BOJONOS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:VARIOUS KIND OF COOKED PASTA IN PLASTIC CONTAINERS STORED INSIDE THE PREP COOLER AT TEMP OF 45.9F-60 AND 61F; 5 EACH OF 1/2 GALLONS OF HEAVY CREAMER AT TEMP OF 61F; PESTO(MADE ON SITE) AT TEMP OF 44.9F TO 45F; SLICED TURKEY AT TEMP OF 45.3F TO 45.9F; SLICED HAM AT TEM OF 45.5F TO 46; SLICED MORTATELLA AT TEMPOF 45.7F TO 45.9F; CHICKEN AT TEMP OF 50F; UNIT MAINTAINS AIR TEMP OF 40.9F TO 41.5F.FOOD WAS LEFT INSIDE TTHE UNIT ALL NIGHT,PER MANAGER REQUEST. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 27,VALUE 130. CRITICAL VIOLATION:7-38-005(A)

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK NOT MAINTAINED.WE OBSERVED WASTE WATER WITH FOOD PARTICLES AND DEBRIS BACKING UP AT ALL COMPARTMENT SINKS,WHEN WATER IS RELEASED FROM ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ENCRUSTED DEBRIS ON MEAT SLICER, AT FRONT PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN.REMOVE EXCESS ICE FROM SHELVES AND DOOR INSIDE THE WALK-IN COOLER

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: REPAIR /REPLACE BROKEN FLOOR TILES IN FRONT AND UNDER THREE DOOR COOLER.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPAIR /REPLACE BROKEN FLOOR TILES IN FRONT AND UNDER THREE DOOR COOLER.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

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.