Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 FAMILY HOUSE RESTAURANT 		License/Permit #
 BR029
Street Address
312 S KENNEDY DR
City/State
 BRADLEY, IL 		ZIP Code
 60915
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 06/07/2024
Time In 10:35 AM
Time Out 11:15 PM
Permit Holder
SOPHIA BERDEBES 		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 X  
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   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 X Wiping cloths: properly used & stored X  
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 X 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   Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57 X All food employees have food handler training    
58   Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: FAMILY HOUSE RESTAURANT Establishment #: BR029
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: QUAT: 0 - 200 Heat: N/A (CHLORINE 50) °F
CFPM Verification (name, ID#, expiration date):
EVAN DANDURAND
L2SC-3-023357
10/20/2027 		MATTHEW DROZDA
1234574
02/24/2027 		SOPHIA BERDEBES
3188978
01/29/2029 		TIM BERDEBES
3189111
01/29/2029

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
tuna/walk-in cooler at prep-section 36.00°F soup/table top warmers (2x) near box syrup storage 175.00°F /walk-in freezer -1.00°F
pasta; red sauce/walk-in cooler next to walk-in freezer 38.00°F chili; marinara sauce; gravy; mashed potatoes/warming table - prep line 170.00°F cut tomaotes; pickles; sausage/reach-in cooler/prep-table at prep line 40.00°F
soup/cooked on stove 201.00°F chicken breast/cooked on stove 195.00°F sasuage patties /cooked on grill 175.00°F
egg/omelet /cooked on stove 165.00°F cut tomatoes/reach-in cooler/prep-table at server's station 39.00°F /ice cream chest freezer -1.00°F
cut lemons/reach-in cooler (large) at server's station 40.00°F cut lemons/at side server's station 55.00°F /bar cooler (3x) 38.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
22 P 3-501.16(A)(2): (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: (2) At 5ºC (41ºF) or less.
violation: cut lemons were found to be held at room temperature: corrective action taken: lemons were replaced. COS
28 PF 7-102.11: Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
violation: one chemical spray bottle had no labeling information. corrective action taken: the chem bottle was labeled. COS
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).
violation: quat sanitizer bucket at prep station was found to be 0 ppm. corrective action taken: quat sanitizer remade at 400 PPM. COS
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.
violation: interior of the storage cabinet located at the corner of the server's station is unclean. corrective action required: clean and maintain equipment by the next routine inspection.
51 C 5-205.15 (B): A PLUMBING SYSTEM shall be(B) Maintained in good repair.
violation: the utility sink faucet is leaking. In addition, the quat sanitizer dispenser is not functioning properly. corrective action required: repair plumbing. Additional note: the facility will manually create sanitizer bucket. correct by the next routine inspection.
57 violation: the two employees working along the main prep line have not completed food training. corrective action required: ensure that all employees handling food have completed basic food handler training. correct within 30 days.
HACCP Topic: PROPER HOLDING TEMPERATURE OF CUT FRUITS AND VEGETABLES: ONCE CUT, THESE PRODUCTS SHALL BE TEMPERATURE CONTROLLED; THEY SHALL BE KEPT AT 41F OR BELOW AT ALL TIMES.
 

Person In Charge

  TIM BERDEBES 		 

Date:

  06/07/2024
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date: