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
  
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
  
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
  
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
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
  
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
  
1
 Accurate thermometers, chemical test kits provided, gauge cook
33
X
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:   FREEZER -10, STEAK 41, CHICKEN 40, MESO SOUP 195, RICE 200, CRAB 39, TUNA 41, EEL 42, SHRIMP 39
 
General Comments
HACCP CONCEPTS DISCUSSED: KEEP ALL COLD FOODS AT 41F OR BELOW AND ALL HOT FOODS AT 135F OR ABOVE TO AVOID BACTERIA GROWTH. KEEP TRASH CAN LIDS SHUT TO AVOID FLIES AND INSECTS FROM ENTERING THE BUILDING OR CAUSING A NUISANCE. MAKE SURE ALL EMPLOYEE'S HAVE A FOOD HANDLER'S LICENSE. 750.570 
Report and Instructions Received By   TINA LI /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/20/2016 Time In  1:25 PM Time Out  3:25 PM Sanitation Score  83 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  88  
 
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. 1. Dressing was found at 48F. 2. Scallops were found at 45F. 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 Immediate/Onsite
5  Observed no thermometer to be available in the following units. There is no visible thermometer for back chest freezer. 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
9  Observed food service employees to be handling ready-to-eat foods without minimizing direct hand contact with the food product. Pan was stored on top of food in reach-in cooler. 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
10  Observed the following utensil(s) to be improperly stored. 1. Food scoop found in sugar. 2. Food scoop found in the flour in dry storage area. 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 in a dipper well. 750.280 Next Inspection
14  Observed the following improper food contact surfaces. Cutting board in kitchen & at Sushi bar have a lot of knife grooves in them and need to be replaced. 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 freezer has food debris built up at bottom & top of lid. Clean and maintain. 750.800 Next Inspection
23  Observed the following contact surfaces to be unclean. 1. Fryer cabinets have grease & debris in them. 2. Food debris on flour rack and dry storage food rack. Clean and maintain. 750.800 Next Inspection
33  Observed dumpsters lids and grease receptor lid was left open. Keep lid shut at all times. Next Inspection
42  Observed the following maintenance equipment to be improperly stored: Mops found in mop sink. Store mops and brooms on rack. Provide for all maintenance equipment to be stored in a manner that will prevent contamination of food, equipment, utensils and single service articles. 750.1390 Next Inspection
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   TINA LI /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/20/2016 Time In  1:25 PM Time Out  3:25 PM Sanitation Score  83 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  88  
 
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   TINA LI /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  07/20/2016 Time In  1:25 PM Time Out  3:25 PM Sanitation Score  83 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  88