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
  
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
X
2
 Food contact surfaces of equipment and utensils clean, free of abrasives and detergents  
FLOORS WALLS AND CEILINGS
36
X
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
 
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
X
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
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
  
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
X
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 100-200 ppm                   Dishwasher Temperature   180F °F or label
Food Temperatures:   CHICKEN 0; CHEESE 38; MAC AND CHEESE 0; HAMBURGER 38
 
General Comments
HACCP CONCEPT DISCUSSED: PROPER PLACEMENT OF ALL PERSONAL ITEMS.

NO FOLLOW UP REQUIRED. 
Report and Instructions Received By   AMANDA /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  10/19/2014 Time In  1:20 PM Time Out  3:00 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
*12  OBSERVED EMPLOYEE PERSONAL BELONGINGS SUCH AS A DISC PLAYER AND CD'S ON COUNTER IN COOKS LINE STORED WITH FOOD ITEMS. NO PERSONAL ITEMS ARE TO BE STORED IN THE KITCHEN, PREP TABLE, FOOD EQUIPMENT, DRY GOOD ROOM, ETC. PRACTICE PROPER HYGIENICS AND INSTRUCT EMPLOYEES TO KEEP ALL PERSONAL ITEMS EITHER IN THEIR VEHICLE OR PROVIDE LOCKERS. (750.510) ITEMS REMOVED. IMMEDIATE/ONSITE
2  OBSERVED THE FOLLOWING FOOD PRODUCTS TO HAVE IMPROPER/NO LABELING INFORMATION: 1) OBSERVED ITEMS IN UPRIGHT FREEZER, COOLERS AND WALK IN UNITS NOT PROPERLY LABELED. PROVIDE FOR ALL FOODS TO HAVE PROPER LABELING INFORMATION SUCH AS ITEM NAME AND USE BY DATE. LABEL PROPERLY OR FOOD WILL BE DISCARDED. (750.120) NEXT INSPECTION
8  OBSERVED THE FOLLOWING FOOD PRODUCTS TO BE IMPROPERLY STORED: 1) UNCOVERED SALT, PEPPER AND FLOUR IN COOKS LINE. PROVIDE FOR ALL FOOD PRODUCTS IN STORAGE TO HAVE PROPER COVERS OR OVERHEAD PROTECTION. (750.120) OBSERVED SOILED CLOTHES AND LINEN IN DRY STORAGE ROOM. STORAGE OF FOOD PRODUCTS WITH SOILED CLOTHING AND LINEN IS PROHIBITED. PROVIDE A SEPARATE AREA FOR SOILED ITEMS. (750.120) NEXT INSPECTION
9  OBSERVED EMPLOYEES USING IMPROPER UTENSILS TO DISPENSE FOOD PRODUCTS: 1) BOWL USED AS A SCOOP IN FLOUR BIN RIGHT OF SALAD COOLER END OF COOKS LINE. PROVIDE SUITABLE DISPENSING UTENSILS TO BE USED BY EMPLOYEES SUCH AS A SCOOP W/HANDLE. (750.280) NEXT INSPECTION
15  OBSERVED THE FOLLOWING IMPROPER NON-FOOD CONTACT SURFACES: 1) RUST ON RACKS INSIDE PREP COOLER IN COOKS LINE, 2) RUST/PEELING SURFACE ON LOWER SHELVING OF PREP TABLES IN COOKS LINE, 3) RUST ON RACKS INSIDE WALK IN COOLER AND WALK IN FREEZER, 4) RUST ON RACKS IN DRY STORAGE ROOM, 5) RUST ON RACKS OUTSIDE DOOR AREA OF DISHWASHING ROOM, 6) RUST ON RACKS INSIDE 2-DOOR UPRIGHT COOLER IN WAIT STATION BEHIND BAR, 7) RUST ON RACKS IN LIQUOR STORAGE ROOM. PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE SMOOTH, EASILY CLEANABLE, NON-ABSORBANT, CORROSIVE RESISTANT, AND LIGHT COLORED. (750.690) NEXT INSPECTION
16  OBSERVED THE DISH WASHING FACILITY (THREE-COMPARTMENT SINK OR DISH WASHING MACHINE) TO BE IN NEED OF CLEANING/REPAIR: 1) 3-BAY FAUCET IN NEED OF CLEANING AND LEAKS, 2) HAND SINK FAUCET HAS RUST AND LIME BUILD UP AROUND BASE IN KITCHEN, 3) SPRAY FAUCET TO 3-BAY SINK IN KITCHEN IS WRAPPED IN PLASTIC, 4) RUST/LIME BUILD UP ON SPRAY NOZZLE RIGHT OF DISH WASHING MACHINE. PROVIDE FOR THE DISH WASHING FACILITIES TO BE THOROUGHLY CLEANED AT LEAST ONCE DAILY AND PRIOR TO USE. ALSO, THE FACILITIES SHALL BE DE-LIMED AS NECESSARY AND MAINTAINED. (750.830) NEXT INSPECTION
