JOEY'S RED HOTS Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN TCS FOOD(MEATBALLS 196.4F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED WHEN TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION CITATION ISSUED 7-38-012

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND PROCEDURES. PRIORITY FOUNDATION 7-38-005

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AT HAND WASHING SINKS IN MEN AND WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AT LEAST 100F WATER AT HAND WASHING SINKS FOR PROPER HAND WASHING. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS OF BREADING, PEPPER, ETC NOT LABELED. INSTRUCTED TO LABEL ALL BULK CONTAINERS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED TO STORE ALL ITEMS OFF FLOOR IN COOLER AND FREEZER.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED STYROFOAM CUP FOR DISPENSING PEPPERS IN PREP AREA. INSTRUCTED TO PROVIDE LONG HANDLE UTENSILS FOR DISPENSING CONDIMENTS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE CONTAINERS, LIDS, STRAWS, STORED ON FLOOR UNDER FRONT COUNTER. INSTRUCTED TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR TO PREVENT CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GROCERY BAGS USED AS STORAGE BAGS FOR BREAD AND BUNS. INSTRUCTED TO PROVIDE PROPER FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP ON SURFACES UNDER GRILL AND BOTTOM SHELVES OF ROLLING CARTS IN MIDDLE PREP AREA, FOOD AND GREASE DEBRIS ON COOKING EQUIPMENT IN FRONT PREP AREA AND PREP TABLES IN REAR PREP/DISH WASHING AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SYRUP SPILLS ON FLOOR UNDER ICEE MACHINE, FOOD DEBRIS ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DAMAGED LIGHT SHIELD ABOVE 3-COMPARTMENT SINK. INSTRUCTED TO REPLACE DAMAGED LIGHT SHIELD AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES SHALL PROVIDE FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES SHALL PROVIDE FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.