Page 1 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BB135  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  RZ 3102 DBA IHOP Address  1347 KINNEMAN DR
Owner or Operator   RS 3120 IHOP City   BRADLEY Zip Code   60915
 
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
 
FOOD
18
 
1
 Pre-flushed, scraped, soaked
34
X
1
 Outside storage area, enclosures properly constructed, clean: controlled incineration
*1
  
5
 Source, Wholesome, No Spoilage
19
  
2
 Wash, rinse after: clean, proper temperature
2
X
1
 Original Container, Properly Labeled
*20
X
4
 Sanitization rinse: Clean, temperature, concentration   INSECT, RODENT ANIMAL CONTROL
 
FOOD PROTECTION
*35
  
4
 Presence of insects/rodents - outer openings protected; no birds, turtles, or other animals
*3
X
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
X
1
 Wiping cloths: clean, use restricted
22
X
2
 Food contact surfaces of equipment and utensils clean, free of abrasives and detergents  
FLOORS WALLS AND CEILINGS
36
  
1
 Floor: constructed, drained, clean, good repair, covering installation, dustless cleaning methods
*4
  
4
 Facilities to maintain product temperature
23
X
1
 Non-food contact surfaces of equipment and utensils clean
5
 
1
 Thermometers provided and conspicuous
37
  
1
 Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
6
 
2
 Potentially hazardous food properly thawed
24
X
1
 Storage, handling of clean equipment utensils
*7
  
4
 Unwrapped and potentially hazardous food not re-served, Cross Contamination
25
X
1
 Single-service articles, storage, dispensing  
LIGHTING
26
  
2
 No re-use of single-service articles
38
X
1
 Lighting provided as required - Fixtures shielded
8
X
2
 Food protection during storage, preparation, display, service and transportation  
WATER
  
VENTILATION
*27
 
5
 Water source, safe: Hot and cold under pressure
39
  
1
 Rooms and equipment - vented as required
9
X
2
 Handling of food(ice) minimized, methods  
SEWAGE
  
DRESSING ROOMS
10
  
1
 Food(ice) dispensing utensils properly stored
*28
  
4
 Sewage and waste water disposal
40
  
1
 Rooms clean, lockers provided, facilities clean
 
PERSONNEL
  
PLUMBING
  
OTHER OPERATIONS
*11
  
5
 Personnel with infections restricted
29
  
1
 Installed, maintained
*41
X
5
 Toxic items properly stored, labeled and used
*12
X
5
 Hands washed and clean, good hygienic practices
*30
 
5
 Cross-connection, back siphonage-backflow
42
  
1
 Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel
13
  
1
Clean clothes, hair restraints
  
TOILET AND HAND-WASHING FACILITIES
 
FOOD EQUIPMENT AND UTENSILS
14
X
2
 Food (ice) contact surfaces: designed, constructed, maintained, installed, located
*31
X
4
 Number, convenient, accessible, designed, installed
43
  
1
 Complete separation from living/sleeping quarters, laundry
32
 
2
 Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: Hand cleanser, sanitary towels/hand drying devices provided. Proper waste receptacles, tissue
15
X
1
 Non-food (ice) contact surfaces: designed, constructed, maintained, installed, located.
44
  
1
 Clean, soiled linen properly stored
 
CERTIFIED PERSONNEL
16
X
2
 Dishwashing facilities: designed, constructed, maintained, installed, located, operated
*45
     Management personnel certified Yes     No     Registered for class    
 
GARBAGE AND REFUSE DIPSOSAL
17
  
1
 Accurate thermometers, chemical test kits provided, gauge cook
33
X
2
 Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean
 
      
Sanitizer Requirement:  Chemical   Chlorine ppm                   Dishwasher Temperature   Chlorine 100ppm °F or label
Food Temperatures:   Walk-in freezer: -2 F, Lindenberry butter: 43 F, MayoL 43-44 F, Country gravy: 35 F, Sour cream: 43-44 F, Freezer: 0 F, Shredded cheese: 33 F, Hash browns: 198 F, Sausage links: 98-115 F, Blintz: 38 F, Raw meat: 34 F, Grits: 146 F, Turkey sausage: 89 F, Ice cream: 2 F, Butter: 43 F, Vegetable soup: 157 F, Thousand island dressing: 40 F, Tartar sauce: 45 F, Colorado omelette: 143 F
 
General Comments
HACCP: Discussed proper hand sink usage.
A follow-up inspection will occur in approximately 10 days. 
Report and Instructions Received By   Alferguson Johnson /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/30/2006 Time In  9:30 AM Time Out  12:50 AM Sanitation Score  57 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  76  
 
