Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 HERSCHER RESTAURANT & PUB 		License/Permit #
 HE022
Street Address
171 S MAIN ST
City/State
 HERSCHER, IL 		ZIP Code
 60941
No. of Risk Factor/Intervention Violations 0
No. of Repeat Risk Factor/Intervention Violations 0
Date 10/16/2024
Time In 10:00 AM
Time Out 12:00 PM
Permit Holder
DZABIRI, SADET 		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 X 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 X 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 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: HERSCHER RESTAURANT & PUB Establishment #: HE022
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type: Chemical PPM: CHLORINE: 50 Heat: N/A °F
CFPM Verification (name, ID#, expiration date):
FRANCISCO GARCIA
22657722
09/14/2027 		SEADET DZABIRI
25439977
03/06/2029 		ERDOGAN KURAP
25365922
03/12/2029 		DENISE MAYBURY
22719160
09/27/2027

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/onsite coolers 40.00°F /onsite freezers -1.00°F /warming tables 160.00°F

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
38 C 6-501.112: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
violation: observed bait stations with dead insects. corrective action required: remove all bait stations with dead insects and replace them with clean traps. - (Correct By: Oct 26, 2024)
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.
violation: observed dead insects around the gaming machine and the dry storage area near the kitchen. corrective action required: the PIC shall conduct routine inspections around the facility to ensure that pests are actively controlled. In addition, the pest management agency shall be notified of any pest issues. The facility shall work alongside the pest control agency to control and eliminate any pest related problems. - (Correct By: Oct 26, 2024)
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: shelves within the walk-in freezer are unclean. corrective action required: clean and maintain shelves 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.
violation: observed the walk-in freezer to be unclean. corrective action required: clean and maintain walk-in freezer by the next routine inspection 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.
violation: observed dead insects around the gaming machines and around the dry storage area near the kitchen. corrective action required: inspect the entire facility for evidence of pests and clean floors. - (Correct By: Oct 26, 2024)
Inspection Comments   CONDUCTED COMPLAINT INVESTIGATION. IN FORMED THE PERSON-IN-CHARGE (PIC) OF THE REPORT FILED WITH THE HEALTH DEPARTMENT AND CONDUCTED STAFF INTERVIEWS AND AN ONSITE INSPECTION.

SMOKING COMPLAINT FINDING:
ACCORDING TO THE STAFF AND THE PIC THEY DO NOT ALLOW SMOKING INDOORS AND THEY ARE NOT AWARE OFF ANY RECENT INCIDENTS OF PEOPLE SMOKING INSIDE THE FACILITY. DURING MY SITE INVESTIGATION, I DID NOT OBSERVE ANY EVIDENCE OF SMOKING OCCURRING INDOORS. THE FACILITY HAS "NO SMOKING" SIGNS AT ENTRANCES AND A DESIGNATED SMOKING AREA OUTSIDE THAT IS APPROXIMATELY 15 FEET FROM ALL ENTRANCES. THE PIC WAS PROVIDED WITH THE "SMOKE-FREE ILLINOIS ACT FAQ" AND THE DOCUMENT WAS REVIEWED.

UNCLEAN COOLER COMPLAINT FINDINGS:
ALL COOLERS AND FREEZERS WERE INSPECTED. THE WALK-IN FREEZER WAS DEEMED TO BE UNCLEAN--THE INTERIOR FLOORS AND STORAGE SHELVES ARE UNCLEAN. VIOLATION NOTED (SEE #55)

PEST RELATED COMPLAINT FINDINGS:
THIS FACILITY DOES HAVE A PEST CONTROL MANAGEMENT AGENCY THAT ROUTINELY SERVICES THE FACILITY (SEE ATTACHED REPORT). HOWEVER, EVIDENCE OF DEAD PESTS WERE FOUND AROUND THE GAMING SLOT MACHINES AND AROUND THE DRY STORAGE AREA NEAR THE KITCHEN (SEE #55 & #38). THE FACILITY DOES HAVE BAIT STATIONS, HOWEVER THEY ARE NOT ROUTINELY ROTATED (SEE #38). THE FACILITY SHALL REMOVE ALL DEAD AND TRAPPED INSECTS AND SHALL REPLACE BAIT STATIONS. IN ADDITION, THE PEST CONTROL AGENCY SHALL BE NOTIFIED AND AN INSPECTION OF THE FACILITY SHALL BE CONDUCTED.
HACCP Topic:
 

Person In Charge

  ERDOGAN KURAP 		 

Date:

  10/16/2024
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date:

10/28/2024