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X Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BB077  
    Pre-opening
    Original Inspection
    Reinspection
   Follow-Up
X Possible FBI
    Complaint
   Other
Name of Establishment  CRACKER BARREL OLD COUNTRY STORE #221 Address  50 KEN HAYES DR
Owner or Operator   CBOCS WEST, INC City   BOURBONNAIS Zip Code   60914
 
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
 
FOOD
18
 
1
 Pre-flushed, scraped, soaked
34
  
1
 Outside storage area, enclosures properly constructed, clean: controlled incineration
*1
  
5
 Source, Wholesome, No Spoilage
19
  
2
 Wash, rinse after: clean, proper temperature
2
  
1
 Original Container, Properly Labeled
*20
  
4
 Sanitization rinse: Clean, temperature, concentration   INSECT, RODENT ANIMAL CONTROL
 
FOOD PROTECTION
*35
  
4
 Presence of insects/rodents - outer openings protected; no birds, turtles, or other animals
*3
  
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
  
1
 Wiping cloths: clean, use restricted
22
  
2
 Food contact surfaces of equipment and utensils clean, free of abrasives and detergents  
FLOORS WALLS AND CEILINGS
36
  
1
 Floor: constructed, drained, clean, good repair, covering installation, dustless cleaning methods
*4
  
4
 Facilities to maintain product temperature
23
 
1
 Non-food contact surfaces of equipment and utensils clean
5
 
1
 Thermometers provided and conspicuous
37
  
1
 Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
6
 
2
 Potentially hazardous food properly thawed
24
  
1
 Storage, handling of clean equipment utensils
*7
  
4
 Unwrapped and potentially hazardous food not re-served, Cross Contamination
25
  
1
 Single-service articles, storage, dispensing  
LIGHTING
26
  
2
 No re-use of single-service articles
38
  
1
 Lighting provided as required - Fixtures shielded
8
  
2
 Food protection during storage, preparation, display, service and transportation  
WATER
  
VENTILATION
*27
 
5
 Water source, safe: Hot and cold under pressure
39
  
1
 Rooms and equipment - vented as required
9
  
2
 Handling of food(ice) minimized, methods  
SEWAGE
  
DRESSING ROOMS
10
  
1
 Food(ice) dispensing utensils properly stored
*28
  
4
 Sewage and waste water disposal
40
  
1
 Rooms clean, lockers provided, facilities clean
 
PERSONNEL
  
PLUMBING
  
OTHER OPERATIONS
*11
  
5
 Personnel with infections restricted
29
  
1
 Installed, maintained
*41
  
5
 Toxic items properly stored, labeled and used
*12
  
5
 Hands washed and clean, good hygienic practices
*30
 
5
 Cross-connection, back siphonage-backflow
42
  
1
 Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel
13
  
1
Clean clothes, hair restraints
  
TOILET AND HAND-WASHING FACILITIES
 
FOOD EQUIPMENT AND UTENSILS
14
  
2
 Food (ice) contact surfaces: designed, constructed, maintained, installed, located
*31
  
4
 Number, convenient, accessible, designed, installed
43
  
1
 Complete separation from living/sleeping quarters, laundry
32
 
2
 Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: Hand cleanser, sanitary towels/hand drying devices provided. Proper waste receptacles, tissue
15
  
1
 Non-food (ice) contact surfaces: designed, constructed, maintained, installed, located.
44
  
1
 Clean, soiled linen properly stored
 
CERTIFIED PERSONNEL
16
  
2
 Dishwashing facilities: designed, constructed, maintained, installed, located, operated
*45
     Management personnel certified Yes     No     Registered for class    
 
GARBAGE AND REFUSE DIPSOSAL
17
  
1
 Accurate thermometers, chemical test kits provided, gauge cook
33
  
2
 Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean
 
      
Sanitizer Requirement:  Chemical   chlorine 100 ppm                   Dishwasher Temperature   n/a °F or label
Food Temperatures:   gravy: 198 mashed potatoes: 208 gravy: 192 mashed potatoes: 160 chicken: 184 whipped butter: 40 raw chicken: 31 eggs: 36
 
General Comments
After direction from Karen Engelbrecht of the Illinois Department of Public Health, an investigation was conducted in this facility regarding a cluster of Salmonella outbreaks in Illinois. The reason the Kankakee County Health Department was instructed to conduct an investigation was because of the people tested and confirmed to have Salmonella, some had eaten at this facility.
Upon investigation, we spoke with the manager,Jason Novoryta, who said that there have been no employees call off sick during the time period of around April 26, 2007 to the present date. He stated that people have called off, but with a large number of employees, there was nothing unusual and he was not aware of any employees being seriously ill. He stated that no employees have gone home ill during this same time period. He stated that no complaints have been made to this facility regarding illness from their food.
Upon inspection, there were no temperature violations of the food today. A temperature log was provided for April 26, 2007 and May 4, 2007. According to the logs, there were no temperature violations on those days, however, the log from April 26, 2007 is incomplete. The only temperatures provided were from the opening of the store. No temperatures were provided for later in the morning or for the afternoon. Jason said that he's sure temperatures were taken for those times, but were not written down. During the inspection, the hot water at both hand sinks in the kitchen went out. The manager and one of the inspectors were able to wash their hands in hot water, but when the second inspector went to wash his hands, there was not hot water available. After several minutes, hot water was still not provided. Also, during the inspection some of the sanitizer buckets were found to contain chlorine sanitizer that was too weak (<50ppm). The chef was observed to touch his face/beard net several times throughout the inspection and return to food service without washing his hands. During the hour long inspection, it was noted that only 2 employees were seen to have washed their hands. Lastly, according to Jason, there has not been any homemade food brought in for employee parties or employee celebrations of any kind. 
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/18/2007 Time In  1:55 PM Time Out  3:30 PM Sanitation Score  n/a (100 Minus Demerits)
By  Donald Graves (Sanitarian) Adjusted Score  n/a