JOJO'S MILK BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OPEN DRINKS FOR EMPLOYEES STORED AT PREP TABLES, INSTRUCTED TO KEEP AWAY.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND ABOUT 15 LBS OF CREAM/ BUTTER MIX HELD AT 73.4F IN LARGE TUBS AT ROOM TEMPERATURE, ALSO FOUND ABOUT 60 CUPS COVERED WITH CREAM CHEESE MIX AT RIM HELD IN FOOD TRAY CARTS AT ROOM TEMPERATURE, INSTRUCTED TO HOLD AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005. CHEESE/ BUTTER MIX DISCARDED VALUED AT $50.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MUST IDENTIFY THE FOOD ITEMS THAT CAN BE COOKED TO ORDER WITH AN ASTERISK AND ADD "COOK TO ORDER" TO THE BOTTOM FOOT NOTE.NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PERSONAL CLEANLINESS - Comments: A FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: KEEPING KNIVES IN USE IN A BUCKET OF A SANITIZER, INSTRUCTED TO KEEP IN A CLEAN DRY CONTAINER.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: SMALL DELI CUPS AND MULTI-USE UTENSIL NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED PLASTIC STRAWS BEING WASHED FOR A REUSE, INSTRUCTED MANAGERS TO DISCARD AFTER A SINGLE USE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO HEAT TEST STRIPS FOR HIGH TEMP DISH MACHINE, INSTRUCTED TO OBTAIN. NO CITATION ISSUED.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO HEAT TEST STRIPS FOR HIGH TEMP DISH MACHINE, INSTRUCTED TO OBTAIN. NO CITATION ISSUED.

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.