Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 SALVATION ARMY OF KANKAKEE 		License/Permit #
 KK173
Street Address
148 N HARRISON AVE
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 03/26/2019
Time In 10:30 AM
Time Out 12:55 PM
Permit Holder
SALVATION ARMY OF KANKAKEE COUNTY 		Risk Category
H
Purpose of Inspection
ORIGINAL INSPECTION

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible    

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated X  
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection  
R
=repeat violation  
Compliance Status
 COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36 X Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
Compliance Status
 COS R

PROPER USE OF UTENSILS

 
44 X Utensils, equipment & linens: properly stored, dried, & handled    
45   Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47 X Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48 X Warewashing facilities: installed, maintained & used; test strips    
49 X Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55 X Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57 X All food employees have food handler training    
58 X Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: SALVATION ARMY OF KANKAKEE Establishment #: KK173
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE 50-100 Heat: 160+ °F
CFPM Verification (name, ID#, expiration date):
ALVY BUTLER JR.
14G6F9-J8C09F7
09/30/2027 		JAMES KUPFERER
23969726
06/13/2028

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/WALK-IN 41.00°F /THREE DOOR 41.00°F /WALK-IN 0.00°F
/ALL CHEST FREEZERES 0.00°F /FOOD PANTRY 0.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
3 PF FORM 1-B OR THE EQUIVALENT MUST BE COMPLETED BY ALL FOOD EMPLOYEES AND AS PART AS THE ON BOARDING PROCEDURES FOR NEW EMPLOYEES AND THOSE RECORDS MUST BE MADE AVAILABLE TO THE HEALTH DEPARTMENT UPON REQUEST - (Correct By: Apr 5, 2019)
13 P 3-101.11: FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
SPOILED CHEESE FOUND IN THREE DOOR COOLER IN KITCHEN. SPECIAL ATTENTION SHOULD BE PAID TO THE SPOILAGE OF FOOD AS THE FOOD AT THIS ESTABLISHMENT IS DONATED - COS (Correct By: Mar 26, 2019)
16 P 4-602.11 (A) (5): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:(5) At any time during the operation when contamination may have occurred.
1.WALK-IN COOLER NEEDS HEAVY CLEANING DUE TO REGULAR MEAT DRIPPAGE
2.THREE DOOR COOLER ACCUMULATING MOLD AND SMELLS OF SPOILED FOODS - (Correct By: Mar 26, 2019)
16 P 4-501.114 (C): (C) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24°C (75°F), (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.
1.QUAT SANITIZER IS HOT AND BELOW REQUIRED CONCENTRATIONS - COS (Correct By: Mar 26, 2019)
36 PF 4-203.12: (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use. (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use.
WALK-IN COOLER NEEDS THERMOMETER REPLACED - (Correct By: Apr 5, 2019)
44 C 4-904.11 (A): (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
PLASTIC DINNER WARE OBSERVED TO BE PRESENTED TO THE CONSUMER FACING MULTIPLE DIRECTIONS WITH LIP CONTACT SURFACES FACING CONSUMER - (Correct By: Mar 26, 2019)
47 C 4-501.11 (A): (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
1.OBSERVED PLASTIC UTENSIL DRAWERS TO BE IN NEED OF REPLACEMENT - (Correct By: Mar 26, 2019)
48 PF 4-302.13 (B): (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.
1. THERMO LABELS I.E. "Taylor 8751 TempRite Single Use Dishwasher 160 Degrees F Test Label - 24/Pack" WERE NOT PRESENT IN THE ESTABLISHMENT - (Correct By: Apr 5, 2019)
48 PF 4-303.11- NO SANITIZER BUCKET SET UP FOR SANITIZING SURFACES IN KITCHEN - COS (Correct By: Mar 26, 2019)
49 C 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1. RANGE CLEAN-OUT NEEDS CLEANED
2. MULTIPLE SURFACES IN KITCHEN IN NEED OF DEEP CLEAN
3. EXTERIOR OF PREP SINK IN NEED OF CLEAN - (Correct By: Mar 26, 2019)
55 C 6-501.12: (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
1.FLOOR UNDER EQUIPMENT I.E. NEAR SINK, AND UNDER DISH AREA, IN CORNERS NEEDS CLEANED.
2. CEILING TILES NEED CLEANED OR REPLACED DUE TO FOOD SPLATTER
3. FLOOR DRAIN IN NEED OF CLEAN - (Correct By: Mar 26, 2019)
57 C ALL NON-CFPM PAID FOOD EMPLOYEES MUST HAVE FOOD HANDLER TRAINING. TO GET AN INTERNAL TRAINING PROGRAM APPROVED PLEASE EMAIL DPH.FDD@ILLINOIS.GOV FOR GUIDANCE. EXISTING ASNI APPROVED TRAINING MATERIALS SHOULD BE ACCEPTED AUTOMATICALLY. - (Correct By: Mar 26, 2019)
58 C ONE CERTIFIED FOOD PROTECTION MANAGER PER SHIFT MUST HAVE ALLERGEN AWARENESS CERTIFICATION. EMAIL DPH.FDD@ILLINOIS.GOV FOR TRAINING ALTERNATIVES OR EXCEPTIONS OR FOR QUESTIONS - (Correct By: Mar 26, 2019)
Inspection Comments   NOTE FROM INSPECTION:
-CLEAN CONDENSERS COOLING UNITS ON A REGULAR SCHEDULE TO PREVENT UNIT DAMAGE.
-CAN OPENER BLADES SHOULD BE REPLACED REGULARLY TO PREVENT WEAR THAT COULD LEAD TO A PHYSICAL HAZARD.
-ENSURE THAT DEEP CLEANS OF KITCHEN AREA AND COOLING UNITS ARE PART OF A REGULAR CLEANING SCHEDULE
-QUATERNARY SANITIZER SHOULD BE HELD AT ROOM TEMPERATURE
HACCP Topic: -NON-COMMERCIALLY PACKAGED VACUUMED SEALED FOODS SHOULD BE SCREENED FOR DURING RECEIVING AND REFUSED AS THEY POSE A RISK OF BOTULISM RELATED POISONING
 

Person In Charge

  SCOTT 		 

Date:

  03/26/2019
 

Inspector

  Ryan Wheeler 		 

Follow-up:  Yes   No   Follow-up Date:

04/05/2019