B AND J RESTAURANT INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. UPRIGHT COOLER AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND COOLER AT 49.7F NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW,TAGGED COOLER,INSTRUCTED COOLER MUST BE 40F OR BELOW,MUST CALL TECHNICIAN TO FIX COOLER,ONCE FIXED,MUST FAX LETTER TO SUPERVISOR TURKALY 312-746-4240

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES,CRITICAL VIOLATION,CITATION ISSUED,FOUND CHEESE 5 LBS AT 47.5F,RANCH DRESSING 49.7F,THOUSAND ISLAND DRESSING 47.6,COLESLAW 2 LBS,48.5F,MAYONNAISE 46.8F,MUSHROOM 46.5F,TARTAR SAUCE 47.2F,CREAMY GARLIC DRESSING 48.5F,CAESAR DRESSING 49,2F,CHEESE DRESSING 49.2F; ALLDRESSINGS ARE OPEN BOTTLES,TOTAL 20 LBS;MANAGER DISCARDED ALL THE FOODS;INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ATTACHED PIPES/TUBES ABOVE COOKING AREA WITH ACCUMULATED DUST,MUST CLEAN AND MAINTAIN

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CABINETS IN FRONT AREA MUST BE CLEAN AND ORGANIZED;DOOR OPENINGS AT THE STORAGE AREA MUST BE SEALED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CABINETS IN FRONT AREA MUST BE CLEAN AND ORGANIZED;DOOR OPENINGS AT THE STORAGE AREA MUST BE SEALED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.