Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 WENDY'S OLD FASHIONED HAMBURGERS/MANTENO 		License/Permit #
 MA064
Street Address
129 CYPRESS DR
City/State
 MANTENO, IL 		ZIP Code
 60950
No. of Risk Factor/Intervention Violations 1
No. of Repeat Risk Factor/Intervention Violations 0
Date 08/12/2019
Time In 10:30 AM
Time Out 12:00 PM
Permit Holder
ALLEGRO, MARIO 		Risk Category
H
Purpose of Inspection
ORIGINAL INSPECTION

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.
Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible    

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated X  
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures X  
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

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 inspection  
R
=repeat violation  
Compliance Status
 COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33 X Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
Compliance Status
 COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45   Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47   Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51 X Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55   Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    
58   Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: WENDY'S OLD FASHIONED HAMBURGERS/MANTENO Establishment #: MA064
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: QUAT 200-400 Heat: NA °F
CFPM Verification (name, ID#, expiration date):
KATE SNORECK
19226577
04/25/2025 		STEPHANIE CRUM
22518956
08/19/2027 		BRIGGET BRUNO
19912926
10/21/2025 		MORGAN KULIG
19064140
03/10/2025

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/walk-in cooler 55.00°F /walk-in cooler 53.00°F /cooler 40.00°F
/warmer 146.00°F /warmer 155.00°F /prep cooler 44.00°F
/cooler 42.00°F /cooler 39.00°F /warmer 183.00°F
/warmer 180.00°F /warmer 194.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
13 P 3-101.11: FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
Observed two containers of Nature ripe strawberries had mold growth on them. Strawberries were thrown away. - COS (Correct By: Aug 12, 2019)
22 P 3-501.16(A)(2): (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less.
1. Blue cheese was found at 55 F in the walk-in cooler. 2. Cheddar cheese was found at 53 F in the walk-in cooler. These cheese and all other foods were put in walk-in cooler at 9 Am this morning. Food was still removed to another freezer because walk-in cooler was at a temperature of 55 F. Will be back in three days to take temperature of food in this cooler. P - COS (Correct By: Aug 12, 2019)
33 PF 4-301.11: EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
Walk-in cooler was holding a temperature of 55 F. Will re-check in three days to make sure it's holding a temperature of 41 F or below. P - (Correct By: Aug 12, 2019)
51 P 5-205.15 (A): A PLUMBING SYSTEM shall be (A) Repaired according to LAW.
Hot handle at the three compartment sink is not working properly at the three compartment sink and is held in place by a rubber band. Repair handle within three days. P - (Correct By: Aug 15, 2019)
Inspection Comments   WILL BE BACK WITHIN 10 DAYS TO CHECK THE WALK-IN COOLER AND FOOD TEMPERATURES TO MAKE SURE THEY ARE HOLDING A TEMPERATURE OF 41 F OR BELOW. WILL ALSO BE BACK IN 10 DAYS TO CHECK THAT THE HOT HOLDING HANDLE HAS BEEN REPAIRED AT THE THREE COMPARTMENT SINK.
HACCP Topic: MAKE SURE ALL FOOD IS HELD AT THE PROPER TEMPERATURE AS WELL AS EQUIPMENT.
 

Person In Charge

  TINA SCHUETZ 		 

Date:

  08/12/2019
 

Inspector

  Steven Lamb 		 

Follow-up:  Yes   No   Follow-up Date:

08/25/2019