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

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF RODENT ACTIVITY IN THE FOOD PREP AREA. OBSERVED APPROXIMATELY 75 MOUSE DROPPINGS ON THE FLOOR BEHIND THE CONTAINERS OF FLOUR AND UNDER THE PREP TABLE AND DRY STORAGE SHELF. MANAGEMENT INSTRUCTED TO CLEAN ALL AFFECTED AREAS AND REMOVE ALL DROPPINGS. REMOVE FLY STRIP FROM THE CEILING IN THE FOOD PREP AREA. SERIOUS VIOLATION 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1592081 ON 12/23/15 NOT CORRECTED: 35 - STAINED AND MISSING CEILING TILES ABOVE WALKIN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN SAME. 41 - CLUTTER/UNUSED EQUIPMENT ON SITE. (SODA FOUNTAIN, REACH IN COOLER, OIL DISPENSORY, ETC.) ADVISED TO CLEAN OR REMOVED UNNECESSARY EQUIPMENT. 45 - FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED TO PROVIDE PROPER RECORD OF COMPLETION. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FROZEN SHRIMP STORED IN A PLASTIC GROCERY BAG. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN PROPER FOOD GRADE STORAGE BAGS ONLY.

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: DETAIL CLEAN THE FOLLOWING ITEMS: TOP OF STOVE, INTERIOR OF PREP COOLERS, DEEP FRYERS, VENTILATION HOOD AND FILTERS, DUST ON HANGING MENU BOARD ABOVE THE PREP TABLES, DRY STORAGE CONTAINERS.

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: CLEAN THE GREASE ON THE WALL BEHIND THE PREP TABLES. CLEAN THE DUST FROM THE CEILING TILES AROUND THE CEILING SUPPLY VENTS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE GREASE ON THE WALL BEHIND THE PREP TABLES. CLEAN THE DUST FROM THE CEILING TILES AROUND THE CEILING SUPPLY VENTS.

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.