Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 STUCKEY LIQUOR INC. 		License/Permit #
 HP020
Street Address
2727 S 13000 E RD
City/State
 PEMBROKE TWP., IL 		ZIP Code
 60958
No. of Risk Factor/Intervention Violations 9
No. of Repeat Risk Factor/Intervention Violations 6
Date 08/27/2024
Time In 11:00 AM
Time Out 12:25 PM
Permit Holder
STUCKEY, TEVIN 		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

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    
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 X Insects, rodents, & animals not present    
39 X 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 X 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 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 X Toilet facilities: properly constructed, supplied, & cleaned   X
54 X Garbage & refuse properly disposed; facilities maintained   X
55 X Physical facilities installed, maintained & clean    
56 X Adequate ventilation & lighting; designated areas used   X

EMPLOYEE TRAINING

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

Food Establishment Inspection Report
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Establishments: STUCKEY LIQUOR INC. Establishment #: HP020
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE 100 Heat: NA °F
CFPM Verification (name, ID#, expiration date):


01/01/1900

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Fish/Kitchen cooler 32.00°F /Walk-in cooler 35.00°F /Grocery cooler 41.00°F
/2 freezers 0.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
1 PF Violation: The person in charge could not provide evidence of food safety training--no food protection manager certification were available on site. In addition, basic food handler training certification is not available on site. Also, this facility was found to have violations categorized as priority violations. Corrective action: provide copies of food safety training certification to be available on site for inspection for all employees. - (Correct By: Sep 6, 2024)
2 C Violation (2-102.12): the person in charge is not a certified food protection manger. Corrective action: have all employees designated as the "person in charge" certified as a food protection manager. Correct by the next routine inspection. Repeat
3 PF Violation (2-103.11(N)): Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with Law, to the Person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A); In violation of 2-103.11(O): written procedures and plans, where specified by the Code and as developed by the Food establishment, are maintained and implemented as required. Corrective Action: The establishment shall have documentation that provides evidence that employees have been informed of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food to the person in charge. - (Correct By: Sep 6, 2024)
5 PF 2-501.11: A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
The facility does not have a bodily fluids clean up kit or a procedure for cleaning a vomiting or diarrheal event. - (Correct By: Sep 6, 2024)
10 PF 6-301.11: Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
There is no soap available at either hand washing sink. Provide soap. - (Correct By: Sep 6, 2024)
10 PF 6-301.12 (A-D): Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
There are no paper towels available at either hand washing sink. Provide paper towels. - (Correct By: Sep 6, 2024)
10 C 6-301.14: A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
The bathroom hand washing sink does not have a hand washing sign. Provide a hand washing sign at each hand washing sink and maintain by the next routine inspection.
15 P 3-302.11 (A) (2): (A) FOOD shall be protected from cross contamination by:   (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas.
Observed raw fish and chicken stored above liquor bottles in the kitchen cooler. The liquor bottles were moved to the top shelf. COS
16 PF 4-601.11(A): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
The 3-compartment sink is in need of cleaning. - (Correct By: Sep 6, 2024)
36 PF 4-302.12 (A): (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
The facility does not have a food thermometer. Provide a food thermometer that reads from 0-220 degrees. - (Correct By: Sep 6, 2024)
38 C 6-202.15 (A) (B) (D): (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (D) Except as specified in (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means.
The front entrance door is propped open. Close exterior doors and maintain by the next routine inspection.
38 C 6-501.111 (A) (B) (D): The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (D) Eliminating harborage conditions.
Observed flies throughout the facility. Work with a pest provider to eliminate these pests 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 issues with food storage: 1)Bag of chicken breading stored on the floor in the kitchen, 2)Bags and trays of chicken breading stored uncovered. Cover all food, store 6" above the floor and maintain by the next routine inspection.
45 C 4-903.11( A)(1)(2)(3): (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
Observed a case of single use trays stored on the floor in the kitchen. Store all single use items 6" above the floor and maintain by the next routine inspection.
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 cardboard used as a surface on the prep table. Remove and maintain by the next routine inspection. Repeat
47 C 4-501.11 (A): (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
The lid of the chest freezer is in need of repair. Repair or replace and maintain by the next routine inspection.
 

