JOEY'S RED HOTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: FOOD HANDLER USING BARE HANDS TO HANDLE/CHOP LETTUCE THAT IS READY TO EAT. BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. CITATION ISSUED 7-38-010 PRIORITY

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.

PROPER HOT HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURES ON TABLE (NO LABELS/DATES NOTED ON CONTAINERS). LARGE, DEEP CONTAINER OF COOKED GYRO MEAT AT 97.9F, CONTAINER OF COOKED GROUND BEEF AT 98.1F, CONTAINER OF COOKED MUSHROOMS AT 80.6F. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY. INSTD TO MAINTAIN HOT FOODS IN PROPER HOT HOLDING EQUIPMENT AT 135F OR ABOVE.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: COOKED HAMBURGERS AT IMPROPER COLD HOLDING TEMPERATURES OF 65.6F IN COOLER (NO LABEL/DATE ON CONTAINER). INSTD TO MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005. SEE ABOVE FOR VIOLATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTY SURFACES COVERED WITH CARDBOARD LINING ON BOTTOM SHELVES OF ALL PREP TABLES. RUSTY SURFACES NOTED ON ALL LEGS OF PREP TABLES, AND CAN OPENER HOLDER. INSTD TO REMOVE ALL CARDBOARD, RUST SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.

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: RUSTY SURFACES COVERED WITH CARDBOARD LINING ON BOTTOM SHELVES OF ALL PREP TABLES. RUSTY SURFACES NOTED ON ALL LEGS OF PREP TABLES, AND CAN OPENER HOLDER. INSTD TO REMOVE ALL CARDBOARD, RUST SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.

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.