Page 1 of 2

    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 #   GP007  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  TRAXX SPORTS BAR & GRILL Address  102 S DIXIE HWY
Owner or Operator   SMITH, STEVEN City   GRANT PARK Zip Code   60940
 
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
 
FOOD
18
 
1
 Pre-flushed, scraped, soaked
34
  
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
  
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
X
1
 Wiping cloths: clean, use restricted
22
  
2
 Food contact surfaces of equipment and utensils clean, free of abrasives and detergents  
FLOORS WALLS AND CEILINGS
36
X
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
  
1
 Storage, handling of clean equipment utensils
*7
  
4
 Unwrapped and potentially hazardous food not re-served, Cross Contamination
25
  
1
 Single-service articles, storage, dispensing  
LIGHTING
26
X
2
 No re-use of single-service articles
38
  
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
  
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
  
2
 Food (ice) contact surfaces: designed, constructed, maintained, installed, located
*31
  
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 X No     Registered for class    
 
GARBAGE AND REFUSE DIPSOSAL
17
  
1
 Accurate thermometers, chemical test kits provided, gauge cook
33
  
2
 Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean
 
      
Sanitizer Requirement:  Chemical   none set up only in bar ppm                   Dishwasher Temperature   chlorine 50 °F or label
Food Temperatures:   fries 3; beef 39; chili sauce 155; sour cream 40; chz 37; cxn wing 10; pork 40; steak 10; upright freezers -12
 
General Comments
Haccp: discussed proper cooling methods of previous cooked foods. Proper measures include shallow pans and bringing to 140-70 degrees within 2 hours and 70-40 degrees within 4 hours.

A follow up will occur in 5 days for violations #12 & 20. 
Report and Instructions Received By   Melisa Strasbuagh /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/15/2006 Time In  1:30 PM Time Out  3:00 PM Sanitation Score  78 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  78  
 
Page 2 of 2

    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 #   GP007  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  TRAXX SPORTS BAR & GRILL Address  102 S DIXIE HWY
Owner or Operator   SMITH, STEVEN City   GRANT PARK Zip Code   60940
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*12  Observed use of hand towels in bar. Use of hand towels is prohibited. *Please provide paper towels to be discarded after every use. (750.1120) Immediate/Onsite
*20  Observed no sanitizer set up. (bar only) Sanitizer is to be set up prior and during all food prep. Buckets are to be 100-200 ppm not exceeding 400 ppm and 3-bays are to be @ 50 ppm. (750.830) Immediate/Onsite
*45  Observed no CFH during food serving hours. All Category I facilities must have a CFH on duty prior and during all food prep and service. Next Inspection
2  Observed various foods in walk in cooler not labeled. *Please label w/name and date. All previous cooked then cooled foods must be labeled w/name, date and time placed in cooler. (750.100) Immediate/Onsite
8  Observed foods in walk in cooler uncovered. *Please keep covered at all times. (750.120) Immediate/Onsite
9  Observed the following containers with improper scoops: 1. flour bin in kitchen 2. season containers in kitchen 3. grated cheese in storeroom Provide scoops w/handles. (750.160) Immediate/Onsite
15  Observed the following non-food contact surfaces to be improper: Repair, replace, defrost (750.690) 1. storeroom shelves w/chipped wood 2. upright freezers in storerm area - defrost 3. broken gasket on bar refrigerator Immediate/Onsite
16  Observed rust and lime build up on inside of dishwasher. *Please remove rust and clean inside of dish machine. (750.830) Immediate/Onsite
21  Observed wiping cloths on 3-bay. *When not in use, please store in sanitizer solution or soiled non-absorbent laundry bag. (750.810) Immediate/Onsite
23  Observed the following non-food contact surfaces in need of cleaning: *Please clean (750.800) 1. gaskets of prep coolers in kitchen 2. hot pads 3. outside of blue containers 4. pop rack and lines 5. upright freezer on inside - backroom by bar Immediate/Onsite
26  Observed plastic cups being used to dispense and paper towels used as a liner for grill tools. *No re-use of any single service items. (750.600) Immediate/Onsite
36  Observed floor in walk in cooler w/rust and unfinished. Please provide floor to be smooth, corrosive free and non-absorbent. (750.1200) Immediate/Onsite
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   Melisa Strasbuagh /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/15/2006 Time In  1:30 PM Time Out  3:00 PM Sanitation Score  78 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  78