Food Establishment Inspection Report
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KANKAKEE COUNTY HEALTH DEPARTMENT
 2390 W. Station Street
Kankakee, IL 60901
Phone: (815) 802 - 9410
Establishment
 5 STAR WINGS & MORE, LLC 		License/Permit #
 KK451
Street Address
125 W STATION ST
City/State
 KANKAKEE, IL 		ZIP Code
 60901
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 2
Date 10/17/2024
Time In 10:35 AM
Time Out 12:45 PM
Permit Holder
CLARK, TROY 		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   X
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 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 X 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   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 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: 5 STAR WINGS & MORE, LLC Establishment #: KK451
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):
TROY CLARK
23070730
12/17/2027

01/01/1900

01/01/1900

 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
/chest freezers (x2) - kitchen -1.00°F mac and cheese, beans, rice, pickle jar/walk-in cooler 46.00°F cole slaw/true cooler - kitchen 40.00°F
fried chicken /reheated in fryers 200.00°F collard greens/cooked on stove top 195.00°F rice and beans/reheated on stove top 180.00°F
rice/portable warmer 150.00°F    

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Severity Violations cited in this report must be corrected within the time frames below.
1 PF violation 2-103.11(I) - [EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf]: temperature abuse was found during inspection. Walk-in cooler was found to be 45F-50F and TCS products were holding at 45F. corrective action taken: all TCS food items were discarded (See voluntary destruction agreement). The facility will use their other cooler to hold cold foods. the person-in-charge was informed of proper cold holding processes. follow-up scheduled to review the facility's future cold holding procedures. - Repeat (Correct By: Oct 21, 2024)
3 PF violation: one employee working at the main prep line had not completed illness reporting agreement. corrective action taken: the employee reviewed form 1-B (employee illness reporting agreement) and signed off on the form.
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: walk-in cooler was found to be holding at 45F - 50F. all food items tested, including cooked rice, cooked beans, jar of pickles, and cooked mac and cheese test at 45F - 48F. Corrective action taken: all TCS food items were discarded (see voluntary destruction agreement). follow-up scheduled to ensure walk-in cooler is repaired. - (Correct By: Oct 20, 2024)
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: cleaning chemical spray bottle located on the lower shelf of the prep table near the fryers had no labeling information. corrective action taken: spray bottle labeled with the common name of the cleaner. COS
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.
violation: no metal stem thermometer found on site. corrective action required: obtain metal stem thermometer. - (Correct By: Oct 21, 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: exterior surface of the fryers are unclean. corrective action required: clean and maintain surface by the next routine inspection.
55 C 6-501.11: PHYSICAL FACILITIES shall be maintained in good repair.
violation: wall molding around the 3-compartment sink is not properly secured to the wall. corrective action required: wall molding.
57 C violation: one employee working at the main prep line does not have a food handler certificate. corrective action required: all employee tasked with handling food shall completed basic food handler training. correct by the next routine inspection.
Inspection Comments   INFORMED THE PERSON-IN-CHARGE OF THE COMPLAINT THAT WAS FILED WITH THE HEALTH DEPARTMENT. COMPLAINT INSPECTION WAS CONDUCTED ALONGSIDE THE FACILITY'S ORIGINAL INSPECTION.

COMPLAINT INVESTIGATION FOCUSED ON THE MENU ITEMS CONSUMED BY THE COMPLAINANT. DURING THE INSPECTION, COOKING AND PREPARATION PROCESSES MET CODE, HOWEVER, HOLDING TEMPERATURES ARE NOT ROUTINELY MONITORED--COLD HOLDING TEMPERATURE ABUSE WAS OBSERVED ONSITE--THE WALK-IN COOLER TESTED AT 47F. YET, THE FOOD ITEMS CONSUMED BY THE COMPLAINANT WERE NOT HELD IN WALK-IN COOLER. IN ADDITION, STAFF WAS INTERVIEWED REGARDING ILLNESSES AND NO ILLNESS WERE RECENTLY REPORTED.

OVERALL, THE INSPECTION COULD NOT DEFINITELY CONCLUDE THE CAUSE OF THE SYMPTOMS EXPERIENCED BY THE COMPLAINANT. THE FACILITY IS PUT ON A CORRECTIVE ACTION SCHEDULE TO ENSURE ALL PRIORITY AND PRIORITY FOUNDATION ITEMS ARE CORRECTED.
HACCP Topic: PROPER REHEATING PROCEDURES: REHEAT TO 165F AND ONLY REHEAT ONE TIME; AFTER THE INITIAL REHEAT ALL LEFTOVER FOOD ITEMS SHALL BE DISCARDED.
 

Person In Charge

  TROY CLARK 		 

Date:

  10/17/2024
 

Inspector

  Alan Hatia 		 

Follow-up:  Yes   No   Follow-up Date:

10/21/2024