Person In Charge

  MIKE SINGH 		 

Date:

  08/27/2024
 

Inspector

  DANA JAMES 		 

Follow-up:  Yes   No   Follow-up Date:

09/06/2024

Food Establishment Inspection Report
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Establishments: STUCKEY LIQUOR INC. Establishment #: HP020

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
47 C 4-501.12: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
The cutting boards on the prep table are heavily scratched. Resurface or replace and maintain by the next routine inspection. Repeat
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.
The facility does not have chlorine sanitizer test strips. Provide test strips. - (Correct By: Sep 6, 2024)
49 C 4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
The following non-food contact surfaces are in need of cleaning: 1)Kitchen hand washing sink, 2)Kitchen shelves, 3)Kitchen cooler door. Clean and maintain by the next routine inspection. Repeat
53 C 6-202.14: Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
The bathroom door is not self-closing. Repair and maintain by the next routine inspection. Repeat
53 C 6-501.18: PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
The bathroom fixtures are in need of cleaning. Clean and maintain by the next routine inspection.
54 C 5-501.113: Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A)Inside the FOOD ESTABLISHMENT if the receptacles and units: (1)Contain FOOD residue and are not in continuous use; or (2)After they are filled; and (B)With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
The dumpster lid is open. Additionally, there is an exterior trash can without a lid. Cover all exterior trash receptacles and maintain by the next routine inspection. Repeat
54 C 5-501.115: A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean.
Observed trash on the ground surrounding the dumpster. Clean and maintain by the next routine inspection.
54 C 5-502.11: REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
The dumpster is overflowing. Schedule a pickup and maintain a schedule that prevents overflowing by the next routine inspection.
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
The following physical facilities are in need of repair: 1)Damaged walls throughout the facility, 2)Broken flooring throughout the facility, 3)Broken door in the kitchen. Repair and maintain by the next routine inspection.
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.
The floors and walls in the kitchen, dry storage, walk-in cooler, and bathroom are in need of cleaning. Clean and maintain by the next routine inspection.
55 C 6-501.114: The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
The facility has a collection of unnecessary items and nonfunctional equipment. Remove unnecessary items and maintain by the next routine inspection.
56 C 6-303.11: The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C)At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
The following areas do not have sufficient lighting: 1)Kitchen, 2)Beer storage area, 3)Bathroom hand washing sink. Provide sufficient lighting and maintain by the next routine inspection. Repeat
56 C 6-501.14: (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
The exhaust hoods above the cooking equipment is in need of cleaning. Clean and maintain by the next routine inspection. Repeat
57 Violation: Not all food employees have Food Handler Certification. Corrective Action: Provide accredited Food Handler Certification for all food employees within 30 days. - Repeat (Correct By: Sep 26, 2024)
58 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   OBSERVED NEW FOOD HANDLING PROCEDURES, INCLUDING HAND BREADING CHICKEN AND FISH, WHICH ARE CONSIDERED HIGH RISK. I WILL CONTACT THE OWNER AND DISCUSS THIS CHANGE TO A HIGH RISK FACILITY AND NEW REQUIREMENTS.

THIS FACILITY HAS NUMEROUS PRIORITY AND PRIORITY FOUNDATIONS VIOLATIONS AND IS DESPERATE NEED OF REPAIRS AND A DEEP CLEANING. THESE DEFICIENCIES MUST BE COMPLETED BEFORE A CHANGE TO HIGH RISK ACTIVITIES IS PERMITTED BY KCHD.

NO FOOD PREP OCCURRED DURING THIS INSPECTION.
HACCP Topic: COOKING TEMPERATURES.
 

Person In Charge

  MIKE SINGH 		 

Date:

  08/27/2024
 

Inspector

  DANA JAMES 		 

Follow-up:  Yes   No   Follow-up Date:

09/06/2024