Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 4-WAY GAS STATION 		License/Permit #
 HP024
Street Address
3975 S MAIN
City/State
 HOPKINS PARK, IL 		ZIP Code
 60944
No. of Risk Factor/Intervention Violations 7
No. of Repeat Risk Factor/Intervention Violations 0
Date 05/10/2019
Time In 01:00 PM
Time Out 02:00 PM
Permit Holder
SINGLETON, GENOVA 		Risk Category
L
Purpose of Inspection
PRE-OPENING

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    
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   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39 X 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   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   Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

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

EMPLOYEE TRAINING

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

Food Establishment Inspection Report
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Establishments: 4-WAY GAS STATION Establishment #: HP024
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: NA Heat: NA °F
CFPM Verification (name, ID#, expiration date):
GENOVA SINGLETON
21655673
01/06/2025

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
PEPSI COOLER /HAM 41.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
1 PF 2-102.11 (A): The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection.
PRIORITY ITEMS WERE OBSERVED DURING THE INSPECTION PROCESS. - (Correct By: May 21, 2019)
10 C 6-301.14: A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
NO EMPLOYEES MUST WASH HANDS SIGN OBSERVED ABOVE HAND SINK. - (Correct By: May 13, 2019)
10 PF 6-301.12 (A-D): Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
NO HAND-TOWELS OBSERVED IN RESTROOM. - (Correct By: May 21, 2019)
10 PF 5-202.12 (A): (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
HOT WATER IS TURNED OFF FOR THE ESTABLISHMENT. - (Correct By: May 21, 2019)
15 P 3-304.11 (A) (B) (C): FOOD shall only contact surfaces of: (A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code;  (B) SINGLE-SERVICE and SINGLE-USE ARTICLES; or (C) LINENS, such as cloth napkins, as specified under § 3-304.13 that are laundered as specified under Part 4-8 of this Code.  
PROPER WASHING FACILITIES NOT AVAILABLE FOR CLEANING DISPENSING TONGS USED FOR PICKLES. - (Correct By: May 15, 2019)
28 P 7-201.11: POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE­ SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
POISONS AND TOXIC CLEANING CHEMICALS STORED AMONG FOOD SINGLE SERVICE ARTICLES IN BACK STORAGE ROOM. - (Correct By: May 15, 2019)
39 C 3-305.12 (A) (B) (C) (D) (E) (F) (G) (H) (I): FOOD may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination.
SODA FOUND TO BE BEING STORED IN BATHROOM - (Correct By: May 13, 2019)
51 C 5-203.13(A): (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
NO MOP SINK IS AVAILABLE AT THIS ESTABLISHMENT - (Correct By: May 13, 2019)
53 C 5-501.17: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
NO TRASH CAN OBSERVED IN RESTROOM. - (Correct By: May 13, 2019)
54 C 5-501.16(C): (C)If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
NO TRASH OBSERVED IN RESTROOM. - (Correct By: May 13, 2019)
54 C 5-501.16(A): (A)An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate.
NO DUMPSTER IS AVAILABLE ON THE PROPERTY AND THE OWNER STATED THE TRASH IS BEING BURNED. THIS APPEARS TO BE IN VIOLATION OF THE COUNTY OPEN BURNING ORDINANCE CHAPTER 46 SECTION 46-27 OF THE KANKAKEE MUNICIPAL CODE - (Correct By: May 13, 2019)
55 C 6-501.16: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
MOP OBSERVED TO BE DRYING BUNCHED UP IN MOP BUCKET. - (Correct By: May 13, 2019)
Inspection Comments   ESTABLISHMENT MUST COMPLETE A PLAN REVIEW APPLICATION AND PAY THE TWO HUNDRED DOLLAR PLAN REVIEW FEE BEFORE SELLING FOOD PRODUCTS.

THE PLAN REVIEW REFERRAL FORM MUST BE SIGNED BY THE APPROPRIATE OFFICIALS AND SUBMITTED DURING THE PRE-OPENING INSPECTION BEFORE FOOD CAN BE SOLD.

REPAIRS WERE OBSERVED BEING DONE ON THE 4 WAY DELI BEHIND THE GAS STATION UNDER THE SAME OWNER. THE PLAN REVIEW SHOULD BE SUBMITTED TO THE HEALTH DEPARTMENT BEFORE UPDATES OR CHANGES TO THIS ESTABLISHMENT TAKE PLACE.
HACCP Topic:
 

Person In Charge

  GENOVA SINGLETON 		 

Date:

  05/10/2019
 

Inspector

  Ryan Wheeler 		 

Follow-up:  Yes   No   Follow-up Date:

05/15/2019