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
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
X
2
 Food contact surfaces of equipment and utensils clean, free of abrasives and detergents  
FLOORS WALLS AND CEILINGS
36
  
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
X
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
  
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
  
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
  
2
 Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean
 
      
Sanitizer Requirement:  Chemical   quat 200; chlorine <50; chlorine 200 ppm                   Dishwasher Temperature   n/a °F or label
Food Temperatures:   chicken soup: 36 steak: 28 milk: 31 soup: 141 gravy: 148
 
General Comments
HACCP: Discussed need for cutting nozzle of milk dispenser to avoid cross contamination from build up. 
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/23/2007 Time In  1:00 PM Time Out  2:30 PM Sanitation Score  76 (100 Minus Demerits)
By  Donald Graves (Sanitarian) Adjusted Score  81  
 
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
*7  Observed milk dispenser nozzle to not be cut on an angle and with build up in the bottom of the dispenser. Cut milk dispenser nozzle on an angle to prevent build up and cross contamination. (750.120) Nozzle cut. Immediate/Onsite
*12  Observed an employee drinking the following location(s): 1. half drunken bottle of water in the two door cooler on opposite side of cooks line. The consumption of food/drink shall be done in a designated area only. (750.530) Bottle thrown out. Immediate/Onsite
*20  Observed the sanitizer solution to be too weak at the following location(s): 1. in bucket at cook's line 2. in bucket at waitress station. Provide for the sanitizer solution to be mixed to the appropriate level for the type of sanitizer being used. (750.830) Next Inspection
2  Observed the following food products to have improper/no labeling information: 1. bread crumbs on wire racks in kitchen with no label 2. powdered sugar in plastic container on prep table in kitchen with no label 3. malt powder with no label at waitress station. Provide for all foods to have proper labeling information. (750.130) Next Inspection
6  Observed the following potentially hazardous foods to be improperly thawed: 1. chicken noodle soup thawing on counter by walk-in cooler 2. fish thawing on counter by walk-in cooler. Provide for all potentially hazardous foods to be properly thawed in one of the following ways: 1) In a refrigerator unit in a way that the temperature doe not exceed 41°F 2) Under potable running water at a temperature of 70°F or below 3) In a microwave oven only when it is a part of the cooking process 4) As a part of the conventional cooking process. (750.240) Next Inspection
9  Observed employees/consumers using improper utensils to dispense food products: 1. scoop in biscuit mix has no handle 2. scoop in bulk flour bin with no handle 9. single service cups used as scoop in brown sugar at cooks line. Provide suitable dispensing utensils to be used by employees/consumers. (750.280) Next Inspection
10  Observed the following utensil(s) to be improperly stored: 1. scoop handle down in powdered sugar 2. scoop handle down in sugar. 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. several whisks broken in drawer of prep table in kitchen. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbent, corrosive resistant, and light colored. (750.600) Next Inspection
22  Observed the following food contact surfaces to be unclean: 1. racks of Marathoner oven 2. whisks in drawer of prep table in kitchen. Clean and maintain. (750.800) Next Inspection
23  Observed the following non-food contact surfaces to be unclean: 1. door gaskets of walk-in freezer 2. on top of dish machine 3. pop rack. Clean and maintain. (750.800) Next Inspection
37  Observed the following wall/ceilings, and attached equipment to be unclean: 1. ceiling vent above three bay sink in kitchen. Provide for all walls, ceilings, and attached equipment to be in a clean condition. (750.1220) Next Inspection
     
     
     
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/23/2007 Time In  1:00 PM Time Out  2:30 PM Sanitation Score  76 (100 Minus Demerits)
By  Donald Graves (Sanitarian) Adjusted Score  81  
 
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  05/23/2007 Time In  1:00 PM Time Out  2:30 PM Sanitation Score  76 (100 Minus Demerits)
By  Donald Graves (Sanitarian) Adjusted Score  81