The following definitions shall apply in the interpretation and enforcement of this chapter. All other definitions shall be as contained in the Illinois Department of Public Health Food Service Sanitation Code.
BUSINESS DAYS: Regularly scheduled days that the Health Department is open.
CATEGORY I FACILITY: Food establishment that presents a high relative risk of causing foodborne illness, based on the large number of food handling operations typically implicated in foodborne outbreaks and/or the type of population served by the facility. The standards for regulation of a category I facility shall be those prescribed by the Local Health Protection Grant Code (77 Ill. Adm. Code 615). Category I facilities include those where the following operations occur:
A. Time/temperature control for safety foods are cooled, as part of the food handling operation at the facility;
B. Time/temperature control for safety foods are prepared hot or cold and held hot or cold for more than twelve (12) hours before serving;
C. Time/temperature control for safety foods cooked and cooled must be reheated;
D. Complex preparation of foods or extensive handling of raw ingredients with hand contact for ready-to-eat foods occurs as part of the food handling operations at the facility;
E. Vacuum packaging, other forms of reduced oxygen packaging, or other special processes that require an HACCP plan; or
F. Immunocompromised individuals, such as the elderly, young children under age four (4) and pregnant women, are served in a facility in which these individuals compose the majority of the consuming population.
CATEGORY II FACILITY: Food establishment that presents a medium relative risk of causing foodborne illness, based upon few food handling operations typically implicated in food-borne illness outbreaks. The standards for regulation of a category II facility shall be those prescribed by the Local Health Protection Grant Code (77 Ill. Adm. Code 615). Category II facilities include those where the following operations occur:
A. Hot or cold foods are held at required temperatures for no more than twelve (12) hours and are restricted to same-day services;
B. Foods are prepared from raw ingredients, using only minimal assembly; and
C. Foods that require complex preparation (whether canned, frozen or fresh prepared) are obtained from approved food processing plants, high-risk food service establishments or retail food stores.
CATEGORY III FACILITY: Food establishment that presents a low relative risk of causing foodborne illness, based upon few or no food handling operations typically implicated in foodborne illness outbreaks. The standards for regulation of a category III facility shall be those prescribed by the Local Health Protection Grant Code (77 Ill. Adm. Code 615). Category III facilities include those where the following operations occur:
A. Only time/temperature control for safety foods commercially pre-packaged in an approved processing plant are available or served at the facility;
B. Only limited preparation of non- time/temperature control for safety foods and beverages, such as snack foods and carbonated beverages, occurs at the facility; or
C. Only beverages (alcoholic and non-alcoholic) are served at the facility.
COMMISSARY: A licensed food establishment in which food, containers, or supplies are received, handled, prepared, packaged, washed, and/or stored.
CORE ITEM: An item that usually relates to general sanitation, operational controls, facilities or structures, equipment design or general maintenance.
COTTAGE FOOD OPERATION: An operation conducted by a person who produces or packages food or drink, other than foods and drinks listed as prohibited, in a kitchen located in that person's primary domestic residence or another appropriately designed and equipped kitchen on a farm for direct sale by the owner, a family member, or employee in compliance with section 4 of the Food Handling Regulation Enforcement Act.
EVENT COORDINATOR: A person or organization responsible for organizing and planning an event at which more than one temporary food establishment or mobile food establishment operates.
EXCLUDE: To prevent a person from working as an employee in a food establishment or entering a food establishment as an employee.
FARMER: An individual who is a resident of Illinois and owns or leases land in Illinois that is used as a farm, as that term is defined in Section 1-60 of the Property Tax Code, or that individual's employee.
FARMERS' MARKET: A common facility or area where the primary purpose is for farmers to gather to sell a variety of fresh fruits and vegetables and other locally produced farm and food products directly to consumers.
FOOD ESTABLISHMENT: Any restaurant; coffee shop; cafeteria; short order cafe; luncheonette; hotel/motel breakfast other than a continental breakfast; grill; tearoom; sandwich shop; soda fountain; food store; tavern; bar; cocktail lounge; nightclub; industrial feeding establishment; private, public or nonprofit organization or institution routinely serving food; catering kitchen; commissary or similar place in which food or drink is prepared for sale or for service on the premises or elsewhere; and any other eating or drinking establishment or operation where food is served or provided for human consumption. This definition also includes retail grocery stores, meat markets, poultry markets, fish markets, confectioneries, nut stores, retail bakeries, or any other establishment, whether fixed or mobile, where food, intended for human consumption off the premises, is prepared, handled, transported, sold or offered for sale at retail. This inclusion applies regardless of whether there is a charge for the food.
IMMINENT HEALTH HAZARD: A significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operation to prevent injury based on:
A. The number of potential injuries, and
B. The nature, severity, and duration of the anticipated injury.
LICENSE YEAR: The license year is December 1 through November 30 to correspond to Jo Daviess County's fiscal year.
PERSON IN CHARGE: The license holder or person designated by the license holder who is responsible for operation of a food establishment at a given time.
PRIORITY FOUNDATION ITEM: A provision whose application supports, facilitates or enables one or more priority items.
PRIORITY ITEM: A provision whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard.
REGULATORY AUTHORITY: The Jo Daviess County Health Department.
REPEAT VIOLATION: A violation noted on the previous inspection report that is observed again on the next routine inspection on the same piece of equipment, same area of the facility, or same practice.
RESTRICT: To limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils, linens, or unwrapped single-service or single use articles.
REVOCATION: Put an end to the validity or operation.
SEASONAL FOOD ESTABLISHMENT: Any food establishment which prepares or serves food more than fourteen (14) consecutive days but less than one hundred eighty (180) consecutive days in any one license year.
SUSPENSION: The temporary cease in operation.
TEMPORARY FOOD ESTABLISHMENT: A food establishment operating at a fixed location for a period of not more than fourteen (14) consecutive days in conjunction with a single event or celebration.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: A food that requires time/temperature control for safety to limit pathogenic microorganisms. (Ord. 2018-10, 10-9-2018, eff. 12-1-2018; amd. Ord. 2022-11, 10-11-2022; Ord. O2023-8, 6-13-2023)