Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 UNION HILL CAFE 		License/Permit #
 UH003
Street Address
80 CENTER ST
City/State
 UNION HILL, IL 		ZIP Code
 60969
No. of Risk Factor/Intervention Violations 0
No. of Repeat Risk Factor/Intervention Violations 0
Date 04/20/2022
Time In 09:35 AM
Time Out 10:45 AM
Permit Holder
VAN VOORST, HUGH 		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    
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   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   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   All food employees have food handler training    
58 X Allergen training as required   X
IOCI 17-356

Food Establishment Inspection Report
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Establishments: UNION HILL CAFE Establishment #: UH003
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE: 50 Heat: N/A (CHLORINE 50) °F
CFPM Verification (name, ID#, expiration date):
NATHAN SCHIFFER
16827570
01/27/2030

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/frigidaire fzr - dry storage -1.00°F /frigidaire clr/fzr #1 - dry storage -1.00°F /frigidaire clr/fzr #1 - dry storage 41.00°F
/frigidaire clr/fzr #2 (MEAT) - dry storage -1.00°F /frigidaire clr/fzr #2 (MEAT) - Dry storage 41.00°F /amana chest freezer - dry storage -1.00°F
/whirlpool chest freezer - dry storage -1.00°F /frigidaire clr/fzr #3 - dry storage -1.00°F /frigidaire clr/fzr #3 - dry storage 41.00°F
cut veggies/true cooler - kitchen 40.00°F cut tomatoes/avantco reach-in cooler - kitchen 40.00°F chili/warming unit - kitchen 165.00°F
shredded beef/portable warmer - kitchen 175.00°F gravy/reheated on stove - kitchen 180.00°F /insignia freezer - kitchen -1.00°F
cut tomatoes/reach-in cooler - at main cook line 39.00°F sausage patties/cooler below grill - kitchen 39.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
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.
the floor area within the dry storage is unclean, specifically around and under storage equipment and around the utility sink, correct by the next routine inspection.
58 C certified food protection managers have not completed allergen awareness training. correct by the next routine inspection. Repeat
Inspection Comments   ALLERGEN AWARENESS TRAINING COURSES ARE AVAILABLE THROUGH ANSI CERTIFIED COURSES SUCH AS SERVSAFE OR 'STATEFOODSAFETY.COM.'
HACCP Topic: PROPER REHEATING PROCEDURES: REHEAT PRODUCT TO 165F AND ONLY REHEAT ONE TIME.
 

Person In Charge

  ROBYN ALLEN 		 

Date:

  04/20/2022
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date: