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 #   KK166  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  PAUL'S PLACE RESTAURANT & BAR Address  500 S WASHINGTON
Owner or Operator   JEZIORSKI, PAUL 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
X
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
  
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
  
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
 
2
 Potentially hazardous food properly thawed
24
  
1
 Storage, handling of clean equipment utensils
*7
X
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
  
2
 Handling of food(ice) minimized, methods  
SEWAGE
  
DRESSING ROOMS
10
  
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
  
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
  
4
 Number, convenient, accessible, designed, installed
43
  
1
 Complete separation from living/sleeping quarters, laundry
32
X
2
 Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: Hand cleanser, sanitary towels/hand drying devices provided. Proper waste receptacles, tissue
15
  
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 X No     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   QUAT: 400 ppm                   Dishwasher Temperature   CHLORINE: 50; N/A °F or label
Food Temperatures:   WALK-IN COOLER: FISH 35°; REACH-IN COOLER (NEAR WALK-IN COOLER): SALSA 39°; ARCTIC AIR FREEZER: BEEF PATTIES: -5°; LARGE REACH-IN COOLER: RAW CHICKEN 37°; TRUE REFRIGERATOR AT THE COFFEE STATION: MILK 35°; FREEZERS IN DRY STORAGE (3X): PRE-PACKAGED VEGGIES -5, CHICKEN STRIPS 0°, AND HAM -0°
 
General Comments
HACCP CONCEPT DISCUSSED: STORAGE OF RAW FOOD PRODUCTS 
Report and Instructions Received By   PAUL JEZIORSKI /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/23/2018 Time In  9:20 AM Time Out  11:20 AM Sanitation Score  88 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  92  
 
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 #   KK166  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  PAUL'S PLACE RESTAURANT & BAR Address  500 S WASHINGTON
Owner or Operator   JEZIORSKI, PAUL City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*7  Raw meat (beef patties) stored above ready-to-eat foods in the reach-in cooler in front of the grill. Store all raw meat below ready-to-eat foods, or separate them entirely. TO PROTECT FOOD FROM POSSIBLE CROSS CONTAMINATION, STORE FOOD PRODUCTS IN THE FOLLOWING ORDER:(FROM THE BOTTOM TO TOP): (1) RAW POULTRY--CHICKEN AND TURKEY, (2) GROUND MEATS--BEEF AND PORK, (3) WHOLE MEATS--BEEF AND PORK, (4) RAW SEAFOOD, (5) FRUITS AND VEGGIES, AND (6) READY-TO-EAT FOODS AT THE VERY TOP [750.130]. Immediate/Onsite
2  Various food ingredient container located along the main prep line--such on the reach-in cooler and at the grill--has no label. Provide for all food items to have proper labeling information. In addition, any food items being stored in a container that is not its original container, then that food item shall be labeled with its common name [750.130]. Next Inspection
8  A box of 'fresh citris' is on the floor within the walk-in cooler, and a soda bag was on the floor behind the bar. All food products shall be stored at least six inches off of the floor [750.130]. Also, Raw chicken in the large reach-in cooler and onions in the small walk-in cooler are stored in insecure containers--the containers are cracked and some pieces of the container are missing [750.130]. Next Inspection
23  The follow non-food contact surface is unclean: (1) The scoop handle in the crouton container located above the reach-in cooler storing various sauces, (2) exterior of the microwave, (3) exterior of the fryers, (4) lower shelves of the tables holding the grills, and (5) exterior of the dishwasher. Clean all surfaces and maintain [750.800]. Next Inspection
32  No hand towels behind the bar. Provide for all hand sinks to have supply of soap and paper towels to assure that proper hand washing occurs [750.1120]. Next Inspection
36  The following floor areas are unclean: (1) below the fryers; (2) below the warming bins in the kitchen; (3) floor around the dishwasher, grease trap, and 3-compartment sink' (4) below the storage rack outside the chemical storage room; and (5) all around the bar (behind the bar). Provide for all flooring areas to be in a clean condition [750.1220]. Next Inspection
37  The wall around the dish washer and grease trap is unclean. Also, the interior of the ventilation hood in the kitchen and the fan cover located in dry storage above the meat slicer is unclean. Provide for all walls, ceilings, and attached equipment to be in a clean condition [750.1220]. Next Inspection
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   PAUL JEZIORSKI /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/23/2018 Time In  9:20 AM Time Out  11:20 AM Sanitation Score  88 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  92  
 
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 #   KK166  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  PAUL'S PLACE RESTAURANT & BAR Address  500 S WASHINGTON
Owner or Operator   JEZIORSKI, PAUL City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
     
     
Report and Instructions Received By   PAUL JEZIORSKI /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/23/2018 Time In  9:20 AM Time Out  11:20 AM Sanitation Score  88 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  92