JAKE'S PUP IN THE RUF INC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED(FRIED)CHICKEN STORED INSIDE HOT HOLDING UNIT AT TEMP OF 123.6F, 124.1F, AND 132.6F.SLICED COOKED POTATOES AT TEMP OF 125.7 TO 131.5F.AIR TEMPERATURE OF THE UNIT 142.5F TO 143F. FOOD DISCARDED AND DENATURED.INSTRUCTED HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE AND IF FOOD PRODUCTS IS REHEATED MUST REACH TEMPERATURE OF 165F AND ABOVE PRIOR TO PUT INSIDE THE HOT HOLDING UNIT.POUNDS 3, VALUE $8 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO EXPOSED HAND SINK INSTALLED AT REAR PREP AREA.OBSERVED EMPLOYEE SLICING WITH MEAT SLICER COOKED HAM AND WASHING HANDS AT PREP AND THREE COMPARTMENT SINKS. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK AT THAT LOCATION WHICH WILL BE USED FOR PREP AND DISH ROOM.INSTALLATION OF THE EXPOSED HAND SINK MUST FOLLOW CITY PLUMBING CODE,ALSO SOAP AND PAPER TOWELS/HAND DRYING DEVICE MUST BE PROVIDED AT THAT SAID SINK. 48 HOURS GIVEN TO INSTALL EXPOSED HAND SINK AT LOCATION MENTIONED. CRITICAL VIOLATION:7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS PROVIDED AT BOTH EXPOSED HAND SINKS, ALSO NO PAPER TOWELS PROVIDED AT ALL WASHROOMS(THREE WASHROOMS).EXPLAINED HAND WASHING PROCEDURE.PAPER TOWELS WAS PROVIDED UPON MY REQUEST THROUGHOUT. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CEMENT/FLOOR TILES INSIDE THE OFFICE IN POOR REPAIR:BROHE AND UNEVEN.INSTRUCTED TO REPAIR/REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

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: CEMENT/FLOOR TILES INSIDE THE OFFICE IN POOR REPAIR:BROHE AND UNEVEN.INSTRUCTED TO REPAIR/REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

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.