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 #   BB223  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  KOI ASIAN BISTRO Address  906 N CONVENT ST
Owner or Operator   ZHANG, MINGJAIN 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
  
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
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
X
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
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
  
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
X
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
 
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
  
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   QUAT 200-400 ppm                   Dishwasher Temperature   NA °F or label
Food Temperatures:   SHRIMP 40, SCALLOP 39, CHICKEN 36, WATER CHESTNUT 37, RAW CHICKEN 38, RAW BEEF 38, RICE 169, CLEAR SOUP 176, SHRIMP 37, TUNA 36, SALMON 37, TOFU 44, CRAB 46
 
General Comments
HACCP CONCEPTS DISCUSSED: PROVIDE SANITIZER FOR WIPING CLOTHS AT EACH STATION. KEEP ALL COLD TEMPERATURES AT 41F OR BELOW EVEN DURING STORAGE. WASH HANDS IN HOT AND COLD RUNNING WATER THOROUGHLY FOR 20-30 SECONDS. 
Report and Instructions Received By   JING LI /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/22/2016 Time In  1:45 PM Time Out  3:20 PM Sanitation Score  80 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  89  
 
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 #   BB223  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  KOI ASIAN BISTRO Address  906 N CONVENT ST
Owner or Operator   ZHANG, MINGJAIN City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following potentially hazardous foods to be held at improper temperatures. Crab was found at 46F in prep cooler that was stacked to high. Provide for all cold potentially hazardous foods to be held at 41°F or below at all times except during necessary periods of preparation. Owner placed them in a cooler at 41F or below. 750.120 Immediate/Onsite
*20  Observed the sanitizer solution to be too weak at the following location(s). There were no sanitizer buckets for wiping cloth in kitchen or in sushi bar area. Provide for the sanitizer solution to be mixed to the appropriate level for the type of sanitizer being used. 750.820 Immediate/Onsite
5  Observed no thermometer to be available in the following units. There is no visible thermometer for chest freezers. 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
8  Observed the following food products to be improperly stored. Onions were stored on the floor. Provide for all food products to be stored at least six inches off of the floor. 750.130 Next Inspection
9  Observed food service employees to be handling ready-to-eat foods without minimizing direct hand contact with the food product. Containers used for salt and oranges. Food employees shall avoid direct contact with ready-to-eat food whenever possible and, to the extent possible, shall handle ready-to-eat food only with suitable utensils such as a deli tissue, spatulas, tongs, or single-use gloves. 750.290 Next Inspection
14  Observed the following improper food contact surfaces. 1. Cutting board has a lot of knife grooves in it. 2. Found homemade containers. Use NSF approved containers. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbent, corrosive resistant, and light colored. 750.650 Next Inspection
22  Observed the following food contact surfaces to be unclean. Chest freezers have ice built up in them. Clean and maintain. 750.800 Next Inspection
23  Observed the following contact surfaces to be unclean. 1. Fryers have grease & debris on them. 2. Sides of fryers have grease & debris on them. Clean and maintain. 750.800 Next Inspection
24  Observed cleaned and sanitized equipment to be handled in a manner that is conducive to causing contamination. Knives were found in between prep tables. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. 750.820 Next Inspection
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   JING LI /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/22/2016 Time In  1:45 PM Time Out  3:20 PM Sanitation Score  80 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  89  
 
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 #   BB223  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  KOI ASIAN BISTRO Address  906 N CONVENT ST
Owner or Operator   ZHANG, MINGJAIN City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
Report and Instructions Received By   JING LI /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/22/2016 Time In  1:45 PM Time Out  3:20 PM Sanitation Score  80 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  89