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 #   BR014  
    Pre-opening
    Original Inspection
    Reinspection
   Follow-Up
X Possible FBI
    Complaint
   Other
Name of Establishment  YOLKS & BERRIES Address  505 N KINZIE AVE
Owner or Operator   PROUTSOS, LAMBROS 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
  
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
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
 
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
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
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
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
  
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
  
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
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     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 200 ppm                   Dishwasher Temperature   na °F or label
Food Temperatures:   meat 37, cheese 41, milk 39, gyro meat 147, cheese 50, turkey 50, chicken gravy 157, Salisbury steak 154, dressing 41, hamburger 156, rice 196, ham 50, taco meat 50, fish 29, chicken 38, freezer 8, sour cream 69
 
General Comments
I came to this facility to do an inspection in regards to complaint #3428. This person claimed that that ate at this facility on 3.3.07 and got sick on 3.4.07 and is now in the hospital. Upon completing the inspection this facility has again failed to pass and continually has the same repeat violations. A re-inspection will occur in 48 hours and a passing score of 75 must be obtained with no repeat violations or this facility may be shut down. 
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/07/2007 Time In  12:45 PM Time Out  3:00 PM Sanitation Score  68 (100 Minus Demerits)
By  Janet Weldon (Sanitarian) Adjusted Score  68  
 
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 #   BR014  
    Pre-opening
    Original Inspection
    Reinspection
    Follow-Up__________
X Possible FBI
    Complaint
X Other______________
Name of Establishment  YOLKS & BERRIES Address  505 N KINZIE AVE
Owner or Operator   PROUTSOS, LAMBROS City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following potentially hazardous foods to be held at improper temperatures: 1. cheese 50 2. turkey 50 3. ham 50 4. taco meat 50 5. sour cream 69 Immediate/Onsite
*7  Observed crab to be stored on the top shelf in the walk in freezer with the bread *Please store all potentially hazardous foods below and completely separate from ready to eat foods (750.120) Next Inspection
*12  Observed the following improper hand washing practices: 1. employee went to bathroom and then back to serving tables without washing hands 2. no paper towels were present at the hand sink at start of inspection 3. cooks keep wiping hands on apron and common towel 4. same person is handling clean and dirty dishes *Go over proper hand washing techniques with ALL employees. All employees must wash hands after leaving the bathroom, must not use common towels, one person should handle clean dishes and dirty dishes not both, all sinks should always be stocked with soap and paper towels to ensure proper hand washing (750.510, 1120, 880) Next Inspection
*20  Observed the sanitizing bucket by the hand sink to be too weak *Please ensure that sanitizer buckets are at the appropriate concentration at all times (750.800) Immediate/Onsite
*31  Observed all hand sinks to have food debris and to be dirty *Please keep clean at all times no food shall be dumped in hand sinks they are for hand washing only (750.1110) Next Inspection
8  Observed plates to be stored improperly in the cooking area and pans above pop in box to be stored improperly *Please store inverted or covered (750.120) Next Inspection
9  Observed an improper scoop to be used to dispense rice *Please use a scoop with a handle (750.160) Next Inspection
10  Observed ice scoops and ice cream scoops to be stored improperly *Please store ice scoop clean and dry and protected or in the ice itself. Store ice cream scoops clean dry or protected, in a dipper well with running water or in a sanitizer bucket (750.290) Next Inspection
15  Observed the gasket on the top prep cooler to be torn and rusting racks in the coolers in the kitchen *Please repair or replace (750.690) Next Inspection
22  Observed the meat slicer to be in need of cleaning *Please clean (750.800) Next Inspection
23  Observed the following non food contact surfaces to be in need of cleaning: 1. clean inside garbage cans 2. shelves in coolers 3. fan inside top cooler in prep area 4. outside coolers in cooking area 5. inside friar cabinets 6. hanging shelf above prep area Next Inspection
36  Observed floors in cooking area esp under equipment to be in need of cleaning *Please clean (750.1220) Next Inspection
37  Observed fan vents in both walk in coolers to be in need of cleaning *Please clean (750.1220) Next Inspection
38  Observed light bulbs in coolers to not be shielded or coated *Please provide coated or shielded light bulbs (750.1240) Next Inspection
     
     
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/07/2007 Time In  12:45 PM Time Out  3:00 PM Sanitation Score  68 (100 Minus Demerits)
By  Janet Weldon (Sanitarian) Adjusted Score  68  
 
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 #   BR014  
    Pre-opening
    Original Inspection
    Reinspection
    Follow-Up__________
X Possible FBI
    Complaint
X Other______________
Name of Establishment  YOLKS & BERRIES Address  505 N KINZIE AVE
Owner or Operator   PROUTSOS, LAMBROS City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  03/07/2007 Time In  12:45 PM Time Out  3:00 PM Sanitation Score  68 (100 Minus Demerits)
By  Janet Weldon (Sanitarian) Adjusted Score  68