Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 CRACKER BARREL OLD COUNTRY STORE #221 		License/Permit #
 BB077
Street Address
50 KEN HAYES DR
City/State
 BOURBONNAIS, IL 		ZIP Code
 60914
No. of Risk Factor/Intervention Violations 0
No. of Repeat Risk Factor/Intervention Violations 0
Date 04/03/2024
Time In 09:45 AM
Time Out 12:00 PM
Permit Holder
CBOCS WEST, INC 		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   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 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    
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: CRACKER BARREL OLD COUNTRY STORE #221 Establishment #: BB077
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: QUAT 0 - 200 Heat: 180F °F
CFPM Verification (name, ID#, expiration date):
MELINDA MATHYS
23379182
03/07/2028 		SUE REYNOLDS
20758048
06/28/2026 		KERRI ROLNIAK
20758049
06/28/2026 		REBECCA RALEIGH
22297874
06/24/2027

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
fish/walk-in cooler 37.00°F /walk-in freezer -1.00°F cucumbers /salad reach-in cooler 37.00°F
tomatoes/delfield cooler by salad bar 39.00°F chicken/chicken delfield cooler at cook line 37.00°F pickles/reach-in cooler at cook line 36.00°F
/ice cream freezer at cook line -1.00°F sausage patties /cooked on grill 185.00°F sausage patties; chicken/cooler below grill 37.00°F
dumplings/warming table at cook line 170.00°F /half sized freezers at cook line (2x) -1.00°F portioned roast beef /cooler by fryers 38.00°F
mac and cheese/stand-up warmer 155.00°F cut lemons/reach-in cooler (2x) server's station 39.00°F soup/table-top warmer at server's station 165.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
51 PF 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair.
violation: sanitizer dispenser installed at the 3-compartment sink located near the dishwashing area is not dispensing quat sanitizer at the appropriate level (tested at <200 PPM).
Corrective action required: repair pump line. A service request has been put in to repair the pump. the establishment is currently mixing sanitizer manually. - (Correct By: Apr 13, 2024)
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.
violation: repair broken floor tiles in the kitchen. corrective action required: repair floors by the next routine inspection.
Inspection Comments   FOLLOWING ITEMS OR INTEREST ARE MADE ON SITE:
(1) FRENCH TOAST - FRENCH TOAST BATTER IS MADE ONSITE--THE BATTER IS MADE FROM LIQUID EGGS, VANILLA, BROWN SUGAR, AND CINNAMON. THE BATTER IS THEN KEPT IN A COOLER AT THE COOK LINE. BREAD IS THEN DIPPED IN THE BATTER AND COOKED ON THE GRILL WHEN ORDERED.
(2) DUMPLINGS - MADE BY MIXING DUMPLING DRY MIX (PRE-MADE/FACTORY-MADE) AND FLOUR AND COOKED IN THE KETTLE TO 165F AND HELD IN A WARMER AT 170F
(3) MAC N CHEESE - NOODLES ARE COOKED ONSITE AND MIXED WITH PRE-MADE/FACTORY-MADE CHEESE AND PUT IN A COOLER AT <41F. THE MAC AND CHEESE IS THEN REHEATED IN AN OVEN AT 165F AND HELD ONSITE AT 170F
(4) FRIED APPLES - FRIED APPLES ARE CANNED; THEY ARE MIXED WITH PRE-MADE/FACTORY-MADE SPICE AND COOKED IN A KETTLE TO 165F. HOT HELD ONSITE AT 170F

NO VIOLATIONS APPARENT IN THE HANDLING OF THESE FOUR FOOD ITEMS.

THE HEALTH DEPARTMENT ARE REQUESTING THE FOLLOWING DOCUMENTS:

(1) ILLNESS REPORTS/CALL-OUT SHEET FOR EMPLOYEES THAT DATE BACK TO JANUARY
1, 2024.
(2) COOKING/TEMP LOG FOR THAT ARE USED FOR DUMPLINGS, FRIED APPLES, AND MAC
AND CHEESE THAT DATE BACK TO JANUARY 1, 2024
(3) LATEST INVOICE DOCUMENTATION FOR THE FOLLOWING ITEMS:
A) CANNED FRIED APPLES
B) FRIED APPLE SPICE MIX
C) NOODLES FOR THE MAC N CHEESE DISH
D) CHEESE MIX FOR THE MAC N CHEESE DISH
E) DUMPLING MIX
F) FLOUR USED WITH DUMPLING MIX
G) BREAD USED IN FRENCH TOAST
H) INGREDIENTS USED IN THE FRENCH TOAST BATTER, INCLUDING LIQUID EGGS,
VANILLA, BROWN SUGAR, CINNAMON
HACCP Topic: PROPER REHEATING PROCEDURES: REHEAT PREVIOUSLY COOKED FOOD ITEMS TO 165F OR ABOVE AND ONLY REHEAT ONE TIME.
 

Person In Charge

  TIMOTHY ABRAHAM 		 

Date:

  04/03/2024
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date:

04/15/2024