Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 PIZZA STONE 		License/Permit #
 MM095
Street Address
119 W WASHINGTON
City/State
 MOMENCE, IL 		ZIP Code
 60954
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 08/16/2023
Time In 10:40 AM
Time Out 12:10 PM
Permit Holder
VELA, ERIC 		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 X  

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source X  
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 X 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 X 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   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 X 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: PIZZA STONE Establishment #: MM095
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: QUAT 200 Heat: CHLORINE 100 °F
CFPM Verification (name, ID#, expiration date):
ERNESTO VELA
26259137
09/10/2029 		JONATHAN MUNYON
26259133
09/18/2029

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
marinara 40.00°F pepperoni 39.00°F ranch cup 39.00°F
nsvho cheese 137.00°F cheese pizza 147.00°F pepperoni pizza 168.00°F
supreme pizza 165.00°F chicken 38.00°F produce 39.00°F
bread 0.00°F lemons 40.00°F limes 41.00°F
tomatoes 39.00°F bread sticks 0.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
10 PF 5-205.11 (A): (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
Observed the sanitizer bucket to have been placed in the hand sink behind the bar. Bucket was moved. keep this hand sink clear for hand washing access. COS
11 P 3-201.11 (B): (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT.
Observed some food products that was marked as "home made." The owners mother makes cake pops from her house but also uses the restaurant kitchens to make them for sale at the restaurant. If the cake pops are made onsite for the restaurant that is ok. Cake pops made at home are not allowed to be sold anywhere let alone the restaurant without proper permitting. Cake pops displayed were made at the restaurant. Handed out cottage food information. COS
37 C 3-302.12: Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
Observed some of the following items in need of labeling:

Bins of breading/seasoning stored under corner prep table by the reach in cooler and freezer in the kitchen.

Small circular container of seasoning on the sauce cup prep table cooler at the front of the kitchen.

Label all seasonings with common name and maintain by next routine inspection.
48 PF 4-302.14: A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
Facility did not have the quat test strips for testing the quat based sanitizer used for the red buckets. Facility stated that they are coming in on the truck tomorrow. - (Correct By: Aug 26, 2023)
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 sides and the insides of the fryers in need of cleaning. Clean and maintain by next routine inspection. Repeat
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.
Observed the floor area around the cook line, especially by the fryers to be in need of cleaning. Clean and maintain by next routine inspection. Repeat
55 C 6-501.16: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
Observed one of the mops to have been left in the mop bucket of dark water. Store mop properly when not in use and maintain by next routine inspection. Repeat
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
Observed the following structural repairs/replacements for walls, floors, or ceilings:

1) Notice some holes in the wall by the kitchen hand sink.

2) Some of the ceiling tiles are shifted or missing in the kitchen area.
Correct and maintain by next routine inspection. Repeat
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.
Observed a music speaker stored on the dish rack. Provide for all electronic devices, not for the function of the food service to be stored separate from food, food equipment and food prep areas and maintain by next routine inspection.
Inspection Comments   FACILITY IS COVERED WITH CFPM LICENSES FOR THIS INSPECTION.

FACILITY WILL HAVE THE TEST STRIPS FOR THE QUAT SANITIZER TOMORROW. BECAUSE THEY SAID THEY WILL HAVE THEM TOMORROW, I WILL SCHEDULE THE FOLLOW-UP WITH THEM FOR TOMORROW 8/17/23
HACCP Topic: IMPORTANCE OF USING FOOD ITEMS FROM APPROVED FOOD SOURCES.
 

Person In Charge

  EMILIO 		 

Date:

  08/16/2023
 

Inspector

  Angela Colon 		 

Follow-up:  Yes   No   Follow-up Date:

08/17/2023