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 #   BB214  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  FLIGHT 102 WINE BAR Address  565 MAIN NW ST
Owner or Operator   RAGE 102, INC City   BOURBONNAIS Zip Code   60914
 
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
X
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
X
1
 Wiping cloths: clean, use restricted
22
X
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
  
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
  
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
  
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
X
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 200-400 ppm                   Dishwasher Temperature   180 °F or label
Food Temperatures:   FETA CHEESE 43, CREAM CHEESE 43
 
General Comments
HACCP CONCEPTS DISCUSSED: KEEP ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES. KEEP ALL COLD FOODS AT 41F OR BELOW TO REMAIN OUT OF THE TEMPERATURE DANGER ZONE.

NO SMOKING WAS OBSERVED. 
Report and Instructions Received By   KELLY ST. AUBIN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/27/2018 Time In  1:55 PM Time Out  3:35 PM Sanitation Score  77 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  82  
 
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 #   BB214  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  FLIGHT 102 WINE BAR Address  565 MAIN NW ST
Owner or Operator   RAGE 102, INC City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following potentially hazardous foods to be held at improper temperatures. 1. Bacon was found at 55F in True cooler. Employee threw it away. 2. Raw steak was found at 45F. 3. Ham was found at 45F. 4. Raw shrimp was found at 46F. Provide for all cold potentially hazardous foods to be held at 41°F or below at all times except during necessary periods of preparation. 10 Days
*20  Observed the sanitizer solution to be too weak at the following location(s). Observed sanitizer bucket was to weak and sanitizer was too weak at the three compartment sink. Provide for the sanitizer solution to be mixed to the appropriate level for the type of sanitizer being used. Next Inspection
*41  Observed the following chemical(s) to be improperly stored: 1. Vape juice was stored with cups and single service articles. 2. Sanitizer bucket was stored on prep table. Provide for all food, equipment, utensils, and single service articles to be stored either above or completely separate for all toxic chemicals Immediate/Onsite
2  Observed the following food products to have improper/no labeling information. 1. There is no label on spices above prep table. Provide for all foods to have proper labeling information. Observed the following potentially hazardous foods not to be labeled with the date and time that the cooling process began. No time & date on rice & vegetables that are cooler in True cooler. Provide for all cooling potentially hazardous foods to be labeled with the date and time that the cooling process began. Next Inspection
17  Observed no test kit to be available for testing the chemical sanitizer. There is no test kits to check sanitizer buckets or the three compartment sink. Provide for a test kit or other device that accurately measures the parts per million concentration of the sanitizer solution to be available. Next Inspection
21  Observed the following wiping cloth(s) to be improperly stored: Soiled wiping cloth was stored on prep table. Provide for all wiping cloths to be stored completely submerged in an approved sanitizer solution while not being used Next Inspection
22  Observed the following food contact surfaces to be unclean. 1. Cutting board has a lot of food stains on it. 2. Bottom of the freezer has debris on it. Clean and maintain. Next Inspection
23  Observed the following contact surfaces to be unclean. 1. Interior of fryers has grease & debris in it. Top of 6 burner has debris on it. Clean and maintain Next Inspection
32  Observed no soap and/or paper towels at the following hand sink(s). There is no paper towels in dispenser at hand sink in the kitchen. Provide for all handsinks to have supply of soap and paper towels to assure that proper handwashing occurs. Next Inspection
36  Observed the following floor areas to be unclean: Floor has grease & debris on it under fryers and stove. Provide for all flooring areas to be in a clean condition. Next Inspection
     
     
     
     
     
     
     
Report and Instructions Received By   KELLY ST. AUBIN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/27/2018 Time In  1:55 PM Time Out  3:35 PM Sanitation Score  77 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  82  
 
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 #   BB214  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  FLIGHT 102 WINE BAR Address  565 MAIN NW ST
Owner or Operator   RAGE 102, INC City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
     
Report and Instructions Received By   KELLY ST. AUBIN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/27/2018 Time In  1:55 PM Time Out  3:35 PM Sanitation Score  77 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  82