Page 1 of 3

X Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   GP001  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  THE BENNETT-CURTIS HOUSE Address  302 W TAYLOR ST
Owner or Operator   ZIZIC, SCOTT City   GRANT PARK Zip Code   60940
 
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
 
FOOD
18
 
1
 Pre-flushed, scraped, soaked
34
  
1
 Outside storage area, enclosures properly constructed, clean: controlled incineration
*1
  
5
 Source, Wholesome, No Spoilage
19
  
2
 Wash, rinse after: clean, proper temperature
2
X
1
 Original Container, Properly Labeled
*20
  
4
 Sanitization rinse: Clean, temperature, concentration   INSECT, RODENT ANIMAL CONTROL
 
FOOD PROTECTION
*35
  
4
 Presence of insects/rodents - outer openings protected; no birds, turtles, or other animals
*3
  
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
X
1
 Wiping cloths: clean, use restricted
22
  
2
 Food contact surfaces of equipment and utensils clean, free of abrasives and detergents  
FLOORS WALLS AND CEILINGS
36
X
1
 Floor: constructed, drained, clean, good repair, covering installation, dustless cleaning methods
*4
  
4
 Facilities to maintain product temperature
23
X
1
 Non-food contact surfaces of equipment and utensils clean
5
 
1
 Thermometers provided and conspicuous
37
X
1
 Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
6
 
2
 Potentially hazardous food properly thawed
24
  
1
 Storage, handling of clean equipment utensils
*7
  
4
 Unwrapped and potentially hazardous food not re-served, Cross Contamination
25
  
1
 Single-service articles, storage, dispensing  
LIGHTING
26
  
2
 No re-use of single-service articles
38
  
1
 Lighting provided as required - Fixtures shielded
8
  
2
 Food protection during storage, preparation, display, service and transportation  
WATER
  
VENTILATION
*27
 
5
 Water source, safe: Hot and cold under pressure
39
  
1
 Rooms and equipment - vented as required
9
  
2
 Handling of food(ice) minimized, methods  
SEWAGE
  
DRESSING ROOMS
10
  
1
 Food(ice) dispensing utensils properly stored
*28
  
4
 Sewage and waste water disposal
40
  
1
 Rooms clean, lockers provided, facilities clean
 
PERSONNEL
  
PLUMBING
  
OTHER OPERATIONS
*11
  
5
 Personnel with infections restricted
29
X
1
 Installed, maintained
*41
  
5
 Toxic items properly stored, labeled and used
*12
  
5
 Hands washed and clean, good hygienic practices
*30
 
5
 Cross-connection, back siphonage-backflow
42
X
1
 Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel
13
  
1
Clean clothes, hair restraints
  
TOILET AND HAND-WASHING FACILITIES
 
FOOD EQUIPMENT AND UTENSILS
14
  
2
 Food (ice) contact surfaces: designed, constructed, maintained, installed, located
*31
  
4
 Number, convenient, accessible, designed, installed
43
  
1
 Complete separation from living/sleeping quarters, laundry
32
 
2
 Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: Hand cleanser, sanitary towels/hand drying devices provided. Proper waste receptacles, tissue
15
X
1
 Non-food (ice) contact surfaces: designed, constructed, maintained, installed, located.
44
  
1
 Clean, soiled linen properly stored
 
CERTIFIED PERSONNEL
16
X
2
 Dishwashing facilities: designed, constructed, maintained, installed, located, operated
*45
     Management personnel certified Yes X No     Registered for class    
 
GARBAGE AND REFUSE DIPSOSAL
17
  
1
 Accurate thermometers, chemical test kits provided, gauge cook
33
X
2
 Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean
 
      
Sanitizer Requirement:  Chemical   Chlorine 100-200 ppm                   Dishwasher Temperature   Chlorine 50 °F or label
Food Temperatures:   chicken kabobs 141; wild rice 145; chicken breast 47* time/temp o.k.; twice baked pot 41
 
General Comments
Haccp: discussed proper holding temperatures for all potentially hazardous foods.

