Risk factors are important practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
In Illinois scores/grades are no longer used any local health departments, but see "Inspection Results".
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
CFPM: Certified Food Protection Manager: A person in charge who demonstrates food safety knowledge by an accredited food protection certification program.
HACCP: Hazard Analysis and Critical Control Point principles developed by the National Committee on Microbiological Criteria for Foods. A management system in which food safety is addressed through the analysis and control of food safety standards.
Observations and Corrective Actions: The Environmental Health Specialist will document observations including the violation item numbers, Food Code rule and the violations observed.
Priority (P): Items that are a measurable action that directly eliminates or reduces a hazard associated with food borne illness prevention. For example, food employees shall keep their hands and exposed portions of their arms clean (Rule 2-301.11).
Priority Foundation (Pf): Items that are specific actions to support or enable a priority item. For example, soap must be provided for effective hand washing (Rule 6-301.11).
Core (C): Items that are usually related to general sanitation, operational controls, equipment or structure design, or general maintenance and repair. For example, a hand washing sink shall be constructed to be easily cleanable (Rule 5-202.11 (B)).
Correction Date: The time period in which the violation must be corrected. Some time periods are immediate (COS: corrected on site during the inspection), a specific date or by the next routine inspection (NRI).
COS: Corrected on Site
R: Repeat violation. Repeat violations are those violations that were present on the previous inspection.
Move your mouse over one of the blue areas on this page to see a pop-up describing the various parts of an inspection report.
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| 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. In the sections below, red circle=out of compliance 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 |
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| Page 2 of 2 | |
| Establishment Name: Try R Food | Permit #: 831 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type:: QUAT | PPM: Within specified range | Heat: Blank |
CFPM AND HACCP |
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| CFPM Verification (name, expiration date, ID#): | |||
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Jane Doe Exp. Date: 10/23/2022 ID #: 12345678 |
Matt Bennell Exp. Date: 03/10/2025 ID #: 12345678 |
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| HACCP Topic: Cooking Time/Temperature | |||
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ice Cream/Upright Freezer Units 3/4 | 0.00°F | Frozen Pie/Upright Freezer Units 3/4 | 0.00°F |
| Soup/Upright Freezer Units 5/6 | 9.00°F | Raspberry Mousse/Upright Freezer Units 1/2 | 9.00°F | Lemon Cake/Upright Freezer Units 1/2 | 9.00°F |
| Beef/Upright Freezer Units 7/8 | 10.00°F | Lasagna/Upright Freezer Units 7/8 | 10.00°F | Cheese/New Walk-In Cooler | 40.00°F |
| Cheese Rarebit/New Walk-In Cooler | 39.00°F | Cooked and Cooled Chicken/New Walk-In Cooler | 37.00°F | Chicken Salad/New Walk-In Cooler | 38.00°F |
| Cream Cheese Icing/New Walk-In Cooler | 38.00°F | Asiago Pasta Salad/Old Walk-In Cooler | 41.00°F | Cheese/Old Walk-In Cooler | 38.00°F |
| Cream Cheese/Old Walk-In Cooler | 37.00°F | "Baby Bel" Cheese/Old Walk-In Cooler | 38.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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Item No. |
P | Pf | C | R |
Violations cited in this report must be corrected within the timeframes below. NRI=Next Routine Inspection |
Correction Date |
| 10 | X |
6-301.11: HANDWASHING SINK Provided with Hand Soap No soap found near the kitchen sink. COS: Person in Charge (PIC) refilled the soap dispenser. |
COS |
| 47 | X |
4-101.11 (B): Materials for Construction and Repair: Multiuse
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT: Durable,
CORROSION-RESISTANT, and Nonabsorbent. The hand mixer was a household unit, not commercial, not approved. COS: The unit was condemned and marked with a sticker. |
COS |
| 48 | X |
4-603.12 (A): Cleaning EQUIPMENT and UTENSILS: Precleaning-Scraped There was dried food debris found on a stored/stacked stainless steel pan. |
NRI |
| 49 | X |
4-601.11(C): Non-FOOD CONTACT SURFACES-EQUIPMENT: Clean The top of the "Imperial" brand oven was dusty. |
NRI |
| 55 | X |
6-501.12 (A): PHYSICAL FACILITIES Cleaned As Often As Necessary The floor was soiled: Under racks in the dry storage room; Under the oven; Under the stove; Under the ice machine. The wall was soiled behind the dish machine. |
NRI |
| Inspection Comments |
Note: The staff was properly wearing masks per the Governor's order.
Please call with any questions. |
Person in Charge (Signature)Matt Bennell |
Date:10/27/2020 |
Environmental Health Specialist (Signature)Jim Roberts |
Follow-up: Yes No Follow-up Date: |
