Food Establishment Inspection Report
Page 1  of ????????? 
KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 SAMMY'S PIZZA OF KANKAKEE 		License/Permit #
 KK175
Street Address
690 N FIFTH AVE
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 5
No. of Repeat Risk Factor/Intervention Violations 0
Date 02/22/2023
Time In 03:00 PM
Time Out 04:30 PM
Permit Holder
SCOTT MANAU 		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 X Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39 X 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 X 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 X 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 X All food employees have food handler training    
58 X Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
Page 2  of ?????? 
Establishments: SAMMY'S PIZZA OF KANKAKEE Establishment #: KK175
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: QUAT: 400 Heat: N/A °F
CFPM Verification (name, ID#, expiration date):


01/01/1900

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
salad/artic air cooler 39.00°F /artic air freezer -1.00°F cut pickles; chicken/reach-in cooler/prep-station 37.00°F
chicken /cooler below grill 39.00°F meatballs/reheated on stove 191.00°F sauce; pepperoni; cheese; ham/pizza reach-in cooler/prep-station 38.00°F
cut lemons/cooler behind bar 39.00°F /walk-in freezer -1.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
1 PF 2-102.11 (A): The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection.
Violation: The person in charge could not provide evidence of food safety training--no food protection manager certification were available on site. Also, this facility was found to have violations categorized as priority violations. Corrective action required: Correct priority violations and/or ensure food protection managers are available on site. - (Correct By: Mar 4, 2023)
2 C violation (2-102.12): the person in charge is not a certified food protection manger. Corrective action: have all employees designated as the "person in charge" certified as a food protection manager. correct by the next routine inspection.
10 PF 5-205.11 (A): (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
violation: hand washing sink located behind the bar is blocked by the ice machine. corrective action required: move ice machine and ensure the hand washing sink accessible at all times. - (Correct By: Mar 4, 2023)
10 PF 5-205.11 (B): (B) A HANDWASHING SINK may not be used for purposes other than handwashing.
violation: observed employee rinse of food equipment within the hand washing sink located in the kitchen. corrective action taken: the employee was informed of the violation and sink was cleaned. no further action required. COS
16 P 4-501.114 (A):  (A) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart in the Food Code.
Violation: dishwasher sanitizer cycle is not dispensing sanitizer at the appropriate concentration--sanitizer tested at 0 PPM. corrective action required: repair dish washing machine. In addition, the facility will use the 3-compartment sink to sanitize equipment. the QUAT sanitizer dispenser at the 3-compartment sink tested at 400 PPM - (Correct By: Feb 25, 2023)
36 PF 4-302.12 (B): (B) A TEMPERATURE MEASURING DEVICE with a suitable small- diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
violation: no metal stem thermometer onsite. corrective action required: obtain metal stem thermometer to ensure proper cooking temperatures. - (Correct By: Mar 4, 2023)
39 C 3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
violation: food container was observed on the floor within the dry storage room. In addition, syrup boxes were also found on the floor within the second dry storage room. corrective action required: store food containers 6 inches off of the floor. correct by the next routine inspection.
45 C 4-903.11( A)(1)(2)(3): (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
violation: pizza boxes were stored on the floor within the dry storage room. corrective action required: store single-use equipment 6 inches off of the floor. correct by the next routine inspection.
48 PF 4-302.14: A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
Violation: no test strips are available on site. Corrective: obtain quat and chlorine test strips and make them available to all food employees. - (Correct By: Mar 4, 2023)
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.
violation: the floors within the kitchen and under the equipment are unclean. corrective action required: clean and maintain foods by the next routine inspection.
57 C Violation: Basic food handler certification are not available onsite for inspection. Corrective action required: all employees handling food shall complete an ANSI certified basic food handler course and copies of the certificates shall be kept onsite for inspection. correct within 30 days. - (Correct By: Mar 24, 2023)
58 C Violation: there are no certified Food protection managers and no one has completed allergen awareness training. Corrective Action required: All employees that are certified food safety managers shall completed allergen awareness training. correct by the next routine inspection.
Inspection Comments   INSPECTION WAS CONDUCTED ALONG COMPLAINT INVESTIGATION (SEE COMPLAINT INSPECTION DATED 2/22/2023).

IF CERTIFICATIONS ARE COMPLETED BEFORE THE FOLLOW-UP DATE, THEY CAN BE E-MAILED TO: AHATIA@KANKAKEEHEALTH.ORG
HACCP Topic: PROPER REHEATING PROCEDURES: REHEAT TO 165F (MINIMUM) AND ONLY REHEAT ON TIME.
 

Person In Charge

  MELISSA LARIGAN 		 

Date:

  02/22/2023
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date:

02/27/2023