Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 GONZALEZ GROCERY 		License/Permit #
 KK071
Street Address
1933 E COURT ST
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 5
No. of Repeat Risk Factor/Intervention Violations 0
Date 04/03/2019
Time In 10:30 AM
Time Out 12:30 PM
Permit Holder
CALDERON, LILIANA 		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    
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    
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 X  

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 X Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

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

PROPER USE OF UTENSILS

 
43 X 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 X Warewashing facilities: installed, maintained & used; test strips X  
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    
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: GONZALEZ GROCERY Establishment #: KK071
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):


01/01/1900

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/FRONT KITCHEN 25.00°F /WALK-IN 41.00°F /DISPLAY COOLER 41.00°F
/FRONT KITCHEN UPRIGHT 41.00°F /FRONT KITCHEN PREP 41.00°F /CHEST 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 COMPLETE FORM 1-B OR THE EQUIVALENT AND MAKE THOSE RECORDS AVAILABLE TO THE HEALTH DEPARTMENT UPON REQUEST. - (Correct By: Apr 12, 2019)
16 PF 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
MEAT PARTICLES FOUND ON STORED KNIVES. THIS WAS DURING THE OPENING OF THE FIRST SHIFT SO IT IS CLEAR THAT THE KNIVES ARE NOT BEING CLEANED AND SANITIZED ON A REGULAR BASIS - (Correct By: Apr 12, 2019)
16 PF 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
TONGS IN PASTRY CASE NEED CLEANED - (Correct By: Apr 12, 2019)
28 P 7-201.11: POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE­ SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
BLEACH STORED AMONG CLEAN DISHES - COS (Correct By: Apr 12, 2019)
29 P THE DRYING PROCESS OF CARNE SECA IS A SPECIAL PROCESS WHICH REQUIRES HACCP. - (Correct By: Apr 12, 2019)
37 C 3-302.12: Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
SPRAY BOTTLE OF WHAT APPEARS TO BE OIL FOR COOKING FOUND IN BACK STORAGE ROOM WITHOUT LABEL. - (Correct By: Apr 12, 2019)
38 C 6-501.111 (A) (B) (D): The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (D) Eliminating harborage conditions.
1. HARBORAGE FOR PESTS UNDER 3 BAY IN BACK KITCHEN IN THE FORM OF WET CARD BOARD UNDER SINK.
2. HARBORAGE CONDITIONS IN BACK ROOM IN THE FORM OF CARD BOARDS AND PILED UP PINATAS.
3. A SIGNIFICANT AMOUNT OF DEAD ROACHES (LARGE/1" ) FOUND ON THE FLOOR OF THE BACK STORAGE ROOM - (Correct By: Apr 12, 2019)
39 C 3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
HERBS FOUND TO BE DRYING ON TRAYS THROUGHOUT BACK STORAGE WITHOUT OVERHEAD PROTECTION. - (Correct By: Apr 12, 2019)
41 C 3-304.14 (A)(1)(2): (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry; and (2) Used for no other purpose.
1. WIPING CLOTHED OBSERVED TO BE USED FOR WIPING ARMS AND HANDS AND THEN FOR CLEANING EQUIPMENT. - (Correct By: Apr 12, 2019)
43 C 3-304.12 (A): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under (B) of this section, in the FOOD with their handles above the top of the FOOD and the container.
OBSERVED DISPOSABLE BOWL WITHOUT HANDLE STORED IN SUGAR. - (Correct By: Apr 12, 2019)
48 C 4-501.14 (C) : A WAREWASHINGmachine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned: (C) If used, at least every 24 hours.
1. THREE BAY IN DISPLAY ARE FOUND TO BE DIRTY AND IN NEED OF CLEANING. - (Correct By: Apr 12, 2019)
48 PF NO CHLORINE SOLUTION OR SANITIZER FOUND TO BE SET-UP FOR WIPING CLOTHS OR SANITIZING CONTACT SURFACES - COS (Correct By: Apr 12, 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.FRONT KITCHEN COOLER HANDLE FOUND TO BE IN NEED OF CLEANING.
2.GREEN ROLLING CART USED TO STORE FOOD FOUND TO BE IN NEED OF CLEANING. - (Correct By: Apr 12, 2019)
51 P 5-202.13: An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
HOSE BIB NEAR FRONT DISPLAY COOLER 3 BAY NEEDS VACUUM BREAK INSTALLED. - (Correct By: Apr 12, 2019)
51 C 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair.
1. BACK ROOM HAS A SEPTIC SMELL POSSIBLY DUE TO MISSING GASKET ON GREASE TRAP.
2.DRIPPING HOSE BIB IN BACK ROOM IS CREATING STAGNANT WATER THAT APPEARS TO HAVE TURNED SEPTIC. - (Correct By: Apr 12, 2019)
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
1. BACK ROOM HOLE IN CEILING NEEDS REPAIRED
2.CEILING DAMAGED ABOVE BACK KITCHEN ENTRANCE - (Correct By: Apr 12, 2019)
55 C 6-501.12: (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
1. BACK ROOM FLOOR-DRAIN NEEDS CLEANED.
2.FLOOR UNDER DRIPPING HOSE BIB NEEDS CLEANED. - (Correct By: Apr 12, 2019)
Inspection Comments   SEE HANDOUT FOR FDA RECOMMENDATIONS ON THE HANDLING OF BREADING AND FLOUR MIXTURES FOR POULTRY AND OTHER TCS FOODS.
HACCP Topic: RECOMMEND HAVING DESIGNATED AREA AND UTENSILS FOR THE PREPARATION OF CHICKEN TO PREVENT CROSS CONTAMINATION IN THE MEAT CUTTING AREA
 

Person In Charge

  FABI 		 

Date:

  04/03/2019
 

Inspector

  Ryan Wheeler 		 

Follow-up:  Yes   No   Follow-up Date:

04/25/2019