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 #   GP009  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  THE BENNETT-CURTIS HOUSE CATERER 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
X
4
 Sanitization rinse: Clean, temperature, concentration   INSECT, RODENT ANIMAL CONTROL
 
FOOD PROTECTION
*35
X
4
 Presence of insects/rodents - outer openings protected; no birds, turtles, or other animals
*3
X
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
  
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
X
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
  
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
X
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
  
2
 Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean
 
      
Sanitizer Requirement:  Chemical   CHLORINE 100 ppm                   Dishwasher Temperature   CHLORINE 0* °F or label
Food Temperatures:   TWICE BAKED POT 52*; FILET 50*; PASTA 50*; STEAK 29; SAUSAGE 29; SHREDDED CHEESE 41
 
General Comments
HACCP: DISCUSSED IN LENGTH PROPER PEST CONTROL METHODS.

A FOLLOW UP WILL OCCUR IN APPRX. 10 DAYS FOR VIOLATIONS #3 & 35; A FOLLOW UP WILL OCCUR IN APPRX. 48 HOURS FOR #20. ONCE MECHANICAL DISH MACHINE IS WORKING, A FOLLOW UP WILL OCCUR TO INSURE MACHINE IS WORKING PROPERLY. MACHINE CANNOT BE USED UNTIL VERIFIED BY A MEMBER OF THE HEALTH DEPARTMENT. COS

*NOTE: FACILITY MUST TAKE ADEQUATE PREVENTATIVE MEASURES AGAINST PESTS. THIS INCLUDES PEST CONTROL, SEALING OF OUTER OPENINGS TO BUILDING, KEEPING FACILTY CLEAN AND FREE OF ALL FOOD DEBRIS, AND USING LIDS TO COVER ALL TRASH CANS INSIDE AND OUT. FURTHER INCIDENT OF PESTS MAY RESULT IN A SUSPENSION OF THE FACILITIE'S FOOD LICENSE 
Report and Instructions Received By   SCOTT ZIZIC /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  11/27/2012 Time In  10:30 AM Time Out  12:45 PM Sanitation Score  76 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  76  
 
