CHEF AJ'S CARRY OUT Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AND/OR PROOF OF CERTIFICATION AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. OWNER HAS A CERTIFICATE POSTED BUT WAS NOT PRESENT DURING INSPECTION AND EMPLOYEES SAY THAT THEY TOOK THE CLASS BUT HAVE NO PROOF OF THAT OR A CERTIFICATE ON PREMISES AT THIS TIME. MUST PROVIDE PROOF AND/OR PERSON WITH CERTIFICATE MUST BE ON DUTY AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JAN. 17, 2013 AS INSTRUCTED. #33 MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF COOKING EQUIPMENT, KNIFE RACK AND ICE MACHINE. #34 MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF FLOOR DRAINS AND FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. #42 ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. MUST CORRECT THE ABOVE BY MARCH 28, 2014. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF COOKING EQUIPMENT, KNIFE RACK AND ICE MACHINE.

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: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF FLOOR DRAINS AND FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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: MUST CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. REPLACE LOOSE WALL COVING IN WASHROOM AT LOWER WALL AND UNDER THREE COMP SINK AT LOWER WALL. CLEAN ALL CEILING VENTS AND VENTS ABOVE COOKING EQUIPMENT IN HOODED AREA.

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: MUST CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. REPLACE LOOSE WALL COVING IN WASHROOM AT LOWER WALL AND UNDER THREE COMP SINK AT LOWER WALL. CLEAN ALL CEILING VENTS AND VENTS ABOVE COOKING EQUIPMENT IN HOODED AREA.

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.