Page 1 of 3

X 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
  
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
X
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
X
1
 Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
6
X
2
 Potentially hazardous food properly thawed
24
X
1
 Storage, handling of clean equipment utensils
*7
X
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
  
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
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
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
  
2
 Dishwashing facilities: designed, constructed, maintained, installed, located, operated
*45
     Management personnel certified Yes X No     Registered for class    
 
GARBAGE AND REFUSE DIPSOSAL
17
X
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   Chlrorine °F or label
Food Temperatures:   Chicken: 30 F/-15 F, Eggs: 45 F, Sausage gravy: 151 F, Mayo: 42-45 F, Lingune berry butter: 39-44 f, Sour cream: 43 F, Pancake batter: 67 F, Ice cream: 25 F, Sausage: 139 F, Steak: 40 F, Milk: 36 F, Cream of potato: 149 F, Chicken noodle: 151 F, Creamy italian: 41-46 F, 1000 island dressing: 42 F, Whipped butter: 39-47 F
 
General Comments
HACCP:Discussed proper holding time/temperature relationships of cold potentially hazardous foods. 
Report and Instructions Received By   Marc Hollandsworth /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/23/2006 Time In  9:20 AM Time Out  1:00 PM Sanitation Score  48 (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 the following potentially hazardous foods to be held at improper temperatures: 1. Eggs: 45 F. 2. Pancake batter: 67 F. 3. Mayo: 42-45 F. 4. Lingune berry butter: 39-44 F. 5. Creamy italian dressing: 41-46 F. 6. Whipped butter: 39-47 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.See voluntary destruction agreement.All potentially hazardous foods that may be held in the temperature danger zone can be labeled with the date/time that they are removed from proper refrigeration and be held for a maximum of 6 hours.At the end of the six hours, any leftover product must be discarded. (750.120) Immediate/Onsite
*7  Observed the following foods to be contaminated:1. butter with brush had egg in itAt all times, including while being stored, prepared, displayed, served, or transported, food shall be protected from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation (750.130).Butter was dumped. Immediate/Onsite
*12  Observed the following improper handwashing practices:1. dish washer handled dirty dishes and then clean dishes without washing hands2. cook handled raw egg then a plate without washing handsProvide for hands to be properly washed as often as necessary to keep them clean and free of contamination (750.510) Employee instructed. Immediate/Onsite
*20  Observed the sanitizer solution to be too weak at the following location:waitress station by restroomProvide for the sanitizer solution to be mixed to the appropriate leveel for the type of sanitizer being used (750.820).Sanitizer remixed Immediate/Onsite
*31  Observed the following handsink(s) to be inaccessible:1. food debris in handsink by cook's lineHand sinks are to be used for hand washing only (750.1120).Debris removed and employees instructed. Immediate/Onsite
*35  Observed the presence of insects and/or rodents in the following area(s): 1. a cricket in the storage room by the pop rack and in the women's restroom.2. a beetle in the kitchen by the hand washing sink.3. flies throught the facility.Provide for effetive measures to minimize the presence of insects or rodents to be implemented.The door hinges at the bottom of the doors are not sealed properly providing entry of insect into this facility.Recommend weatherstripping the doors on the inside bottom to provide the best possible seal. (750.1160) 48 Hours
*41  Observed the sanitizer solution in/at the following location(s) to be too strong:1. waitress station2. both buckets in cook's lineProvide for the sanitizer solution to be no stronger than the required concentration (750.820)Buckets remixed.Observed the following chemical(s) to be improperly stored:1. air freshener with scalesProvide for all food, equipment, utensils, and single service articles to be stored either above or completely separate for all toxic chemicals (750.1310)Air freshner moved. Immediate/Onsite
2  Observed the following food products to have improper/no labeling information: 1. containers in the storage room had no label on them.2. shakers throughout the facility had no labeling on them. (750.130)Provide for all foods to have proper labeling information 48 Hours
6  Observed the following potentially hazardous foods to be improperly thawed: 1. turkey. 2. beef.Provide for all potentially hazardous foods to be properly thawed in one of the following ways: 1) In a refrigerator unit in a way that the temperature doe not exceed 41¦F 2) Under potable running water at a temperature of 70¦F or below 3) In a microwaveoven only when it is a part of the cooking process 4) As a part of the conventional cooking process. (750.240) 48 Hours
