B AND J RESTAURANT INC Fails Health Inspection - Chicago Restaurant

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED: OBSERVED LAYER OF WASTE OIL ON TOP THE LID AND ON THE RIM OF CONTAINER, WHICH GREASE IS DRIPPING ON GROUND BY THE CONTAINER. INSTRUCTED TO SCRAPE OIL FROM GROUND, CLEAN LID AND KEEP AREA CLEAN TO MINIMIZE RODENT AND INSECT ACTIVITIES.SERIOUS VIOLATION:7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BROKEN BASE OF SHELF IN PREP AREA, UNDER THE SLICERS. SURFACE MUST BE SMOOTH, CLEANED AND NON-ABSORBENT MATERIAL. PROVIDE LID FOR THE ICE BIN,BEHIND THE BAR.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE RAISED SHELVES(6" OFF THE FLOOR) AND REMOVE POP CRATES,FOR CLEANING PURPOSE.

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: CLEAN POP GUN HOLDER AND POP GUN AT BAR AREA,A BUILD-UP OF SLIME SUBSTANCE.

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: CLEAN UNDER THE BAR COUNTER: BUILD-UP OF DUST,SPIDER WEBS, BEER CAPS ETC.MUST CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REGROUT FLOOR IN DISH ROOM,STANDING WATER BETWEEN TILES. SWEEP FLOOR THROUGHOUT THE BASEMENT.SEAL HOLE ON FLOOR BETWEEN THE PIZZA OVEN AND WALL(SOUTH-EAST WALL). ALSO SEAL HOLES THROUGOUHT THE PREMISES. ELEVATE FOOD AND NON-FOOD ITEMS 6" OFF THE FLOOR IN ALL STORAGE AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR WALL UNDER THE 3 COMPARTMENT SINK AND PART OF DISH MACHINE, AND BEHIND THE GREASE TRAP,WALLS ARE UNEVEN AND BROKEN. ALSO REMOVE BLACK SUBSTANCE FROM WALL UNDER THE WINDOW LEDGE AROUND DISH MACHINE,NORTH SIDE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR WALL UNDER THE 3 COMPARTMENT SINK AND PART OF DISH MACHINE, AND BEHIND THE GREASE TRAP,WALLS ARE UNEVEN AND BROKEN. ALSO REMOVE BLACK SUBSTANCE FROM WALL UNDER THE WINDOW LEDGE AROUND DISH MACHINE,NORTH SIDE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.