| 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: SEASONAL/KANKAKEE COUNTY SPEEDWAY PROMOTIONS, INC. | Establishment #: KK296 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: QUAT 200 | Heat: NA °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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BRENDA KNIPPENBERG 202559026456627 04/02/2030 |
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TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Cheese/Cooler | 39.00°F | /5 freezers | 0.00°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. |
| 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 to clean a vomiting or diarrheal event. Provide a bodily fluids clean up kit. - (Correct By: May 12, 2025) |
| 10 | PF |
5-202.12 (A): (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 29.4°C (85°F) through a mixing valve or combination faucet. The hand washing sink did not produce hot water. Adjustments were made to the water heater and hot water was available. COS |
| 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 several bird's nests above the outdoor cooking equipment. Remove bird's nests and maintain 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. The facility does not have quat sanitizer test strips. Provide quat test strips. - (Correct By: May 12, 2025) |
| 53 | C |
5-501.17: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. The women's bathroom does not have covered trash cans. Provide covered trash cans in the women's bathroom and maintain by the next routine inspection. |
| 55 | C |
6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. The wall at the 3-compartment sink is in need of repair. Repair and maintain by the next routine inspection. Repeat |
| Inspection Comments |
ENSURE ALL NEW EMPLOYEES SIGN 1B FORMS AND OBTAIN FOOD HANDLER CERTIFICATION WITHIN 30 DAYS OF HIRE.
A BUILDING ON THE BACK SIDE OF THE TRACK IS NOW USED TO STORE AND DISTRIBUTE PACKAGED, HOT-HELD FOODS. NO FOOD PREP OCCURS IN THIS BUILDING. THERE ARE TWO ITEMS REGARDING THE OUTDOOR COOKING AREA: -THE GRILLS ARE ON A GRAVEL SURFACE. IT IS REQUIRED THAT COOKING EQUIPMENT IS ON A CONCRETE OR ASPHALT SURFACE THAT IS GRADED TO DRAIN. -THE COOKING AREA IS COVERED BY A WOODEN LATTICE THAT ALLOWS ITEMS TO PASS THROUGH. PROVIDE A SOLID COVER THAT WILL PROTECT FOOD FROM CONTAMINATION. DISCUSSED REPLACING PLASTIC FOLDING TABLES WITH STAINLESS STEEL. ALL FOOD PREP SURFACES SHOULD BE SMOOTH, DURABLE, AND EASILY CLEANABLE. |
| HACCP Topic: REHEATING PROCEDURES. |
Person In Charge:BRENDA KNIPPENBERG |
Date:05/02/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date:05/12/2025 |