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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS BEHIND THE COOKING EQUIPMENT DIRTY. MUST CLEAN TO REMOVE GREASE AND DEBRIS.

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: 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.

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.