Kankakee Food Service Sanitary Inspection Report

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    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 # KK149
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other

Name of Establishment

POOR BOY RESTAURANT

Address

1514 E COURT ST

Owner or Operator	KOLOKYTHAS, SPIRO	City	KANKAKEE	Zip Code	60901

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	X	5	Source, Wholesome, No Spoilage	19		2	Wash, rinse after: clean, proper temperature
2		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		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		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	X	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		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		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 200

ppm Dishwasher Temperature

n/a

°F or label

Food Temperatures:	lamb 140; cheese 39; chicken 37; pork 149; sausage 31; tenderloin 4; fish 3; polish sausage 33; beef 3;25; gyro meat -13

General Comments
No follow up required.

Report and Instructions Received By	Spiro Kolokythas	/
	(Please Print)		(Signature of Owner or Representative)

Date	03/16/2006	Time In	10:00 AM	Time Out	11:15 AM		Sanitation Score	88	(100 Minus Demerits)
By	Penny Suszycki					(Sanitarian)	Adjusted Score	93

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