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: HAROLDS CHICKEN OF BOURBONNAIS | Establishment #: BB301 |
Water Supply: Public Private Waste Water System: Public Private |
Sanitizer Type: Chemical | PPM: QUAT: 400 | Heat: N/A °F |
CFPM Verification (name, ID#, expiration date): | |||
CORINDA BLACKFUL 23773252 04/06/2028 |
01/01/1900 |
01/01/1900 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
/cooler behind check-out | 39.00°F | /display case cooler at checkout | 39.00°F | /true freezer - kitchen | -1.00°F |
/true cooler - kitchen | 38.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
Inspection Comments |
THE MENU REVIEW WAS CONDUCTED AND NO ISSUES WERE DISCOVERED.
THE FACILITY'S EQUIPMENT AND FOOD HANDLING OPERATIONS MEET CODE. THIS FACILITY HAS PASSED THEIR PRE-OPENING INSPECTION AND MANY NOW OPERATE PER THE AUTHORITY OF THE KANKAKEE COUNTY HEALTH DEPARTMENT. |
HACCP Topic: |
Person In ChargeCORINDA BLACKFUL |
Date:07/24/2023 |
InspectorAlan Hatia |
Follow-up: Yes No Follow-up Date: |