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 #   KK295  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  EL MEXICANO RESTAURANT Address  503 RIVERSTONE PKWY UNIT 203
Owner or Operator   COVARRUBIAS, LUIS 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
X
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
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
X
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
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
X
2
 Potentially hazardous food properly thawed
24
  
1
 Storage, handling of clean equipment utensils
*7
X
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
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
X
1
 Installed, maintained
*41
X
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   CHLORINE 50-100 ppm                   Dishwasher Temperature   °F or label
Food Temperatures:   ROASTED PEPPERS (65) VDA (SEE VDA) HOT HOLD ITEMS 165+ AVOCADO 43 SALSA 40 SOUR CREAM 40 BEEF 41 CHICKEN 43 (RECOMMEND TURNING DOWN UNITS TEMPERATURE SETTING) MILK (50) WHIP CREAM (50) (SEE VDA
 
General Comments
HACCP: PROPER COOLING PROCEDURES

ESTABLISHMENT SHALL NOT USE HAND-SINKS FOR DUMPING 
Report and Instructions Received By   LUIS BIAS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  04/06/2018 Time In  1:45 PM Time Out  4:15 PM Sanitation Score  68 (100 Minus Demerits)
By  Ryan Wheeler (Sanitarian) Adjusted Score  93  
 
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 #   KK295  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  EL MEXICANO RESTAURANT Address  503 RIVERSTONE PKWY UNIT 203
Owner or Operator   COVARRUBIAS, LUIS City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*1  OBSERVED THE FOLLOWING FOODS TO BE UNWHOLESOME/SPOILED 1.ROTTEN SQUASH PROVIDE FOR ALL FOODS TO BE WHOLESOME AND FREE FROM SPOILAGE IMMEDIATE/ONSITE
*3  OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS TO BE HELD AT IMPROPER TEMPERATURES 1.SMALL REFRIGERATOR NOT HOLDING TEMPERATURE (SEE VDA) PROVIDE FOR ALL COLD POTENTIALLY HAZARDOUS FOODS TO BE HELD AT 41°F OR BELOW AT ALL TIMES EXCEPT DURING NECESSARY PERIODS OF PREPARATION OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS TO BE IMPROPERLY COOLED 1.GREEN PEPPERS FOUND COOLED AT ROOM TEMPERATURE DURING INSPECTION. 2.RICE BEING COOLED IN 6 INCH PANS POTENTIALLY HAZARDOUS FOODS SHALL BE RAPIDLY COOLED, UTILIZING SUCH METHODS AS LIMITING DEPTH OF FOOD TO 4 INCHES OR LESS, AGITATION, QUICK CHILLING OR WATER CIRCULATION EXTERNAL TO THE FOOD CONTAINER. PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOODS TO BE COOLED FROM 140°F TO 70°F WITHIN 2 HOURS AND FROM 70°F TO 41°F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. OBSERVED THE FOLLOWING HOT POTENTIALLY HAZARDOUS FOODS TO NOT BE HELD AT THE PROPER INTERNAL TEMPERATURE 1.RICE BEING HELD OUT OF HOT HOLD, PORTIONS OF RICE STORED BENEATH HOT HOLD TEMPED AT 100 F. RECOMMEND NEW HOT HOLDING PROCEDURES THE INTERNAL TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS SHALL BE 140°F, OR ABOVE EXCEPT DURING NECESSARY PERIODS OF PREPARATION, INCLUDING FOODS REQUIRING TRANSPORTATION IMMEDIATE/ONSITE
*7  1. CHICKEN BEING STORED ABOVE BEEF SEE FDA STORING RECOMENDATIONS IMMEDIATE/ONSITE
*41  OBSERVED THE FOLLOWING CHEMICAL(S) TO BE IMPROPERLY STORED: 1.OVEN CLEANER STORED NEXT TO ONIONS AND OTHER FOOD ITEMS PROVIDE FOR ALL FOOD, EQUIPMENT, UTENSILS, AND SINGLE SERVICE ARTICLES TO BE STORED EITHER ABOVE OR COMPLETELY SEPARATE FOR ALL TOXIC CHEMICALS IMMEDIATE/ONSITE
