Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 ASCENSCION SAINT MARY-KANKAKEE 		License/Permit #
 KK169
Street Address
500 W COURT ST
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 1
No. of Repeat Risk Factor/Intervention Violations 0
Date 11/05/2019
Time In 11:40 AM
Time Out 01:50 PM
Permit Holder
ASCENSION SAINT MARY-KANKAKEE 		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 X  
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   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: ASCENSCION SAINT MARY-KANKAKEE Establishment #: KK169
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: QUAT: 400 Heat: 180 °F
CFPM Verification (name, ID#, expiration date):
DOMENICA HOWELL
20258877
02/09/2026 		ANITA LUBE
20569153
05/12/2026 		KATHY ALEXANDER
20341058
03/09/2026 		DANIELLE FOWLER
24026630
05/17/2028

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
cut fruit/vegetable cooler 35.00°F /dairy cooler 35.00°F /meat department 35.00°F
/unit 5 -5.00°F /meat walk-in freezer -1.00°F fried mushrooms/unit #1W 140.00°F
cut tomatoes/reach-in cooler/prep-station 39.00°F ham/reach-in cooler / prep-station 41.00°F 0.00°F
meat loaf/warmers - main prep line 155.00°F /unit 22 38.00°F /unit 22 40.00°F
/unit 8 40.00°F /unit 5 -1.00°F cooked chicken/unit 15 40.00°F
meat loaf/chef's line 155.00°F beef patties/warming table - chef's line 170.00°F /unit 16 40.00°F
/unit 17 40.00°F cauliflower/buffet line 43.00°F cole slaw/buffet line 43.00°F
bean-type dish/buffet line 43.00°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 - (Correct By: Nov 8, 2019)
22 P 3-501.16(A)(2): (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less.
Observed several food items stored within the cooling table at the buffet line to be holding at temperatures above 41F, including the cooked cauliflower, cole slaw, and bean-type dish. All food items out of temperature will be discarded after 4-hours. record keeping will be reviewed at follow-up. records shall include all Temperature controlled items placed at the buffet line (cold holding only), temperatures logs taken every two hours, and final temperature after 4 hours. If food items have been out of temperature for more than 4 hours, those food items will be discarded and logged. - COS (Correct By: Nov 8, 2019)
Inspection Comments   A FOLLOW-UP WILL OCCUR ON 11/8/2019. DURING FOLLOW-UP INSPECTION, PLEASE HAVE EMPLOYEE REPORTING AGREEMENT AVAILABLE. IN ADDITION, ENSURE THE TEMPERATURE LOGS FOR THE BUFFET FOOD ITEMS ARE ALSO AVAILABLE.
HACCP Topic: PROPER COOLING PROCEDURE: WHEN COOLING FOOD ITEMS, ENSURE THE INITIAL TEMPERATURE IS AT LEAST 135F; COOL FOOD ITEM TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F WITHIN 4 HOURS. IF NOT PROPERLY COOLED, REHEAT FOOD (TO 165F) AND START AGAIN.
 

Person In Charge

  REBECCA SLACKMAN 		 

Date:

  11/05/2019
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date:

11/08/2019