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 #   KK018  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  BLUE'S CAFE II, INC. Address  1190 W STATION
Owner or Operator   FLORIN AHMEDOSKI City   KANKAKEE Zip Code   60901
 
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
  
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
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
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
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
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
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 100; quat: 200 ppm                   Dishwasher Temperature   n/a °F or label
Food Temperatures:   raw meat: 39/29/-9 milk: 36 hamburger: 35 chicken & shells: 142 eggs: 41 soup: 147 shredded cheese: 47 bread pudding: 66 cottage cheese: 46 Ranch: 47
 
General Comments
HACCP: Discussed proper holding temperatures for potentially hazardous foods.
A follow-up will occur in approximately 2 days (which will actually be Tuesday, January 16 due to the upcoming weekend and holiday) to check the temperatures on the buffet line. At that time, this facility is to provide me with a temperature log for potentially hazardous foods on the buffet line to ensure temperature control. 
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/11/2007 Time In  1:40 PM Time Out  3:15 AM Sanitation Score  78 (100 Minus Demerits)
By  Donald Graves (Sanitarian) Adjusted Score  78  
 
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 #   KK018  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  BLUE'S CAFE II, INC. Address  1190 W STATION
Owner or Operator   FLORIN AHMEDOSKI City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following potentially hazardous foods to be held at improper temperatures: 1. shredded cheese at 47 degrees 2. bread pudding at 66 degrees 3. cottage cheese at 46 degrees 4. Ranch dressing at 47 degrees. All foods were on buffet table. No employee could give a definite amount of time that the food had been on the buffet table. 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) Food was discarded. Immediate/Onsite
*41  Observed the following toxic chemical container(s) to not be properly labeled: 1. all spray bottles with chemicals hanging over mop sink. Provide for all chemical containers that no longer have the original label on them to be labeled with chemical content. (750.1300) Next Inspection
2  Observed the following food products to have improper/no labeling information: 1. foods throughout facility including: lard, foods in 2-door True cooler in kitchen, seasonings in shakers, sugar, flour. Provide for all foods to have proper labeling information. (750.130) Observed the following potentially hazardous foods to not be labeled with the date and time that the cooling process began: 1. cooked beef in the walk-in cooler 2. potato salad and macaroni salad in the walk-in cooler 3. squirt bottles by cook's line 4. bread pudding. Provide for all cooling potentially hazardous foods to be labeled with the date and time that the cooling process began. (750.140) Next Inspection
5  Observed no thermometer to be available in the following units: 1. in prep cooler at waitress station 2. ice cream freezer at waitress station. 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
8  Observed the following food products to be improperly stored: 1. boxes of pastry shells on floor of walk-in freezer. Provide for all food products to be stored at least six inches off of the floor. (750.130) Next Inspection
9  Observed employees/consumers using improper utensils to dispense food products: 1. bowls without handle used to dispense potatoes at cook's line. Provide suitable dispensing utensils to be used by employees/consumers. (750.160) Next Inspection
10  Observed the following utensil(s) to be improperly stored: 1. several scoops in the bulk flour bin with handles in product. 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. (750.280) Next Inspection
14  Observed the following improper food contact surfaces: 1. pepper stored in a wax cup at waitress station. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbent, corrosive resistant, and light colored. (750.600) Next Inspection
15  Observed the following improper non-food contact surfaces: 1. door gasket torn on 2-door upright True cooler 2. door gasket torn on prep cooler at cook's line. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbent, corrosive resistant, and light colored. (750.690) Next Inspection
23  Observed the following contact surfaces to be unclean: 1. door gasket of walk-in freezer 2. pop rack 3. door gasket of prep cooler at cook's line. Clean and maintain. (750.800) Next Inspection
36  Observed the following floor areas to be unclean: 1. floor and floor mats by ovens. Provide for all flooring areas to be in a clean condition. (750.1220) Next Inspection
     
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/11/2007 Time In  1:40 PM Time Out  3:15 AM Sanitation Score  78 (100 Minus Demerits)
By  Donald Graves (Sanitarian) Adjusted Score  78  
 
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 #   KK018  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  BLUE'S CAFE II, INC. Address  1190 W STATION
Owner or Operator   FLORIN AHMEDOSKI City   KANKAKEE Zip Code   60901
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/11/2007 Time In  1:40 PM Time Out  3:15 AM Sanitation Score  78 (100 Minus Demerits)
By  Donald Graves (Sanitarian) Adjusted Score  78