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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 #   KK375  
    Pre-opening
    Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
X OtherCONSULTATION
Name of Establishment  OLIVER'S BAR & GRILL Address  2122 W STATION ST
Owner or Operator   OLIVER'S KANKAKEE INC. 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   QUAT 200-400 ppm                   Dishwasher Temperature   120-140 °F or label
Food Temperatures:   RAW MEAT 37
 
General Comments
NOTE: MAKE SURE FOLLOWING LIST IS COMPLETED BEFORE THE PRE-OPENING OCCURS. AT THE PRE-OPENING AN APPLICATION WILL NEED TO BE FILLED OUT & COMPLETED & $250.00 WILL BE PAID FOR THE KCHD HEALTH DEPARTMENT LICENSE.

1. CLEAN & SANITIZE ALL FOOD EQUIPMENT SUCK AS FRYERS, STOVES, OVENS, COOLERS ETC.
2. REMOVE RUST FROM SMALL GRILL OR REMOVE IT FROM FACILITY.
3. PLACE ALL MOPS & BROOMS ON MOP WALL TO DRY.
4. EMPTY SOILED MOP WATER & PUT MOP BUCKET AWAY.
5. REMOVE ALL TOOLS & CONSTRUCTION MATERIAL FROM FACILITY. 6. PROVIDE FOOD THERMOMETERS THAT ARE NSF APPROVED TO CHECK FOOD TEMPERATURES.
7. MAKE SURE THAT THERE IS HOT & COLD RUNNING WATER AT ALL SINKS.
8. PROVIDE PAPER TOWELS & SOAP DISPENSERS AT ALL HANDSINKS.
9. PROVIDE THAT NO BARE WOOD IS SHOWING ON WALLS IN RESTROOMS, BAR OR KITCHEN.
10. REMOVE SMALL DISHWASHER IN BAR OR REPAIR IT TO WORK PROPERLY.
11. CLEAN ALL SEAL GASKETS ON ALL COOLERS THROUGH OUT FACILITY.
12. REPLACE WOOD FLOOR WITH TILE IN RESTROOMS OR REPAINT & SEAL IT. SEAL FLOOR IN BAR SO IT'S EASILY CLEANABLE.
13. PATCH HOLE IN WALL & REPLACE TORN TILE IN MEN'S RESTROOM.
14. REPAIR WALLS AROUND URNALS IN RESTROOM & WALL AROUND HANDSINK IN WOMEN'S RESTROOM.
15. PLACE TOILET PAPER IN ALL ROLLS IN RESTROOMS.
16. PROVIDE SANITIZER AT THE THREE COMPARTMENT SINK IN KITCHEN & IN BAR.
17 PROVIDE REFERRAL FORM.
18. PROVIDE FOOD HANDLERS LICENSE AT LEAST ONE PER SHIFT. 
Report and Instructions Received By   PAUL MANTAS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/18/2014 Time In  10:30 AM Time Out  11:50 AM Sanitation Score  NA (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  NA