Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 YURIRIA SUPERMARKET, LLC 		License/Permit #
 KK439
Street Address
322 E STATION ST
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 0
No. of Repeat Risk Factor/Intervention Violations 0
Date 02/09/2024
Time In 01:55 PM
Time Out 02:45 PM
Permit Holder
ROMERO, NICOLAS 		Risk Category
H
Purpose of Inspection
FOLLOW-UP

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   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: YURIRIA SUPERMARKET, LLC Establishment #: KK439
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: Heat: °F
CFPM Verification (name, ID#, expiration date):
MIGUEL MARTINEZ
23941308
05/08/2028 		MARIA GUADALUPE MARTINEZ
23953599
05/10/2028 		JOSE MORENO
20356706
03/19/2026 		OMAR TOTO
2114465
02/21/2028

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
Inspection Comments   FOLLOW UP FOR #29:
-DISCUSSED COMPLETED HACCP PLANS FOR CARNE SECA AND DRIED CHORIZO. LETHALITY STEP FOR BOTH IS TO COOK TO MINIMUM TEMPERATURE, AS I COULD FIND NO LITERATURE TO ALLOW ACIDIFICATION OR DEHYDRATION TO ACT AS ONLY LETHALITY STEP. I WILL ASK IDPH FOR GUIDANCE FOR APPROVED DRIED CHORIZO RECIPES.
-LESSLY WILL EMAIL THE COMPLETED VARIANCE LETTER TO ME.
-WE REVIEWED THE USE OF THE PH TESTER. WE TESTED THE PH OF DRIED CHORIZO AND FOUND IT WAS ABOUT 4.9. ADDITIONAL VINEGAR WILL BE ADDED TO THE NEXT BATCH AND THE RECIPE WILL BE ADJUSTED TO THE NEW AMOUNT OF VINEGAR.
-WE REVIEWED THE USE OF THE DEHYDRATOR. THIS IS A VERY SIMPLE DEHYDRATOR WITH NO HUMIDITY CONTROL. THIS IS AN INDICATION THAT THE DEHYDRATOR ALONE WILL NOT HEAT THE FOOD ENOUGH TO KILL PATHOGENS.
-THE EQUIPMENT IN THE ATTACHED RESTAURANT CAN BE USED TO COOK BOTH PRODUCTS TO THE MINIMUM REQUIRED TEMPERATURE BEFORE DEHYDRATING BEGINS.
-PH LOG MUST BE COMPLETED FOR EACH BATCH OF DRIED CHORIZO AND KEPT ON FILE FOR 6 MONTHS FOR REVIEW.
-COOLING LOG MUST BE COMPLETED FOR ANY CARNE SECA OR CHORIZO THAT ARE NOT DEHYDRATED IMMEDIATELY FOLLOWING COOKING AND KEPT ON FILE FOR 6 MONTHS FOR REVIEW.
WILL SCHEDULE NEXT FOLLOW UP AFTER VARIANCE AND HACCP ARE REVIEWED BY DIRECTOR, IF REQUIRED.
HACCP Topic:
 

Person In Charge

  LESSLY HERNANDEZ 		 

Date:

  02/09/2024
 

Inspector

  DANA JAMES 		 

Follow-up:  Yes   No   Follow-up Date: