JJ FISH CHICKEN & MOMO'S STEAK Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED RAW FISH AND SHRIMP STORED ABOVE READY TO EAT FOOD (ONIONS) IN WALK IN COOLER. OSERVED RAW BEEF PATTIES STORED ABOVE CHEESE AND CONDIMENTS, READY TO EAT FOODS. CDI. CITATION ISSUED SERIOUS 7-38-005A

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPX 50 MICE DROPPINGS IN STORAGE CABINETS, UNDER SODA MACHINE, UNDER TABLE IN REAR. 10 LIVE FLIES FOUND IN REAR NEAR GREASE DISPOSAL. INSTRUCTED TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICES. CITATION ISSUED SERIOUS 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERT FOOD MANAGER ON SITE ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOOD (CHICKEN, FISH, SHRIMP, BEEF,ETC) CITATION ISSUED SERIOUS 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY SURFACES ON EXTERIOR OF GREASE TRAP AND WIRE RACKS OF WALKIN COOLER. ALUMINIUM FOIL AND CARDBOARD LINING ON BOTTOM OF TABLES. INSTRUCTED TO REMOVE SAME TO A SURFACE SMOOTH, EVEN AND CLEANABLE. CUTTING BOARD WITH STAINED WITH DEEP DARK GROVES. INSTRUCTED TO REPAIR OR REPLACE.

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: OBERVERD FOOD DEBRIS, EXCESSIVE GREASE BUILD UP ON WHEELS, SIDES, EXTERIOR, INTERIOR OF FRYERS, CABINETS, LEGS, WHEELS, OF EQUIPMENT/TABLES.EXTERIOR OF TRASH CONTAINERS AND MOP SINK BASIN NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN SAME.

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: OBSERVED DUST, DEBRIS AND GREASE BUILDUP ON HOOD. INSTRUCTED TO CLEAN AND MAINTAIN SAME. STAINED AND MISSING CEILING TILES ABOVE WALKIN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN SAME

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: OBSERVED LEAK ON FAUCET, AND ON PLUMBING BELOW 3 COMPARTMENT SINK. ADVISED REPAIR AND MAINTAIN SAME

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER/UNUSED EQUIPMENT ON SITE. (SODA FOUNTAIN, REACH IN COOLER, OIL DISPENSORY, ETC.) ADVISED TO CLEAN OR REMOVED UNNECESSARY EQUIPMENT.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED WIPING CLOTHS ON COUNTERS AND CUTTING BOARDS. ADVISED SANITATION BUCKET NEEDED FOR ALL WIPING CLOTHS

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: OBSERVED WIPING CLOTHS ON COUNTERS AND CUTTING BOARDS. ADVISED SANITATION BUCKET NEEDED FOR ALL WIPING CLOTHS

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.