No follow up required. 
Report and Instructions Received By   Scott Zizic /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  10/26/2011 Time In  10:00 AM Time Out  12:00 PM Sanitation Score  88 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  88  
 
Page 2 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   GP001  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  THE BENNETT-CURTIS HOUSE Address  302 W TAYLOR ST
Owner or Operator   ZIZIC, SCOTT City   GRANT PARK Zip Code   60940
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
2  Observed the following food products to have improper/no labeling information: 1) previously cooked then cooled foods in small prep cooler in 1st floor kitchen. Provide for all foods to have proper labeling information such as date and time cooling began. (750.100) Next Inspection
15  Observed the following improper non-food contact surfaces: 1) rust on wire racks in basement kitchen, 2) cracked counter tops in basement kitchen, 3) rust on lower prep table in 1st floor kitchen, 4) improper surface on inside and top of hand sink cabinet in 1st floor kitchen, 5) rust on racks inside of small prep cooler - 1st floor kitchen, 6) torn counter top of hand sink in waitress station, 7) rust on lower shelf of table in corner - bar area, 8) chipped wood on shelves in bar area, 9) rust on inside of beer coolers in bar, 10) heavy frost build up on Good Humor ice cream freezer. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbent, corrosive resistant, and light colored. Repair, repaint or replace. (750.690) Next Inspection
16  Observed dirty spray nozzle in dish washing area. Please clean and maintain. (750.830) Next Inspection
21  Observed the following wiping cloth(s) to be improperly stored: 1) on counters in basement kitchen and on top of food. Provide for all wiping cloths to be stored completely submerged in an approved sanitizer solution while not being used or in a soiled non-absorbent laundry bag. (750.810) Next Inspection
23  Observed the following contact surfaces to be unclean: 1) all shelving in basement kitchen, 2) 3-door wood cabinet in basement kitchen, 3) blue crates where clean lids are kept on bottom of wire rack in basement kitchen, 4) can opener in basement kitchen, 5) lower shelf of table in dish washing area, 6) silverware holders in waitress station, 7) tops of beer coolers in bar. Clean and maintain. (750.800) Next Inspection
29  Observed the following plumbing to be improperly installed or maintained: 1) dirty drains to 3-bay sink in basement kitchen, 2) dirty drain to spray sink in dish washing area in 1st floor kitchen, 3) leaky and corroded faucet to hand sink in 1st floor kitchen. Provide for all plumbing to be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. All Plumbing modifications and/ or upgrades will be required to be permitted to inspected by the local plumbing inspector. (750.1060) Next Inspection
33  Observed the following garbage containers to be unclean: 1) small, white can in bar area. Provide for all garbage containers to be kept clean, inside and outside, to prevent an insect or rodent attraction. (750.1130) Next Inspection
36  Observed the following floor areas to be unclean: 1) basement kitchen Please clean. (750.1220) Observed the following floor areas to be in poor repair: 1) cracked or torn floor tile in 1st floor kitchen and bar area. Provide for all flooring areas to be smooth, easily cleanable, non-absorbent, durable surfaces, and be maintained in good repair. (750.1200) Next Inspection
37  Observed the following wall/ceilings, and attached equipment to be unclean: 1) all walls in 1st floor kitchen, 2) ceiling vents above grill area in 1st floor kitchen. Provide for all walls, ceilings, and attached equipment to be in a clean condition. (750.1220) Next Inspection
42  Observed the following maintenance equipment to be improperly stored: 1) mop in dish washing area 1st floor kitchen. Provide for all maintenance equipment to be stored in a manner that will prevent contamination of food,equipment, utensils and single service articles. Clean, sanitize and hang mop to dry after every use. (750.1390) Next Inspection
     
     
     
     
Report and Instructions Received By   Scott Zizic /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  10/26/2011 Time In  10:00 AM Time Out  12:00 PM Sanitation Score  88 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  88  
 
Page 3 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   GP001  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  THE BENNETT-CURTIS HOUSE Address  302 W TAYLOR ST
Owner or Operator   ZIZIC, SCOTT City   GRANT PARK Zip Code   60940
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
     
     
     
     
Report and Instructions Received By   Scott Zizic /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  10/26/2011 Time In  10:00 AM Time Out  12:00 PM Sanitation Score  88 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  88