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 #   MA032  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  YANNI'S CAFE Address  145 N MAIN
Owner or Operator   VALAVERIS, HELEN City   MANTENO Zip Code   60950
 
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
 
FOOD
18
 
1
 Pre-flushed, scraped, soaked
34
X
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
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
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
  
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
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
  
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   QUAT 200-400 ppm                   Dishwasher Temperature   120-140 °F or label
Food Temperatures:   MAYO 40, CHEESE 39, HASH 35, WHITE GRAVY 169, BROWN GRAVY 166, AU JUIS 170, MASHED POTATOES 150, HAM 40
 
General Comments
HACCP CONCEPTS DISCUSSED: KEEP ALL COLD FOOD AT 41F OR BELOW. KEEP ALL DRINKS STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES. 
Report and Instructions Received By   JOHN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  04/02/2018 Time In  11:00 AM Time Out  1:10 PM Sanitation Score  65 (100 Minus Demerits)
By  Steven Lamb (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 #   MA032  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  YANNI'S CAFE Address  145 N MAIN
Owner or Operator   VALAVERIS, HELEN City   MANTENO Zip Code   60950
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following potentially hazardous foods to be held at improper temperatures. Cheese, it. beef and ham were found at 50F. Provide for all cold potentially hazardous foods to be held at 41°F or below at all times except during necessary periods of preparation. Cooler was turned down. Next Inspection
*12  Observed an employee drink/drinking in the following location(s). Employee drink was found on cutting board. The consumption of food/drink shall be done in a designated area only. Immediate/Onsite
*20  Observed the sanitizer solution to be too weak at the following location(s). Sanitizer is too weak. Provide for the sanitizer solution to be mixed to the appropriate level for the type of sanitizer being used. Sanitizer bucket was adjusted. Next Inspection
*41  Observed the sanitizer solution in/at the following location(s) to be too strong: Sanitizer bucket was too strong. Provide for the sanitizer solution to be no stronger than the required concentration. Employee adjusted sanitizer bucket. Immediate/Onsite
2  Observed the following food products to have improper/no labeling information. There is no label on oats or oil. Provide for all foods to have proper labeling information. Observed the following food products to have improper/no labeling information. 1. There was no time & date on sausage in cooler. 2. There was no label on pasta, beans, lentils etc. in dry storage area. Provide for all cooling potentially hazardous foods to be labeled with the date and time that the cooling process began. Next Inspection
8  Observed the following food products to be improperly stored. 1. There is no lid or plastic on gravies, au juis etc. on warming units. 2. There is no lids on ham, cheeses, tomatoes in True refrigerator. Provide for all food products in storage to have proper covers or overhead protection. Next Inspection
9  Observed bowl in oat meal. Keep all bowls out of food product. Next Inspection
14  Observed the following improper food contact surfaces. There was rusty shelves found in the Produce walk-in cooler. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbent, corrosive resistant, and light colored Next Inspection
21  Observed the following wiping cloth(s) to be improperly stored: Soiled wiping cloths were found on cutting boards. Provide for all wiping cloths to be stored completely submerged in an approved sanitizer solution while not being used. Next Inspection
22  Observed the following food contact surfaces to be unclean. 1. Cutting boards has food stains on them. 2. Top shelves in produce has mold growth on shelves. Clean and maintain. Next Inspection
23  Observed the following contact surfaces to be unclean. 1. There is debris on oatmeal & oil lids. 2. There is grease & food debris on sides of fryers and stoves. Clean and maintain. Next Inspection
33  Observed dumpster lid was open. Keep shut when not in use. Next Inspection
34  Observed grease & debris around the grease receptor. Clean around grease receptor. Next Inspection
36  Observed the following floor areas to be unclean: Floor under stoves & fryers has a lot of grease & food debris on it. 2. Floor in Milk & Produce walk-in cooler has debris on it. Provide for all flooring areas to be in a clean condition. Next Inspection
37  Observed the following wall/ceilings, and attached equipment to be unclean: Ceiling has leak in it in back dry storage area. Provide for all walls, ceilings, and attached equipment to be in a clean condition. Next Inspection
     
     
Report and Instructions Received By   JOHN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  04/02/2018 Time In  11:00 AM Time Out  1:10 PM Sanitation Score  65 (100 Minus Demerits)
By  Steven Lamb (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 #   MA032  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  YANNI'S CAFE Address  145 N MAIN
Owner or Operator   VALAVERIS, HELEN City   MANTENO Zip Code   60950
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
     
Report and Instructions Received By   JOHN /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  04/02/2018 Time In  11:00 AM Time Out  1:10 PM Sanitation Score  65 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  79