8  Observed the following food products to be improperly stored:1. fry oil in box on floor2. foods with no cover in walk-in freezer3. bacon uncovered in walk-in cooler4. eggs in undrained ice water5. flour with no cover in styrofoam container6.no cover on foods in upright 2-door.Provide for all food products in storage to have proper covers or overhead protection (750.130)Provide for all food products to be stored at least six inches off of the floorFoods shall not be stored in direct contact with un-drained ice (750.130) 48 Hours
9  Observed employees/consumers using improper utensils to dispense food products:1. single-service cup used as scoop in powdered sugar2. single-service cup used as scoop for brown sugar3. single-service cup used to scoop cocoaProvide suitable dispensing utensils to be used by employees/consumers (750.280) 48 Hours
Report and Instructions Received By   Marc Hollandsworth /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/23/2006 Time In  9:20 AM Time Out  1:00 PM Sanitation Score  48 (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
10  Observed the following utensil(s) to be improperly stored:1. sugar scoop2. spoon in brown sugarProvide 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) 48 Hours
14  Observed the following improper food contact surfaces:1. cutting board at small prep table with deep cuts2. flour in styrofoam cup3. butter brush melted4. dressing pourer tops corroded5. pepper in styrofoam cupProvide for all food contact surfaces to be smooth, easily cleanable, non-absorbant, corrosive resistant, and light colored (750.650) 48 Hours
15  Observed the following improper non-food contact surfaces:1. recaulk dirty dish return2. door gasket torn on upright 2-door3. finish peeling on shelf above bacon4. door gasket torn on 2-door cooler5. door gasket torn on reach in freezer6.door gasket torn on prep coolerProvide for all food contact surfaces to be smooth, easily cleanable, non-absorbant, corrosive resistant, and light colored (750.690) 48 Hours
17  Observed no test kit to be available for testing the chemical sanitizerProvide for a test kit or other device that accurately measures the parts per million concentration of the sanitizer solution to be available (750.820) 48 Hours
21  Observed the following wiping cloth(s) to be improperly stored:1. on cook's lineProvide for all wiping cloths to be stored completely submerged in an approved sanitizer solution while not being used (750.810).Stored in bucket. Immediate/Onsite
22  Observed the following food contact surfaces to be unclean:1. seasoning shaker2. egg pan3. waffle irons4. plates under grill5. tongs put away dirty6. large pan7. spatula8. build-up in pancake dispenserClean and maintain (750.800) 48 Hours
23  Observed the following non-food contact surfaces to be unclean:1. shelf with syrup2. gaskets in wait prep cooler3. knife holder4. shelf below fryer5. door gaskets of prep cooler6.microwaves by cook's line7. towel holderClean and maintain (750.800) 48 Hours
24  Observed the following equipment/ untensils to be improperly stored:1. knives at wrapping station stored in stagnant water.2. bowls not inverted and with no cover.3. plates not inverted.4. forks in water with food debris.5. utensils improperly stored by dish washing area. 6. Pan by dishwashing area.7. pop attachments on floor.8. bowls with no cover in walk-in freezer.9. condensation in salad bowls.Provide for all equipment/utensils be to be stored at least six inches off of the floor in a clean and dry location in a way that protects them from contamination (750.850)Provide for all equipment, tabelware, and utensil to be air-dried.Observed booster seats sitting on floor.Booster seats must be stored at least six inches off of the floor (750.860) 48 Hours
25  Observed the following single services articles to be improperly stored:1. cup lids on floor in storage room2. to-go containers not inverted above fryer3. 2 oz. cups not inverted on cook's lineProvide for all single service articles to be stored at least six inches off of the floor in closed covered containers or inverted which protect them from contamination (750.880) 48 Hours
33  Observed dumpster lids to be left open.Keep dumpster lids closed at all times except while throwing away trash. (750.1130) 48 Hours
37  Observed the following wall/ceilings, and attached equipment to be unclean:1. ceiling vent around dishwashing area2.walls by dishwashing area3. ceiling vent over employee break table4. ceiling vents in walk-in cooler5. ceiling vent in women's restroomintake vents in dining area6. ceiling around dishwashing areaProvide for all walls, ceilings, and attached equipment to be in a clean condition (750.1220) 48 Hours
Report and Instructions Received By   Marc Hollandsworth /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/23/2006 Time In  9:20 AM Time Out  1:00 PM Sanitation Score  48 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  76