Food Establishment Inspection Report
Page 1  of ????????? 
KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 EL MEXICANO RESTAURANT 		License/Permit #
 KK295
Street Address
503 RIVERSTONE PKWY UNIT 203
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 4
No. of Repeat Risk Factor/Intervention Violations 1
Date 06/10/2024
Time In 02:05 PM
Time Out 03:40 PM
Permit Holder
COVARRUBIAS, LUIS 		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 X X

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 X  
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 X  
21 IN OUT N/A N/O Proper hot holding temperatures X  
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 X Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39 X Contamination prevented during food preparation, storage & display   X
40   Personal cleanliness    
41 X Wiping cloths: properly used & stored   X
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43 X In-use utensils: properly stored    
Compliance Status
 COS R

PROPER USE OF UTENSILS

 
44 X 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   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
Page 2  of ?????? 
Establishments: EL MEXICANO RESTAURANT Establishment #: KK295
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE 100 Heat: NA °F
CFPM Verification (name, ID#, expiration date):
LUIS COVARRUBIAS
23358082
03/05/2028 		CAROLINA GARCIA
23358083
03/05/2028

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Chicken/Walk-in cooler 38.00°F Refried beans/Walk-in cooler 48.00°F Rice/Walk-in cooler 48.00°F
Tomatoes/Prep cooler 39.00°F Chiles/Tall cooler 39.00°F Milk/Server cooler 40.00°F
Lemon/Lemon pan 41.00°F /2 freezers 0.00°F Red salsa/Steam table 181.00°F
Chicken/Stovetop 122.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
2 PF 2-103.11 (H): The PERSON IN CHARGE shall ensure that: (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling.
There is no system in place for review and verification of cooling temperatures and procedures. Proper cooling procedures and temperatures were reviewed. A copy of the cooling log was left and will be reviewed at the next routine inspection. COS,Repeat
16 PF 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Observed knives stored as clean on the knife block in need of cleaning. Knives were washed, rinsed, and sanitized. COS
20 P 3-501.14 (A): (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.
Observed cooling refried beans and rice at 48-52 degrees after up to 18 hours of cooling time. All of these products were discarded (see attached Voluntary Destruction Agreement). COS
21 P 3-501.16(A)(1): (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1)At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F) or above.
Observed cooked chicken and beef stored in a hot water bath at 120-125 degrees. The heating element was turned off shortly after lunch. The heating element was turned on and the temperature quickly rose to above 135 degrees. COS
36 C 4-204.112 (B-C): (B) Except as specified in¶(C) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. 4-204.112 Temperature Measuring Devices.(C) Paragraph (B) of this section does not apply to EQUIPMENTfor which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
Several coolers and freezers do not have a thermometer. Provide a thermometer for all cold holding equipment and maintain by the next routine inspection.
39 C 3-305.11 (A) (B) (C): (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
Observed the following foods stored uncovered in the kitchen: 1)Products held in the steam table, 2)Tortillas on shelves in the kitchen. Provide cover for all food and maintain by the next routine inspection. Repeat
41 C 3-304.14 (B)(1)(2): (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D).
The concentration of the chlorine sanitizer solution held at the bar was too low. Provide sanitizer solution at the proper concentration and maintain by the next routine inspection. Repeat
43 C 3-304.12 (D): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes.
Observed beverage stirrers stored in stagnant water. Store all utensils in running water or on a clean, sanitized countertop and maintain by the next routine inspection.
44 C 4-901.11 (A): After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
Observed beverage glasses stored wet. Allow dishes to fully air dry before storage and maintain by the next routine inspection.
44 C 4-903.11 (B)(1)(2): (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
Observed clean plates stored in the kitchen with the food contact surface up. Store all clean equipment and utensils inverted and maintain by the next routine inspection. Repeat
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.
Observed the following improper surfaces of non-food contact surfaces: 1)Cardboard in the walk-in cooler and on the lower shelf next to and below the flat top grill, 2)Foam insulation used to prop up equipment on the service window. Remove these unapproved surfaces and maintain by the next routine inspection. Repeat
Inspection Comments   A COPY OF THE COOLING LOG WAS LEFT. IT WILL BE REVIEWED AT THE NEXT ROUTINE INSPECTION.
HACCP Topic: COOLING PROCEDURES AND TEMPERATURES.
 

Person In Charge

  LUIS COVARRUBIAS 		 

Date:

  06/10/2024
 

Inspector

  DANA JAMES 		 

Follow-up:  Yes   No   Follow-up Date: