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
X
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
X
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
  
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
X
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
X
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
X
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
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: 0-50 ppm                   Dishwasher Temperature   N/A °F or label
Food Temperatures:   REACH-IN COOLER: CHICKEN 37°; SOUP WARMER: EGG-TYPE SOUP 170°; RICE WARMER: RICE 155°; TRUE FREEZER: SHRIMP -5°; CHEST FREEZER: BEEF -10°; FREEZER (NEXT TO WALK-IN COOLER): BEEF: 5°
 
General Comments
A FOLLOW-UP WILL BE CONDUCTED ON 5/22/18 TO ENSURE THAT ALL EMPLOYEES ARE CERTIFED AS FOOD SAFETY MANAGERS OR CERTIFIED FOOD HANDLERS. 
Report and Instructions Received By   ANDY CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/20/2018 Time In  1:30 PM Time Out  4:15 PM Sanitation Score  66 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  79  
 
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
*7  OBSERVED RAW CHICKEN STORED ABOVE PORK IN THE WALK-IN COOLER. MEAT PRODUCTS SHALL BE STORED IN THE FOLLOWING ORDER (FROM THE BOTTOM TO TOP): (1) RAW CHICKEN, (2) GROUND MEATS, (3) WHOLE MEATS--PORK AND BEEF, (4) AND SEAFOOD. THIS PLACEMENT ORDER ELIMINATES THE RISK OF CROSS CONTAMINATION. 750.130 IMMEDIATE/ONSITE
*12  OBSERVED AN EMPLOYEE DRINK AT THE VEGGIE PREP STATION.THE CONSUMPTION OF FOOD/DRINK SHALL BE DONE IN A DESIGNATED AREA ONLY. 750.530. / IN ADDITION, I OBSERVED AN EMPLOYEE WASH HIS HANDS WITH HIS GLOVES ON--HE'S JUST WASHING THE GLOVES, RATHER THEN HIS HANDS. ALL EMPLOYEES SHALL ADHERE TO PROPER HAND WASHING PRACTICES--WASH HANDS WITH SOAP AND WATER WHEN THERE'S AN INTERRUPTION IN FOOD PREPARATION PROCESS AND PUT ON NEW GLOVES. 750.510 IMMEDIATE/ONSITE
*20  OBSERVED THE SANITIZER SOLUTION IN BUCKETS LOCATED NEAR THE HAND SINK AND SERVER STATION TO BE TOO WEAK (<50 PPM). PROVIDE FOR THE SANITIZER SOLUTION TO BE MIXED TO THE APPROPRIATE LEVEL FOR THE TYPE OF SANITIZER BEING USED--FOR A CHLORINE SOLUTION, IT SHALL BE 50 PPM OF CHLORINE. NOTE: CORRECTED ON-SITE. 750.830 IMMEDIATE/ONSITE
*35  OBSERVED THE SCREEN DOOR AT THE REAR EXIT TO BE IN POOR REPAIR--THERE IS A GAP AT THE BOTTOM, WHICH PRESENTS AN OPENING FOR PESTS. PROVIDE FOR ALL OPENINGS TO THE OUTSIDE TO BE EFFECTIVELY PROTECTED AGAINST THE ENTRANCE OF RODENTS AND INSECTS BY TIGHT FITTING, SELF-CLOSING DOORS, CLOSED WINDOWS, SCREENING, OR OTHER MEANS. SCREENING MATERIALS SHALL NOT BE LESS THAN 16 MESH TO THE INCH. 750.1170 5 DAYS
*41  OBSERVED BLEACH BOTTLES BEING STORED ALONGSIDE SODA BOXES--VIOLATION WAS FOUND AT THE STORAGE RACK BEING STORED IN THE CORRIDOR LEADING TO THE OFFICE. PROVIDE FOR ALL FOOD, EQUIPMENT, UTENSILS, SINGLE SERVICE ARTICLES, AND CLEANING CHEMICALS TO BE STORED TO EITHER ABOVE OR COMPLETELY SEPARATE FROM ALL PESTICIDES. 750.1310 IMMEDIATE/ONSITE
2  OBSERVED NO LABELS ON ANY OF THE FOOD CONTAINERS IN THE WALK-IN COOLER AND IN THE REACH-IN COOLER--MANY OF THESE FOODS WILL BE HELD FOR MORE THAN 24 HOURS. ENSURE THAT ALL FOODS THAT ARE BEING HELD IN COOLER FOR MORE THAN 24 HOURSE HAVE LABLELS WITH THE DATE THEY WERE MADE OR A DISCARD DATE--PREPPED FOOD CAN BE HELD FOR 7 DAYS AND AFTER THIS TIME, THEY NEED TO BE DISCARDED (DAY OF PREP COUNTS AS DAY 1). 750.130 48 HOURS
