Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 THE BENNETT-CURTIS HOUSE 		License/Permit #
 GP001
Street Address
302 W TAYLOR ST
City/State
 GRANT PARK, IL 		ZIP Code
 60940
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 09/11/2019
Time In 11:35 AM
Time Out 01:30 PM
Permit Holder
ZIZIC, SCOTT 		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 X 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 X 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 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 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    
56 X 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: THE BENNETT-CURTIS HOUSE Establishment #: GP001
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE Heat: CHLORINE 100 °F
CFPM Verification (name, ID#, expiration date):
SCOTT ZIZIC
J4075II55H72
04/13/2026

01/01/1900 		ZACH ZIZIC
TEST FORM 25
12/08/2025

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Gravy/Bar cooler 42.00°F butter/mini silver fridge 42.00°F lemon/mini silver fridge 41.00°F
pasta salad/walk-in cooler 41.00°F milk/walk-in cooler 39.00°F walk in freezer/ice 0.00°F
cheese cake/bar freezer 0.00°F meat/westinghouse freezer 0.00°F /All freezers in outside storage area 0.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
16 PF 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Observed the cooking equipment in the upstairs kitchen needs a good scrubbing. - (Correct By: Sep 11, 2019)
23 PF 3-501.17 (A-B) (E-G): (A)Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. (B) Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. (E) Paragraphs (A) and (B) of this section do not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request. (F) Paragraphs (A) and (B) of this section do not apply to SHELLSTOCK.  (G) Paragraph (B) of this section does not apply to the following FOODS prepared and PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved FISH products, such as pickled herring and dried or salted cod, and other acidified FISH products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham).
Observed several food items in the upstairs kitchen and the outside storage area walk-in cooler without proper labeling. Label. - (Correct By: Sep 23, 2019)
33 C 3-501.11: Stored frozen FOODS shall be maintained frozen.
Observed the food items in the first stand up freezer in the outside storage hall to have some frozen food items to be partially frozen. Provide that all frozen food be stored frozen correct by next routine inspection.
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.
Observed this facility to have a big issue with over storing of equipment and supplies. Organize and prep the facility to reduce the presence of pests. Will be follow-ing up do the the mass size of this issue. - (Correct By: Sep 23, 2019)
38 C 6-501.112: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Observed dead mouse left in a trap behind the punch out board door in the downstairs kitchen area. Clean out and maintain trap by next routine inspection.
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 a dixie cup to be left in the white seasoning with the metal lid in the downstairs kitchen. Use proper scoop. correct by next routine inspection.
47 C 4-202.16: NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed following items that were unsealed and not easily cleanable:
1)the dish shelf wood parts by the freezer in the upstairs kitchen.
2) The counter top in the downstairs kitchen where the slicer sits needs to be resurfaced.
3)Repair ends of baking shelf in the down stairs kitchen. Repair and maintain 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.
Observed the following items in need of repair:
1)Cord to the heat lamp is frayed
2)Shelf above sink in basement is sagging and peeling away. Correct and maintain by next routine inspection. - (Correct By: Sep 11, 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.
Observed the following non-food contact surfaces in need of cleaning:
1)Clean hot box in upstairs kitchen
2)Clean drawers under the cook line in upstairs kitchen
3)Clean the surfaces around the cooking equipment in upstairs kitchen
4) Clean deep fryer
5)Clean inside mini white fridge
6)Clean under dish machine
7) Clean under the bottom surface of the top dish area rack storage
8) Clean the cords for the heat lights they are dusty
9) Clean Glassware shelves in hall ways
10)Wipe shelves in the cooler in the bar area
11) Clean surface where plastic tongs are stored.
12)Wipe off top of flour bin in basement kitchen. Clean and maintain by next routine inspection.
51 C 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair.
Faucet in the downstairs kitchen is leaking. Repair and maintain by next routine inspection.
 

Person In Charge

  SCOTT Z 		 

Date:

  09/11/2019
 

Inspector

  Angela Colon 		 

Follow-up:  Yes   No   Follow-up Date:

09/23/2019

Food Establishment Inspection Report
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Establishments: THE BENNETT-CURTIS HOUSE Establishment #: GP001

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
55 C 6-501.16: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
observed mop to be stored crumbled up in the ringer. Store mop properly. Correct and maintain by next routine inspection.
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
Observed hole in the ceiling of the downstairs outside storage area. Repair and maintain by next routine inspection.
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.
All wall surfaces particularly the menu wall is in need of a deep cleaning. Clean and maintain by next routine.
56 C 6-501.14: (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
The ceiling air vents above the cook line hood is dirty. Clean and maintain by next routine inspection.
Inspection Comments   NEED TO REDESIGN THE CLEANING CHECK LIST FOR THE ESTABLISHMENT. DURING THE OFF DAYS, THE ESTABLISHMENT NEEDS TO HAVE A DEEP CLEANING/SCRUBBING OF ALL THE EQUIPMENT AND SURFACED. EQUIPMENT AND SUPPLIES NEED TO BE PULLED OFF SHELVES AND CLEANED UNDER. ALSO THERE NEEDS TO BE A MASS ORGANIZATION OF ALL THE EQUIPMENT AND EXTRA SUPPLIES HELD DOWN STAIRS IN STORAGE. THE WAY IT IS NOW THE DISORGANIZATION IS CREATING A HARBORAGE FOR MICE AND OTHER PESTS.
HACCP Topic: PROPER CLEANING SCHEDULE
 

Person In Charge

  SCOTT Z 		 

Date:

  09/11/2019
 

Inspector

  Angela Colon 		 

Follow-up:  Yes   No   Follow-up Date:

09/23/2019