JOE'S GRILL Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WASH HANDS INSIDE 2 COMPARTMENT SINK USED FOR FOOD PREP AFTER PLACING SOILED DISHES INTO WASH BASIN OF 3 COMPARTMENT SINK LOCATED IN REAR PREP AREA. INSTRUCTED WASH HANDS PROPERLY AT HANDASHING SINKS ONLY AS REQUIRED BYU CODE. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD EMPLOYEE PEEL 2 HARD BOILED EGGS WITH BARE HANDS, PLACE EGGS INSIDE WHITE BOWL AND PLACED ON PREP TABLE TO BE SERVED TO CUSTOMER. INSTRUCTED PIC THAT FOOD BARE HAND CONTACT WITH READY TO EAT FOODS ARE PROHIBITED WHILE OPERATING. INSTRUCTED TO MAINTAIN. PIC VOLUNTARILY DISCARDED EGGS AT THIS TIME. PRIORITY VIOLATION. #7-38-010. CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK AVAILABLE IN (IN USE) REAR PREP/DISH WASHING AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE ACCESSIBLE HANDSINK FOR EMPLOYEES. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN BEEF AND CHICKEN STORED INSIDE LARGE ZIPLOCK BAGS ON PREP TABLE IN REAR PREP AREA THAWING IMPROPERLY. INSTRUCTED TO THAW UNDER RUNNING WATER OR UNDER REFRIGERATION. MUST MAINTAIN

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN BEEF AND CHICKEN STORED INSIDE LARGE ZIPLOCK BAGS ON PREP TABLE IN REAR PREP AREA THAWING IMPROPERLY. INSTRUCTED TO THAW UNDER RUNNING WATER OR UNDER REFRIGERATION. MUST MAINTAIN

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.