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 #   GP009  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  THE BENNETT-CURTIS HOUSE CATERER Address  302 W TAYLOR ST
Owner or Operator   ZIZIC, SCOTT City   GRANT PARK Zip Code   60940
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS TO BE HELD AT IMPROPER TEMPERATURES: 1) TWICE BAKED POT - 52F; BAKED POT - 50F; PASTA 50F; FILET 50F. PROVIDE FOR ALL COLD POTENTIALLY HAZARDOUS FOODS TO BE HELD AT 41°F OR BELOW AT ALL TIMES EXCEPT DURING NECESSARY PERIODS OF PREPARATION. (750.120) FOOD DISCARDED, SEE VOLUNTARY DESTRUCTION AGREEMENT. Immediate/Onsite
*20  OBSERVED THE SANITIZER SOLUTION TO BE TOO WEAK AT THE FOLLOWING LOCATION(S): 1) MECHANICAL DISH MACHINE READING O PPM; 120F. Immediate/Onsite
*35  OBSERVED THE PRESENCE OF INSECTS AND/OR RODENTS IN THE FOLLOWING AREA(S): 1) LOWER LEVEL KITCHEN BEHIND HANDSINK, ABOVE HAND SINK ON SHELF W/CLEAN DISHWARE, AROUND MEAT SLICER, 2) FIRST FLOOR KITCHEN AROUND CLEAN PLATES, 3) LIVE MOUSE IN TRAP IN 1ST FLOOR KITCHEN NEXT TO FREEZER AND REFRIGERATOR. PROVIDE FOR EFFECTIVE MEASURES TO MINIMIZE THE PRESENCE OF INSECTS OR RODENTS TO BE IMPLEMENTED. (750.1170) 10 Days
2  OBSERVED THE FOLLOWING FOOD PRODUCTS TO HAVE IMPROPER/NO LABELING INFORMATION: 1)) VARIOUS FOODS IN 1ST FLOOR KITCHEN FREEZER, REFRIGERATOR, AND COOLERS. PROVIDE FOR ALL FOODS TO HAVE PROPER LABELING INFORMATION SUCH AS ITEM NAME, USE BY DATE, ETC. ALL PREVIOUSLY COOKED THEN COOLED FOODS MUST BE LABELED WITH ITEM NAME, USE BY DATE AND TIME COOLING BEGAN; ALL ITEMS REMOVED FROM ORIGINAL PACKAGING MUST BE LABELED WITH ITEM AND DATE REPACKAGED. PLEASE LABEL CORRECTLY OR FOOD WILL BE DISCARDED!!! (750.100) Next Inspection
15  OBSERVED THE FOLLOWING IMPROPER NON-FOOD CONTACT SURFACES: 1) RUST ON WIRE RACKS IN BASEMENT KITCHEN, 2) MOLDING NOT ADHERED TO COUNTER TOP BY HAND SINK IN BASEMENT KITCHEN, 3) COUNTER TOPS CRACKED IN BASEMENT KITCHEN, 4) RUST ON RACKS OF PREP TABLE IN 1ST FLOOR KITCHEN, 5) RUST ON RACKS OF PREP COOLER IN 1ST FLOOR KITCHEN, 6) CHIPPED WOOD ON BUFFET IN WAITRESS STATION, 7) RUST ON LOWER SHELF OF TABLE NEXT TO UPRIGHT FREEZER IN BAR, 8) RUST ON INSIDE RACKS OF ROLL TOP BEER COOLERS IN BAR. PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE SMOOTH, EASILY CLEANABLE, NON-ABSORBANT, CORROSIVE RESISTANT, AND LIGHT COLORED. (750.690) Next Inspection
16  OBSERVED NO FAUCET HANDLES AND LEAKAGE FROM SPRAY NOZZLE IN DISH WASHING AREA; MECHANICAL DISH MACHINE DIRTY UNDERNEATH, TOP AND SIDES; BUS TUBS. PLEASE REPAIR FAUCET AND PROVIDE HANDLES; CLEAN TUBS AND MACHINE. (750.830) Next Inspection
23  OBSERVED THE FOLLOWING CONTACT SURFACES TO BE UNCLEAN: 1) ALL SHELVING, CABINETS, COUNTERTOPS AND RACKS IN BASEMENT KITCHEN, 2) INSIDE LEDGES OF ALL APPLIANCES IN BASEMENT KITCHEN, 3) INSIDE OF FREEZER/REFRIGERATOR IN 1ST FLOOR KITCHEN, 4) ALL SHELVING, RACKS, COUNTER TOPS AND APPLICANCE IN 1ST FLOOR KITCHEN, 5) ALL SHELVING AND COUNTERS IN DISH WASHING AREA, 6) UNDERNEATH HAND SINK IN WAIT STATION, 7) INSIDE OF 2 DOOR COOLER IN BAR INCLUDING ALL RACKS, 8) METAL PUSH CART IN BAR, 9) INSIDE BOWL CABINET IN KITCHEN - 1ST FLOOR. CLEAN AND MAINTAIN. (750.800) Next Inspection
24  OBSERVED CLEANED AND SANITIZED EQUIPMENT TO BE HANDLED IN A MANNER THAT IS CONDUSIVE TO CAUSING CONTAMINATION: 1) CLEAN PLATES WITH FOOD DEBRIS 1ST FLOOR KITCHEN, 2) CLEAN PANS WITH FOOD DEBRIS IN LOWER LEVEL KITCHEN. CLEANED AND SANITIZED EQUIPMENT AND UTENSILS SHALL BE HANDLED IN A WAY THAT PROTECTS THEM FROM CONTAMINATION. STORE PROTECTED AT ALL TIMES. (750.850) OBSERVED TABLEWARE TO BE SET UNPROTECTED IN DINING AREA. PROVIDE FOR ALL PRESET TABELWARE TO BE EITHER WRAPPED OR OTHERWISE COVERED AND ALL GLASSES/CUPS TO BE INVERTED. (750.850) Next Inspection
32  OBSERVED THE FOLLOWING VESTIBULE(S) AND/OR TOILET FACILITIES TO BE UNCLEAN: 1) FRONT RESTROOM ON 1ST FLOOR. CLEAN AND MAINTAIN. (750.1130) Next Inspection
36  OBSERVED THE FOLLOWING FLOOR AREAS TO BE UNCLEAN: 1) THROUGHOUT FACILITY, UNDER EQUIPMENT AND TABLES IN BOTH KITCHENS, WAIT AREA, DISH WASHING AREA AND BAR AREAS. PROVIDE FOR ALL FLOORING AREAS TO BE IN A CLEAN CONDITION TO REDUCE OR ELIMINATE PEST INFESTATIONS. (750.1220) OBSERVED THE FOLLOWING FLOOR AREAS TO BE IN POOR REPAIR: 1) NO COVEBASE IN LOWER LEVEL KITCHEN. INSTALL COVEBASE; 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  OBSEVED THE FOLLOWING WALL/CEILINGS, AND ATTACHED EQUIPMENT TO BE UNCLEAN: 1) THROUGHOUT KITCHENS, PREP AREA, BAR AND DISH WASHING AREA. PROVIDE FOR ALL WALLS, CEILINGS, AND ATTACHED EQUIPMENT TO BE IN A CLEAN CONDITION. (750.1220) Next Inspection
Report and Instructions Received By   SCOTT ZIZIC /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  11/27/2012 Time In  10:30 AM Time Out  12:45 PM Sanitation Score  76 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  76  
 
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 #   GP009  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  THE BENNETT-CURTIS HOUSE CATERER Address  302 W TAYLOR ST
Owner or Operator   ZIZIC, SCOTT City   GRANT PARK Zip Code   60940
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
42  OBSERVED EXCESSIVE CLUTTER AND LITTER IN THE FOLLOWING AREA(S): 1) LOWER LEVEL KITCHEN, 2) 1ST LEVEL KITCHEN AND DISH WASHING AREA. PROVIDE FOR ALL PARTS OF THE PROPERTY USED IN CONNECTION WITH FACILITY OPERATIONS TO BE KEPT FREE OF LITTER AND CLUTTER TO REDUCE OR ELIMINATE HARBORAGE FOR PESTS. (750.1350) Next Inspection
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   SCOTT ZIZIC /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  11/27/2012 Time In  10:30 AM Time Out  12:45 PM Sanitation Score  76 (100 Minus Demerits)
By  Penny Suszycki (Sanitarian) Adjusted Score  76