Food Establishment Inspections
The new state food code follows best practices in food safety and falls in line with national standards, creating more uniformity in inspections. The system moves away from the older, traditional 100-point inspection scoring system and instead uses a risk-based inspection approach. This puts an emphasis on Foodborne Illness Risk Factors - the violations which are more likely to lead to consumers getting sick. The CDC has identified 5 major risk factors which contribute to foodborne illness. They are:
- Improper hot and cold holding temperatures.
- Improper cooking temperatures.
- Poor employee health and hygiene.
- Contaminated utensils and equipment.
- Food from unsafe sources.
Food Establishment Inspection Look-Up Available
Please be advised that inspections only provide a snapshot of a food establishment's practices, as they are based on what is seen at the time of the inspection. If an establishment does not do well during an inspection, Environmental Health Department Staff work to educate the food establishment workers to assist with preventing repeat violations.
Food establishments in the Village are inspected routinely and unannounced depending on the risk assessment classification (Category I, II, or III) assigned to each food establishment. Risk assessments are based on the State of Illinois Food Service Sanitation Code and other applicable food safety regulations.
The general yearly inspection schedule is as follows:
Category I — 3 inspections
Category II — 2 inspections
Category III — 1 inspection
Compliance and follow-up (recheck) inspections are conducted as needed in addition to the routine inspections. During any type of inspection, Environmental Health Department Staff work to educate food establishment employees as to why certain practices are not acceptable and how these practices can contribute to food-borne illness.
There are 58 items or categories under which violations may be written when conducting a food inspection. These violation categories are divided into Foodborne Illness Risk Factors and Good Retail Practices.
Foodborne Illness Risk Factors are those violations which have a higher likelihood of contributing to a foodborne illness such as improper cooking and hot/cold holding temperatures and poor employee hygiene.
Good Retail Practices are violations of basic operational and sanitation conditions such as leaking faucets, missing light shields, etc.
Risk Factor violations and Good Retail Practice violations are also divided into three categories: Priority, Priority Foundation, and Core.
Priority items are violations that can contribute directly to foodborne illness if not controlled. For instance, not cooking chicken to 165 degrees.
Priority Foundation items are violations that could contribute to Priority violations if not controlled such as not having a calibrated metal stem thermometer to take the temperature of the chicken.
Core violations relate to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance. For instance, the floor that an employee is standing on to take the temperature of the chicken is dirty.
There is no score. Food Establishments will be given the number of Risk Factor Violations and Risk Factor Repeat Violations.
Please note that due to the recent adoption of new regulations, this page is in the process of being updated and additional information and resources will be added. Please check back for more information or contact the Environmental Health Division at 847-359-9042.