Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 BRADLEY BOURBONNAIS SPORTSMEN'S CLUB 		License/Permit #
 BB012
Street Address
2672 CHIPPEWA DR
City/State
 BOURBONNAIS, IL 		ZIP Code
 60914
No. of Risk Factor/Intervention Violations 5
No. of Repeat Risk Factor/Intervention Violations 1
Date 06/16/2022
Time In 02:30 PM
Time Out 04:30 PM
Permit Holder
BIRR, STEVEN 		Risk Category
M
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   X

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 X  

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   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   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   Physical facilities installed, maintained & clean    
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: BRADLEY BOURBONNAIS SPORTSMEN'S CLUB Establishment #: BB012
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE 50-100 Heat: NA °F
CFPM Verification (name, ID#, expiration date):
LISA BETH FORTIN
21700000
09/02/2025

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/cooler 36.00°F /cooler 38.00°F /cooler 41.00°F
/cooler 43.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
3 750.500 a): a) The permit holder shall require employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. An employee or conditional employee shall report the information within 24 hours and in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the employee or conditional employee: 1) Meets one of the following symptoms: A) Vomiting, B) Diarrhea, C) Jaundice, D) Sore throat with a fever, or E) A lesion containing pus such as a boil or infected wound that is open or draining and is: i. On the hands, wrists or forearms ii. On other parts of the body, other than hands or forearms, unless the lesion is covered by a dry, durable, tight-fitting bandage; 2) Has an illness diagnosed by a health care practitioner due to: A) Norovirus, B) Hepatitis A Virus, C) Shigella spp., D) Shiga toxin-producing Escherichia coli, E) Salmonella Typhi; or F) nontyphoidal Salmonella; 3) Had a previous illness, diagnosed by a health care practitioner, within the past three (3) months due to Salmonella Typhi; 4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: A) Norovirus within the past 48 hours of the last exposure, B) Shiga toxin-producing Escherichia coli, nontyphoidal Salmonella spp. or Shigella spp. within the past three (3) days of the last exposure, C) Salmonella Typhi within the past 14 days of the last exposure, or D) Hepatitis A virus within the past 30 days of the last exposure; 5) Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: A) Norovirus within the past 48 hours of the last exposure, B) Shiga toxin-producing Escherichia coli, nontyphoidal Salmonella spp. or Shigella spp. within the past three (3) days of the last exposure, C) Salmonella Typhi within the past 14 days of the last exposure, or D) Hepatitis A virus within the past 30 days of the last exposure.
Make sure that all members fill out a form 1b. Will check that these have been filled out within 10 days. - (Correct By: Jun 27, 2022)
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.
Observed no body fluid kit or procedures for handling a body fluid accident. Provide this within - (Correct By: Jun 16, 2022)
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.
Observed no hand washing signs in the restroom or in the kitchen. Provide one before the next inspection. - Repeat (Correct By: Jun 16, 2022)
23 PF 3-501.17 (A-B) (E-G): (A)Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. (B) Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. (E) Paragraphs (A) and (B) of this section do not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request. (F) Paragraphs (A) and (B) of this section do not apply to SHELLSTOCK.  (G) Paragraph (B) of this section does not apply to the following FOODS prepared and PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved FISH products, such as pickled herring and dried or salted cod, and other acidified FISH products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham).
Observed no time and date on chili in freezer. Provide time and date on chili in freezr. - (Correct By: Jun 27, 2022)
28 P 7-201.11: POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE­ SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
1. Butane lighters stored by salt and other food items. 2. Sterno's were kept by carry out containers. Chemicals were removed. - COS (Correct By: Jun 16, 2022)
36 PF 4-203.12: (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use. (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use.
Observed no thermometer in chest freezers. Provide a thermometer for each chest freezer. - (Correct By: Jun 27, 2022)
45 C 4-903.11 (C): (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
Foam plates were stored on the floor in dry storage room. Store all single service articles 6 inches off the floor. - (Correct By: Jun 16, 2022)
Inspection Comments   MAKE SURE TO UPDATE ALL EMPLOYEE'S FOOD HANDLER CERTIFICATES.
HACCP Topic: MAKE SURE TO PLACE TIME AND DATE ON ALL COOKED FOODS. WILL DO A FOLLOW UP IN 10 DAYS TO CHECK ON THERMOMETERS IN ALL CHEST FREEZERS AND MAKE SURE ALL CHEMICALS HAVE BEEN PLACED AWAY.
 

Person In Charge

  LARRY 		 

Date:

  06/16/2022
 

Inspector

  Steven Lamb 		 

Follow-up:  Yes   No   Follow-up Date:

06/27/2022