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 #   KK169  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  ASCENSCION SAINT MARY-KANKAKEE Address  500 W COURT ST
Owner or Operator   ASCENSION SAINT MARY-KANKAKEE 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
X
5
 Source, Wholesome, No Spoilage
19
  
2
 Wash, rinse after: clean, proper temperature
2
  
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
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
  
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
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
  
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 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   QUAT 200-400 ppm                   Dishwasher Temperature   180 F °F or label
Food Temperatures:   TURKEY 40, SOUR CREAM 49, AVOCADO 50, CHICKEN 125, RANCH 47, EGG MIX 47
 
General Comments
HACCP CONCEPTS DISCUSSED: KEEP ALL HOT FOODS AT 135F OR ABOVE. KEEP ALL COLD FOODS AT 41F OR BELOW. KEEP SANITIZER AT 200-400 PPM. MAKE SURE ALL DENTED CANS OR TORN PACKAGES ARE SENT BACK FOR CREDIT OR THROWN AWAY. 
Report and Instructions Received By   KIM BOGGS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/27/2015 Time In  1:10 PM Time Out  3:35 PM Sanitation Score  80 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  94  
 
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 #   KK169  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  ASCENSCION SAINT MARY-KANKAKEE Address  500 W COURT ST
Owner or Operator   ASCENSION SAINT MARY-KANKAKEE City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*1  Observed the following food containers to be damaged to the extent in which the food product inside may be compromised. 2 cans of ripe olives at three lbs 7 oz were dented. Provide for all food products that have been compromised due to container damage to be either returned to supplier or destroyed. Send cans back for credit. 750.100 Immediate/Onsite
*3  Observed the following potentially hazardous foods to be held at improper temperatures. 1. Ranch was found at 47F. 2. Egg mix was found at 47. 3. Sour cream at 49. 4. Avacado was found at 50F. at the front service line. Provide for all cold potentially hazardous foods to be held at 41°F or below at all times except during necessary periods of preparation. All these food items were thrown away. 750.120 Observed the following potentially hazardous foods to be held at improper temperatures. Chicken was found at 125F in front grill area. The internal temperature of potentially hazardous foods shall be 140°F, or above except during necessary periods of preparation, including foods requiring transportation. All these food items were thrown away. 750.150 Immediate/Onsite
*20  Observed the sanitizer solution to be too weak at the following location(s). Sanitizer was to weak in wiping cloth bucket in inovation area.Provide for the sanitizer solution to be mixed to the appropriate level for the type of sanitizer being used Immediate/Onsite
8  Observed the following food products to be improperly stored. Food was not covered at hot food station in kitchen. Cover all gravies, meats, soups etc. at warming units. Provide for all food products to be stored at least six inches off of the floor. 750.130 Next Inspection
15  Observed the following improper non-food contact surfaces. 1. Black table has bare wood showing where orang juice is kept in service area. 2. Seal gasket on Continental cooler door located at bottom of cooler is torn. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbant, corrosive resistant, and light colored. 750.690 Next Inspection
22  Observed the following food contact surfaces to be unclean. 1. Racks and trays have food debris on them in coolers located in innovation area. 2. Spatula drawer has food debris in it located in main kitchen. Clean and maintain. 750.800 Next Inspection
23  Observed the following contact surfaces to be unclean. 1. Interior of fryer has grease & debris in it. 2. Side of fryer has grease and debris on it. Clean and maintain. 750.800 Next Inspection
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   KIM BOGGS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/27/2015 Time In  1:10 PM Time Out  3:35 PM Sanitation Score  80 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  94  
 
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 #   KK169  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  ASCENSCION SAINT MARY-KANKAKEE Address  500 W COURT ST
Owner or Operator   ASCENSION SAINT MARY-KANKAKEE City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
     
     
Report and Instructions Received By   KIM BOGGS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/27/2015 Time In  1:10 PM Time Out  3:35 PM Sanitation Score  80 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  94