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 #   SA028  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  SEASONAL/KANKAKEE ELKS SNACK SHOP Address  2283 BITTERSWEET DR
Owner or Operator   KANKAKEE ELKS City   SAINT ANNE Zip Code   60964
 
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
  
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
  
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
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
  
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
 
5
 Cross-connection, back siphonage-backflow
42
X
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     No X 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 100-200 ppm                   Dishwasher Temperature   110F °F or label
Food Temperatures:   RANCH DRESSING 41; HOT DOGS 41; HAM SANDWICHE 40; SHRIMP 0; STEAK 39; BACON 31; SOUP 140; POTATOES 141; SALMON 40; HAMBURGER 47; CHICKEN 48; EGGS 53; BAKED POTS 48; POTATOE SALAD 48; PASTA 50; LASAGNA 50; ROAST BEEF 50; SOUR CREAM 49; HEAVY CREAM 52; MILK 49; EGGS 53
 
General Comments
HACCP: DISCUSSED PROPER HOLDING TEMPERATURES FOR ALL POTENTIALLY HAZARDOUS FOODS.

A FOLLOW UP WILL OCCUR FOR NO. 3 AND 20. 
Report and Instructions Received By   RAMON OR AMY DIAZ /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/25/2012 Time In  4:00 PM Time Out  7:00 PM Sanitation Score  80 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  80  
 
