Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 DOS AMIGOS RESTAURANT 		License/Permit #
 KK164
Street Address
533 E RIVER
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 3
No. of Repeat Risk Factor/Intervention Violations 0
Date 07/01/2024
Time In 02:00 PM
Time Out 04:30 PM
Permit Holder
SERNA, ALFREDO 		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 X  
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    

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 X 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 X In-use utensils: properly stored X  
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 X All food employees have food handler training    
58 X Allergen training as required    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: DOS AMIGOS RESTAURANT Establishment #: KK164
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: 50 (CHLORINE) PPM Heat: N/A °F
CFPM Verification (name, ID#, expiration date):
ALFREDO SERNA FLORES
L2SC-3-025418
10/24/2027 		JORGE SERNA
1768165
10/17/2027 		ALEJANDRO SERNA
1733866870-305-213155
12/10/2029

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/turbo air freezer - back of kitchen -1.00°F /stand-up freezer - back of kitchen -1.00°F /chest freezers (3x) - dry storage areas -1.00°F
cut tomatoes; beef patties/reach-in cooler/prep-table - main prep line 39.00°F cooked steak/walk-in cooler 40.00°F steak/reheated on grill 181.00°F
beans/portable warmer 155.00°F salsa/cooler at check-out 40.00°F /stand-up freezer at main cook line -1.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
6 C 2-401.11: (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
violation: observed an employee food plate at a food prep station--the prep table with the meat slicer. corrective action required: the PIC was informed of the violation and recommend setting up an employee eating and drinking area. correct by the next routine inspection.
15 P 3-302.11 (A) (1): FOOD shall be protected from cross contamination by:   (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD; (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food.
violation: within the walk-in cooler, a box of pre-prepped beef patties were stored above a box of lettuce. In addition, within the same walk-in cooler, a box of chicken, located on the bottom shelf was also next to a box of cilantro. Furthermore, in the reach-in cooler/prep-table located at the main prep line, one container of raw beef patties were stored above ready-to-eat items. corrective action taken: all meat products were rearranged to ensure they were stored below ready-to-eat food items. COS
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: observed several prepped food items; including cut onions, sautéed onions, and a cut lime, to be left at on a prep counter at room temperature. The PIC could not determine the length of time there were left a room temp. corrective action taken: the products were discarded, and the PIC was reminded of the proper temperature holding procedures. COS
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.
violation: several bags of bread was found on the floor within the walk-in cooler. corrective action required: organize storage to ensure food is stored at least 6 inches off of the floor. correct 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.
violation: several food items within the walk-in cooler do not have overhead protection, such as a container of prepped veggies and a container of cooked steak. corrective action required: cover food containers to ensure contamination does not occur. correct by the next routine inspection.
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: wiping cloth used at the main prep line was left of a prep table located at the main prep line. corrective action taken: the wiping cloth was returned to the sanitizer bucket. COS
43 C 3-304.12 (C): During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD- CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11.
violation: observed knives used at the main prep line to be stored in the crevice between the reach-in prep cooler and the adjacent prep table. corrective action taken: the knives were cleaned and stored at on the magnetic knife holder. COS
57 C Violation: Not all food employees have Food Handler Certification. Corrective Action: Provide accredited Food Handler Certification for all food employees within 30 days.
58 C Violation: Not all certified Food protection managers have completed allergen awareness training. Corrective Action: All employees that are certified food safety managers shall complete allergen awareness training by the next routine inspection.
Inspection Comments   INFORMED THE PERSON-IN-CHARGE (PIC) OF THE COMPLAINT FILED WITH THE HEALTH DEPARTMENT, AND CONDUCTED AN FOODBORNE ILLNESS INVESTIGATION (FBI).

THE FBI INVESTIGATION FOCUSED ON FOODS CONSUMED BY THE COMPLAINANT. A WORK FLOW FOR CHEESE BURGERS AND FRIES WAS REVIEWED. VIOLATIONS WERE NOTED REGARDING STORAGE OF THE SUSPECTED FOOD ITEMS. THESE VIOLATIONS WERE CORRECTED ONSITE. IN ADDITION, OTHER VIOLATIONS WERE NOTED ONSITE RELATING TO GENERAL STORAGE AND PREP.

ALSO, THE EMPLOYEE ILLNESS REPORTING AGREEMENT WAS REVIEWED. WORKERS HAD SIGNED OFF ON FORM 1-B. IN ADDITION, ACCORDING TO THE PIC, THERE WERE NO ILLNESSES REPORTED IN THE PAST MONTH.

OVERALL, THE INSPECTION COULD NOT DEFINITIVELY DETERMINE THE CAUSE OF THE SYMPTOMS EXPERIENCE BY THE COMPLAINANT. VIOLATIONS THAT WERE RECORDED WERE GIVEN A CORRECTION SCHEDULE AND FOLLOW-UP INSPECTIONS WILL OCCUR TO ENSURE COMPLIANCE.
HACCP Topic: PROPER HOLDING TEMPERATURE OF PREPPED FOOD ITEMS: ONCE FRUITS OR VEGGIES ARE PREPPED, THEY SHALL BE TEMPERATURE CONTROLLED--THESE PRODUCTS SHALL BE HELD AT 41F OR BELOW.
 

Person In Charge

  ALEJANDRO SERNA 		 

Date:

  07/01/2024
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date:

07/11/2024