JOE & THE JUICE EAST HURON Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON-IN-CHARGE PRESENT ON-SITE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTRUCTED TO MAINTAIN AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE AT ALL TIMES OF OPERATIONS. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE WHILE TCS FOODS ARE BEING PREPARED (SANDWICHES, DAIRY ITEMS) AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATIONS. PRIORITY FOUDATION VIOLATION. 7-38-012 CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE THERMOMETER PROVIDED ON-SITE FOR MEASURING FOOD TEMPERATURES, ONLY INADEQUATE SURFACE TEMPERATURE LASER GUN PROVIDED AT TIME OF INSPECTION. INSTRUCTED TO CEASE USE OF LASER GUN THERMOMETER FOR FOOD TEMPERATURES AND TO MAINTAIN ACCURATE PROBE THERMOMETER ON-SITE FOR USE IN MEASURING FOOD TEMPERATURES. PERSON-IN-CHARGE ACQUIRED EXTRA PROBE THERMOMETER FROM OTHER STORE AND PROVIDED ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SINGLE-USE COFFEE CUP USED AS A SCOOP IN DRY FOOD CONTAINER IN REAR STORAGE AREA. INSTRUCTED TO REMOVE COFFEE CUP AND REPLACE WITH MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING FOOD AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GASKETS AND REACH-IN DOOR HINGES IN POOR REPAIR OR MISSING AT FRONT SERVICE AREA REACH-IN LINE COOLER. INSTRUCTED TO REPAIR OR REPLACE GASKETS AND DOOR HINGES OF REACH-IN LINE COOLER AND MAINTAIN ALL COLD-HOLDING EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GASKETS AND REACH-IN DOOR HINGES IN POOR REPAIR OR MISSING AT FRONT SERVICE AREA REACH-IN LINE COOLER. INSTRUCTED TO REPAIR OR REPLACE GASKETS AND DOOR HINGES OF REACH-IN LINE COOLER AND MAINTAIN ALL COLD-HOLDING EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.