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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS WITH GLOVED HANDS TOUCHING NON-FOOD SURFACE,SUCH AS:GRIMED HANDLES FROM REACH-IN COOLER, AND OTHER EXTERIOR OF COOKING EQUIPMENT,SWEPT THE FLOOR,RE-ORGANIZED THE PREP AREA,ETC., ALSO PICKED-UP RAW EGGS TO COOK AND WITH SAME GLOVES PICK-UP BREAD AND CONDIMENTS:LETTUCE,TOMATOES,ETC.(READY TO EAT PRODUCTS) TO MAKE A SANDWICHES FOR CUSTOMER.INFORMATION GIVEN TO MANAGER.PROBLEM PRESENTLY CORRECTED.INSTRUCTED TO WASH HANDS PRIOR TO GLOVE HANDS. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED.WE OBSERVED GARBAGE BAGS OVERFLOWING GARBAGE CONTAINER UNABLE TO CLOSE LID,ALSO WASTE OIL CONTAINER WITH WASTE OIL AT FRONT PART OF THE UNIT.INSTRUCTED TO CLEAN WASTE OIL CONTAINER,REMOVE GARBAGE AND KEEP GARBAGE LID CLOSED AT ALL TIMES TO MINIMIZE RODENT/INSECT ACTIVES 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 8-8-16,REPORT #1948944 #30-LABEL AND DATED ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE CCONTAINER IN THE WALK IN COOLER AND REACH IN COOLER AND MAINTAIN #30-ALL PIE,CAKE AND MUFFINS ON A PLASTIC CONTAINER FOR SALE INDIVIDUALLY MUST HAVE A LABEL, NAME OF THE COMPANY,ADDRESS, ZIP CODE, INGREDIENTS, FOOD ALLERGENS NOTED. 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BASE IN FRONT OF THE WALK-IN COOLER AND FREEZER IN POOR REPAIR.NEED TO REMOVE EXCESS UNEVEN DIRTY CAULKING AND DUCT TAPE FROM BOTH UNITS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.DUCT TAPE IS PROHIBITED. BROKEN RUBBER GASKET INSIDE THE DOOR OF THE ICE MACHINE(FRONT PREP AREA)NEED TO REPLACE. WATER DRIPPING FROM AIR CONDITION CEILING ON TOP UNUSED(PRESENTLY UNUSED) SMALL ICE MACHINE BY JUICE BOXES.INSTRUCTED TO REPAIR. OBSERVED CARDBOARDS USED UNDER THE SHELF OF THE GRILL AT FRONT PREP AREA,INSTRUCTED TO REMOVE.

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: LIQUID SPILLAGE AT TEA DISPENSER AT FRONT PREP AREA.GREASE AT INTERIOR OF THE DEEP FRYER AND EXTERIOR OF COOKING EQUIPMENTS.GRIMES AT HANDLES AND EXTERIOR OF REACH-IN COOLER AND FREEZERS.INSTRUCTED TO 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: LIQUID SPILLAGE AT TEA DISPENSER AT FRONT PREP AREA.GREASE AT INTERIOR OF THE DEEP FRYER AND EXTERIOR OF COOKING EQUIPMENTS.GRIMES AT HANDLES AND EXTERIOR OF REACH-IN COOLER AND FREEZERS.INSTRUCTED TO 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.