Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 DW HOLDINGS DBA MINNE MONESSE GOLF COURSE 		License/Permit #
 GP010
Street Address
15944 E SIX MILE GROVE RD
City/State
 GRANT PARK, IL 		ZIP Code
 60940
No. of Risk Factor/Intervention Violations 4
No. of Repeat Risk Factor/Intervention Violations 0
Date 05/03/2019
Time In 10:35 AM
Time Out 12:45 PM
Permit Holder
DW HOLDINGS & INVESTMENTS 		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 X  
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 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 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   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 X 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 X Warewashing facilities: installed, maintained & used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   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: DW HOLDINGS DBA MINNE MONESSE GOLF COURSE Establishment #: GP010
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE 100/ QUAT 200 Heat: CHLORINE 0 °F
CFPM Verification (name, ID#, expiration date):
BRIDGETTE WUNSH
25412381
03/28/2029

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/cheese 39.00°F /shredded cheese 39.00°F /chicken breast 40.00°F
/milk 37.00°F /fish 0.00°F /appetizers 0.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
9 P 3-301.11 (B): (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
No bare hand contact with ready to eat foods including the cutting of fruits and vegetables. - COS (Correct By: May 3, 2019)
16 P 4-501.114 (A):  (A) 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: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart in the Food Code.
Dish washer sanitize solution was not coming out. - COS (Correct By: May 3, 2019)
25 PF 3-603.11: (A) If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the LICENSE HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶ (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) DISCLOSURE shall include: (1) description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”;  or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
Provide signage statement (like item C.3) when these items are allowed to be served. - (Correct By: May 14, 2019)
28 PF 7-102.11: Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Windex solution should be labeled when placed in another spray bottle. - COS (Correct By: May 3, 2019)
45 C 4-903.11( A)(1)(2)(3): (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
Paper product should not be stored under the hand sink in the wait staff station. Correct by next routine inspection.
45 C 4-903.11( A)(1)(2)(3): (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
All plactic cups used behind the bar should be stored off of the floor. - COS (Correct By: May 3, 2019)
47 C 4-101.19: NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Any untreated raw wood like behind the bar shall be sealed. Correct by next routine inspection.
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.
Handle to the inner most chest freezer in the kitchen is loose. Repair by next routine inspection.
48 PF 4-302.14: A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
Provide a test kit for chlorine base sanitize solution for the dish washer and the bar. - (Correct By: May 14, 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.
Clean up the water spill in the walk-in cooler. Correct by next routine inspection
Inspection Comments   A FOLLOW-UP WILL BE DONE TO CHECK ON ITEM #48 AND #25
HACCP Topic: PROPER SHELF LIFE OF OPEN FOOD ITEMS. ALL FOOD ITEMS ONCE THEY ARE OPEN CAN BE KEPT FOR A TOTAL OF 7 DAYS.
 

Person In Charge

  CHRIS/ BRIDGETTE 		 

Date:

  05/03/2019
 

Inspector

  Angela Colon 		 

Follow-up:  Yes   No   Follow-up Date:

05/14/2019