JESUS PEOPLE USA FGM Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK DESIGNATED FOR THE DISH ROOM HAS BEEN REMOVED DURING THE REMODELING IN PROCESS IN THE ADJACENT DINING ROOM. MUST INSTALL AN EXPOSED HAND SINK IN THE DISH ROOM FOR HAND WASHING PURPOSES WITH SOAP AND PAPER TOWELS. 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.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED OVER 75 LIVE ROACHES THROUGHOUT THE DISH ROOM, ALONG THE WALLS AND BASEBOARDS ON THE COOKS PREP LINE, UNDER THE KITCHEN THREE COMPARTMENT SINK. OBSERVED OVER 100 MICE DROPPINGS THROUGHOUT THE KITCHEN AND COOKS LINE. BEHIND ALL COOLERS AND COOKING EQUIPMENT ALONG BASEBOARDS, UNDER KITCHEN STORAGE SHELVING, INSIDE PLASTIC FOOD STORAGE BIN. APPROXIMATELY 20 LIVE FLIES NOTED UNDER THE DISH MACHINE, AT THE KITCHEN THREE COMPARTMENT SINK AND ON STORED CLEAN POTS/PANS. INSTRUCTED TO HAVE PEST CO. SERVICE FOR MICE, ROACHES AND FLIES. SEAL ALL CRACKS,CREVICES, HOLES NOTED IN WALLS AND CEILINGS THROUGHOUT DURING CLEANING. ELIMINATE ALL PEST ACTIVITY. WASH, RINSE AND SANITIZE EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: NO LIDS FOR ANY WASTE CONTAINERS IN ANY FOOD PREPARATION AREAS AND DINING ROOM. MUST PROVIDE. SERIOUS VIOLATION 7-38-020.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DIRTY BULK FOOD SCOOPS NOTED. MUST CLEAN ALL.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY SHELVING ON ALL THE METAL RACKS INSIDE THE WALK-IN COOLER. MUST REMOVE RUST, RESEAL OR REPLACE. FOOD CONTAINERS STORED UNDER WASTE WATER PIPES IN BASEMENT DRIED STORAGE ROOM. MUST RELOCATE ITEMS FROM UNDER WASTE PIPES.

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: TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. ALL BULK FOOD CONTAINERS FOUND DIRTY. MUST 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL FLOORS THROUGHOUT BASEMENT DRY STORAGE, ALL FOOD PREP AREAS DISH AREAS, DINING ROOM, INSIDE WALK-IN FREEZER DIRTY WITH FOOD DEBRIS, DIRT. ALL FLOOR DRAINS IN FOOD PREP, DISH AND DINING NEED CLEANING. MUST CLEAN ALL. POOLING WATER THROUGHOUT THE BASEMENT DRY FOOD STORAGE MUST REMOVE AND MAINTAIN DRY FLOORS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING CEILING TILES ABOVE THE KITCHEN THREE COMPARTMENT SINK.CRACKED, DAMAGED WALL CAULKING AT THE KITCHEN EXPOSED HAND SINK. MUST REPLACE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXTERIOR OF THE GREASE TRAP AT DISH ROOM WITH EXCESSIVE GREASE. MUST CLEAN. MUST INSTALL AN EXPOSED HAND SINK AT THE DINING ROOM THREE COMPARTMENT SINK AND IN THE COOKS LINE FOOD PREP/THREE COMPARTMENT SINK AREA WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. STRONG SEWAGE ODOR IN KITCHEN 3 COMPARTMENT SINK AREA. MUST ELIMINATE SOURCE OF ODOR. FAUCET AT DISHMACHINE ROOM 1 COMPARTMENT SINK TOO SHORT, WATER RUNS ONTO COUNTER TOP. MUST INSTALL LONGER FAUCET. NO VISIBLE BACKFLOW PREVENTION DEVICE ON WATER LINE TO ICE MACHINE. MUST INSTALL OR MAKE DEVICE VISIBLE FOR INSPECTION. DISHMACHINE SPRAYER HANGS BELOW FLOOD RIM OF RINSE SINK. MUST RAISE SPRAYER.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXTERIOR OF THE GREASE TRAP AT DISH ROOM WITH EXCESSIVE GREASE. MUST CLEAN. MUST INSTALL AN EXPOSED HAND SINK AT THE DINING ROOM THREE COMPARTMENT SINK AND IN THE COOKS LINE FOOD PREP/THREE COMPARTMENT SINK AREA WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. STRONG SEWAGE ODOR IN KITCHEN 3 COMPARTMENT SINK AREA. MUST ELIMINATE SOURCE OF ODOR. FAUCET AT DISHMACHINE ROOM 1 COMPARTMENT SINK TOO SHORT, WATER RUNS ONTO COUNTER TOP. MUST INSTALL LONGER FAUCET. NO VISIBLE BACKFLOW PREVENTION DEVICE ON WATER LINE TO ICE MACHINE. MUST INSTALL OR MAKE DEVICE VISIBLE FOR INSPECTION. DISHMACHINE SPRAYER HANGS BELOW FLOOD RIM OF RINSE SINK. MUST RAISE SPRAYER.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.