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 #   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
  
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
  
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
 
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
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
X
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
  
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 50-100 ppm                   Dishwasher Temperature   120-140 °F or label
Food Temperatures:   CHICKEN 35, RAW SHRIMP 35, GRAVY 171, EGG DROP 174, WONTON 175, RICE 164, EGG ROLL 38, NOODLES 37
 
General Comments
HACCP CONCEPTS DISCUSSED: KEEP SANITIZER BUCKETS AT 50-100 PPM AT ALL TIMES. 
Report and Instructions Received By   CHANG RANG CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  12/16/2014 Time In  1:45 PM Time Out  3:20 PM Sanitation Score  81 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  86  
 
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
*41  Observed the sanitizer solution in/at the following location(s) to be too strong: Sanitizer bucket in waitress area is to strong. Provide for the sanitizer solution to be no stronger than the required concentration. Employee adjusted sanitizer. 750.820 Immediate/Onsite
2  Observed the following food products to have improper/no labeling information. There is no label on flour or sugar in dry storage areas. Provide for all foods to have proper labeling information. 750.100 Next Inspection
10  Observed the following utensil(s) to be improperly stored. Handle found in sugar on dry storage shelf. 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 Next Inspection
14  Observed the following improper food contact surfaces. 1. Cutting board at prep cooler has a lot of knife grooves in it. 2. Bottom of wooden crate has chipped paint on it. Repaint & seal this crate. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbant, corrosive resistant, and light colored. 750.650 Next Inspection
15  Observed the following improper non-food contact surfaces. Seal gasket is torn on the reach-in cooler & at Superior cooler. 2. Rust found at bottom of prep table. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbant, corrosive resistant, and light colored. 750.650 Next Inspection
22  Observed the following food contact surfaces to be unclean. Bottom of True freezer has food debris on it. 2. Green wire shelves in walk-in cooler has mold growth on them. Clean and maintain. 750.800 Next Inspection
23  Observed the following contact surfaces to be unclean. Seal gaskets on Superior cooler & True freezer has debris in them. 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. Knives were stored between prep cooler & prep table. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. 750.830 Next Inspection
32  Observed no soap and/or paper towels at the following handsink(s). There is no soap or paper towels in the Men or Women's restroom. Provide for all handsinks to have supply of soap and paper towels to assure that proper handwashing occurs. 750.1120 Next Inspection
36  Observed the following floor areas to be unclean: Floor under fryers & woks has grease & debris on it. Provide for all flooring areas to be in a clean condition. 750.1220 Next Inspection
37  Obseved the following wall/ceilings, and attached equipment to be unclean: 1. Walls by dishwasher has food splatter on it. 2. Wall by three compartment sink has debris on it. 3. Fan gard in walk-in cooler has dust on it. 4. Filters in grillhood has grease built up on them. Provide for all walls, ceilings, and attached equipment to be in a clean condition. 750.1200 Next Inspection
38  Observed inadequate lighting in the following area(s): Light bulb is burnt out in the grillhood. Provide a minimum of 20 foot candles of light in all food preparation areas, at equipment/utnesil washing areas, equipment/untensil storage areas, in lavatories and toilet areas and a minimum of 10 foot candles in walk-in refrigerator units, dry food storage areas, and in all other areas. 750.1240 Next Inspection
     
     
     
     
     
Report and Instructions Received By   CHANG RANG CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  12/16/2014 Time In  1:45 PM Time Out  3:20 PM Sanitation Score  81 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  86  
 
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
     
     
     
     
Report and Instructions Received By   CHANG RANG CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  12/16/2014 Time In  1:45 PM Time Out  3:20 PM Sanitation Score  81 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  86