PASS
Risk 1 (High)
BENJYEHUDA Passes Health Inspection - Chicago Restaurant
January 18, 2018
Canvass
License #2443314
2
Total Violations
2
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on January 18, 2018. The inspection type was "Canvass" and resulted in a Pass outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection.
Violations Cited by Chicago Health Inspector
2
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed aluminum foil used as lining in the following areas - wire shelving unit in rear dry storage area - front 2 range burner, between deep fryers and vertical broiler at cook/ prep line - interior siding of vertical broiler at front cook/prep line Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to remove and maintain it all times. Observed bottom edges of grease trap with exposed openings. Instructed manager to seal bottom edges along grease trap to prevent food, water and debris from getting underneath grease trap and providing food source for pest. Maintain it all times.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed aluminum foil used as lining in the following areas - wire shelving unit in rear dry storage area - front 2 range burner, between deep fryers and vertical broiler at cook/ prep line - interior siding of vertical broiler at front cook/prep line Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to remove and maintain it all times. Observed bottom edges of grease trap with exposed openings. Instructed manager to seal bottom edges along grease trap to prevent food, water and debris from getting underneath grease trap and providing food source for pest. Maintain it all times.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection