Winnebago County Health Department EST # SE-4

Est.
Type INSTITUTIONAL FOOD SERVICE
P.O. Box 4009 Routine
Other: C O M P L A I N T Rockford, IL 61110 ** Type of Inspection
CR
Permit 17-1646 (815) 720-4100
Off

Category: Category IIIa - High (1-50 seats) FOOD SERVICE INSPECTION REPORT
Name of Establishment: School - Guilford Senior High Address: 5620 Spring Creek Road Phone: (815) 489-7259

Owner or Operator: Rockford Publc Schools #205 City: Rockford Zip: 61114
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 27. Water sources safe, hot, and cooled under pressure
5 5 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 1 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 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 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
1 15. Non-food contact surfaces designed, constructed OTHER OPERATIONS
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 1 20. a) Sanitizing concentration 0 PPM
CERTIFIED MANAGER
5 b) Sanitizing temperature F
5 45. MGR. Billie Hulburt
1 21. Wiping cloths clean, used properly stored
3 22. Food contact surfaces of equipment and utensils clean I.D.0 1 3 0 6 1 2 8
1 23. Non-food contact surfaces clean
Exp. Date 1 0 / 2 1 / 2 0 1 9
1 24. Storage/handling of clean equipment, utensils
am
Date 09 / 20 / 2018 Time 1 2 : 2 0 pm In 0 1 : 5 4 am
pm Out Score: 34 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

6 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 - Guilford Senior High Date: 09/20/2018

ITEM LOCATION TEMP ITEM LOCATION TEMP

WATER 3 COMP. SINK SALAD WITH MEAT 1 DOOR COOLER
120 048
MILK MILK COOLER YOGURT & CHEESE MEAT WALK-IN COOLER
045 045
FRUIT COCTAIL MAIN WALK-IN COOLER CHICKEN LINE HOT WELL
046 145
SPICY CHICKEN LINE HOT WELL SALAD WITH MEAT LINE
148 043

HACCP Topic
NOTE ABOUT COMPLAINT: DURING THE INSPECTION TODAY (9/20/18) @ GUILFORD SENIOR HIGH, I ASKED BILLIE ABOUT THE
PRE-COOKED BREADED, CHICKEN PATTIES THAT ARE IN QUESTION. SHE STATED THAT SHE DID NOT KNOW WHY ONE OF THE CHICKEN
PATTIES APPEARED TO BE UNDER COOKED SINCE THEY COME FROM THE MANUFACTURE PRE-COOKED. EACH BATCH OF THIS
PRODUCT, AS ALL OTHER MEAT, IS PROBED WITH A METAL STEMMED THEROMETER TO ENSURE THE TEMPERATURE RISES TO AT LEAST
165F DURING THE REHEATING PROCESS.

ANN, THE GENERAL MANAGER OVER SEVERAL OF THE RPS 205 KITCHENS STATED TODAY THEY WILL DETERMINE WETHER OR NOT THEY
WILL CONTINUE BUYING PRE-COOKED BREADED, CHICKEN PATTIES FROM THEIR CURRENT SUPPLIER.

HACCP PROBLEMS DISCUSSED TODAY WITH BILLIE PERTAINED TO:

1) TO THE IMPORTANCE OF LOGGING TEMPERATURES OF FOOD IN COOLERS BEFORE & AFTER LUNCH & NOTIFYING MANAGEMENT WHEN
THE AIR TEMP. RISES ABOVE 38F.

2) THE IMPORTANCE OF LABELING POTENTIALLY HAZARDOUS FOOD WITH A NUMERICAL PREP & EXPIRATION DATE. REMIND STAFF TO

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:

Page: 1 2 3 4 5 6 7
 Winnebago County Health Department
RETAIL FOOD SANITARY INSPECTION REPORT
Establishment Name: School - Guilford 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 - YOGURT & CHEESE STORED IN THE MEAT WALK-IN COOLER MEASURED ABOVE 41F. CHEESE MOVED 09 / 21 / 18
TO THE FREEZER. YOGURT MOVED TO A WORKING MILK COOLER.
- ALL THE FOOD STORED IN THE MAIN WALK-IN COOLER MEASURED ABOVE 41F.
Next Survey
- SALADS WITH MEAT STORED IN THE BIG 1 DOOR COOLER ON THE LINE MEASURED 48F. DISCARDED. Immediately
- MILK STORED IN THE LARGEST MILK COOLER MEASURED 45F.
Adjust/repair cooler to keep all cold potentially hazardous foods at 41°F or below until served. Recommend an air
temperature of 36°F - 38°F for the cooler. THESE UNITS TO BE REPAIRED BY 9-21-18.

20a - Quat sanitizer concentration in 3rd compartment of 3-compartment sink was less than the manufacturer's / /
requirement. WATER IN SINK @ 114F.
Next Survey
3-compartment sink set up is wash (hot water and detergent), rinse (clean rinse water), sanitize 200ppm quat as Immediately
sanitizer/150-400 ppm quat as sanitizer and air dry. Read and follow label directions for proper sanitizer
concentration.

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

Received by: Sanitarian:

Page: 1 2 3 4 5 6 7
 Winnebago County Health Department
RETAIL FOOD SANITARY INSPECTION REPORT
Establishment Name: School - Guilford 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
/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

Received by: Sanitarian:

Page: 1 2 3 4 5 6 7
 Winnebago County Health Department
DIVISION OF ENVIRONMENTAL HEALTH
FOOD SUPPLEMENTAL SHEET
Establishment Name: School - Guilford 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
8 WALK-IN DOOR COOLERS LEFT OPEN WHEN FOOD HANDLERS ARE INSIDE. / /
Food shall be protected at all
times. Next Survey
Immediately

37 Porous/perforated ceiling tiles in kitchen/restrooms/mop sink room/storage areas. / /

At remodeling or change of ownership, provide ceiling tiles that are washable, cleanable, smooth, durable, Next Survey
nonabsorbent, and light in color. Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

Received by: Sanitarian:

Page: 1 2 3 4 5 6 7
 Winnebago County Health Department
DIVISION OF ENVIRONMENTAL HEALTH
FOOD SUPPLEMENTAL SHEET
Establishment Name: School - Guilford 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
/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

/ /
Next Survey
Immediately

Received by: Sanitarian:

Page: 1 2 3 4 5 6 7
 Winnebago County Health Department
DIVISION OF ENVIRONMENTAL HEALTH

Establishment Name: School - Guilford 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)?

Page: 1 2 3 4 5 6 7