Page 1 of 2

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 #   SA017  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  ST. ANNE GRADE SCHOOL CCSD 256 Address  333 S ST. LOUIS AVE
Owner or Operator   STATLER, BETSY City   ST. 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
  
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
X
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
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
X
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   QUAT 200-400 ppm                   Dishwasher Temperature   160+ °F or label
Food Temperatures:   REACH-IN HOT-DOG 38, SALSA 40 OLD WALK-IN DRESSING PACKET 43, DRESSING 42, SANDWICH 42 (SUGGEST TURNING DOWN TEMPERATURE FOR OLD WALK-IN) NEW WALK-IN TEMPS <41 COOKED VEGGIES 165
 
General Comments
 
Report and Instructions Received By   BETSY STATLER /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  04/05/2018 Time In  11:25 AM Time Out  12:25 PM Sanitation Score  89 (100 Minus Demerits)
By  Ryan Wheeler (Sanitarian) Adjusted Score  89  
 
Page 2 of 2

    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 #   SA017  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  ST. ANNE GRADE SCHOOL CCSD 256 Address  333 S ST. LOUIS AVE
Owner or Operator   STATLER, BETSY City   ST. ANNE Zip Code   60964
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*30  1.THREE BAY HOSE HANGS BELOW FLOOD RIM. Provide for either a dual check valve to be installed or for a spray gun at the sink to not hang below the flood rim of the sink while not attended 30 Days
8  Observed the following food products to be improperly stored 1.WALK-IN FREEZER Provide for all food products to be stored at least six inches off of the floor Next Inspection
15  Observed the following improper non-food contact surfaces 1. CUTTING-BOARD COUNTER TOP COMBOS NEEDS RESURFACING AND CLEANED. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbent, corrosive resistant, and light colored Next Inspection
16  1. TWO BAY SINKS DO NOT MEET CODE. A THREE BAY SINK IS REQUIRED FOR PROPER WARE WASHING. ENSURE TECHNIQUES USED WITH THIS SINK ALLOW FOR PROPER WASH RINSE AND SANITIZING OF EQUIPMENT. Next Inspection
36  Observed the following floor areas to be unclean: 1.FLOOR IN OLD WALK-IN Provide for all flooring areas to be in a clean condition Next Inspection
37  Observed the following wall/ceilings, and attached equipment to be unclean: 1.WHITE FUZZ GROWING FROM CEILING OF OLD WALK-IN Provide for all walls, ceilings, and attached equipment to be in a clean condition Next Inspection
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   BETSY STATLER /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  04/05/2018 Time In  11:25 AM Time Out  12:25 PM Sanitation Score  89 (100 Minus Demerits)
By  Ryan Wheeler (Sanitarian) Adjusted Score  89