(A) Frequency. Inspections of a permanent food service facility shall be performed by the Health Officer as indicated in the table below. Inspections at temporary food facilities shall be conducted in accordance with the requirements of the Lake County Health Department Food Program Administrative Procedures and Policies, approved by the Illinois Department of Public Health, April 17, 1995, and as amended from time to time by the Lake County Board of Health.
Category 1 | - three times annually |
Category 2 | - two times annually |
Category 3 | - one time annually |
(B) Additional services. Additional inspections or consultations shall be performed as often as determined necessary by the Health Officer for the efficient and effective protection of public health.
(C) Access. The Health Officer, after proper identification, shall be permitted to enter a food service facility at any reasonable time for the purpose of conducting inspections to determine compliance with this subchapter. The Health Officer shall be permitted to examine records maintained in the food service facility (or other location), to obtain information pertaining to the source of food and supplies in the facility, when deemed necessary for the enforcement of this subchapter.
(D) Report of inspections. Whenever an inspection is conducted at a food service facility, the Health Officer shall record the findings on a paper or electronic report. A copy of the completed report shall be provided to the person in charge of the facility after the inspection has been completed. The completed report shall constitute an official notice of findings. It is a public document that shall be made available for public disclosure to any person who requests it according to law.
(1) Cause for re-inspection. The report shall identify if a re-inspection is required at the food service facility based on the outcome of the inspection. Re-inspections shall be required in accordance with the chapter entitled “Compliance and Enforcement” of the current and subsequent edition of the U.S. Food and Drug Administration model food code, as amended from time to time and promulgated by the U.S. Food and Drug Administration and with the Lake County Health Department Food Program Administrative Procedures and Policies, approved by the Illinois Department of Public Health, April 17, 1995, and as amended from time to time by the Lake County Board of Health.
(a) The Health Officer shall require a re-inspection when he or she determines that a potential for a foodborne illness exists at the time of the inspection. Conditions that may create the potential for a food-borne illness include:
1. An imminent health hazard, as defined in this subchapter;
2. Repeated or serious violations of time-temperature control of TCS food, cross-contamination, employee hygiene/handwashing; or
3. Other deficiencies outlined in the Lake County Health Department Food Program Administrative Procedures and Policies, approved by the Illinois Department of Public Health, April 17, 1995, and as amended from time to time by the Lake County Board of Health.
(b) The Health Officer may also conduct further actions in accordance with the Lake County Health Department Food Program Administrative Procedures and Policies, approved by the Illinois Department of Public Health, April 17, 1995, and as amended from time to time by the Lake County Board of Health.
(E) Correction of violations.
(1) Time frame. The completed report shall specify the required period of time for the correction of the violations found during the inspection. Correction of the violations shall be accomplished within the period specified in the chapter entitled “Compliance and Enforcement” of the U.S. Food and Drug Administration model food code and in the Lake County Health Department Food Program Administrative Procedures and Policies, approved by the Illinois Department of Public Health, April 17, 1995, and as amended from time to time by the Lake County Board of Health.
(a) Imminent health hazard. If an imminent health hazard exists, the facility shall immediately cease the affected food service facility operations. The operations shall not be resumed until authorized by the Health Officer.
(b) Time-temperature. All time-temperature control violations shall be corrected immediately in a manner acceptable to the Health Officer. The Health Officer may require a temperature log to verify compliance. Failure to correct a time-temperature control violation within the specified time shall result in an office compliance hearing.
(c) Temporary food service facility. In the case of temporary food service facilities, all violations shall be corrected prior to operation.
(2) Failure to comply. Failure to comply with any of subsection (E)(1) above may result in revocation of the permit to operate the food service facility.
(1977 Code, § 2:1-3) (Ord. [Bd of Health Ord., Art. III] passed 6-13-1995; Ord. 18-0950, passed 9-11-2018)