Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 LA SIESTA RESTAURANT 		License/Permit #
 BR079
Street Address
180 S KENNEDY DR
City/State
 BRADLEY, IL 		ZIP Code
 60915
No. of Risk Factor/Intervention Violations 1
No. of Repeat Risk Factor/Intervention Violations 1
Date 10/09/2019
Time In 01:50 PM
Time Out 03:35 PM
Permit Holder
QUIRARTE, ROGELIO 		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   X
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 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 X Food properly labeled; original container X  

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   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 X Garbage & refuse properly disposed; facilities maintained X  
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   X
IOCI 17-356

Food Establishment Inspection Report
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Establishments: LA SIESTA RESTAURANT Establishment #: BR079
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE: 50 Heat: N/A (CHLORINE: 50 PPM) °F
CFPM Verification (name, ID#, expiration date):


01/01/1900 		SANTIAGO PIAGA
2511296
06/27/2028 		ROGELIO QUIRARTE
187086
06/27/2028 		DANIEL AGUILAR
188269
07/05/2028

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/true freezer -1.00°F raw beef/true refrigerator 40.00°F steak/warming bins - main prep line 155.00°F
shredded chicken/warming bins - main prep line 160.00°F cut tomatoes/reach-in prep cooler/station 40.00°F raw beef/walk-in cooler 39.00°F
/walk-in freezer -5.00°F steak/on grill 180.00°F salsa/true refrigerator 40.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
3 PF In violation of 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. - Repeat (Correct By: Oct 21, 2019)
16 PF 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Observed the blade installed at the table-top can opener bladed located in the kitchen to be unclean. - COS (Correct By: Oct 9, 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.
Observed several food ingredient containers located along the main prep line to have no identifying label. - COS (Correct By: Oct 9, 2019)
47 C 4-501.11 (B): (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Observed the seal gaskets installed at the true freezer located in the kitchen to be in poor repair. Have the seal gaskets repaired by the next routine inspection.
54 C 5-501.113: Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A)Inside the FOOD ESTABLISHMENT if the receptacles and units: (1)Contain FOOD residue and are not in continuous use; or (2)After they are filled; and (B)With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
Observed the dumpster located outside of the facility to be uncovered. - COS (Correct By: Oct 9, 2019)
55 C 6-201.11: Except as specified under ยง 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
Observed several tiles around the floor drain near the dishwashing machine to be in poor repair. Correct by the next routine inspection.
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
Observed no fan cover installed on the walk-in cooler's cooling system. Correct by the next routine inspection.
58 C Food safety managers have not completed allergen awareness training. Ensure that all employees certified as food safety managers completed allergen awareness training and have certification onsite for inspections. Correct by the next routine inspection. Repeat
Inspection Comments   ENSURE THAT ALL EMPLOYEES SIGN FORM 1-B, THE EMPLOYEE REPORTING AGREEMENT, AND HAVE THOSE FORMS AVAILABLE ONSITE FOR INSPECTION.

FOR MORE INFORMATION CALL KCHD AT: (815) 802-9419 OR E-MAIL US AT AHATIA@KANKAKEEHEALTH.ORG
HACCP Topic: PROPER FOOD HANDLING: ENSURE THAT READY-TO-EAT FOOD ARE NOT HANDLED WITH BARE HANDS--USE GLOVES OR UTENSILS.
 

Person In Charge

  SANTIAGO PIAGA 		 

Date:

  10/09/2019
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date:

10/21/2019