Page 2 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BB135  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  RZ 3102 DBA IHOP Address  1347 KINNEMAN DR
Owner or Operator   RS 3120 IHOP City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed multiple potentially hazardous foods to be held at improper temperatures. Provide for all cold potentially hazardous foods to be held at 41 F or below and all hot potentially hazardous foods to be held at 140 F or above at all times, except during necessary periods of preparation. See voluntary destruction agreement. (750.140) Immediate/Onsite
*12  Observed the following improper hand washing practices: 1. employee handling dirty and then clean dishes no hand wash 2. employee wiped his hand across his mouth and returned to food preparation, no hand washing 3. employee turned off the water and then dried hands, turned off water bare handed Provide for all employees to properly wash their hands as often as necessary to keep them clean and prevent contamination of food and equipment. (750.510) Observed an employee drink on the shelf above the clean dish drainboard. Provide for the consumption of food/drink to be done in designated areas only. Drink was discarded. (750.530) 10 Days
*20  Observed an employee to wipe down surfaces with soapy water only. Provide for all surfaces to be properly sanitized as well as cleaned. The sanitizer solution will be the last chemical to come in contact with the surface being cleaned. Employee instructed. (750.820) Observed the front sanitizer buckets to be too weak. Provide for the solution to be 100-200 ppm of chlorine for sanitizing purposes. Bucket changed. (750.820) Immediate/Onsite
*31  Observed employees throughout the facility to be using the hand washing sinks improperly. Provide for hand washing sinks to be used for hand washing only. To be used for absolutely no other purpose. (750.1120) Employees instructed. Immediate/Onsite
*41  Observed several of the kitchen sanitizer buckets to be to strong. Provide for the chlorine solution to not exceed 200 ppm for sanitizing purposes. Buckets changed. (750.820) Next Inspection
*45  Provide for enough certified food handlers to be available to ensure that all shifts are properly covered. (750.540) Next Inspection
2  Observed a container of flour in the kitchen to have no label on it. Provide for all bulk food containers to be clearly labeled with the common name of the contents. Labeled. (750.130) Immediate/Onsite
8  Observed foods throughout the facility in the refrigerators and freezers to be stored with no cover. Provide for all foods, while in storage, to be stored with proper cover. (750.130) Observed foods being stored on the floor in the walk-in freezer. Provide for all foods to be stored at least 6 Next Inspection
9  Observed a 2 oz. cup being used to scoop sugar from the bag in the storage room. Provide for all scooping utensils to be constructed using durable materials and have a handle. (750.280) Observed employees handling bacon and toast bare handed when tongs could be utilized. Provide for direct hand contact with ready-to-eat foods to be minimized. (750.280) Next Inspection
14  Observed the kitchen cutting boards to be in poor condition and the grill butter brushes to be melted. Repair or replace. (750.650) Next Inspection
15  Observed the following improper non-food contact surfaces: 1. door gasket is torn on the walk-in cooler 2. knife holder in the kitchen is broken 3. door gasket is torn on the kitchen freezer 4. door gasket is torn on the upright cooler Provide for all non-food contact surfaces to be smooth, easily cleanable and nonabsorbent. (750.690) Next Inspection
16  Observed employees wiping the spatulas with unclean rags in between uses. Provide for dishes to be properly washed, rinsed and sanitized between uses. (750.820) Next Inspection
21  Observed wiping cloths to be left out of the sanitizer buckets throughout the facility. Provide for all wiping cloths to be stored completely submerged in an approved sanitizer while not in use. (750.810) Next Inspection
22  Observed the following food contact surfaces to be unclean: 1. large mixer whisk was put away unclean 2. several ladles put away with build-up and loose food debris on them 3. oven mitts 4. knives put away unclean 5. shakers Please clean. (750.800) Next Inspection
23  Observed the following non-food contact surfaces to be unclean: 1. fan covers in the walk-in cooler 2. storage tubs with the lids 3. label holder 4. shelf in the small preparation cooler 5. door handles and gaskets on the preparation cooler 6. kitchen freezer 7. both upright coolers 8. tub with single service cups at the waitress station 9. bottom and gasket of the waitress station Please clean. (750.800) Next Inspection
Report and Instructions Received By   Alferguson Johnson /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/30/2006 Time In  9:30 AM Time Out  12:50 AM Sanitation Score  57 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  76  
 
Page 3 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BB135  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  RZ 3102 DBA IHOP Address  1347 KINNEMAN DR
Owner or Operator   RS 3120 IHOP City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
24  Observed the following equipment to be improperly stored: 1. bowls in the walk-in freezer, no cover 2. bag of onions hanging next to clean equipment\ 3. unclean aprons hanging next to clean equipment 4. plastic boats with no cover Provide for all equipment to be stored in a manner that prevents contamination. (750.860) Next Inspection
25  Observed single service articles to be improperly stored throughout the facility. Store either inverted or with proper cover. (750.880) Next Inspection
33  Observed the dumpster lid to be left open. Keep the lid closed at all times unless taking out the garbage. (750.1130) Next Inspection
34  Observed the dumpster area to be unclean. Please clean. (750.1140) Next Inspection
38  Observed light bulbs out in the kitchen refrigeration units. Replace the burnt out light bulbs. (750.1230) Next Inspection
     
Report and Instructions Received By   Alferguson Johnson /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/30/2006 Time In  9:30 AM Time Out  12:50 AM Sanitation Score  57 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  76