22  OBSERVED THE FOLLOWING FOOD CONTACT SURFACES TO BE UNCLEAN: 1) CLEAN PANS ON RACK END OF COOKS LINE IS SITTING ON SOILED SHELVING - RECLEAN ALL PANS, 2) TABLE TOP CAN OPENER. CLEAN. (750.800) NEXT INSPECTION
23  OBSERVED THE FOLLOWING CONTACT SURFACES TO BE UNCLEAN: 1) INSIDE OF OVENS, 2) SIDES OF EQUIPMENT IN COOKS LINE, 3) CAN RACK IN DRY STORAGE, 4) BINS WITH SUGAR AND FLOOR RIGHT OF SALAD COOLER IN COOKS LINE. CLEAN. (750.800) NEXT INSPECTION
24  OBSERVED CLEANED AND SANITIZED EQUIPMENT TO BE HANDLED IN A MANNER THAT IS CONDUSIVE TO CAUSING CONTAMINATION: 1) CLEAN DISHWARE STORED IN BUS TUBS ON FLOOR IN KITCHEN, 2) CLEAN PLATES, UTENSILS, SPOONS, KNIVES, ETC. STORED UNCOVERED ON COUNTER AND SALAD COOLER IN KITCHEN, 3) CLEAN SILVERWARE STORED UNPROTECTED IN DISH WASHING ROOM. CLEANED AND SANITIZED EQUIPMENT AND UTENSILS SHALL BE HANDLED IN A WAY THAT PROTECTS THEM FROM CONTAMINATION AND STORED 6" OFF THE FLOOR. COVER ALL CLEAN DISHWARE OR STORE INVERTED ON CLEAN SURFACES. (750.850) NEXT INSPECTION
36  OBSERVED THE FOLLOWING FLOOR AREAS TO BE UNCLEAN: 1) FLOORS THROUGHOUT KITCHEN, DRY STORAGE, DISH WASHING AREA, ROOM W/LARGE ICE MACHINE BY BAR, AND LIQUOR STORAGE ROOM UNDERNEATH POP DISPENSER ARE IN NEED OF A THOROUGH CLEANING. PROVIDE FOR ALL FLOORING AREAS TO BE IN A CLEAN CONDITION. (750.1220) OBSERVED THE FOLLOWING FLOOR AREAS TO BE IN POOR REPAIR: 1) RUST ON FLOOR IN WALK IN FREEZER, 2) PEELING FLOOR SURFACE IN DRY STORAGE ROOM, 3) CARPET IN BANQUET ROOM IS IN VERY POOR CONDITION AND HEAVILY STAINED. (NOTE: NO CARPETING IS ALLOWED IN FOOD SERVICE AREAS WHICH INCLUDES BARS) PROVIDE FOR ALL FLOORING AREAS TO BE SMOOTH, EASILY CLEANABLE, NON-ABSORBENT, DURABLE SURFACES, AND BE MAINTAINED IN GOOD REPAIR. (750.1200) NEXT INSPECTION
37  OBSERVED THE FOLLOWING WALL/CEILINGS, AND ATTACHED EQUIPMENT TO BE UNCLEAN: 1) COOKS LINE BEHIND EQUIPMENT, 2) FILTERS TO HOOD IN COOKS LINE, 3) CEILING VENTS IN KITCHEN, 4) WALLS IN DISHWASHING ROOM, 5) WALLS IN ROOM W/LARGE ICE MACHINE NEAR BAR. 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) CHIPPED WALL SURFACE IN DRY STORAGE ROOM, 2) STAINED CEILING TILE IN ROOM W/LARGE ICE MACHINE IN BAR. 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) NEXT INSPECTION
Report and Instructions Received By   AMANDA /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  10/19/2014 Time In  1:20 PM Time Out  3:00 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
38  OBSERVED INADEQUATE LIGHTING IN THE FOLLOWING AREA(S): 1) WALK IN COOLER AND WALK IN FREEZER. PROVIDE A MINIMUM OF 20 FOOT CANDLES OF LIGHT IN ALL FOOD PREPARATION AREAS, AT EQUIPMENT/UTNESIL WASHING AREAS, EQUIPMENT/UNTENSIL STORAGE AREAS, IN LAVATORIES AND TOILET AREAS AND A MINIMUM OF 10 FOOT CANDLES IN WALK-IN REFRIGERATOR UNITS, DRY FOOD STORAGE AREAS, AND IN ALL OTHER AREAS. (750.1240) NEXT INSPECTION
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   AMANDA /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  10/19/2014 Time In  1:20 PM Time Out  3:00 PM Sanitation Score  80 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  80