Winnebago County Health Department EST # SE-2

Est.
Type INDUSTRIAL FOOD SERVICE
P.O. Box 4009 Routine
Other: Rockford, IL 61110 ** Type of Inspection
CR
Permit 17-1681 (815) 720-4100
Off

Category: Category IIIa - High (1-50 seats) FOOD SERVICE INSPECTION REPORT
Name of Establishment: School - East Senior High Address: 2929 Charles Street Phone: (815) 490-5410

Owner or Operator: Rockford Public Schools #205 City: Rockford Zip: 61108
CRITICAL ITEMS ARE TO BE CORRECTED IMMEDIATELY. All other items are to be corrected as soon as possible, but no later than the time specified on the subsequent
page(s) of this report. Failure to comply may result in the suspension of your permit.
WT # R C SOURCE WT # R C SINGLE SERVICE ARTICLES
5 1. a) Approved source 1 25. Single service items properly stored, handled, dispensed
5 b) Wholesome, sound condition 3 26. Single service articles not re-used
1 2. Original container, properly labeled, consumer advisory WATER AND SEWAGE / PLUMBING
TEMPERATURE CONTROL OF POTENTIALLY 5 1 27. Water sources safe, hot, and cooled under pressure
5 1 HAZARDOUS FOODS 5 28. Sewage and waste water disposed properly
3. a) Cold food at proper temperature during storage, display,
5 service, transport, and cold holding. 1 29. Plumbing installed and maintained
b) Hot food at proper temperatures
5 c) Foods properly cooked and/or reheated 5 30. Cross-connections, back-siphonage, back-flow prevented
5 d) Foods properly cooled HAND WASHING FACILITIES
5 4. Facilities to maintain proper temperatures 5 31. Hand washing sinks installed, located, accessible
32. Restrooms with self-closing doors, fixtures operate
1 5. Thermometers provided and conspicuously placed 3 properly, facility clean, supplied with hand soap,
disposable towels or hand drying devices, tissue
3 6. Potentially hazardous foods properly thawed
GARBAGE AND SOLID WASTE DISPOSAL
FOOD PROTECTION 33. Containers covered, adequate number, insect and rodent
5 7. a) Cross-contamination, equipment, personnel, storage 3 proof, emptied at proper intervals, clean
1 b) Potential for cross-contamination, storage practices, 34. Outside storage area clean, enclosure properly
damaged food segregated 1 constructed
5 c) Unwrapped food not re-served INSECT AND RODENT CONTROL
5 35. a) Presence of insects / rodents, Animals prohibited
3 8. Food protection during storage, preparation, display,
service, transportation 1 b) Outer openings protected from insects, rodent proof
3 9. Foods handled with minimal manual contact
10. In-use food dispensing utensils properly stored FLOORS, WALLS, AND CEILINGS
1 transportation 1 36. Floors properly constructed, clean, drained
PERSONNEL 37. Walls, ceilings, and attached equipment, properly
5 11. Personnel with Infections restricted 1 constructed, clean
5 12. a) Hands washed, good hygienic practices (observed) LIGHTING
b) Proper hygienic practices, eating/drinking/smoking 1 38. Lighting provided as required. Fixtures shielded
1 (evidence)
VENTILATION
1 13. Clean clothes, hair restraints 1 1 39. Rooms and equipment - vented as required
FOOD EQUIPMENT AND UTENSILS DRESSING ROOMS
3 14. Food contact surfaces designed, constructed, 1 40. Rooms clean, lockers provided and used, clean
maintained, installed, located
15. Non-food contact surfaces designed, constructed OTHER OPERATIONS
1 1 maintained, installed, located
5 41. a) Toxic items properly stored
16. Dishwashing facilities designed, constructed, operated 5 b) Toxic items labeled and used properly
3
(1. Wash 2. Rinse 3. Sanitize)
42. Premises maintained free of litter, unnecessary articles
1 17. Thermometers, gauges, test kits provided 1 Cleaning and maintenance equipment properly stored,
kitchen restricted to authorized personnel
1 18. Pre-flushed, scraped, soaked
1 43. Complete separation from living/sleeping area, laundry
3 19. Wash, rinse water clean, proper temperature
1 44. Clean and soiled linen segregated and properly stored
5 20. a) Sanitizing concentration 2 0 0 PPM
CERTIFIED MANAGER
5 b) Sanitizing temperature F
5 45. MGR. JILL KRUSEY
1 21. Wiping cloths clean, used properly stored
3 22. Food contact surfaces of equipment and utensils clean I.D.1 7 8 5 7 3
1 23. Non-food contact surfaces clean
Exp. Date 0 8 / 0 8 / 2 0 2 2
1 24. Storage/handling of clean equipment, utensils
am
Date 09 / 20 / 2018 Time 1 1 : 1 2 pm In 1 2 : 0 2 am
pm Out Score: 12 N/A
Sewage Disposal Water Supply
Next Inspection Date 09 / 21 / 2018 Municipal Private Municipal Ind.Well EHS I.D. 377

Received by: Sanitarian:

Opportunity for appeal from any notice or inspection finding will be provided if a written request for an Administrative Hearing is filed with the Health Officer
within the time period established for correction of the violation.
NRI = Next Routine Inspection

For Office Priority Assessment Detained or Embargo Tag

Use Only: Voluntary Destruction Agreement Sanitation Manager Employment Verification

2 Criticals Found Criticals Left Open Page: 1 2 3 4 5 6 7

 Winnebago County Health Department
RETAIL FOOD SANITARY INSPECTION REPORT
Establishment Name: School - East Senior High Date: 09/20/2018

ITEM LOCATION TEMP ITEM LOCATION TEMP

CHICKEN LINE CHICKEN LINE
154 145
TURKEY LINE TURKEY LINE
045 042
MILK LINE PEPPERS WALK-IN COOLER
041 043
NUGGETS LINE WATER 3 COMP. SINK
152 112

HACCP Topic
NOTE ABOUT COMPLAINT: ACCORDING TO JILL, KITCHEN MANAGER, THE PRE-COOKED HAMBURGER PATTIES ARE REHEATED TO 165 OR
HIGHER & HELD IN AU JUS THAT IS COLORED WITH CHERRY EXTRACT. JILL STATED THEY HAVE ORDERED AU JUS THAT IS BROWN IN
COLOR. ALL FOOD ON THE LINE TODAY MEASURED WELL ABOVE THE 135F HOLDING TEMP. COMPLAINT INCONCLUSIVE.

