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
X Original Inspection
    Reinspection
   Follow-Up
    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
  
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
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
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
  
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
  
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
X
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 100 ppm                   Dishwasher Temperature   chlorine 100 °F or label
Food Temperatures:   egg 38, milk 40, soup 153, steak -12, seafood -15, cottage cheese 41, turkey 60, cheese 60, eggs 65, steak 41, fish 32, cheese 41, chicken 39, soup 145, sausage 110, oats 145, milk 35, dressing 35
 
General Comments
No follow up is needed at this time
*Please fix the cooler in the kitchen. Do not use it unless it can maintain a temperature of 41 degrees or below at all times!
HACCP: Sanitizing concentration 
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  12/13/2007 Time In  10:00 AM Time Out  12:00 PM Sanitation Score  75 (100 Minus Demerits)
By  Janet Weldon (Sanitarian) Adjusted Score  89  
 
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
X Original Inspection
    Reinspection
    Follow-Up__________
    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
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following foods to be at improper temperatures: 1. turkey 60 2. cheese 60 3. eggs 65 *Provide for all cold potentially hazardous foods to be held at 41°F or below at all times except during necessary periods of preparation (750.250). 3 crates of eggs, 2lbs. of cheese and turkey were thrown away Immediate/Onsite
*7  Observed the following potentially hazardous foods to be stored improperly: 1. Ice cream stored with and below seafood *Please store all potentially hazardous foods below and completely separate from ready to eat foods (750.120) Immediate/Onsite
*41  Observed the sanitizer solution at the following location(s) to be too strong: 1. cooking area 2. by hand sink/dish washer *Provide for the sanitizer solution to be no stronger than the required concentration. Waitress and cook fixed (750.820) Next Inspection
2  Observed large bulk containers under the meat slicer to not be labeled Provide for all foods to have proper labeling information (750.100) Next Inspection
6  Observed the following potentially hazardous foods to be improperly thawed: meat 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
8  Observed the following food items to be stored improperly: 1. coffee filters 2. foil lids and foil tins *Please store inverted and protected at all times (750.120) Next Inspection
15  Observed the following non food contact surfaces: 1. torn gasket on top and bottom of prep coolers in kitchen 2. paint chipping on dry storage shelves 3. broken flour bin 4. broken utensil container 5. re glue gasket on walk in cooler 6. remove cardboard from under matts 7. rusty shelves in waitress cooler 8. torn gasket on walk in cooler *Please repair replace paint or seal (750.690) Next Inspection
16  Observed the dish machine top to be in need of cleaning *Provide for the dish washing facilities to be thoroughly cleaned at least once daily and prior to use. Also, the facilities shall be de-limed as necessary (750.830) Next Inspection
21  Observed wiping cloth(s) to be improperly stored throughout the facility *Provide for all wiping cloths to be stored completely submerged in an approved sanitizer solution while not being used (750.810) Next Inspection
22  Observed the following food contact surfaces to be in need of cleaning: 1. clean in white buckets 2. waffle machine in dry storage 3. slushy machine tubes *Please clean (750.800) Next Inspection
23  Observed the following non food contact surfaces to be in need of cleaning: 1. shelves in storage 2. bbq sauce container in storage 3. shelves and inside prep coolers 4. rolling bins with bulk spices (outside) 5. outside spice containers 6. inside of utensil bin 7. top shelf in kitchen 8. shelves above ice cream cooler 9. shelves in walk in cooler 10. pop in box lines 11. gaskets on OJ machine 12. inside friar cabinets 13. inside salt pepper baskets *Please clean (750.800) Next Inspection
36  Observed floors throughout esp under equipment and in corners to be in need of cleaning *Please clean (750.1220) Observed broken tiles throughout *Please repair (750.1200) Next Inspection
37  Observed ceiling vents throughout to be in need of cleaning *Please clean (750.1220) Next Inspection
38  Observed unshielded lights in walk in coolers, prep coolers *Please provide a coated light bulb or shielded light bulb in all food prep and storage areas (750.1240) Next Inspection
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  12/13/2007 Time In  10:00 AM Time Out  12:00 PM Sanitation Score  75 (100 Minus Demerits)
By  Janet Weldon (Sanitarian) Adjusted Score  89  
 
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
X Original Inspection
    Reinspection
    Follow-Up__________
    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
Remarks and Recommendations for Corrections
Corrected By
     
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  12/13/2007 Time In  10:00 AM Time Out  12:00 PM Sanitation Score  75 (100 Minus Demerits)
By  Janet Weldon (Sanitarian) Adjusted Score  89