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 #   SA028  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  SEASONAL/KANKAKEE ELKS SNACK SHOP Address  2283 BITTERSWEET DR
Owner or Operator   KANKAKEE ELKS City   SAINT ANNE Zip Code   60964
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS TO BE HELD AT IMPROPER TEMPERATURES: 1) VARIOUS POTENTIALLY HAZARDOUS FOODS IN THE WALK IN COOLER. SEE VOLUNTARY DESTRUCTION AGREEMENT. PROVIDE FOR ALL COLD POTENTIALLY HAZARDOUS FOODS TO BE HELD AT 41°F OR BELOW AT ALL TIMES EXCEPT DURING NECESSARY PERIODS OF PREPARATION AND ALL HOT POTENTIALLY HAZARDOUS FOODS AT 135F OR ABOVE AT ALL TIMES. (750.120) IMMEDIATE/ONSITE
*20  OBSERVED THE FACILITY TO BE ENGAGED IN FOOD OPERATIONS WITHOUT HAVING A PROPERLY MIXED SANITIZER SOLUTION AVAILABLE. PROVIDE FOR A PROPERLY MIXED SANITIZER SOLUTION TO BE AVAILABLE DURING ALL FOOD PREPARATION/SERVICE HOURS. SANITIZER MIXED AND TESTED AT 100 PPM. (750.830) IMMEDIATE/ONSITE
*45  OBSERVED AN INSUFFICIENT NUMBER OF CERTIFIED FOOD HANDLERS TO BE EMPLOYED AT THIS FACILITY. PROVIDE FOR A CERTIFIED FOOD HANDLER TO BE ON THE PREMISES AT ALL TIMES THAT POTENTIAL HAZARDOUS FOODS ARE BEING HANDLED. PLEASE SHOW PROOF OF ADDITIONAL CERTIFIED FOOD HANDLERS WITHIN 15 DAYS. 15 DAYS
2  OBSERVED THE FOLLOWING FOOD PRODUCTS TO HAVE IMPROPER/NO LABELING INFORMATION: 1) HAM SANDWICHE IN SNACK SHOP COOLER, 2) VARIOUS ITEMS IN COOKS LINE COOLERS, 3) VARIOUS ITEMS IN WALK IN COOLER, 4) TUNA SALAD IN 2-DOOR COOLER IN BAR, 5) VARIOUS ITEMS IN WALK IN FREEZER. ALL ITEMS THAT HAVE BEEN PREVIOUSLY COOKED THEN COOLED MUST BE LABELED WITH ITEM NAME, TIME COOLING BEGAN AND USE BY DATE; ALL ITEMS REPACKAGED MUST BE LABELED WITH ITEM NAME AND DATE. PLEASE PROPERLY LABEL ALL ITEMS OTHERWISE ITEMS WILL HAVE TO BE DISCARDED. (750.120) NEXT INSPECTION
6  OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS TO BE IMPROPERLY THAWED: 1) FISH ON COUNTER BY SINK. 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 MICROWAVE OVEN ONLY WHEN IT IS A PART OF THE COOKING PROCESS 4) AS A PART OF THE CONVENTIONAL COOKING PROCESS. FISH PLACED UNDER RUNNING POTABLE WATER. (750.120) IMMEDIATE/ONSITE
8  OBSERVED THE FOLLOWING FOOD PRODUCTS TO BE IMPROPERLY STORED: 1) BEVERAGES STORED ON FLOOR IN SNACK SHOP AREA, 2) ICE DIRECTLY ON FISH IN KITCHEN, 3) FOOD IN VARIOUS COOLERS AND FREEZERS NOT PROPERLY COVERED, 4) FOOD ON FLOOR IN WALK IN FREEZER - UNDER RACKS, 5) FLOUR AND SUGAR CONTAINERS W/O LIDS IN DRY STORAGE ROOM, 6) LIQUOR BOTTLES ON FLOOR IN BAR. PROVIDE FOR ALL FOOD PRODUCTS TO BE STORED AT LEAST SIX INCHES OFF OF THE FLOOR; COVERED; NO ICE CAN BE PLACED DIRECTLY ON FOOD THAT MAY BE USED FOR HUMAN CONSUMPTION. (750.120/130) NEXT INSPECTION
15  OBSERVED THE FOLLOWING IMPROPER NON-FOOD CONTACT SURFACES: 1) RUST ON RACKS IN HALLWAY LEADING TO KITCHEN, 2) RUST ON RACKS OF BEVERAGE STORAGE ROOM BY BANQUET HALL, 3) RUST ON RACKS IN ROOM BEHIND BAR. PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE SMOOTH, EASILY CLEANABLE, NON-ABSORBANT, CORROSIVE RESISTANT, AND LIGHT COLORED. (750.690) NEXT INSPECTION
23  OBSERVED THE FOLLOWING CONTACT SURFACES TO BE UNCLEAN: 1) RACKS IN COOKS LINE W/PANS, 2) SPRAY NOZZLE TO 3-BAY SINK IN KITCHEN, 3) INSIDE BACK PANEL OF ICE MACHINE. PLEASE CLEAN. (750.800) NEXT INSPECTION
24  OBSERVED THE FOLLOWING UTENSILS TO BE IMPROPERLY STORED: 1) TUB OF CLEAN UTENSILS ON RACK IN KITCHEN. PROVIDE FOR ALL UNTENSILS TO BE STORED ALL IN ONE DIRECTION WITH THE HANDLES PRESENTED UP AND OUT PREVENTING CONTAMINATION OF THE FOOD CONTACT SURFACE. (750.850) OBSERVED THE FOLLOWING EQUIPMENT/UTENSILS TO BE IMPROPERLY STORED: 1) CLEAN GLASSWARE ON FLOOR IN HALLWAY. PROVIDE FOR ALL EQUIPMENT/UTENSILS 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) OBSERVED CLEAN PLATES STORED UNCOVERED IN KITCHEN; TABLEWARE STORED UNPROTECTED ON TABLES IN DINING AREAS. COVER PLATES AND SILVERWARE. (750.850) NEXT INSPECTION
37  OBSERVED THE FOLLOWING WALL/CEILINGS AREA(S) TO BE IN POOR REPAIR: 1) CHIPPED PAINT ON WALLS IN DRY STORAGE IN KITCHEN, 2) STAINED CEILING TILE IN BASEMENT. PROVIDE FOR ALL WALLS AND CEILINGS TO BE SMOOTH, EASILY CLEANABLE, NON-ABSORBENT, DURABLE, AND LIGHT COLORED AND BE MAINTAINED IN GOOD REPAIR. (750.1210) OBSEVED THE FOLLOWING WALL/CEILINGS, AND ATTACHED EQUIPMENT TO BE UNCLEAN: 1) WALLS IN DISH WASHING AREA, 2) HOOD AND FILTERS. PROVIDE FOR ALL WALLS, CEILINGS, AND ATTACHED EQUIPMENT TO BE IN A CLEAN CONDITION. (750.1220) NEXT INSPECTION
38  OBSERVED NO LIGHT SHIELD IN SNACK SHOP STORE ROOM. PROVIDE SHIELD. (750.1240) OBSERVED LIGHTS OUT IN 2-DOOR COOLER IN BAR - BACK ROOM, AND IN SMALL CLOSET W/LARGE ICE MACHINE IN BAR AREA. PROVIDE ADEQUATE LIGHTING. (750.1240) NEXT INSPECTION
Report and Instructions Received By   RAMON OR AMY DIAZ /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/25/2012 Time In  4:00 PM Time Out  7:00 PM Sanitation Score  80 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  80  
 
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 #   SA028  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  SEASONAL/KANKAKEE ELKS SNACK SHOP Address  2283 BITTERSWEET DR
Owner or Operator   KANKAKEE ELKS City   SAINT ANNE Zip Code   60964
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
42  OBSERVED THE FOLLOWING MAINTENANCE EQUIPMENT TO BE IMPROPERLY STORED: 1) MOPS IN VARIOUS LOCATIONS THROUGHOUT KITCHEN. PLEASE STORE IN NON-FOOD AREAS; CLEAN, SANITIZE AFTER EVERY USE; HANG MOPS TO DRY. (750.1390) NEXT INSPECTION
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   RAMON OR AMY DIAZ /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/25/2012 Time In  4:00 PM Time Out  7:00 PM Sanitation Score  80 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  80