Observe CRITICAL CONTROL POINTS (CCP) CRITICAL CONTROL POINTS (CCP) A. [RECEIVING AY \¢ 0S |__| [88] |. [cooxine ae 1. ] From approved source? / (es)] No 1, [Does staff know proper cooking temps? 2. [Temperate ears checked wponanival? [Ve [ No] ]| 2 [Ave temperatures monitored? 3,__ [Is there a refusal policy? 3. [Are corrective actions utilized? 4, _| Are temperature records maintained? 4, | Are temps records maintained? 5._[Are RIB foods reasived? = || 5 [Document cooking tomps of food products: 6. ‘Temps of received foods; AZ? Lz Fie fk EE AD LI SEIT. E. [COOLING 8, [COLD HOLDING $8 | [A [Are cooling procedures utilized? 1 PPegeretitiis, GP ip BAC 2, | Deseribe cooling procedures: “hie 2. ii Cantina togteot [/¥e3 [No 3, | Are temps monitored? 3.__ [Is date marking being utilized? Yes}| No 4, | Ate prescribed time frames met? 4, | Is cooked product stored above raw? ["ves}] No 5. | Are corrective actions utilized? ([ves_ No 5, | Is RTE product properly stored? F¥es\| No 6, | Document cooling temps of food products: 6._ fis FIFO being practiced? rey] No LAD 7. [Awe dial atom thermometaspeoat @ in Yes [Wo] |] LB: | REHEATING : se use? Wd 1, [Is food reheated? des) [No 8. | Are thermometers calibrated routinely? -__ [Wes | No 2, | fapplicable; how are food products rcheatsa?” 9._ [Ar temperatures monitored ad ogskop?_| Yes [Nop |<] Seveovel_) Micromave other 10, "pester HSE SS = re peraers emeat (real JNo 1 ie A . ‘ 4 [Are temperature records maintained? | Yeu No eo 3. [Ave coretive actions wiizedn Yes, [Ro Cc RERARATION [ex te | Doser gar copies heated food products: 1 [ey fete awed paps? oye Up one & ee Be Lol . G, [HOT HOLDING Se 2. Mle, Fla lie. 1. | Are foods being held hot? j[No 3.__[Is proper hand washing conducted? 2, aca ce alias ba Stove/oven 4. [Mow is equipment sanitized? Manual Fa ancien Sanitizer concentration __ 4, | Are temperature records maintained? 5._[ Are fruits and vegetables properly washed? | 5, [Document iemps Phot held food products: lew What steps are utilized to CATE yen He 2A, LEED 6. [How are etoves hale beOTHER RISK FACTORS H, _|EMPLOYEE HEALTH 08 /DNO 1, ] Does facility have proper il worker practices, restrictions or exclusions and haveno [> Yes’ | No ill workers present? Z 2. Is there proper use of reporting of ilness, restrictions & exclusion? if Yess [No 1, {PERSONAL HYGIENE, V7 (cos /DNO 1, ___ [Do employees have clean clothes/uniforms and proper hair restraints? No 2, [Are proper eating, tasting, drinking and tobacco use practiced? No 3. [Are hands clean and washed properly? No 4, ls no bare hand contact with RTE foods or an approved alteate method properly No followed? CL Are adequate hand washing facilities supplied and accessible? Yes] No J. | CONSUMER ADVISORY =2 ‘cOs/DNO 1, Is the consumer advisory provided for raw or undercooked foods? Yes——|--Now | A] FSSMC COMPLIANCE ‘€08/DNO 1 Are there enough certified personnel (FSSMC) based on the operations ofthe facility? | ( Yes [No 2. ‘Are key personne! certified and knowledgeable in food safety and sanitation? (Yes) | No 3.” [Are all food handiers continuously wained in proper food safety and | 7 ¥e S[ Ne Sanitation practices? CEE, RISK ASSESSMENT = ‘0s /DNO L Is the facility's current risk level appropriate based on their operation? ic Yes No’ | Change to ~ Level _ 2. the facility isa caterer or commissary, do they have all needed equipment to eusure 5 i i food safety and sanitation during transportation and catering events? OBSERVATIONS AND RECOMMENDATIONS FOR CORRECTIONS , CeO ei lS US fF TOM PSSMC or person met with and title Y Cot? CG, Mee or TUM = HL | LO 7? le Vi ty Lies DSP AT bihilpy 30 PIG Tipe FFD CG) Aho THN PLS Frye Coli CUD FiO Ve CODE MOE Rineliba A Ff Fil KD IOC ORE Df f Le ACOA VIN ! 