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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 #   KK071  
    Pre-opening
    Original Inspection
    Reinspection
   Follow-Up
X Possible FBI
    Complaint
   Other
Name of Establishment  GONZALEZ GROCERY Address  1933 E COURT ST
Owner or Operator   CALDERON, LILIANA 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
  
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
  
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
  
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     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   ppm                   Dishwasher Temperature   °F or label
Food Temperatures:  
 
General Comments
ON 7/1/14 A COMPLAINT WAS RECEIVED REGARDING CUSTOMERS BECOMING ILL POSSIBLY DUE TO SALSA PURCHASED FROM CARNICERIA GONZALEZ.

FOLLOWING ITEMS WERE CHECKED:
1) CHICKEN 40-41F, PORK 40F; SALSA 41-45.5F
2) CHLORINE SANITIZER 200 PPM;
3) LABELING ON SALSA CONTAINERS COMPLETE.

FACILITY DOES MAKE THEIR OWN SALSA AND LABELS EACH CONTAINER SOLD TO CUSTOMERS WITH INGREDIENTS, NUTRTION, ADDRESS, NAME AND SELL DATE.
SALSA INGREDIENTS INCLUDE: (GREEN SALSA) TOMATOES, ONIONS, GARLIC, CILANTRO, JALAPENO, SALT, OLIVE OIL, PEPPERS.
RED SALSA CONTAINS: TOMATOES, RED PEPPER, GARLIC, ONION, SALT, CILANTRO.
SALSA IS BOILED FOR 6 HOURS, COOLED, BLENDED AND REFRIGERATED. SALSA SELLS WITHIN 3-4 DAYS AND THEN A NEW BATCH IS MADE.

ISSUES: 1) FACILITY IS COOKING/COOLING SALSA IN LARGE POTS. RECOMMEND THEY USE SHALLOW PANS FOR COOLING AND DOCUMENTING WHEN SALSA HAS REACHED 41F.
2) RAW CHICKEN WAS ABOVE SALSA AND CHEESE IN 3-DOOR COOLER AT FRONT OF STORE. CHICKEN WAS MOVED TO BOTTOM SHELF.
3) SALAS IS PLACED IN INDIVIDUAL CUPS IN 3-DOOR COOLER AT FRONT OF STORE WITHOUT PROPER LABLEING. RECOMMEND THEY LABEL CUPS AND DATE SALSA WAS MADE.

THERE WAS NO SALSA LEFT OVER FROM THE DATE IN QUESTION; NO OTHER EMPLOYEES HAVE BEEN SICK AND NO OTHER COMPLAINTS HAVE BEEN RECEIVED. 
Report and Instructions Received By   MARIA GONZALEZ /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/02/2014 Time In  10:00 AM Time Out  11:00 AM Sanitation Score  N/A (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  N/A