2  OBSERVED THE FOLLOWING FOOD PRODUCTS TO HAVE IMPROPER/NO LABELING INFORMATION 1.SLICED TOMATOES AND MULTIPLE PREPARED FOODS IN WALK-IN NEED LABELS AND DATES 2.SUGAR NEEDS LABEL PROVIDE FOR ALL FOODS TO HAVE PROPER LABELING INFORMATION NEXT INSPECTION
6  1.TILAPIA LABELED KEEP FROZEN WAS THAWED UNDER REFRIGERATION WHILE STILL IN VACUUM PACKAGING. FISH LABELED "KEEP FROZEN" MUST BE REMOVED FROM THE REDUCED OXYGEN ENVIRONMENT BEFORE BEING THAWED UNDER REFRIGERATION OR IMMEDIATELY AFTER BEING THAWED UNDER RUNNING WATER BEFORE ANY PART OF THE FISH HAS A TEMPERATURE ABOVE 41 F IMMEDIATE/ONSITE
8  OBSERVED THE FOLLOWING FOOD PRODUCTS TO BE IMPROPERLY STORED 1.CORN FLAKES STORED ON WITHOUT COVER. PROVIDE FOR ALL FOOD PRODUCTS IN STORAGE TO HAVE PROPER COVERS OR OVERHEAD PROTECTION 1.FOOD STORED ON FLOOR IN WALK-IN PROVIDE FOR ALL FOOD PRODUCTS TO BE STORED AT LEAST SIX INCHES OFF OF THE FLOOR IMMEDIATE/ONSITE
9  OBSERVED EMPLOYEES/CONSUMERS USING IMPROPER UTENSILS TO DISPENSE FOOD PRODUCTS 1.PLATE BEING USED TO SCOOP RICE PROVIDE SUITABLE DISPENSING UTENSILS TO BE USED BY EMPLOYEES/CONSUMERS IMMEDIATE/ONSITE
15  OBSERVED THE FOLLOWING IMPROPER NON-FOOD CONTACT SURFACES 1.WAITSTAFF SHELF SWELLING FROM WATER DAMAGE. PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE SMOOTH, EASILY CLEANABLE, NON-ABSORBENT, CORROSIVE RESISTANT, AND LIGHT COLORED NEXT INSPECTION
23  OBSERVED THE FOLLOWING CONTACT SURFACES TO BE UNCLEAN 1.TOPS OF EQUIPMENT 2.SHELVING UNITS THROUGHOUT KITCHEN SHOULD BE INSPECTED FOR CLEANING NEEDS. 3.UNDER FLATTOP GRILL WHERE FAJITA WOOD PLATES ARE STORED NEEDS CLEANED. 4. FREEZERS NEED DEFROSTED 5.BROKEN REFRIGERATOR NEEDS CLEANED 6. WALK-IN SHELVES 7. BELOW PLATE IN MICROWAVE CLEAN AND MAINTAIN NEXT INSPECTION
29  1.UPRIGHT TWO DOOR FREEZER APPEARS TO NOT BE DRAINING PROPERLY. INSPECT, THAW, AND REPAIR ACCORDINGLY. NEXT INSPECTION
34  OBSERVED THE DUMPSTER AREA TO BE UNCLEAN 1.INSIDE AND BEHIND SHARED DUMPSTER AREA NEEDS CLEANED. PROVIDE FOR THE DUMPSTER AREA TO BE KEPT CLEAN SO AS TO NOT BE AN ATTRACTIVE NUISANCE NEXT INSPECTION
36  OBSERVED THE FOLLOWING FLOOR AREAS TO BE UNCLEAN: 1.UNDER BAR HANDSINK 2.WALK-IN FLOOR 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.FRYER SET UP IS CAUSING COLLECTION OF GREASE ON CEILING. 2.WALK-IN COOLING UNIT INTAKE 3.WALK-IN WALLS AND CEILING NEED CLEANED- FOOD SPLATTER IS GROWING FUZZ. 4.WALL UNDER THREE BAY AND DISHWASHER 5. DUSTY AND GREASY VENT THROUGHOUT KITCHEN PROVIDE FOR ALL WALLS, CEILINGS, AND ATTACHED EQUIPMENT TO BE IN A CLEAN CONDITION NEXT INSPECTION
     
Report and Instructions Received By   LUIS BIAS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  04/06/2018 Time In  1:45 PM Time Out  4:15 PM Sanitation Score  68 (100 Minus Demerits)
By  Ryan Wheeler (Sanitarian) Adjusted Score  93  
 
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 #   KK295  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  EL MEXICANO RESTAURANT Address  503 RIVERSTONE PKWY UNIT 203
Owner or Operator   COVARRUBIAS, LUIS City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
     
     
     
Report and Instructions Received By   LUIS BIAS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  04/06/2018 Time In  1:45 PM Time Out  4:15 PM Sanitation Score  68 (100 Minus Demerits)
By  Ryan Wheeler (Sanitarian) Adjusted Score  93