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
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
  
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
  
1
 Wiping cloths: clean, use restricted
22
  
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
  
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
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
  
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     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: 0 - 50 ppm                   Dishwasher Temperature   <50PPM; N/A °F or label
Food Temperatures:   REACH-IN COOLER: COOKED CHICKEN 38°; WARMING TABLE: WANTON SOUP 160° & CHICKEN GRAVY 160°; COOKING CHICKEN IN THE POT: 200°; RICE WARMER: 150°; SUPERIOR COOLER: CHICKEN 35°; WALK-IN COOLER: RAW CHICKEN 35°; TRUE FREEZER: FRIED CHICKEN TENDERS 0°; FRIGIDAIRE CHEST FREEZER: RAW SHRIMP -5°; WHIRLPOOL FREEZER: STEAK 0°;
 
General Comments
A FOLLOW-UP INSPECTION WILL OCCUR ON 8/17/2018 TO ENSURE THE DISHWASHER HAS BEEN REPAIRED.

HACCP CONCEPT DISCUSSED: LABELING OF COOKED AND COOLED FOOD ITEMS IN STORAGE, AND PROPER STORAGE ORDER FOR RAW MEAT. 
Report and Instructions Received By   ANDY CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/14/2018 Time In  1:00 PM Time Out  2:15 PM Sanitation Score  80 (100 Minus Demerits)
By  Alan Hatia (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 #   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
*20  OBSERVED THE SANITIZER LEVEL IN THE BUCKET LOCATED NEAR THE FRUITS AND VEGETABLE CUTTING PREP TABLE TO BE TOO WEAL (<50PPM OF AVAILABLE CHLORINE). ENSURE THAT A SANITIZER HAS 50PPM OF AVAILABLE CHLORINE--CORRECTED ON SITE. I ALSO OBSERVED THE DISHWASHER TO NOT BE DISPENSING CHLORINE AT THE RIGHT CONCENTRATION--THE CHLORINE CONCENTRATION OF THE SANITIZER RINSE CYCLE WAS FOUND TO BE <50PPM. REPAIR DISHWASHING MACHINE, BUT UNTIL IT HAS BEEN REPAIRED WASH ALL UTENSILS IN THE 3-COMPARTMENT SINK. 48 HOURS
*41  A CONTAINER OF BLEACH LOCATED BELOW THE DISHWASHER IS NOT LABELED. PROVIDE FOR ALL CHEMICAL CONTAINERS THAT NO LONGER HAVE THE ORIGINAL LABEL ON THEM TO BE LABELED WITH CHEMICAL CONTENT [750.1300]. IMMEDIATE/ONSITE
2  OBSERVED FOOD INGREDIENT BOTTLES LOCATED ALONG THE MAIN PREP LINE TO HAVE NO LABELS. ALL FOOD ITEMS TRANSFERRED FROM THEIR ORIGINAL CONTAINER AND PLACED IN ANOTHER CONTAINER SHALL BE LABELED WITH ITS COMMON NAME [750.130]. OBSERVED VARIOUS COOKED AND COOLED FOOD ITEMS (E.G., CHICKEN AND PORK) WITHIN THE WALK-IN COOLER TO HAVE NO LABEL INDICATING THE DATE AND TIME FOR WHEN IT WAS COOKED AND COOL [750.130]. NEXT INSPECTION
8  OBSERVED VARIOUS FOOD ITEMS WITHIN THE WALK-IN COOLER TO HAVE NO OVERHEAD PROTECTION. PROVIDE FOR ALL FOOD PRODUCTS IN STORAGE TO HAVE PROPER COVERS OR OVERHEAD PROTECTION [750.130]. ALSO, WITHIN THE WALK-IN COOLER, I OBSERVED A BAG OF CARROTS ON THE FLOOR. PROVIDE FOR ALL FOOD PRODUCTS TO BE STORED AT LEAST SIX INCHES OFF OF THE FLOOR [750.130]. NEXT INSPECTION
10  OBSERVED FOOD UTENSILS TO BE IMPROPERLY STORED--THE UTENSILS WERE FOUND TO BE WEDGED BETWEEN THE REACH-IN COOLER AND A PREP TABLE. STORE UTENSILS IS A CLEAN AND DRY CONTAINER. IN ADDITION, I OBSERVED THE DISPENSING UTENSILS STORED WITHIN THE THREE LARGE BINS--NEAR THE REAR EXIT DOOR--TO HAVE THEIR HANDLES TOUCHING THE FOOD PRODUCT. STORE THE UTENSIL HANDLES UP AND OUT OF THE FOOD PRODUCT [750.280]. NEXT INSPECTION
23  OBSERVED THE FOLLOW NON-FOOD CONTACT SURFACES TO BE CLEAN: (1) THE RACKS LOCATED BELOW THE DISHWASHER, (2) EXTERIOR OF THE REACH-IN COOLER, (3) EXTERIOR OF ALL THE COOKING EQUIPMENT LOCATED ALONG THE MAIN PREP LINE, (4) EXTERIOR AND INTERIOR OF THE SUPERIOR COOLER, (5) EXTERIOR OF THE FRIGIDAIRE FREEZER, (6) INTERIOR AND EXTERIOR OF THE MICROWAVE, (7) EMPLOYEE RESTROOM DOOR HANDLE, (8) ALL LIGHT SWITCHES IN THE KITCHEN AREA, (9) THE SURFACE AREA AROUND THE HANDLE OF THE WHIRLPOOL FREEZER. CLEAN AND MAINTAIN ALL SURFACES [750.800]. NEXT INSPECTION
36  OBSERVED THE FLOOR BELOW THE COOKING EQUIPMENT TO BE UNCLEAN. PROVIDE FOR ALL FLOORING AREAS TO BE IN A CLEAN CONDITION [750.1220]. NEXT INSPECTION
37  THE WALL SECTION ABOVE THE HAND SINK IS UNCLEAN. ALSO, THE WALL SECTION BELOW THE 3-COMPARTMENT IS UNCLEAN. PROVIDE FOR ALL WALLS, CEILINGS, AND ATTACHED EQUIPMENT TO BE IN A CLEAN CONDITION [750.1220]. NEXT INSPECTION
     
     
     
     
     
     
     
     
Report and Instructions Received By   ANDY CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/14/2018 Time In  1:00 PM Time Out  2:15 PM Sanitation Score  80 (100 Minus Demerits)
By  Alan Hatia (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 #   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   ANDY CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/14/2018 Time In  1:00 PM Time Out  2:15 PM Sanitation Score  80 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  89