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
  
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
X
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
X
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
  
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
X
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
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
X
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     No X 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 100 ppm                   Dishwasher Temperature   CHLORINE 100 °F or label
Food Temperatures:   MILK 35, STEAK 0, CHICKEN 42, TOMATOES 42, RICE 151, BEANS 151, CHEESE SAUCE 130*
 
General Comments
HACCP CONCEPT DISCUSSED: PROPER HANDLING OF COOKED FOOD ITEMS AND WHERE TO STORE THEM. 
Report and Instructions Received By   LUIS C /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/23/2017 Time In  2:00 PM Time Out  3:35 PM Sanitation Score  74 (100 Minus Demerits)
By  Angela Colon (Sanitarian) Adjusted Score  90  
 
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
*3  OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS TO BE HELD AT IMPROPER TEMPERATURES: CHEESE SAUCE WAS SITTING AT 130. PROVIDE FOR ALL THE HOT FOODS TO BE HOLDING AT 135 OR MORE.750.150 CHEESE SAUCE WAS REHEATED. IMMEDIATE/ONSITE
*31  OBSERVED THE FOLLOWING HAND SINK(S) TO BE INACCESSIBLE: CUPS WERE SITTING IN THE HAND SINK IN THE BAR. PROVIDE FOR ALL HAND SINKS TO BE ACCESSIBLE AT ALL TIMES TO ASSURE THAT PROPER HAND WASHING OCCURS. ONLY HANDS SHALL BE WASHED IN THE HAND SINK. 750.1120. DISHES MOVED. IMMEDIATE/ONSITE
*41  OBSERVED THE FOLLOWING TOXIC CHEMICAL CONTAINER(S) TO NOT BE PROPERLY LABELED: SEVERAL CLEANING SPRAY BOTTLES FOUND AROUND THE KITCHEN WERE NOT LABELED. LABEL ALL CHEMICALS NOT IN ORIGINAL CONTAINERS. 750.1300 IMMEDIATE/ONSITE
*45  OBSERVED AN INSUFFICIENT NUMBER OF CERTIFIED FOOD HANDLERS TO BE EMPLOYED AT THIS FACILITY. THERE IS ONLY PROOF THAT ONE PERSON EMPLOYED HAS A VALID FOOD SANITATION LICENSE. PROVIDE PROOF OF THE OTHER SANITATION LICENSE OR SEND MORE TO TAKE THE CLASS. 750.540. NEXT INSPECTION
6  OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS TO BE IMPROPERLY THAWED: FROZEN FISH FILLETS STILL IN THE BOX, WERE ON A SHELF IN ROOM TEMPERATURE. PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOODS TO BE PROPERLY THAWED IN ONE OF THE FOLLOWING WAYS: 1) IN A REFRIGERATOR UNIT IN A WAY THAT THE TEMPERATURE DOE NOT EXCEED 41°F 2) UNDER POTABLE RUNNING WATER AT A TEMPERATURE OF 70°F OR BELOW 3) IN A MICROWAVE OVEN ONLY WHEN IT IS A PART OF THE COOKING PROCESS 4) AS A PART OF THE CONVENTIONAL COOKING PROCESS. 750.151. FISH WERE PUT INTO THE WALK-IN UNIT. IMMEDIATE/ONSITE
8  OBSERVED THE FOLLOWING FOOD PRODUCTS TO BE IMPROPERLY STORED: FRESH RICE WAS STORED BELOW HOT BANE WITHOUT ANY TYPE OF REFRIGERATION OR WARMING. PROVIDE FOR ALL FOOD ITEMS TO BE PLACED EITHER IN A WARMER OR IN THE COOLER WHEN NOT BEING USED. 750.130. NEXT INSPECTION
9  OBSERVED EMPLOYEES/CONSUMERS USING IMPROPER UTENSILS TO DISPENSE FOOD PRODUCTS: 1) FOAM CUP IN THE HORCHATA, 2) PLASTIC BOWL IN THE BROWN STOCK SEASONING UNDER PREP TABLE BY HOT COLD BANE. PROVIDE FOR ALL SCOOPS TO HAVE A PROPER HANDLE OF SOME KIND. 750.280. NEXT INSPECTION
10  OBSERVED THE FOLLOWING UTENSIL(S) TO BE IMPROPERLY STORED: SCOOP FOR THE DRY BEANS HAND HANDLE BURIED INSIDE. PROVIDE FOR ALL HANDLES TO BE STORED UP AND OUT OF ALL FOOD ITEMS. 750.280. NEXT INSPECTION
15  OBSERVED THE FOLLOWING IMPROPER NON-FOOD CONTACT SURFACES: 1) SEAL GASKET TO MINI BLACK COOLER BY LARGE ICE BIN IS TAPED, 2) CHIPPED COUNTER BY WAIT STAFF SANI-BUCKET, 3) CHIPPED COUNTER ABOVE HOT BANE IN KITCHEN. PROVIDE FOR ALL NON-FOOD CONTACT SURFACES TO BE SMOOTH, EASILY CLEANABLE, NON-ABSORBENT, CORROSIVE RESISTANT, AND LIGHT COLORED. 750.690. NEXT INSPECTION
21  OBSERVED THE FOLLOWING WIPING CLOTH(S) TO BE IMPROPERLY STORED: CLOTH LEFT ON THE COOLERS IN THE BAR. STORE CLOTH BACK IN THE SANITIZER WATER WHEN NOT IN USE. 750.810. NEXT INSPECTION
23  OBSERVED THE FOLLOWING CONTACT SURFACES TO BE UNCLEAN: 1) BOTTOM OF 2-DOOR METAL FREEZER BY LARGE ICE MACHINE NEEDS CLEANING, 2) SHELVES ABOVE THE FIST HAND SINK IN THE KITCHEN BY THE DISH MACHINE ARE DIRTY. CLEAN. 750.800. NEXT INSPECTION
36  OBSERVED THE FOLLOWING FLOOR AREAS TO BE UNCLEAN: FLOOR BEHIND COOKING EQUIPMENT WHERE DIRTY. CLEAN. 750.1220. NEXT INSPECTION
37  OBSEVED THE FOLLOWING WALL/CEILINGS, AND ATTACHED EQUIPMENT TO BE UNCLEAN: WALLS AROUND THE DISH WASHING ROOM WERE DIRTY. CLEAN. 750.1220. NEXT INSPECTION
     
     
     
     
Report and Instructions Received By   LUIS C /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/23/2017 Time In  2:00 PM Time Out  3:35 PM Sanitation Score  74 (100 Minus Demerits)
By  Angela Colon (Sanitarian) Adjusted Score  90  
 
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 C /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/23/2017 Time In  2:00 PM Time Out  3:35 PM Sanitation Score  74 (100 Minus Demerits)
By  Angela Colon (Sanitarian) Adjusted Score  90