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 #   KK091  
    Pre-opening
    Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  KANKAKEE HIGH SCHOOL Address  1200 W JEFFERY ST
Owner or Operator   KANKAKEE SCHOOL DISTRICT #111 City   KANKAKEE Zip Code   60901
 
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
  
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
  
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
  
1
 Floor: constructed, drained, clean, good repair, covering installation, dustless cleaning methods
*4
  
4
 Facilities to maintain product temperature
23
 
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
  
2
 No re-use of single-service articles
38
  
1
 Lighting provided as required - Fixtures shielded
8
  
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
  
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
  
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
  
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   Chlorine ppm                   Dishwasher Temperature   xxx °F or label
Food Temperatures:   Sloppy joes: 170 F, Cheese sauce: 125 F, Walk-in freezer: -17 F, Milk: 34 F
 
General Comments
HACCP: Discussed bring out the milk right before service begins to assure that it is held at the proper temperature.Also, discussed placing large sheet pans over the unit to keep the milk colder.Temperature logs are used in this facility but are not being updated properly.The food temperature should be documented as the food is being removed from the unit it was either cooked or reheated in. 
Report and Instructions Received By   Inez Jarrett /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/20/2006 Time In  10:40 AM Time Out  11:25 AM Sanitation Score  90 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  99  
 
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 #   KK091  
    Pre-opening
    Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
X Other______________
Name of Establishment  KANKAKEE HIGH SCHOOL Address  1200 W JEFFERY ST
Owner or Operator   KANKAKEE SCHOOL DISTRICT #111 City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*20  Observed the sanitizer bucket to be too weak.Provide for the chlorine solution to be 100-200 ppm for sanitizing purposes.Buckets remixed. (750.820) Buckets should be changed at least once every 2 hours to assure that the chlorine solution does not dropbelow the minimum requirement. Immediate/Onsite
*41  Observed bottles of chemicals being stored next to large metal pans in the storage room.Provide for all food, equipment, utensils, and single service articles to be stored either above or completely separate for all toxic chemicals.Pans moved. (750.1310)Observed the chlorine solution in the 3rd sink of the 3-compartment sink to be too strong.Provide for the chlorine solution to not exceed 200 ppm.Worked with the employees to determine the correct amount of chlorine to be added to the sink.Determined that filling the sink to the fill line and adding 3 oz. of the present chemical used will make an acceptable solution for the buckets and the sink.Sink remixed. (750.820) Immediate/Onsite
15  Observed excessive ice build-up in the walk-in freezer.Repair or replace. (750.690) Next Inspection
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   Inez Jarrett /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/20/2006 Time In  10:40 AM Time Out  11:25 AM Sanitation Score  90 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  99  
 
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 #   KK091  
    Pre-opening
    Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
X Other______________
Name of Establishment  KANKAKEE HIGH SCHOOL Address  1200 W JEFFERY ST
Owner or Operator   KANKAKEE SCHOOL DISTRICT #111 City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
Report and Instructions Received By   Inez Jarrett /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/20/2006 Time In  10:40 AM Time Out  11:25 AM Sanitation Score  90 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  99