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
    Original Inspection
X 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
X
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
  
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
  
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
X
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   CHLORINE: 50 -- N.A °F or label
Food Temperatures:   REACH-IN COOLER: CHICKEN 35°; SOUP WARMER: SWEET AND SOUR SAUCE 170°; SUPERIOR COOLER: SHRIMP 35°; RICE WARMER 155°; TRUE FREEZER: FRIED CHICKEN 0°; WALK-IN COOLER: RAW CHICKEN 33°; FRIGIDAIRE CHEST FREEZER: BEEF -10°; WHIRLPOOL FREEZER: FISH -5°;
 
General Comments
THE SCREEN DOOR HAS BEEN REMOVED AND A NEW DOOR HAS BEEN ORDERED. A FOLLOW-UP WILL BE CONDUCTED IN 7 DAYS (MARCH 3, 2018) TO ENSURE THE NEW DOOR MEETS REGULATIONS.

IN ADDITION, A FOLLOW-UP FOR ITEM #3 WILL BE CONDUCTED ON FEBRUARY 26, 2018. 
Report and Instructions Received By   ANDY CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/23/2018 Time In  1:20 PM Time Out  3:45 PM Sanitation Score  79 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  83  
 
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
    Original Inspection
X 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
*3  Observed egg rolls being left at room temperatue prior to being cooked--no labeling information was found. The eggs rolls were taken out of the cooler, heated in the microwave, and left within the microwave. According to the owner (Andy Chen), once an order of egg rolls come in, the egg rolls are taken out of the microwave and cooked (all of this is usually done within 2 hours, according to Mr. Chen). If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking: (1) The food shall have an initial temperature of 41F or less if removed from cold holding temperature control, or 135F (57C) or greater if removed from hot holding temperature control; (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (3) The food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control; (4) The food in unmarked containers or packages, or marked to exceed a 4 hour limit, shall be discarded [750.153]. 48 Hours
*20  Observed the chlorine solution within the sanitizer buckets located next to the hand sink and near the prep table in the kitchen 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, the concentration of chlorine shall be 50 PPM [750.830]. Corrected on site. Immediate/Onsite
2  Observed no date/time label on cooked rice within the walk-in cooler. Provide for all cooling potentially hazardous foods to be labeled with the date and time that the cooling process began [750.130]. Next Inspection
8  Observed raw chicken within the walk-in cooler to be uncovered. Provide for all food products in storage to have proper covers or overhead protection [750.130]. Next Inspection
14  I observed the large salt container located on the storage rack near the water heater room to be cracked. Provide for all food contact surfaces to be smooth, easily cleanable, and free of breaks [750.650]. Next Inspection
15  Observed rust on the shelf below the dishwasher (the space where chemicals are stored). Repair or replace shelf [750.600]. Next Inspection
23  Observed the following non-food contact surfaces/equipment to be unclean: (1) top of the dishwasher; (2) exterior of all the cooking equipment on the main prep line--including the cooking pot heaters, fryers, grill, and stove; (3) the shelves located above reach-in cooler and adjacent equipment; (4) pipes under the 3-compartment sink; (5) metal panel above the 3-compartment sink; (6) lower shelf of the prep table near the rear door; (7) interior of the true freezer, which is located next to the three compartment sink; (8) the unused equipment located in front of the chest freezer; (9) storage rack that's used to hold bags of rice; (10) metal trays located next to the chest freezer; Next Inspection
32  Observed no waste container within the employee restroom. Provide a covered waste receptacle in the employee restroom [750.1110]. 48 Hours
36  Observed the following floor areas to be unclean: (1) under the dishwashing station, (2) under the cooking equipment located along the main prep line, (3) under the reach-in cooler and adjacent prep stations, (4) under the 3-compartment sink, and (5) the floor within the storage closet that's next to the water heater room. Provide for all flooring areas to be in a clean condition [750.1220]. In addition, I observed missing floor tiles under the cooking pots located on the main prep line. Provide for all flooring areas to be smooth, easily cleanable, non-absorbent, durable surfaces, and be maintained in good repair [750.1200]. Next Inspection
37  Observed the wall around the dishwasher to be unclean. Provide for all walls, ceilings, and attached equipment to be in a clean condition [750.1220]. In addition, I observed the metal panels located above the 3-compartment sink to be loose and not fitted to the wall properly and unclean. Provide for all walls to be smooth, easily cleanable, non-absorbent, durable, and light colored and be maintained in good repair [750.1210] Next Inspection
38  Observed no lights in the storage 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] Next Inspection
     
Report and Instructions Received By   ANDY CHEN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/23/2018 Time In  1:20 PM Time Out  3:45 PM Sanitation Score  79 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  83  
 
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
    Original Inspection
X 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  02/23/2018 Time In  1:20 PM Time Out  3:45 PM Sanitation Score  79 (100 Minus Demerits)
By  Alan Hatia (Sanitarian) Adjusted Score  83