Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 NANA'S CAKERY 		License/Permit #
 BR364
Street Address
800 W BROADWAY AVE
City/State
 BRADLEY, IL 		ZIP Code
 60915
No. of Risk Factor/Intervention Violations 0
No. of Repeat Risk Factor/Intervention Violations 0
Date 05/02/2023
Time In 09:30 AM
Time Out 10:30 AM
Permit Holder
PATHFINDER PARTNERS, INC. 		Risk Category
M
Purpose of Inspection
PRE-OPENING

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   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   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: NANA'S CAKERY Establishment #: BR364
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: QUAT 200 Heat: N/A °F
CFPM Verification (name, ID#, expiration date):
MIGUEL GONZALEZ
21544519
02/02/2024

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/reach in coolers 39.00°F /reach in freezers 0.00°F ice cream freezer 20.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
Inspection Comments   PRE-OPENING INSPECTION: FACILITY IS HERBY ALLOWED TO OPERATE WITH PERMISSION FROM THE KANKAKEE COUNTY HEALTH DEPARTMENT.

ITEMS TO ADDRESS:

-OBSERVE SOME PERSONAL ITEMS ON THE SAME PREP TABLE AS FOOD PREP
WAS BEING DONE. MAKE SURE ALL PERSONAL ITEMS LIKE PHONES ARE
STORED AWAY FROM ALL FOOD PREP AREAS AND FOOD/ EQUIPMENT
STORAGE.

- AT SOME POINT FINISH THE FLOOR AREAS BY THE OVEN WALL AND
WHERE THE FLOORING WAS NOT FINISHED IN THE KITCHEN SO THAT IT
IS SMOOTH AND EASILY CLEANABLE.

-MAKE SURE ALL DECORATIONS AND SUPPLIES ARE STORED OFF OF THE
FLOOR THERE WERE SOME IN THE DECORATING ROOM.

-HAVE ALL SEASONINGS AND BAKING INGREDIENTS THAT ARE STORED ON
THE WIRE SHELVES TO BE LABELED WITH COMMON NAME OF ITEM

-HAVE ALL LARGE SEASONING BINS LABELED THE WHITE ROLL BINS HAD
NO LABELS ON THEM.

- ALL FOOD EQUIPMENT SHOULD BE STORED SEPARATE FROM CLEANING
SUPPLY AND EQUIPMENT STORAGE. FOOD BUCKETS WERE BEING STORED IN
THE MOP ROOM.

-CLEAN TOPS OF THE WHITE CHEST FREEZER

-PROVIDE FOR A PROPER SCOOP WITH A HANDLE TO BE USED TO SCOOP
OUT INGREDIENTS WHILE BAKING. CUP WAS BEING USED AT THE TIME OF
INSPECTION.

RECEIVED LICENSE APPLICATION AND THE FEE OF 350$

THE ORIGINAL INSPECTION FOR THE YEAR WILL BE DONE IN ABOUT 30 DAYS FROM TODAYS OPENING INSPECTION.
HACCP Topic: PROPER HANDLING OF READY TO EAT FOOD ITEMS USING GLOVES.
 

Person In Charge

  MIGUEL G 		 

Date:

  05/02/2023
 

Inspector

  Angela Colon 		 

Follow-up:  Yes   No   Follow-up Date: