Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 THE BENNETT-CURTIS HOUSE 		License/Permit #
 GP001
Street Address
302 W TAYLOR ST
City/State
 GRANT PARK, IL 		ZIP Code
 60940
No. of Risk Factor/Intervention Violations 0
No. of Repeat Risk Factor/Intervention Violations 0
Date 10/18/2022
Time In 10:20 AM
Time Out 11:55 AM
Permit Holder
ZIZIC, SCOTT 		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 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   X
48   Warewashing facilities: installed, maintained & used; test strips    
49 X Non-food contact surfaces clean   X

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51 X 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   X
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: THE BENNETT-CURTIS HOUSE Establishment #: GP001
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE 100 Heat: CHLORINE 100 °F
CFPM Verification (name, ID#, expiration date):
SCOTT ZIZIC
J4075II55H72
04/13/2026

01/01/1900 		ZACH ZIZIC
TEST FORM 25
12/08/2025

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
butter 40.00°F marinara sauce 41.00°F chicken strips 69.00°F
pasta salad 42.00°F mozzarella sticks 0.00°F / freezers on outside store room-4 0.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
43 C 3-304.12 (A): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under (B) of this section, in the FOOD with their handles above the top of the FOOD and the container.
Observed plastic cups being stored in the seasoning jars in the basement. Cups uses as a scoop should have a handle that sticks up out of the food product. Remove and replace cup with proper utensil.
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.
The support legs to the counter in the upstairs kitchen to be of raw unsealed wood. Seal or paint so that it is smooth, non-absorbent and easily cleanable and maintain by next routine inspection. Repeat
47 C 4-101.11 (B): Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (B) Durable, CORROSION-RESISTANT, and nonabsorbent.
Some of the counter/ tables in the down stairs kitchen are chipped. Repair/replace and maintain by next routine inspection. Repeat
47 C 4-201.11: EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Observed the bottom of the stand up freezer in the bar area to be cracked at the bottom on the inside. Repair and maintain by next routine inspection. 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.
Observed the following items in need of cleaning:
-Shelves in the upstairs kitchen seemed a bit dusty
-Shelves where glasses and salt/pepper shakers etc are stored in the hallway were dusty.
-The first stand-up freezer in the outside storage area needs to be defrosted.
Keep all non-food surfaces around the kitchen, bar, serving area etc clean and maintain by next routine inspection. Repeat
51 C 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair.
Observed the faucet leaking to the downstairs 3-bay sink. Repair and maintain by 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.
Walls in the dish washing area need to be cleaned. Clean and maintain by next routine inspection. Repeat
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
Wall area around the window looking between the bar and the dish room need to be sealed better. There are a lot of gaps and crevices where debris can get lodged. Correct and maintain by next routine inspection. Repeat
Inspection Comments   FACILITY HAS A LOT OF OLDER COMPONENTS IN THERE ESTABLISHMENT AND EQUIPMENT THAT SHOULD BE FIXED UP AND OR REPLACED. PLEASE CONTINUE TO WORK ON THESE ISSUES.
HACCP Topic: PROPER HAND WASHING PRACTICES
 

Person In Charge

  SCOTT 		 

Date:

  10/18/2022
 

Inspector

  Angela Colon 		 

Follow-up:  Yes   No   Follow-up Date: