Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 PUB ON MAIN, INC. 		License/Permit #
 HE026
Street Address
141 S MAIN ST
City/State
 HERSCHER, IL 		ZIP Code
 60941
No. of Risk Factor/Intervention Violations 4
No. of Repeat Risk Factor/Intervention Violations 0
Date 05/02/2019
Time In 12:50 PM
Time Out 02:30 PM
Permit Holder
MANUA, BRENT 		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    

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   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 X Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: PUB ON MAIN, INC. Establishment #: HE026
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE: 50 Heat: N/A °F
CFPM Verification (name, ID#, expiration date):
JAMES RYAN MULLINAX
2406227
05/22/2028 		ALEXANDRA UHLER
24914589
12/11/2028

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/true refrigerator 35.00°F /reach-in cooler 38.00°F /stand-up freezer -5.00°F
/walk-in cooler 40.00°F /cooler below grill 35.00°F /advant-edge freezer 5.00°F
/grill 165.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
2 C Violation [2-102.12(A)]: The person in charge is not a certified food protection manager. Corrective Action: Ensure that the person in charge is certified as a food protection manager. Correct by the next routine inspection.
3 PF Violation (2-103.11(N)): Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with Law, to the Person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A); In violation of 2-103.11(O): written procedures and plans, where specified by the Code and as developed by the Food establishment, are maintained and implemented as required. Corrective Action: The establishment shall have documentation that provides evidence that employees have been informed of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food to the person in charge. - (Correct By: May 13, 2019)
5 PF 2-501.11: A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
The establishment has no written procedure for employees to follow when cleaning up fecal matter or vomitus; also, the kit is incomplete--the facility does not have any absorbent material to clean-up after a vomiting or diarrheal event. - (Correct By: May 13, 2019)
10 PF In violation of 5-204.11: there is no hand sink behind the bar where food/drinks are served and warewashing occurs. There shall be enough hand washing sinks to accommodate employees in food preparation, food dispensing area, warewashing areas. Correct by the next inspection.
55 C 6-201.14: A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under ΒΆ (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.
Violation: carpet mats were observed to be kept in the kitchen food prep area. - (Correct By: May 13, 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.
Observed the floor area under the 3-compartment sink, fryers, and grill to be unclean. - (Correct By: May 13, 2019)
58 C Violation: certified Food protection managers have not completed allergen awareness training. Corrective Action: All employees that are certified food safety managers shall completed allergen awareness training. Correct by the next routine inspection.
Inspection Comments   NOTE:
(1) ENSURE THAT THERE IS VERIFIABLE EVIDENCE OF EMPLOYEES HAVING COMPLETED ILLNESS REPORTING TRAINING ONSITE AT ALL TIMES.
(2) KEEP ALL BODILY FLUID CLEAN-UP MATERIALS IN ONE PLACE AND ENSURE THAT THE KIT IS USED FOR NO OTHER PURPOSE.
(3) ALLERGEN AWARENESS TRAINING COURSES ARE AVAILABLE THROUGH ANSI CERTIFIED COURSES SUCH AS SERVSAFE OR 'STATEFOODSAFETY.COM.'
(4) POST 2019 FOOD LICENSE
HACCP Topic: PROPER COOLING PROCEDURE:(1) TIME/TEMPERTURE CONTROL FOR SAFETY FOODS (TCS) HAS AN INTERNAL TEMPERATURE OF 135F; (2) TCS FOOD IS COOLED FROM 135F TO 70F IN 2 HOURS; AND (3) THEN COOLED FROM 70F TO 40F WITHIN 4 HOURS.
 

Person In Charge

  RYAN MOLLINAX 		 

Date:

  05/02/2019
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date:

05/13/2019