8  OBSERVED A BAG ON ONIONS ON THE FLOOR NEAR THE STORAGE ROOM THAT'S NEXT TO THE ROOM WITH THE WATER HEATER. PROVIDE FOR ALL FOOD PRODUCTS TO BE STORED AT LEAST SIX INCHES OFF OF THE FLOOR. 750.130. / IN ADDITION, NO COVER OVER PREPPED FOOD IN THE WALK-IN COOLER. PROVIDE FOR ALL FOOD PRODUCTS IN STORAGE TO HAVE PROPER COVERS OR OVERHEAD PROTECTION. 750.130. 48 HOURS
10  OBSERVED TONG HANDLES TO BE TOUCHING THE BEEF FOOD PRODUCT LOCATED WITHIN THE REACH-IN COOLER. PROVIDE FOR ALL UTENSILS TO BE STORED IN ONE OF THE FOLLOWING MANNERS: (1) IN A CLEAN AND DRY CONTAINER, OR (2) IN THE FOOD PRODUCT WITH THE HANDLE UP AND OUT OF THE FOOD PRODUCT. 750.130. IN ADDITION, I OBSERVED VARIOUS COOKING UTENSIL STORED IN UNCLEAN LOCATIONS, SUCH AS ON THE SIDE OF THE REACH-IN COOLER, PIPES ABOVE THE 3-COMPARTMENT SINK, AND ON AN UNCLEAN TRAY THAT WAS LOCATED ON THE STORAGE RACK NEAR THE REAR EXIT. STORE ALL EQUIPMENT AND UTENSIL IN CLEAN CONTAINERS OR CLEAN SURFACES. 750.130 IMMEDIATE/ONSITE
13  OBSERVED THE FEMALE EMPLOYEE TO HAVE NO HAIR RESTRAINTS. EMPLOYEES SHALL USE EFFECTIVE HAIR RESTRAINTS TO PREVENT THE CONTAMINATION OF FOOD OR NON-FOOD CONTACT SURFACES. 750.520 NEXT INSPECTION
15  OBSERVED BARE WOOD BEING USED AS A SHELF BELOW THE DISHWASHER. PAINT AND SEAL ALL BARE WOOD IN THE FACILITY. 750.600. 48 HOURS
21  OBSERVED CLOTHS LEFT UNATTENDED ON THE REACH-IN COOLER PREP COUNTER AND ON THE SURFACE OF THE VEGGIE PREP TABLE. PROVIDE FOR ALL WIPING CLOTHS TO BE STORED COMPLETELY SUBMERGED IN AN APPROVED SANITIZER SOLUTION WHILE NOT BEING USED. 750.810 IMMEDIATE/ONSITE
22  OBSERVED THE BLADE INSTALLED ON THE TABLE-TOP CAN OPENER TO BE UNCLEAN. CLEAN ALL SURFACES AND MAINTAIN. 750.800 IMMEDIATE/ONSITE
23  OBSERVED THE FOLLOWING NON-FOOD CONTACT SURFACES/EQUIPMENT TO BE UNCLEAN: (1) HAND SINK, (2) SOAP DISPENSER, (3) EXTERIOR OF THE DISHWASHING MACHINE, (4) SHELF BELOW THE DISHWASHING MACHINE, (5) SHELF ABOVE THE REACH-IN COOLER, (6) EXTERIOR OF THE REACH-IN COOLER, (7) SHELF BELOW THE SOUP WARMERS, (8) SHELVES IN THE WALK-IN COOLER, (9) METALS TRAYS LOCATED ON THE STORAGE RACK THAT LOCATED NEAR THE REAR EXIT, (10) UNUSED EQUIPMENT IN FRONT OF THE CHEST FREEZER, (11) THE STORAGE RACK THAT'S LOCATED NEAR THE WATER HEATER ROOM, AND (12) STORAGE RACK WITHIN THE WALK-IN COOLER. CLEAN ALL SURFACES AND MAINTAIN. 750.800 48 HOURS
Report and Instructions Received By   ANDY CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/20/2018 Time In  1:30 PM Time Out  4:15 PM Sanitation Score  66 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  79  
 
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
36  OBSERVED THE FOLLOWING FLOOR AREA TO BE UNCLEAN: (1) UNDER THE HAND SINK, (2) AROUND THE DISHWASHING STATION, (3) BELOW THE MAIN COOKING EQUIPMENT, (4) AND THE SURROUNDING FLOOR WITHIN THE STORAGE CLOSET. PROVIDE FOR ALL FLOORING AREAS TO BE IN A CLEAN CONDITION . 750.1220 48 HOURS
38  OBSERVED NO LIGHT SOURCE ABOVE THE STORAGE RACK HOLDING FOOD, CHEMICALS, AND MAINTENANCE EQUIPMENT IN THE CORRIDOR LEADING TO THE OFFICE. 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. 750.1230 48 HOURS
     
     
     
     
     
     
Report and Instructions Received By   ANDY CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/20/2018 Time In  1:30 PM Time Out  4:15 PM Sanitation Score  66 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  79