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

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. 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.

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.