Food Establishment Inspection Report |
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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. |
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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 inspectionR=repeat violation |
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IOCI 17-356
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Food Establishment Inspection Report |
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Establishments: KANKAKEE COUNTY COMMUNITY SERVICES, INC. | Establishment #: KK096 |
Water Supply: Public Private Waste Water System: Public Private |
Sanitizer Type: Chemical | PPM: NA | Heat: NA °F |
CFPM Verification (name, ID#, expiration date): | |||
01/01/1900 |
01/01/1900 |
01/01/1900 |
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OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
Inspection Comments | DISCUSSED HOW SENIOR CENTER WAS SET UP TO GIVE OUT WARM FOOD FROM STEAM TABLE. LORI'S DINNER DELIVER'S FOOD AND THEY SERVE THE FOOD FROM A STEAM TABLE, BUT THEY WON'T BE SERVING FOOD FROM THIS KITCHEN UNTIL OCTOBER. THE QUESTION THE MANAGER HAD WAS COULD THEY SERVE THE FOOD FROM THE STEAM TABLE AND PACKAGE IT UP IN CARRY OUT TRAYS AND TAKE IT OVER TO THE FOOD PANTRY AND HAND IT OUT TOO INDIVIDUALS FROM THERE. THEY USE WARMING BAGS TO TRANSPORT THE FOOD. ALL FOOD IS DONATED. |
HACCP Topic: |
Person In ChargePAULA WELLS |
Date:03/26/2021 |
InspectorSteven Lamb |
Follow-up: Yes No Follow-up Date: |