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 #   BB026  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  JOE'S CATERING INC. D/B/A/ TUCCI'S ITALIAN Address  1560 STATE RT. 50 NORTH
Owner or Operator   JOE'S CATERING, INC. City   BOURBONNAIS Zip Code   60914
 
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
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
  
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
  
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
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
  
2
 Food (ice) contact surfaces: designed, constructed, maintained, installed, located
*31
X
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     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   50-100 chlorine ppm                   Dishwasher Temperature   120-140 °F or label
Food Temperatures:   Raw chicken 42° ribs 39° Calamari 38° Tuna 40° Menastoni 188° Sausage 42° French Onion 161° Au juis 164°
 
General Comments
 
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/03/2007 Time In  12:00 PM Time Out  2:15 PM Sanitation Score  76 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  95  
 
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 #   BB026  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  JOE'S CATERING INC. D/B/A/ TUCCI'S ITALIAN Address  1560 STATE RT. 50 NORTH
Owner or Operator   JOE'S CATERING, INC. City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following cold potentially hazardous foods to not be held at the proper internal temperature. Vegetable soup in the walk-in cooler was at 47F. It needs to be at 41F or below. Chef threw soup away. 750.100 Immediate/Onsite
*31  Observed the following handsink to be inaccessible: Hand sink by exit was blocked by a waitress tray. Provide for all handsinks to be accessible at all times to assure that proper handwashing occurs. Chef removed tray. 750.1120 Immediate/Onsite
*41  Observed the sanitizer solution in/at the following location to be too strong: Wiping cloths are too strong in the bucket. Provide for the sanitizer solution to be no stronger than the required concentration. Chef corrected this. 750.820 Next Inspection
2  Observed the following food products to have improper/no labeling information. There was no label on the rice, BBQ beef, soups and sauces. Make sure all cooked food has a time and date on it in the walk-in cooler. Provide for all foods to have proper labeling information. Immediate/Onsite
8  Observed the following food products to be improperly stored. 1. Raw shrimp stored on trash can. 2.Baked potatoes uncovered in walk-in cooler. 3. Croûtons left uncovered on dry storage shelf. 4. Rice and soups left uncovered. 750.130 Chef corrected this. Provide for all food products to be stored at least six inches off of the floor with clean covering on them and stored in cooler at 41F or below. Next Inspection
21  Observed the following wiping cloth to be improperly stored: Soiled wiping cloths were stored on long prep table in front of stoves. Provide for all wiping cloths to be stored completely submerged in an approved sanitizer solution while not being used. Chef corrected this. Immediate/Onsite
22  Observed the following food contact surfaces to be unclean. 1. Microwave on top shelf has food debris in it. 2. Can opener has food debris on blade. Clean and maintain. 750.800 Immediate/Onsite
23  Observed the following contact surfaces to be unclean. 1. Seal gaskets on drawers where raw fish and chicken is stored are soiled. 2. Seal gaskets in bar cooler is soiled. 3. Clean shelves where tin foil is wrapped around shelves and remove tin foil. Clean and maintain. 750.800 Immediate/Onsite
33  Observed the following garbage containers to be full in the following areas: Trash in the women's restroom is full and needs to be emptied. Provide for all garbage containers that are full to be emptied. Chef corrected this. 750.1150 Immediate/Onsite
36  Observed the following floor areas to be unclean: 1. Floor in the walk-in cooler and freezer. 2. Floor in women's restroom has toilet paper on it. Provide for all flooring areas to be in a clean condition Next Inspection
37  Obseved the following wall/ceilings, and attached equipment to be unclean: 1. Wall above back prep table has food debris on it. 2. Ceiling tiles have dust on them above the dishwasher. Provide for all walls, ceilings, and attached equipment to be in a clean condition. Next Inspection
38  Observed the following light(s) to be improperly shielded: There is a couple tube lights with no light shields on them. Provide for all lights to be shielded to protect against broken glass from falling. 750.1240 Immediate/Onsite
     
     
     
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/03/2007 Time In  12:00 PM Time Out  2:15 PM Sanitation Score  76 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  95  
 
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 #   BB026  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  JOE'S CATERING INC. D/B/A/ TUCCI'S ITALIAN Address  1560 STATE RT. 50 NORTH
Owner or Operator   JOE'S CATERING, INC. City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  05/03/2007 Time In  12:00 PM Time Out  2:15 PM Sanitation Score  76 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  95