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 MICHOACANA DE KANKAKEE 		License/Permit #
 KK427
Street Address
656 E COURT ST
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 6
No. of Repeat Risk Factor/Intervention Violations 0
Date 08/10/2021
Time In 10:05 AM
Time Out 12:15 PM
Permit Holder
LAMAS-BAUTISTA, ALEXANDER 		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   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41 X Wiping cloths: properly used & stored X  
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43 X 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 X Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50 X 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 X Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    
58 X Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: LA MICHOACANA DE KANKAKEE Establishment #: KK427
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE 100 Heat: NA °F
CFPM Verification (name, ID#, expiration date):
JESUS SALVADOR TORRES
20497900
04/28/2026

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Cheese/Prep cooler 38.00°F Milk/Glass door cooler 36.00°F Yogurt/Walk-in cooler 39.00°F
Mayonnaise/Service prep cooler 38.00°F /Stand up freezer 0.00°F /3 Chest freezers 0.00°F
/5 Ice cream chest freezers 0.00°F Milk-based beverages/Ice cream freezer 42.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
3 Violation (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: Aug 20, 2021)
5 PF 2-501.11: A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
The establishment does not have a bodily fluids clean up kit or a procedure for cleaning a vomiting or diarrheal event. - (Correct By: Aug 20, 2021)
10 C 6-301.14: A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
There is no hand washing sign at the hand washing sink on the south side of the kitchen. Provide a hand washing sign for every hand washing sink and maintain by the next routine inspection.
10 PF 6-301.11: Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
There is no soap available in the men's rest room. - (Correct By: Aug 20, 2021)
10 PF 6-301.12 (A-D): Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
Paper towels were not available in the men's rest room or at the hand washing sink on the east side of the kitchen. - (Correct By: Aug 20, 2021)
16 PF 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
The interior of the microwave was in need of cleaning. - (Correct By: Aug 20, 2021)
36 C 4-204.112 (B-C): (B) Except as specified in¶(C) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. 4-204.112 Temperature Measuring Devices.(C) Paragraph (B) of this section does not apply to EQUIPMENTfor which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
Several freezers in the establishment did not have thermometers. Provide thermometers for all cold holding equipment and maintain by the next routine inspection.
41 C 3-304.14 (B)(1)(2): (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D).
The concentration of the chlorine sanitizer was below 50 ppm. COS
43 C 3-304.12 (D): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes.
Utensils used for serving corn and ice cream were stored in standing water. Either store these utensils under running water or at ambient temperature, cleaning and sanitizing every 4 hours and maintain by the next routine inspection.
47 C 4-501.11 (A): (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
The shelves and the interior of the stand up freezer in the corner of the prep area were in need of repairs. Make the necessary repairs and maintain by the next routine inspection.
47 C 4-101.19: NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
A block of untreated wood was used to prop up a shelf in the stand up freezer. Remove this wood and maintain by the next routine inspection.
49 C 4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
The shelves below the prep table are in need of cleaning. Clean and maintain by the next routine inspection.
50 PF 5-103.11 (B): (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
There was no hot water available at the women's restroom sink. - (Correct By: Aug 20, 2021)
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
Several ceiling tiles in the food prep area are heavily stained from what appears to be water damage. Replace these tiles, determine and repair the source of the water damage, and maintain 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.
The walls throughout the food prep area are in need of cleaning. Clean and maintain by the next routine inspection.
56 C 6-501.110: (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
Employee items were found in various locations in the kitchen. Provide a location away from food and food prep areas to store employee items and maintain by the next routine inspection.
58 C Violation: Not all certified Food protection managers have completed allergen awareness training. Corrective Action: All employees that are certified food safety managers shall completed allergen awareness training by the next routine inspection.
Inspection Comments   ICE CREAM FREEZERS ARE KEEPING THE ICE CREAM TOO COLD. MANAGEMENT IS TURNING OFF THE FREEZERS PERIODICALLY THROUGHOUT THE DAY TO KEEP TEMPERATURES HIGHER. RATHER THAN DOING THIS, ADJUST THE SET TEMPERATURE OF THE UNIT UNTIL THE CORRECT TEMPERATURE IS MAINTAINED. THIS WILL MAINTAIN YOUR FOOD AT A SAFE TEMPERATURE WITH LESS OVERSIGHT REQUIRED.
HACCP Topic: PROPER COOLING OF TCS FOODS: COOL FOODS FROM 135 TO 70 WITHIN 2 HOURS AND FROM 70-41 WITHIN AN ADDITIONAL 4 HOURS.
 

Person In Charge

  JESUS TORRES 		 

Date:

  08/10/2021
 

Inspector

  DANA JAMES 		 

Follow-up:  Yes   No   Follow-up Date:

08/20/2021