JOE'S & KEN'S II Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 50.8F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.OBSERVED WATER LEAKING HEAVILY FROM COMPRESSOR UNIT INTO A BUSS PAN.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS DATED 8/30/15 IN WALK IN COOLER SUCH AS 6.5LBS.CURRY GOAT 49.4F,4.0 LBS BROWN GRAVY CHICKEN 50.4F,30LBS. OX TAILS 45.2F,2.5 LBS. COOKED VEGETABLES 49.8F,5.5 LBS. PASTA 48.9F,2.0LBS CURRY CHICKEN 50.0F,5 LBS. CHEESE SPAGHETTI 49.9F-50.2F,10.5 LBS. COOKED MACARONI 49.7F-54.4F,2.5LBS.GREEN CASSEROLE 49.4F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.68.5LBS. $306. (CRITICAL 7-38-005A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL PREPACKAGED DESSERTS WITH PROPER INFO GIVEN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE PLASTIC WEAR PROPERLY.

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: MUST REMOVE CARDBOARD FROM LOWER SHELF OF PREP TABLE IN REAR AREA.MUST REMOVE RUST FROM EXTERIOR OF LOCKERS,WALK IN COOLER SHELVING UNITS,ALL PREP TABLES,ROLLING CARTS,DRY FOOD STORAGE SHELVES.MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN FREEZER,DAMAGED LID ON LARGE FOOD STORAGE BIN.

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: MUST CLEAN FOOD DEBRI FROM CAN OPENER BLADE,INTERIOR PARTS OF ICE MACHINE,WALK IN COOLER & FREEZER SHELVING UNITS,COMPRESSOR UNIT IN WALK IN COOLER.

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: MUST CLEAN FOOD DEBRI FROM FLOOR IN WALK IN COOLER & FREEZER,& ALONG WALL BASES THROUGHOUT .

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: MUST REPAIR OR REPLACE MISSING WALL BASES THROUGHOUT PREP AREAS.MUST CLEAN DUST BUILD UP FROM CEILING VENTS,FILTERS AT HOOD,LIGHT SHIELDS,WALK IN COOLER.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS AND LIGHTS IN FRONT & REAR PREP AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMP SINK.

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: MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMP SINK.

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.