| Food Establishment Inspection Report | ||||||||||||||||||||||||||
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
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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. |
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GOOD RETAIL PRACTICES |
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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 inspectionR=repeat violation |
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| Food Establishment Inspection Report | |
| Page 2 of ?????? | |
| Establishment: KANKOT, LTD. D/B/A BERKOT'S SUPER FOODS/DELI | Establishment #: KK174 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: QUAT: 200 | Heat: N/A °F |
| IL Requirements: | Use of non-latex gloves for food handling and preparation 410 ILCS 180/10 - YES |
| Appropriate default beverage for children's meal 410 ILCS 620/21.5 - N/A |
| CFPM Verification (name, ID#, expiration date): | |||
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HUGH K WINTER 21750119 06/02/2026 |
DAVID J MUCHA 21750115 06/02/2026 |
DANIEL G SANDENO 21840357 06/14/2027 |
LAWRENCE BLAKENEY 24870911 11/30/2028 |
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| /walk-in freezer - deli | -1.00°F | smoked ham, cheddar mac salad; Hawaiian salad /deli display case (Cold foods) | 37.00°F | mac and cheese; chicken tenders/deli display case (hot foods) | 155.00°F |
| cooked and packaged chicken/warming island | 150.00°F | soup/soup kettles (x2) at deli dept | 150.00°F | soup/soup kettle at deli dept | 114.00°F |
| chicken/cooked in fryer at deli dept | 200.00°F | /walk-in cooler - produce dept | 37.00°F | /butcher's dept - walk-in cooler | 35.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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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: at the deli dept, an employee's drink was observed at a food prep table. corrective action taken: drink discarded. COS |
| 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. violation: at the deli department, the hand washing station did not have paper towels. corrective action taken: paper towel dispenser replenished. COS |
| 10 | PF |
5-205.11 (A): (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. violation: at the produce dept, the hand washing station was found blocked by various produce boxes. corrective action required: reorganize the produce dept to ensure that the hand washing station is accessible at all times. - (Correct By: Apr 7, 2025) |
| 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: observed eggs stored next to ready-to-eat food items (celery sticks and prepped lettuce) within the deli dept's walk-in cooler. corrective action taken: ready-to-eat food items were moved and stored above eggs. COS |
| 21 | P |
3-501.16(A)(1): (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: (1)At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. violation: at the deli dept, one soup kettle temped at 114F. corrective action taken: the food item was discarded and the kettle will repair and discarded. COS |
| 23 | PF |
3-501.17 (A-B) (E-G): (A)Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. (B) Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. (E) Paragraphs (A) and (B) of this section do not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request. (F) Paragraphs (A) and (B) of this section do not apply to SHELLSTOCK. (G) Paragraph (B) of this section does not apply to the following FOODS prepared and PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved FISH products, such as pickled herring and dried or salted cod, and other acidified FISH products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham). violation: within the deli dept, several open ready-to-eat food container had no labeling information. corrective action required: date/label all ready-to-eat food containers that are held for more than 24 hours. - (Correct By: Apr 7, 2025) |
| 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: at the deli department, tongs use at the warming display case were stored on unclean surfaces. corrective action required: clean and maintain surfaces that are used to hold utensils. - (Correct By: Apr 7, 2025) |
| 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. violation: at the dry storage area near the produce dept, several boxes of single-services articles (drink cups) are stored on the floor. corrective action required: store single-service articles 6 inches off of the floor. correct by the next routine inspection. |
| 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. violation: no quat test strips at the deli and produce departments . corrective action required: obtain and store test strips at all 3-compartment sink locations. - (Correct By: Apr 7, 2025) |
| 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: at the deli department, the sliding door tracks of the deli display case is unclean. corrective action required: clean and maintain equipment by the next routine inspection. |
| 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: at the produce dept, the prep table is unclean. corrective action required: clean and maintain equipment 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: at the deli department, floor areas below the 3-compartment sink and below various storage and cooking equipment are unclean. Also, the wall around the deli's 3-compartment sink in unclean. corrective action required: clean and maintain facility by the next routine inspection. |
Person In Charge:DANIEL SANDENO |
Date:03/28/2025 |
Inspector:Alan Hatia |
Follow-up: Yes No Follow-up Date:04/07/2025 |
| Food Establishment Inspection Report | |
| Page 3 of ?????? | |
| Establishment: KANKOT, LTD. D/B/A BERKOT'S SUPER FOODS/DELI | Establishment #: KK174 |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 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: at the produce dept, the floors are unclean. in addition, the walls and floor around utility sink is unclean. corrective action required: clean and maintain facility 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. violation: observed excessive clutter around the produce dept. corrective action required: reorganize produce dept and remove any unnecessary equipment by the next routine inspection. |
| HACCP Topic: PROPER HANDLING OF READY-TO-EAT FOOD ITEMS: NO BARE HAND CONTACT ALLOWED; WEAR GLOVES OR UTENSILS. |
Person In Charge:DANIEL SANDENO |
Date:03/28/2025 |
Inspector:Alan Hatia |
Follow-up: Yes No Follow-up Date:04/07/2025 |