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 #   BR014  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  YOLKS & BERRIES Address  505 N KINZIE AVE
Owner or Operator   PROUTSOS, LAMBROS 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
  
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
  
4
 Facilities to maintain product temperature
23
 
1
 Non-food contact surfaces of equipment and utensils clean
5
X
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
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
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
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
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
 
2
 Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: Hand cleanser, sanitary towels/hand drying devices provided. Proper waste receptacles, tissue
15
  
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
X
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   CHLORINE50-100 °F or label
Food Temperatures:   SAUSAGE 32, GROUND BEEF 42, CRAB CAKES 43, CHOCOLATE MILK 39, ICE CREAM 0, MILK 41, GRAVY 140, BEEF 145, CHICKEN 138, SHREDDED CHEESE 47-48* CHEESE 35
 
General Comments
HACCP CONCEPTS: KEEP TEMPERATURES AT 41 OR BELOW FOR COLD FOODS AND 135 FOR HOT FOODS.

NEXT TIME ALL HOT FOODS SHALL BE AT 135 OR COLD HOLDING AT 41. NO MORE REHEATING TO ORDER AND HAVING THE HOT FOODS BE BELOW TEMP.

KEEP TEMPERATURES OF COLD FOODS AT 42. TURN DOWN IF NEED BE TO MAINTAIN THAT TEMPERATURE. 
Report and Instructions Received By   LAMBROS PROUTSOS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/19/2015 Time In  1:45 PM Time Out  4:00 PM Sanitation Score  72 (100 Minus Demerits)
By  Angela Colon (Sanitarian) Adjusted Score  90  
 
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 #   BR014  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  YOLKS & BERRIES Address  505 N KINZIE AVE
Owner or Operator   PROUTSOS, LAMBROS 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: Shredded cheese both cheddar and mozzarella at 47-48. 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 was thrown away. Immediate/Onsite
*7  Observed the potentially hazardous foods improperly stored: Raw eggs stored above fruit. Store all raw foods below ready to eat foods. 750.120. Eggs moved. Immediate/Onsite
*20  Observed the sanitizer solution to be too weak at the following location(s) Sanitizer bucket in wait staff area. Provide for the sanitizer solution to be mixed to the appropriate level for the type of sanitizer being used. 750.820. Remixed. Immediate/Onsite
*41  Observed the sanitizer solution in/at the following location(s) to be too strong: Sanitizer in cook line. Provide for the sanitizer solution to be no stronger than the required concentration. 750.820. remixed Immediate/Onsite
2  Observed the following food products to have improper/no labeling information: Several items in the cooler did not have labels 2)Flour or other seasoning the dry storage missing labels. Label refrigerated foods with food name, time and date it was put into fridge. 750.130 Next Inspection
5  Observed no metal stem thermometer to be available: Provide a metal stem thermometer to be provided and used to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods. Scale must show at least 0°F - 220°F. 750.140. Next Inspection
8  Observed the following food products to be improperly stored: Batter on floor in walk-in freezer. Provide for all food products to be stored at least six inches off of the floor. 750.130 Next Inspection
14  Observed the following improper food contact surfaces: Chipped paint on shelving in dry storage. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbant, corrosive resistant, and light colored. 750.650. Next Inspection
17  Observed no test kit to be available for testing the chemical sanitizer. Provide for a test kit or other device that accurately measures the parts per million concentration of the sanitizer solution to be available. 750.820. Next Inspection
22  Observed the following food contact surfaces to be unclean: 1) Knife was put away with pieces of meat still on it. 2)Mini grill was dirty, 3)Shelves in walk in cooler near mop area were dirty. Clean and maintain. 750.800. Next Inspection
42  Mops stored in buckets of water. All mops shall be stored hanging or inverted when not it use. 750.1390. Next Inspection
     
     
     
     
     
     
     
     
Report and Instructions Received By   LAMBROS PROUTSOS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/19/2015 Time In  1:45 PM Time Out  4:00 PM Sanitation Score  72 (100 Minus Demerits)
By  Angela Colon (Sanitarian) Adjusted Score  90  
 
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 #   BR014  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  YOLKS & BERRIES Address  505 N KINZIE AVE
Owner or Operator   PROUTSOS, LAMBROS City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
Report and Instructions Received By   LAMBROS PROUTSOS /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/19/2015 Time In  1:45 PM Time Out  4:00 PM Sanitation Score  72 (100 Minus Demerits)
By  Angela Colon (Sanitarian) Adjusted Score  90