Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 GARDEN OF PRAYER SAFE HAVEN YOUTH CENTER 		License/Permit #
 AP018
Street Address
101 S DIVISION ST
City/State
 AROMA PARK, IL 		ZIP Code
 60910
No. of Risk Factor/Intervention Violations 3
No. of Repeat Risk Factor/Intervention Violations 0
Date 01/23/2019
Time In 11:30 AM
Time Out 12:40 PM
Permit Holder
GARDEN OF PRAYER 		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 X  
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    
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   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 X Non-food contact surfaces clean X  

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: GARDEN OF PRAYER SAFE HAVEN YOUTH CENTER Establishment #: AP018
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE 50-100 Heat: NA °F
CFPM Verification (name, ID#, expiration date):
KENNETH CRITE
2889728
10/10/2028 		KATHY SMITH
25260092
02/22/2029 		DONNA JOHNSON
25260063
02/22/2029 		YETHA MALONEY
19840658
08/26/2025

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
MILK/VERTICAL DOOR COOLER 41.00°F MILK/STACKED COMBO COOLER 41.00°F ALL/FREEZERS 0.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
3 PF EMPLOYEES MUST FILL OUT KNOWLEDGE OF REPORTING FORM 1-B OR THE EQUIVALENT AND MAKE THEM AVAILABLE TO THE HEALTH DEPARTMENT UPON REQUEST - (Correct By: Feb 3, 2019)
13 P 3-101.11: FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
TACO MEAT FOUND TO BE SPOILED IN THE COOLER. - COS (Correct By: Jan 23, 2019)
15 P 3-302.11 (A) (1): FOOD shall be protected from cross contamination by:   (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD; (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food.
GROUND PORK FOUND TO BE STORED ALONG SIDE READY TO EAT FOODS - COS (Correct By: Jan 23, 2019)
49 C 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
INTERIOR TOP OF MICROWAVE NEEDS CLEANED OF FOOD DEBRIS. CORRECTED ON SITE COS
49 C 4-601.11 Equipment, Food-Contact Surfaces, NonfoodContact Surfaces, and Utensils.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of
an accumulation of dust, dirt, FOOD residue, and other debris.

OBSERVED FREEZING UNIT CONDENSER TO BE IN NEED OF CLEANING
CORRECT BY NEXT ROUTING INSPECTION
49 C RANGE CLEANOUT NEEDS CLEANED CORRECTED ON SITE - COS (Correct By: Jan 23, 2019)
51 C 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair.
DRAIN FOR THREE BAY SINK IS CLOGGED AND NEEDS REPAIRED. CORRECT BY NEXT ROUTING INSPECTION
Inspection Comments   TEST STRIPS HAVE BEEN REMOVED FROM THE KITCHEN FOR ANOTHER PURPOSE. ENSURE THEY ARE REPLACED.
HACCP Topic: PROPER MONITORING OF EMPLOYEE HEALTH IS AN IMPORTANT STEP IN PREVENTING THE SPREAD OF FOOD BORNE ILLNESS SEE FDA FOOD CODE ON PROPER USE OF EGGS AND PASTEURIZED EGGS FOR A HIGHLY SUSCEPTIBLE POPULATION
 

Person In Charge

  ANGELA 		 

Date:

  01/23/2019
 

Inspector

  Ryan Wheeler 		 

Follow-up:  Yes   No   Follow-up Date: