Page 1 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 #   BB008  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  LAUREATE OPERATIONS D/B/A/ BOURBONNAIS TERRACE Address  133 MOHAWK DR
Owner or Operator   LAUREATE OPERATIONS, LLC City   BOURBONNAIS Zip Code   60914
 
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
 
FOOD
18
 
1
 Pre-flushed, scraped, soaked
34
X
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
  
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
X
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
  
1
 Wiping cloths: clean, use restricted
22
X
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
X
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
X
1
 Single-service articles, storage, dispensing  
LIGHTING
26
  
2
 No re-use of single-service articles
38
X
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
X
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
X
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
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 ppm                   Dishwasher Temperature   xxx °F or label
Food Temperatures:   Sherbert: 4 F, Chest freezer: -8 F, Freezer: 3 F, Fish fillet: 168 F, Freezer: 2 F
 
General Comments
HACCP: Discussed proper hand washing practices.A follow-up inspection will occur in approximately 5 days.This facility is in need of a thorough cleaning. 
Report and Instructions Received By   Carol Parks /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/31/2006 Time In  9:30 AM Time Out  12:00 PM Sanitation Score  72 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  78  
 
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 #   BB008  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  LAUREATE OPERATIONS D/B/A/ BOURBONNAIS TERRACE Address  133 MOHAWK DR
Owner or Operator   LAUREATE OPERATIONS, LLC City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed all of the potentially hazardous foods in the walk-in cooler to not be held at the proper temperatures.Provide for all cold potentially hazardous foods to be held at 41¦F or below at all times except during necessary periods of preparation.See voluntary destruction agreement for the complete list of foods. (750.120) Immediate/Onsite
*4  Observed the walk-in cooler to not be holding the proper temperature.The only other cooler in the facility is the milk cooler.Foods that had coming in this morning were still discarded due to the walk-in cooler not working and the milk cooler being completely full.Provide enough conveniantly located refrigeration/freezer units to be available to assure that all cold potentially hazardous foods are maintained at the proper holding temperature. (750.140) 5 Days
*12  Observed the following improper handwashing practices: 1. employees handling dirty and then clean dishes without washing their hands.Provide for hands to be properly washed as often as necessary to keep them clean and free of contamination. (750.510) 5 Days
10  Observed the following utensil(s) to be improperly stored: 1. the rice scoop is stored with the handle down in the rice.Provide for all utensils to be stored in one of the following manners: 1) Clean and dry 2) In the food product with the handle up and out of the food product 3) In a dipper well, using potable water 4) Malt collars and frozen dessert utensils either clean and dry or ina dipper well. (750.280) Next Inspection
15  Observed the following improper non-food contact surfaces: 1. several of the metal carts and shelves are starting to rust. 2. recaulk the front tables in the service area to the wall. 3. scrape and recaulk the hand sink in the employee restroom.Provide for all non-food contact surfaces to be smooth, easily cleanable, nonabsorbent, corrosive resistant, and light colored. (750.690) Next Inspection
16  Observed the dish washing machine to have build up in it and round the drain area.Provide for the dish washing facilities to be thoroughly cleaned at least once daily and prior to use. Also, the facilities shall be de-limed as necessary. (750.830) Next Inspection
22  Observed the following food contact surfaces to be unclean: 1. build-up in the punch pitcher. 2. metal lids in the tub by the steamer have dust and grease build-up on them. 3. several utensils were put away with food debris still on them. 4. the QCS.Clean and maintain. (750.800) Next Inspection
23  Observed the following non-food contact surfaces to be unclean: 1. all metal carts have build-up on them. 2. tubs below the dirty dish return with the chemicals in them. 3. trays were put away with food debris on them. 4. knife holder. 5. metal cabinets with the pitchers. 6. allblender bases. 7. cabinets above the slicer. 8. drawer with the gloves and the outside of the drawer. 9. shelf with the large metal pans. 10. tub with the small white bags has build-up on it. 11. tub with the pan lids. 12. outside and door gasket of the steamer. 13. ovens. 14. ice cream freezer. 15. small wooden cabinet. 16. shelf with chips. 17. spice shelf. 18. utensil drawers. 19. pot and tong hooks at the preparation table. 20. both of the floor fans. 21. lid framing of the coffee and water dispensers. 22. metal cabinets on the serving line. 23. bottom, door gasket and area around the door hinges on the service line 3-door freezer. 24. all cabinets on the service line. 25. shelf below the steam table. 26. build-up on the Rubbermaid lids in the seating area.Clean and maintain. (750.800) Next Inspection
24  Observed the following utensils to be properly stored:: 1. in the drawer by the stove, stored with handles in all directions.Provide for all untensils to be stored all in one direction with the handles presented up and out preventing contamination of the food contact surface. (750.850)Observed the following equipment/ untensils to be improperly stored: 1. clean measuring scoops stored with rusty bolts in the cabinet above the preparation table.Cleaned and sanatized equipment and utensils shall be stored in a way that protects them from contamination. (750.860) Next Inspection
25  Observed a purse being stored with boxes of single service articles in the storage room.Provide for all single service articles to be stored at least six inches off of the floor in closed covered containers which protect them from contamination. (750.880)Purse moved. Immediate/Onsite
Report and Instructions Received By   Carol Parks /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/31/2006 Time In  9:30 AM Time Out  12:00 PM Sanitation Score  72 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  78  
 
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 #   BB008  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  LAUREATE OPERATIONS D/B/A/ BOURBONNAIS TERRACE Address  133 MOHAWK DR
Owner or Operator   LAUREATE OPERATIONS, LLC City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
32  Observed the paper towel dispenser in the employee restroom to be unclean.Clean and maintain. (750.1120) Next Inspection
34  Observed the dumpster to be on the following improper surface: Gravel.Provide for the dumpster or refuse area to be on a smooth surface constructed of a non-absorbent material, such as concrete or machine-laid asphalt. (750.1140) Next Inspection
37  Observed the floor-to-wall juncture in the dish washing room to be missing.Replace. (750.1210)Obseved the following wall/ceilings, and attached equipment to be unclean: 1. exhaust vents and grates throughout. 2. door closer on the door at the back of the storage room. 3. all sprinkler spigots. 4. ceiling vent in the employee restroom. 5. wall vents in the dining area.Provide for all walls, ceilings, and attached equipment to be in a clean condition. (750.1220) Next Inspection
38  Observed the end caps to be missing from the light shields in the dish washing area.Replace the missing end caps. (750.1240) Next Inspection
     
     
     
     
     
     
     
Report and Instructions Received By   Carol Parks /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/31/2006 Time In  9:30 AM Time Out  12:00 PM Sanitation Score  72 (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  78