Page 1 of 2

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 #   BR021  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  MAMA GINA CHEF ITALIAN RESTAURANT Address  331 S KENNEDY DR
Owner or Operator   AVNI ELEZI 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
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
  
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
X
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
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
  
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
  
5
 Hands washed and clean, good hygienic practices
*30
 
5
 Cross-connection, back siphonage-backflow
42
X
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
X
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   Bleach ppm                   Dishwasher Temperature   Bleach °F or label
Food Temperatures:   Beef 41, Shrimp -1, Rice 145, French Fries 3, Chicken 1, Shrimp 40, Shrimp 41, Soup 145, Milk 39,
 
General Comments
HACCP- Discussed storage of foods.
All raw meats and eggs should be stored on bottom shelf, all produce should be stored above raw meats and eggs, and then all cooked foods should be stored on top.

No follow up needed.

Please make more efforts to correct repeat violations!! 
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/23/2009 Time In  1:25 PM Time Out  2:35 PM Sanitation Score  81 (100 Minus Demerits)
By  Sara Osthoff (Sanitarian) Adjusted Score  85  
 
Page 2 of 2

    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 #   BR021  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  MAMA GINA CHEF ITALIAN RESTAURANT Address  331 S KENNEDY DR
Owner or Operator   AVNI ELEZI City   BRADLEY Zip Code   60915
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*7  Observed raw meats in walk in cooler to be above ready to eat foods. Provide for all raw meats to be stored below produce and cooked foods 750.120. *Raw meats were moved. Immediate/Onsite
2  Observed prepared potentially hazardous foods in walk in cooler to not have label. Provide for prepared potentially hazardous foods (cooked foods) to be labeled with time and date of preparation 750.120. Next Inspection
8  Observed containers of foods in walk in and containers of food in cook area to be stored uncovered. Provide for foods to be covered to prevent contamination 750.130. Next Inspection
9  Observed bowl being used to scoop chicken in upright 2 door cooler across from 3 bay sink. Provide for all scoops to have handle 750.160. Next Inspection
15  Observed paper towel lining under silverware drawer in wait station. Provide for all food contact surfaces to be smooth, easily cleanable, non-absorbent, corrosive resistant, and light colored 750.600. *Napkins were removed. Immediate/Onsite
22  Observed the following food contact surfaces to need cleaning: 1. Inside of bin with metal lids. 2. Inside of utensil holder with whisk. 3. Pop gun at bar. Please clean and maintain 750.800. Next Inspection
23  Observed the following non food contact surfaces to need cleaning: 1. Hand sink faucet. 2. Top of dish machine. 3. Handles and outsides of coolers. 4. Inside deep fryer cabinet. Please clean and maintain 750.800. Next Inspection
24  Observed whisk and large fork stored in utensil holder with food surface up. Store all utensils with handles up and out in utensil bins so only handle is being touched 750.850. Next Inspection
32  Observed no soap or paper towel at hand sink in bar. Provide for all hand sinks to always have soap and paper towel 750.1120. Next Inspection
36  Observed floor in kitchen to have broken tiles. Please replace broken tiles 750.1200. Next Inspection
37  Observed fan vent in walk in cooler to need cleaning. Please clean 750.1220. Next Inspection
42  Observed screw drivers stored with utensils in utensil holder and tray of pens stored in soy sauce packets. Provide for any tools, pens, and non food or food prep items to be stored separate from foods 750.1350. Next Inspection
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  02/23/2009 Time In  1:25 PM Time Out  2:35 PM Sanitation Score  81 (100 Minus Demerits)
By  Sara Osthoff (Sanitarian) Adjusted Score  85