JERK IT IZ Passes Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED CONTAINERS WITH FLOUR AND CORNMEAL NOT LABELED WITH COMMON NAME. INSTRUCTED TO LABEL AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES BEING USED STORED BETWEEN CONTAINERS OF SEAONING AND SITTING ON SHELF. INSTRUCTED THAT UNTINSELS SHOULD ALWAYS BE KEPT IN CONTAINER WITH CONSTANT RUNNING POTABLE WATER THAT IS 41 DEGREES OR LOWER OR RESTING IN A SANITIZING SOLUTION TO PREVENT OF HARMFUL BACTERIAL GROWTH.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED TONGS HANGING ON THE PIPING OVER THE THREE COMPARTMENT SINK. INSTRUCTED/INFORMED TO PROPERLY AIR DRY OR WIPE DRY.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BADLY STAINED CUTTING BOARDS IN FOOD SERVICE AREA. INSTRUCTED TO REPLACE AND MAINTAIN. CLEAN AND SANITIZE ON SITE CUTTING BOARDS EVERY TWO HOURS UNTIL THEY ARE REPLACED.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SHELVING UNITS IN FRONT SERVICE AREA WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND SANITIZE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED MISSING SHELVES IN TWO DOOR REFRIGERATOR NEAR FRONT HANDWASHING SINK. INSTRUCTED TO PROVIDE PROPER SHELVING AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDES OF THE UPRIGHT FREEZER, DEEP FREEZER AND REFRIGERATION UNITS WITH A BUILD UP OF FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SELF CLOSING DEVICE ON REAR DOOR OF FACILITY NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER IN FRONT SERVICE AREA UNDER FRONT COUNTER, TO THE RIGHT OF COUNTER AND REAR HEATING UNIT ROOM. INSTRUCTED TO REMOVE SODA CRATES AND CLUTTER FROM ALL AREAS TO MAKE EASY TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS UNDER COOKING EQUIPMENT AND WALLS AROUND COOKING EQUIPMENT AND FOOD SERVICE AREAS AS WELL. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AS A MEANS OF PREVENTING HARBORING OF PEST AND INSECTS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HOOD VENTILATION SYSTEMS IN FRONT SERVICE AND REAR SERVICE AREAS WITH BUILD UP OF DUST AND OIL. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD AND FOOD CONTACT AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HOOD VENTILATION SYSTEMS IN FRONT SERVICE AND REAR SERVICE AREAS WITH BUILD UP OF DUST AND OIL. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD AND FOOD CONTACT AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.