HACCP PROBLEMS DISCUSSED TODAY WITH JILL PERTAINED TO:

1) TO THE IMPORTANCE OF LOGGING TEMPERATURES OF FOOD IN COOLERS BEFORE & AFTER LUNCH/DINNER & KEEPING LOGS ON FILE
FOR NEXT INSPECTOR TO VIEW.
2) THE IMPORTANCE OF PROVIDING HOT (120F OR ABOVE) RUNNING WATER AT THE 3 COMP. SINK.

General Comments View Establishment Comments

Concerns regarding the Smoke Free Illinois Act were observed and will be referred to the Tobacco Control Compliance Officer.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel
* The items listed in this report identify violations of the Winnebago County Code of Ordinances, Chapter 50, Article III.
* Continue to correct minor violations listed in the previous inspection report.
* Food Handler Training: All food handlers working in restaurants must have completed training by December 31, 2014.

All food handlers working in non-restaurants must have completed training by July 1, 2016. Non-restaurants are facilities such as schools, retail food
stores, long-term care facilities, and licensed day care homes.
* Date marking requirements are now in effect. Potentially hazardous foods (not exempted on the IDPH handout) can only be held for 7 days.
(Remember: Freezing the non-exempt potentially hazardous food stops the cycle but it does not reset the 7 day cycle.) Therefore, the discard date on
label must not exceed 7 days at refrigerated temperatures.

Non-exempt potentially hazardous foods held at the proper temperature during an inspection may be condemned and discarded. If the foods are not
labeled or are improperly labeled, a major violation will be marked for each food.
* Food Safety Sanitation Manager is required to be licensed by the State of Illinois.
* The next routine inspection at your facility will be conducted on or after the date listed on the report. Complaint investigations or other inspections may
be completed at any time during the year.

Received by: Sanitarian:

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 Winnebago County Health Department
RETAIL FOOD SANITARY INSPECTION REPORT
Establishment Name: School - East Senior High Date: 09/20/2018

Part 1: CRITICAL ITEMS

These items relate directly to factors which lead to foodborne illnesses. Corrected
ITEM These items MUST RECEIVE IMMEDIATE CORRECTION UNLESS OTHERWISE NOTED. By
3a - DELI STYLE TURKEY STORED ABOVE THE LOAD LIMIT OF THE COLD WELL @ 40-45F. MOVED TO A / /
WORKING COOLER.
All cold potentially hazardous food must be kept at 41°F or below until served.
Next Survey
Immediately

27 - - WATER TEMP. AT THE 3 COMP. SINK @ 112F. WILL BE CORRECTED TOMORROW. 09 / 21 / 18

An adequate supply of potable hot water (120F) shall be provided @ the 3 comp. sink.
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Received by: Sanitarian:

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 Winnebago County Health Department
RETAIL FOOD SANITARY INSPECTION REPORT
Establishment Name: School - East Senior High Date: 09/20/2018

Part 1: CRITICAL ITEMS

ITEM
These items relate directly to factors which lead to foodborne illnesses. Corrected
These items MUST RECEIVE IMMEDIATE OR TWENTY FOUR (24) HOUR CORRECTION. By
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 Winnebago County Health Department
DIVISION OF ENVIRONMENTAL HEALTH
FOOD SUPPLEMENTAL SHEET
Establishment Name: School - East Senior High Date: 09/20/2018
Part 2: ESTABLISHMENT SANITATION, DESIGN, AND MAINTENANCE
ITEM These items relate to maintenance of food service operation and cleanliness. Corrected
These items are to be corrected by the next routine inspection or as stated. By
15 - Rusty racks in walk-in cooler/walk-in freezer. / /
All shelving in walk-in coolers and walk-in freezers must be made of rust resistant metal or other impervious
material, and must be designed for ease of cleaning. Shelves must be at least six inches above floor. Next Survey
Immediately

39 - No light bulbs in sockets under exhaust hood. / /

Provide rubber or Teflon-coated light bulbs for all sockets.
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Received by: Sanitarian:

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 Winnebago County Health Department
DIVISION OF ENVIRONMENTAL HEALTH
FOOD SUPPLEMENTAL SHEET
Establishment Name: School - East Senior High Date: 09/20/2018
Part 2: ESTABLISHMENT SANITATION, DESIGN, AND MAINTENANCE
ITEM These items relate to maintenance of food service operation and cleanliness. Corrected
These items are to be corrected by the next routine inspection or as stated. By
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Received by: Sanitarian:

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 Winnebago County Health Department
DIVISION OF ENVIRONMENTAL HEALTH

Establishment Name: School - East Senior High Date: 09/20/2018

Award Questions
1. Were there any follow up inspections? Yes No

2. Are all scores at or below maximum by establishment type and risk category? Yes No

3. Has the Establishment been open and owned by the same owner Yes No
for the entire calendar year (Jan 1st - Dec 31st)?

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