JOE'S SEAFOOD, PRIME STEAK Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DIRTY PIECES OF STRING FOUND IN THE HOT LINE LOWBOY COOLERS MUST BE REMOVED AND THE COOLERS WASHED, RINSED AND SANITIZED. CLEAN IN DETAIL THE UNSANITARY MEAT COOLER SHELVING OR HAVE IT REPLACED. WASH, RINSE AND SANITIZE THE TILT BRAISER LID INTERIOR OF FOOD BUILDUP. THE ABOVE ITEMS WERE CORRECTED AT THE END OF THIS INSPECTION.

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FISH COOLER INTERIOR WALLS ARE CORRODED AND SEPARATING FROM THE WALL AND THE SEAMS OF THE REAR PREP AREA HANDSINK SPLASH GUARD ARE DIRTY, WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. RESEAL THE DAMAGED BAR, DISHROOM AND WALK IN PREP + FISH COOLER FLOOR TILES SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.

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: The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE DAMAGED BASE BOARDS AND WALL SEAMS IN THE PANTRY AND FISH COOLER INTERIOR SO THEY ARE SMOOTH, SANITARY AND EASY TO 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE DAMAGED BASE BOARDS AND WALL SEAMS IN THE PANTRY AND FISH COOLER INTERIOR SO THEY ARE SMOOTH, SANITARY AND EASY TO 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.