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 #   BB085  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  EL BURRITO LOCO Address  600 S MAIN ST
Owner or Operator   HORACIO BARRIOS City   BOURBONNAIS Zip Code   60914
 
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
X
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
  
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
X
1
 Thermometers provided and conspicuous
37
X
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
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
  
2
 Handling of food(ice) minimized, methods  
SEWAGE
  
DRESSING ROOMS
10
X
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
  
5
 Hands washed and clean, good hygienic practices
*30
X
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
  
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:   Sour cream: 33 F, Freezers: 1 F/-3 F, Diced steak: 213 F, Chicken: 178 F, Shredded cheese: 42 F, Hard boilded eggs: 40 F, Diced meat: 51 F, Steak: 35 F
 
General Comments
HACCP: Discussed proper sanitizer concentration for buckets and 3rd sink of the 3-compartment sink.Verbal warning: Repair the air gap at the door that leads to the outside seating area. 
Report and Instructions Received By   Cynthia Zabala /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/22/2006 Time In  9:25 AM Time Out  11:00 PM Sanitation Score  72 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  88  
 
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 #   BB085  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  EL BURRITO LOCO Address  600 S MAIN ST
Owner or Operator   HORACIO BARRIOS City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following potentially hazardous foods to be held at improper temperatures: 1. Diced meat: 51 F.Provide for all cold potentially hazardous foods to be held at 41¦F or below at all times except during necessary periods of preparation. (750.120) See voluntary destruction agreement. Immediate/Onsite
*20  Observed the sanitizer solution to be too weak at the following location(s): 1. kitchen bucket. 2. 3rd sink of the 3-compartment sink.Provide for the sanitizer solution to be mixed to the appropriate leveel for the type of sanitizer being used.Solution remixed. (750.820) Immediate/Onsite
*30  Observed the following location to have improper backflow prevention: 1. spray gun hooked up to a hose at the mop sink while not in use.Provide for all spray guns to be removed form the hose while not in use to assure proper backflow prevention.The hose attached to the faucet at the mop sink is not to be used in the dish washing process.Hose removed. (750.1080) Immediate/Onsite
2  Observed the following food products to have improper/no labeling information: 1. all shakers throughout the facility. 2. bulk food buckets below the preparation table.Provide for all foods to have proper labeling information. (750.130) Next Inspection
5  Observed no thermometer to be available in the following unit: 1. 2-door cooler on the cooks line.Provide for an accurate, conspicuous thermometer, that is accurate within +/- 3¦F, to be available in all units holding potentially hazardous foods.Thermometer provided. (750.140) Immediate/Onsite
8  Observed the following food products to be improperlystored: 1. foods with no cover in the 3-door cooler. 2. foods with no cover in the 2-door cooler. 3. sauce with no cover in the walk-in cooler. 4. container above the microwave.Provide for all food products in storage to have proper covers or overhead protection. (750.130) Next Inspection
10  Observed the following utensil(s) to be improperly stored: 1. scoop in the bulk food bin by the pop rack.Provide for all utensils to be stored in one of the following manners: 1) Clean and dry 2) In the food product with the handle up and out of the food product 3) In a dipper well, using potable water 4) Malt collars and frozen dessert utensils either clean and dry or ina dipper well. (750.280)Observed the ice scoop(s) to be improperly stored: 1. in the pop machine ice bin.Provide for all ice scoops to be stored either clean and dry, or in the ice with the handle up and out. (750.290)All scoops stored properly. Immediate/Onsite
14  Observed the following improper food contact surfaces: 1. cutting board at the 2-door cooler. 2. large pan is buckled at the bottom in the back preparation area. 3. grinder parts are rusty.Provide for all food contact surfaces to be smooth, easily cleanable, nonabsorbant, corrosive resistant, and light colored. (750.690) Next Inspection
15  Observed the following improper non-food contact surfaces: 1. paper lining a container with 2 oz. cups and lids. 2. door gaskets are torn on the 3-door cooler, 2-door cooler, 1-door cooler. 3. lid on the 2-door cooler is coming apart. 4. shelf is rusting below the back preparation table. 5. shelves by the 3-compartment sink are rusting. 6. knife holder is in poor condition.Provide for all non-food contact surfaces to be smooth, easily cleanable, nonabsorbant, corrosive resistant, and light colored. (750.690) Next Inspection
22  Observed the following food contact surfaces to be unclean: 1. pop spigots. 2. dicer has build-up on it. 3. several knives put away unclean. 4. ice machine. 5. seasoning shakers.Clean and maintain. (750.800) Next Inspection
23  Observed the following non-food contact surfaces to be unclean: 1. shelf with the to go containers at the service counter. 2. fan cover in the front cooler. 3. door of the microwave by the grill. 4. door gasket on the kitchen freezer. 5. shelf below the steamtable. 6. pop rack. 7. door gasket on the back freezer. 8. cords of the "PICK UP HERE" sign.Clean and maintain. (750.800) Next Inspection
25  Oberved the following single services articles to be improperly stored: 1. plastic spoons improperly stored by the register. 2. single service containers stored face up in the kitchen with inadequate overhead protection. 3. hat stored with single service containers on the shelf.Provide for all single service articles to be stored at least six inches off of the floor in closed covered containers which protect them from contamination.Provide for single service plasticware to be stored in holders with the handles presented up an dout to reduce potential contamination of the food contact surface. (750.880) Next Inspection
Report and Instructions Received By   Cynthia Zabala /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/22/2006 Time In  9:25 AM Time Out  11:00 PM Sanitation Score  72 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  88  
 
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 #   BB085  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  EL BURRITO LOCO Address  600 S MAIN ST
Owner or Operator   HORACIO BARRIOS City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
37  Obseved the following wall/ceilings, and attached equipment to be unclean: 1. ceiling vent in the mens restroom. 2. wall behind the microwave by the grill. 3. ceiling in the walk-in cooler.Provide for all walls, ceilings, and attached equipment to be in a clean condition. (750.1220)Observed the following wall/ceilings area(s) to be in poor repair:: 1. ceiling dividers/vents in the preparation area are rusty. 2. ceiling in the mens restroom is in poor condition.Provide for all walls and ceilings to be smooth, easily cleanable, nonabsorbant, durable, and light colored and be maintained in good repair. (750.1210) Next Inspection
38  Observed the following light(s) to be improperly shielded: 1. throughout the back preparation area.Provide for all lights to be shielded to protect against broken glass from falling. (750.1240) Next Inspection
     
     
     
     
     
     
     
Report and Instructions Received By   Cynthia Zabala /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/22/2006 Time In  9:25 AM Time Out  11:00 PM Sanitation Score  72 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  88