JEFF'S RED HOTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE INTERIOR BOTTOM SHELVE OF THE PREP COOLER, AND REACH IN COOLER ( WITH FOOD CRUMBS)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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN IN DETAIL THE WALLS BEHIND THE 3 COMPARTMENT SINK. MUST SCRAPE PEELING PAINT ON THE WALLS BEHIND THE 3 COMPARTMENT SINK AND REPAINT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULB ON THE HOOD, MUST REPLACE. MUST CLEAN THE LIGHT SHIELD ON THE HOOD,( WITH GREASE BUILD -UP) AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE MISSING VISIBLE THERMOMETER INSIDE THE WALK IN COOLER AND WALK IN FREEZER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT CONTAMINATION(NOT ON TOP OF THE ICE). EMPLOYEE HANDLING FOODS IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE HAIR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT CONTAMINATION(NOT ON TOP OF THE ICE). EMPLOYEE HANDLING FOODS IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE HAIR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.