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 #   BR089  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  QUALITY INN & SUITES/OLIVER'S BAR & GRILL Address  800 N KINZIE
Owner or Operator   BRADLEY HOTEL CORPORATION 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
  
1
 Original Container, Properly Labeled
*20
  
4
 Sanitization rinse: Clean, temperature, concentration   INSECT, RODENT ANIMAL CONTROL
 
FOOD PROTECTION
*35
X
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
X
1
 Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
6
 
2
 Potentially hazardous food properly thawed
24
X
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
  
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
 
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 200 ppm                   Dishwasher Temperature   180F °F or label
Food Temperatures:   SOUR CREAM 40, SOUPS 183-161, NACHO CHEESE 157, MILK 40, CHEESE 42, HAM 42, ONIONS 42, MEXICAN CORN 41, PEPPER JACK CHEESE 40, WALK-IN FREEZER -2
 
General Comments
HACCP CONCEPT DISCUSSED: PROPER DISH WASHING PRACTICES 
Report and Instructions Received By   FELECIA /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  06/01/2018 Time In  2:00 PM Time Out  4:00 PM Sanitation Score  84 (100 Minus Demerits)
By  Angela Colon (Sanitarian) Adjusted Score  89  
 
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 #   BR089  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  QUALITY INN & SUITES/OLIVER'S BAR & GRILL Address  800 N KINZIE
Owner or Operator   BRADLEY HOTEL CORPORATION City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following potentially hazardous foods to be held at improper temperatures: Pan of raw fish was holding at 61 degrees in the reach in prep cooler in the cook line. Ensure that all food items in cold holding are held around 42-41 or below Immediate/Onsite
*35  Observed the door sweep for the back kitchen door to be bent on the outside enough that a small gap is forming. Provide for all openings that lead to the outside to be self-closing and tight fitting. 15 Days
21  Observed the following wiping cloth(s) to be improperly stored: 1) Cloth found sitting next to the bucket in the wait staff menu area, 2) on the prep table in the cook line, on the counter by the dish washing area. Provide for all wiping clothes to get placed back into the sanitizer bucket when not being used. Next Inspection
22  Observed the following food contact surfaces to be unclean: 1)Dish washer clean dishes side tray needs to be cleaned 2) Tops of the tan rolling carts for the banquet are dirty. Clean. Next Inspection
23  Observed the following contact surfaces to be unclean: 1) Inside of the breakfast bar cabinets had debris in them, 2)Bins holding the flour and other seasonings need to be wiped down, 3)Between the cooking equipment had built up grease, 4)Inside of the clear bin holding random pieces of equipment needs cleaning, 5) All the hanging cords that have dust and grease build up need cleaning. Clean and maintain Next Inspection
24  Observed the following utensils to be improperly stored: Observed a scoop to be stored away still dirty. Provide for all utensils to be cleaned before storing. Next Inspection
36  Observed the following floor areas to be unclean: 1) Floor under soda syrup rack is dirty, 2) Floor under the dish washer, 3) Continue working on the floor under the bar 3-bay sink. Provide for all flooring areas to be in a clean condition Next Inspection
37  Obseved the following wall/ceilings, and attached equipment to be unclean: 1) Back wall in the banquet extra table storage has some kind of stain, 2) Cooking vent hoods are getting greasy. Clean. Observed the following wall/ceilings area(s) to be in poor repair: 1) Chipping paint on wall area below dish table, 2) There is a gap in the wall panels in front of the hand sink by the coca cola cooler by the kitchen entrance doors. Provide for all walls and ceilings to be smooth, easily cleanable, non-absorbent, durable, and light colored and be maintained in good repair Next Inspection
     
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   FELECIA /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  06/01/2018 Time In  2:00 PM Time Out  4:00 PM Sanitation Score  84 (100 Minus Demerits)
By  Angela Colon (Sanitarian) Adjusted Score  89  
 
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 #   BR089  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  QUALITY INN & SUITES/OLIVER'S BAR & GRILL Address  800 N KINZIE
Owner or Operator   BRADLEY HOTEL CORPORATION City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
Report and Instructions Received By   FELECIA /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  06/01/2018 Time In  2:00 PM Time Out  4:00 PM Sanitation Score  84 (100 Minus Demerits)
By  Angela Colon (Sanitarian) Adjusted Score  89