7 IN Compliance Improvement Needed Date of Insp. Time ins Folly Up: Yes aXe" OY inspected by Lh Received by _/ SIGNATURE ACKNOWLEDGES ONY RECEIPT OF INSPECTION REPORT 7 fi Follow-Up Daté: tliFood Se. _/ce Establishment Inspec on Report Will County Health Department 223 ountrangl Divo 60 Ela avo 8601 W. Monge Aashatan Road St 108 Botngtroi 60440 Jol eons ones, 60440 (ean) 7030 (ig 7278400 (omy $4812 ext (83) 679-7034 Font (16) 140-8147 Fant (708) 594-2455 Name of Establishment ‘Addross Wiahls Van nea Wubet’s AUS NEhivnaan sment Werke Haahiment — Insmsin-Tupe nl WateeSoate pr 1g pay (rcasere tierant ttt (sung) (Yes? ‘Pubis) sd : bat D st. S Sie Meet Trewp _A@inwraip No late TASH ON AN INSPECTION VHS DAY, THE ITS MARKED 00 BELOW IDENTIFY TE VIOTATIONS IN ODERATIONS OF PACILTING WHICH MUST BE CORRECTED BY THRE NEXT ROUTINE INSPECTION OR SUCH SHORTER PERIOD OF TME AS MAY DE SPECIFIED, FAILURE 16 ‘COMPLY WITH THIS NOTICE MAY RESULTIN SUSPENSION OF YOUR PEROT f] “CRITICAL IMS REQUIR I AEDLATE: CONEGTION. wen] x [or aenoRrTon row] x [wr TesoRrrow ow] * [wr ‘CRON ro |_| 1 frreneaseensnan a | feseareaneasracny T= fiona tan 9 |_| 2 |W meeinccon eprioeean — SS eee r TT Tat [| Joos concen aee J vara] | = [aeeznaeninenn- oe oe + fisenencnanaonge pense” fr ot oractenes denim kdl dg meen endianeisin 22 2 [toms ee, ow cf tetas and deergents bd |p # [enters nonn Pa Pr fieteneamr omar 1 fiscenireiatonaes Pte oer ge een a et 7 piled eect ie 3 DX] [execiecmscasceaesae ¢ 7 [rman inaeorennrance [25-[ [1 nena nomeeaaneine Nica sisiopiem ogra a | [7 fesgmtchaeramncans toh Sees |e |] 1 frowavernpeenntaar fg | + [ramet = : ee iz 2 [eaireataiesane [on [Ds ewrmmaenencamms a] YLT fase maaan ae oO 2. [Mending of food fee) miniiaod, matody a oe veaTLATON ata fee | ec [Li [rom nmee eid = rune Tasca 3 isa maar a Tn [| 5 [recteniceonnes on ese eet irc he emi a = u a — SRSA Tian |_| iestom pon vated pia] + freeman ems nese fst enentrvowt regiamwenn@ama — fo} ppm ————_— 2 [iced i) ie ware dese Total wera echoed, eat cy Tors free [events eaparntons om vg co « rashes tacit a By etre teen fees aa [eros eae ane eet Fa AWA Eero i Emon aren gor a a oe rmcenoreraereroet asa pep nme ancien serene marae " [Sete goa xs 2 [eae eat aaa [7 : Ee nn y(t" oS a sete foie lia ate pen oe AES sige Comyn Teng ea Wi ae A ae fee Pageeod Sh SI TiN REMARKS AND RECOMMENDATIONS FOR CORRECTIONS coRRECT BY oF Tank Glug nie Crs 770 5 45 [rsswcYGinis “A Mula, Oe Exo CACC NO fru) wilt = Ve 993 INT= Net Tpecton waco ep ae a Sanitation Score Cx (100 Minus Demerits) mm Date of Insp.__/ 13 Hi at \/ ‘Time of Insp. In \sity Out LS} Inspected by i Received byFood Service Establichment Inspecuwon Report Will County Health Department 223 Quadrangle ive £01 Ela ave S201 Mono narhaan . sut 109 Balngovoct Woes Joho 60180 eanjors 7030 egies (rom gea-oret rate @aryera. 7031 Fake @19) 40-0147 ax (08) 5042455 Name of Establishment Address 41 Owner wl 's SUS N. Aina SI. (PAM Establishment PR {|| SR Continuation of inspection Conference ITEM REMARKS AND RECOMMENDATIONS FOR CORRECTIONS CORRECT BY 20 [No pan Wily al Tilehn Tinie = Prowalt. “Today QO Tony a Winsivink Lovet = River Ay QO TS Wis ul wi 3-fnp ¥ Hak maple = Rialiehulhy A V3 | Pant Cote amvly sord — Cleon. Ml OT Moot wooly Sonia — ign. ll BD Lv tut pha — = Realy. a} Nl S_[ Din Conley navel Vin’ = Penlars ane hu (o [DN ingeluay counter bot cutudelel wala fo toa = Yor al coulle NI Oy Nes Voir in server weit tintovtied — Cavey tghin fukin UV IVAN P en AH boo nett = Koon Pay tabin nde to USC: Nolo 0 Mee of Votan uns Sule = Chena hl TS [Exess va et unl Wo in Chi Citta — Mal im Mi Sb Putt Huw suid = Cina : Mal Manlio Mit Oba WS Porto 98 Wunyhwtmy IY Ahi Py Shacri, 30 firs QP Ti Conese sono 72 ee = maa : Date of Inspicont, 3/4 [I Inspected by KA GAY Received dé wee ES STGNATURE AcKNOWL:0G2S ON? RECEIPT OF INSPECTION REPORT o