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 #   BR021  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  MAMA GINA CHEF ITALIAN RESTAURANT Address  331 S KENNEDY DR
Owner or Operator   AVNI ELEZI City   BRADLEY Zip Code   60915
 
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
  
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
X
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
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
X
1
 Thermometers provided and conspicuous
37
X
1
 Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
6
X
2
 Potentially hazardous food properly thawed
24
X
1
 Storage, handling of clean equipment utensils
*7
X
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
X
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
X
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 50 ppm                   Dishwasher Temperature   xxx °F or label
Food Temperatures:   shrimp: 52rice: 155chicken: 58pork: 50egg: 60chicken: 156beef: 141shrimp: 33rice: 143
 
General Comments
HACCP:Discussed holding temperatures of potentially hazardous foods.A re-inspection will occur in approximately 48 hours (Monday, Aug. 14).At that time, a passing score of 75 or higher with no major point violations must be obtained, or the license may be suspended. 
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/10/2006 Time In  1:50 PM Time Out  3:45 PM Sanitation Score  67 (100 Minus Demerits)
By  Janet Weldon (Sanitarian) Adjusted Score  72  
 
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 #   BR021  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  MAMA GINA CHEF ITALIAN RESTAURANT Address  331 S KENNEDY DR
Owner or Operator   AVNI ELEZI City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following potentially hazardous foods to be held at improper temperatures:1. shrimp: 522. pork: 503. eggs: 60*Provide for all cold potentially hazardous foods to be held at 41¦F or below at all times except during necessary periods of preparation.Eggs were discarded and the shrimp, pork, and chicken were moved to walk-in cooler since they were not in the prep cooler too long.Temperature of prep cooler was also adjusted. (750.120) Immediate/Onsite
*7  Observed there to be raw meats stored with ready to eat foods and vegetables throughout facility*Please store raw meats below and completely separate from ready to eat foods(750.120) Next Inspection
*20  Observed the sanitizer solution to be too weak at the following locations: 1. Dish machine2. service (wait) station*Provide for the sanitizer solution to be mixed to the appropriate leveel for the type of sanitizer being used (750.830) Next Inspection
2  Observed the following food products to have improper/no labeling information: 1.foods in freezer2. food in small freezer*Provide for all foods to have proper labeling information (750.100) Next Inspection
5  Observed there to be no thermometer inside the walk-in cooler and the installed thermometer on outside to not be working.*Provide for an accurate, conspicuous thermometer, that is accurate within +/- 3¦F, to be available in all units holding potentially hazardous foods (750.140) Next Inspection
6  Observed the following potentially hazardous foods to be improperly thawed:1. shrimp*Provide for all potentially hazardous foods to be properly thawed in one of the following ways: 1) In a refrigerator unit in a way that the temperature doe not exceed 41¦F 2) Under potable running water at a temperature of 70¦F or below 3) In a microwaveoven only when it is a part of the cooking process 4) As a part of the conventional cooking process(750.240) Next Inspection
8  Observed uncovered foods in coolers.*Provide for all food products in storage to have proper covers or overhead protection (750.120) Next Inspection
14  Observed the following improper food contact surfaces:1. build-up on strainers2. cutting board by three-bay sink in poor condition*Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbant, corrosive resistant, and light colored (750.600) Next Inspection
15  Observed the following improper non-food contact surfaces:1. caulk around dish machine in poor condition*Please re-caulk(750.690) Next Inspection
16  Observed the dish washing facility (three-compartment sink) to be in need of cleaning*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 (750.820) Next Inspection
21  Observed a rag left out*Provide for all wiping cloths to be stored completely submerged in an approved sanitizer solution while not being used (750.810) Next Inspection
22  Observed the following food contact surfaces to be unclean:1. grinders2. inside of sugar, MSG, and salt containers*Clean and maintain (750.800) Next Inspection
23  Observed the following non-foodcontact surfaces to be unclean:1. hand sink2. spray nozzle3. In/Out door to kitchen4. inside of utensil bucket5. inside cooler6. outside chicken flavor container7. oven8. Inside and outside of deep fryer9. hood over fryer10. outsides of coolers11. vent inside 2 door cooler12. phone13. screen door14. door gasket to walk-in cooler15. shelves in walk-in16. outside of containers in walk-in cooler16. rice shelf17. outside of chest freezer18. outside of BBQ sauce containers19. inside freezer20. outside of sugar, MSG, and salt containers*Clean and maintain (750.800) Next Inspection
24  Observed tools stored with serving utensils in the kitchen and the bar.*Please do not store tools with serving utensils (750.850)Observed the use of a bowl for a rice scoop.*Provide scooping utensils with a handle (750.830) Next Inspection
32  Observed foul odor in restroom in kitchen.*Please clean and maintain (9750.1110) Next Inspection
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/10/2006 Time In  1:50 PM Time Out  3:45 PM Sanitation Score  67 (100 Minus Demerits)
By  Janet Weldon (Sanitarian) Adjusted Score  72  
 
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 #   BR021  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  MAMA GINA CHEF ITALIAN RESTAURANT Address  331 S KENNEDY DR
Owner or Operator   AVNI ELEZI City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
36  Observed the following floor areas to be unclean:1. Drain under dish washer*Please provide for all floor drains to be free of clogs and working properly.Also, clean floors throughout the facility, specifically under equipment (750.1220)Observed the following floor areas to be in poor repair:1. broken and missing floor tiles in front of the three-bay sink (750.1210) Next Inspection
37  Observed the following wall/ceilings, and attached equipment to be unclean:1. walls throughout facility2. ceiling vents throughout facility3.Lights throughout facility4. ceilings in walk-in cooler*Provide for all walls, ceilings, and attached equipment to be in a clean condition (750.1220)Observed the following wall/ceilings area(s) to be in poor repair:1.ceiling tile in the kitchen*Please replace discolored ceiling tile (750.1210) Next Inspection
     
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/10/2006 Time In  1:50 PM Time Out  3:45 PM Sanitation Score  67 (100 Minus Demerits)
By  Janet Weldon (Sanitarian) Adjusted Score  72