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 #   BR079  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  LA SIESTA RESTAURANT Address  180 S KENNEDY DR
Owner or Operator   QUIRARTE, ROGELIO City   BRADLEY Zip Code   60915
 
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
X
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
  
1
 Floor: constructed, drained, clean, good repair, covering installation, dustless cleaning methods
*4
  
4
 Facilities to maintain product temperature
23
 
1
 Non-food contact surfaces of equipment and utensils clean
5
 
1
 Thermometers provided and conspicuous
37
  
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
  
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
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
  
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   CHLORINE: 50 ppm                   Dishwasher Temperature   CHLORINE: 50; N/A °F or label
Food Temperatures:   VEGGIE REACH-IN COOLER: SLICED TOMATOES 35°; MEAT REACH-IN COOLER: SPICED CHICKEN 160°; WALK-IN COOLER: RAW CHICKEN 35°; WALK-IN FREEZER: FRIED CHICKEN PIECES.
 
General Comments
A FOLLOW-UP WILL BE SCHEDULED ON 04/01/18 TO ENSURE THE FACILITY HAS A RECORD KEEPING PROCEDURE IN PLACE FOR WHEN THEY CUT THEIR MEAT.

HACCP CONCEPT DISCUSSED:
(1) PROPER STORAGE OF MEAT PRODUCTS (SEE ITEM #7)
(2) PROPER LABELING/RECORD KEEPING FOR POTENTIALLY HAZARDOUS FOOD ITEMS NOT BEING HELD AT THE RIGHT TEMPERATURE (SEE ITEM #3). 
Report and Instructions Received By   SANTIAGO PIAGA /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/30/2018 Time In  1:05 PM Time Out  2:40 PM Sanitation Score  82 (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 #   BR079  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  LA SIESTA RESTAURANT Address  180 S KENNEDY DR
Owner or Operator   QUIRARTE, ROGELIO City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  TIME IS BEING USED A PUBLIC HEALTH CONTROL MEASURE WHEN CUTTING MEAT PRODUCTS, HOWEVER, NO RECORDS OR LABELING INFORMATION IS USED. IF TIME ONLY, RATHER THAN TIME IN CONJUNCTION WITH TEMPERATURE, IS USED AS THE PUBLIC HEALTH CONTROL FOR A WORKING SUPPLY OF POTENTIALLY HAZARDOUS FOOD: (1) THE FOOD SHALL HAVE AN INITIAL TEMPERATURE OF 41F OR LESS IF REMOVED FROM COLD HOLDING TEMPERATURE CONTROL, OR 135F (57C) OR GREATER IF REMOVED FROM HOT HOLDING TEMPERATURE CONTROL; (2) THE FOOD SHALL BE MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME THAT IS 4 HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; (3) THE FOOD SHALL BE COOKED AND SERVED, SERVED IF READY TO EAT, OR DISCARDED WITHIN 4 HOURS FROM THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; (4) THE FOOD IN UNMARKED CONTAINERS OR PACKAGES, OR MARKED TO EXCEED A 4 HOUR LIMIT, SHALL BE DISCARDED [750.153]. IN ADDITION, PORK RIBS WERE LEFT AT ROOM TEMPERATURE FOR MORE THAN 4 HOURS--THEY WERE TAKE OUT TO MAKE ROOM FOR DELIVERY AND AN EMPLOYEE FORGOT TO PUT THEM BACK. THE PORK RIBS WERE THROWN IN THE DUMPSTER. ENSURE THAT ALL COLD FOODS ARE HELD AT 41F OR BELOW [750.140]. 48 HOURS
*7  OBSERVED SEVERAL CONTAINERS OF RAW BEEF BEING STORED ALONGSIDE SEVERAL BAGS OF READY-TO-EAT FOODS--LETTUCE--WITHIN THE WALK-IN COOLER. DUE TO THE DIFFERENT PATHOGENS AND COOKING TEMPERATURES ASSOCIATED WITH DIFFERENT SPECIES OF MEAT, SEPARATE RAW MEATS PRODUCTS. SO, 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
*41  CHEMICAL BOTTLES--BLEACH AND DISHWASHER DETERGENT WERE STORED ON THE LOWER SHELF OF THE PREP TABLE DIRECTLY IN FRONT OF THE 3-COMPARTMENT SINK ALONGSIDE FOOD INGREDIENTS. PROVIDE FOR ALL FOOD, EQUIPMENT, UTENSILS, AND SINGLE SERVICE ARTICLES TO BE STORED EITHER ABOVE OR COMPLETELY SEPARATE FOR ALL TOXIC CHEMICALS [750.1310]. IMMEDIATE/ONSITE
2  SEVERAL CONTAINERS OF FOOD ITEMS LOCATED ON THE STORAGE RACK DIRECTLY ADJACENT TO THE MAIN COOK LINE IS NOT LABELED. ANY FOOD PRODUCTS NOT STORED IN ITS ORIGINAL CONTAINER SHALL BE LABELED WITH THE FOOD PRODUCT'S COMMON NAME [750.140]. NEXT INSPECTION
10  THE ICE SCOOP BEING USED AT THE ICE BOX IN THE BASEMENT WAS STORED ON TOP OF THE ICE BOX, WHICH IS UNCLEAN. PROVIDE FOR ALL UTENSILS TO BE STORED IN ONE OF THE FOLLOWING MANNERS: (1) IN A CLEAN AND DRY CONTAINER OR (2) IN THE FOOD PRODUCT WITH THE HANDLE UP AND OUT OF THE FOOD PRODUCT [750.280]. IMMEDIATE/ONSITE
32  EMPLOYEE RESTROOM DOOR IS NOT SELF-CLOSING. PROVIDE FOR ALL RESTROOMS DOORS TO BE SELF CLOSING AND TIGHT-FITTING. AND ALL RESTROOMS DOORS SHALL REMAIN CLOSED EXCEPT DURING CLEANING OR MAINTENANCE [750.1110]. IN ADDITION, THE HAND-TOWEL DISPENSER AND THE TOILET PAPER DISPENSER IS NON-FUNCTIONAL. PROVIDE FOR ALL FIXTURES TO BE KEPT CLEAN AND IN GOOD REPAIR [750.1110]. NEXT INSPECTION
     
     
     
     
     
     
     
Report and Instructions Received By   SANTIAGO PIAGA /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/30/2018 Time In  1:05 PM Time Out  2:40 PM Sanitation Score  82 (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 #   BR079  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  LA SIESTA RESTAURANT Address  180 S KENNEDY DR
Owner or Operator   QUIRARTE, ROGELIO City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
     
     
     
     
     
Report and Instructions Received By   SANTIAGO PIAGA /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/30/2018 Time In  1:05 PM Time Out  2:40 PM Sanitation Score  82 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  92