Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 ISIDRO'S TAMALES Y TAQUERIA 		License/Permit #
 KK310
Street Address
430 W STATION
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 1
No. of Repeat Risk Factor/Intervention Violations 0
Date 08/03/2023
Time In 01:05 PM
Time Out 02:55 PM
Permit Holder
ISIDRO MARTINEZ 		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   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 X Utensils, equipment & linens: properly stored, dried, & handled X X
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 X 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   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: ISIDRO'S TAMALES Y TAQUERIA Establishment #: KK310
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE: 50 Heat: N/A °F
CFPM Verification (name, ID#, expiration date):
JOSEFINA VERDUZCO
1615157
08/18/2027 		FRANCISCO MARTINEZ
1615136
08/18/2027

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/frigidaire stand-up freezer - kitchen -1.00°F /kenmore stand-up freezer - kitchen -1.00°F corn/true cooler - kitchen under microwaves 37.00°F
steak/reheated on grill 185.00°F cooked chicken; pineapple/reach-in cooler/prep-table at main cook line 39.00°F beans/cooked on stove 200.00°F
beans /held on stove 175.00°F cut tomatoes/true cooler at checkout counter 38.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
2 C violation (2-102.12): the person in charge is not a certified food protection manger. Corrective action: ensure that all employees designated as the "person in charge" be certified as a food protection manager. correct by the next routine inspection.
44 C 4-903.11 (A)(1)(2)(3): (A) Except as specified in ΒΆ (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: two cutting boards were found stored on the floor under the 3-compartment sink. corrective action required: store cutting boards at least 6 inches off of the floor. COS,Repeat
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.
violation: observed the interior surfaces of the microwaves stored above the "true" half-size cooler to be unclean. corrective action required: clean surfaces by the 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.
violation: observed the wall behind the two prep stations located within the kitchen to be unclean. In addition, I found the ceiling area above the main cook line to be unclean. Furthermore, the floor of the dry storage room is unclean. corrective action required: clean and maintain these areas by the next routine inspection.
55 C 6-501.114: The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
violation: observed excessive clutter, such as empty containers and old microwaves, around the fenced walk-way around the facility. corrective action required: clear any unused equipment from the facility. COS
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
violation: a ceiling board within the dry storage is not properly secured to the roof. corrective action required: repair ceiling board by the next routine inspection.
58 C violation: could not verify that any pic has completed allergen awareness training. corrective action required: individuals certified as food protection managers shall complete allergen awareness training. correct by the next routine inspection. Repeat
Inspection Comments   REPOST FOOD LICENSE IN A CONSPICUOUS LOCATION.

THE PERSON-IN-CHARGE CLAIMS THAT SHE AND HER BUSINESS PARTNER HAVE COMPLETED THE CFPM COURSE AND HAVE VALID CERTIFICATES. HOWEVER, THEY NEVER RECEIVED THEIR CERTIFICATE. A FOLLOW-UP IS SCHEDULE ON AUGUST 14 TO CHECK ON THEIR CERTIFICATES.
HACCP Topic: PROPER HAND WASHING PROCEDURE: WASH HANDS WITH SOAP AND WATER FOR 20 SECONDS BEFORE HANDLING FOOD AND AFTER ANY INTERRUPTIONS IN THE PROCESS
 

Person In Charge

  MARIA MARTINEZ 		 

Date:

  08/03/2023
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date:

08/14/2023