Food Establishment Inspection Report
Page 1  of ????????? 
KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 RIGO'S CAFE DBA RIGO'S PLACE 		License/Permit #
 KK407
Street Address
164 N SCHUYLER AVE
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 4
No. of Repeat Risk Factor/Intervention Violations 0
Date 03/22/2019
Time In 11:15 AM
Time Out 01:15 PM
Permit Holder
SALGADO, ANJEL 		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 X  
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 X 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    

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 X Physical facilities installed, maintained & clean X  
56 X Adequate ventilation & lighting; designated areas used X  

EMPLOYEE TRAINING

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

Food Establishment Inspection Report
Page 2  of ?????? 
Establishments: RIGO'S CAFE DBA RIGO'S PLACE Establishment #: KK407
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: QUAT 200-400 Heat: CHLORINE 50-100 °F
CFPM Verification (name, ID#, expiration date):
ANJEL SALGADO
24113798
06/13/2028

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/WALK-IN 41.00°F /LARGE KITCHEN COOLER 41.00°F /PIZZA PREP 41.00°F
/LINE PREP 41.00°F /LINE COOLER 41.00°F /LINE FREEZER 0.00°F
/CHEST FREEZERS 0.00°F /STEAM TABLE 135.00°F /'GRAVY COOLING 41.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
1 PF 2-102.11 (A): The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection.
MANAGER FAILED TO IDENTIFY AND CORRECT THAT DISHWASHER SANITIZER AND QUATERNARY DISPENSER WAS EMPTY AND IN NEED OF REPLACING RESULTING IN THE IMPROPER SANITIZATION OF DISHES - (Correct By: Mar 22, 2019)
3 PF FORM 1-B OR THE EQUIVALENT MUST BE COMPLETED BY ALL FOOD EMPLOYEES AND THOSE RECORDS MUST BE MADE AVAILABLE TO THE HEALTH DEPARTMENT UPON REQUEST - (Correct By: Apr 1, 2019)
13 P 3-101.11: FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
BREAD CRUMBS LEFT UNCOVERED FOUND CONTAIN DRIPPAGE FROM COUNTER ABOVE - COS (Correct By: Mar 22, 2019)
16 P 4-501.114 (B): (B) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows:  An iodine solution shall have a: (B) (1) Minimum temperature of 20°C (68°F), (2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective, and (3) Concentration between 12.5 MG/L and 25 MG/L.
1. QUAT SANITIZER AT THREE BAG SINK OBSERVED TO BE WEAK
2.CHLORINE SANITIZER AT MECHANICAL DISHWASHER OBSERVED TO BE WEAK - COS (Correct By: Apr 1, 2019)
47 C 4-501.11 (A): (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
1. PIZZA PREP COOLER NEEDS SEAL REPLACED
2.FREEZER IN BASEMENT NEEDS RESURFACED - (Correct By: Apr 1, 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.
1. VENTILATION HOOD NEEDS CLEANED OF DUST AND GREASE
2. TABLE NEEDS CLEANED BEHIND TOASTER - (Correct By: Apr 1, 2019)
51 C 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair.
WALK-IN DRAIN NEEDS PROPERLY PLUMBED TO DRAIN - (Correct By: Apr 1, 2019)
55 C 6-501.113: Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES; and (B) Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
1. EQUIPMENT FOUND STORED AMONG CRACKERS - COS (Correct By: Apr 1, 2019)
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
1. BASEMENT FLOOR FOUND TO BE HOLDING WATER AND IS CREATING AN UNSANITARY CONDITION - (Correct By: Apr 1, 2019)
55 C 6-501.114: The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
1. OBSERVED ITEMS UNNECESSARY TO THE OPERATION OF THE ESTABLISHMENT TO BE PRESENT IN THE BASEMENT - (Correct By: Apr 1, 2019)
56 C 6-202.11 (A): (A) Except as specified in ¶ (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
1. LIGHT SHIELD IN KITCHEN FOUND TO BE IN NEED OF REPLACEMENT - COS (Correct By: Apr 1, 2019)
58 ONE CERTIFIED FOOD PROTECTION MANAGER PER SHIFT MUST HAVE ALLERGEN AWARENESS CERTIFICATION. CORRECT BE NEXT ROUTINE INSPECTION. - (Correct By: Apr 1, 2019)
Inspection Comments   NOTE FROM INSPECTION:
-RECOMMEND MORE EFFICIENT MAINTENANCE OF SHELLFISH TAGS.
-RECOMMEND ANNOTATING DATE OF SHELLFISH TAG REMOVAL.
-RECOMMEND MORE EFFECTIVE MANAGERIAL CONTROL OF TEMPERATURE VERIFICATION
HACCP Topic: ENSURE HANDS ARE WASHED BEFORE DAWNING GLOVES AFTER CHANGE IN TASK
 

Person In Charge

  ANJEL SALGADO 		 

Date:

  03/22/2019
 

Inspector

  Ryan Wheeler 		 

Follow-up:  Yes   No   Follow-up Date:

04/01/2019