JOLLY INN RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY AND SERVICE AT THE BUFFET TABLE (HOT AND COLD HOLDING UNIT)IN DINING/SERVICE AREA. NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: WHOLE HAM AT 122.4F, CABBAGE ROLL AT 120.4F, SLICED POLISH SAUSAGE AT 113.5, FRIED CHICKEN AT 121.6F, COTTAGE CHEESE AT 45.2F, CHEESE BLINTZ AT 120.5F, CARROT SALAD AT 43.8F, SLICED WATERMELON AT 49.2F AND SLICED CANTALOUPE AT 46.3F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 150.00, TOTAL WEIGHT 15 LBS. CRITICAL VIOLATION 7-38-005 (A)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND FOOD NOT PROTECTED DURING DISPLAY AND SERVICE AT THE SELF SERVICE DESSERT/CAKE DISPLAY COUNTER. NO SNEEZE GUARD OR BARRIER. INSTRUCTED MANAGER TO PROVIDE PROPER SNEEZE GUARDS TO PREVENT PUBLIC CONTAMINATION. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND REAR EXIT BOTTOM DOOR AND FRONT (BANQUET) ENTRANCE MIDDLE BOTTOM DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOFED BOTTOM OF THE SAID DOORS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND 3 COMPARTMENT SINK IN PREP/COOKING AREA (MAIN FLOOR) NOT MAINTAINED PROPERLY. WASTE WATER BACKING UP FROM MIDDLE COMPARTMENT INTO FIRST AND 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK AND WATER SEEPING FROM TOP COVER OF THE GREASE BOX UNDERNEATH 3 COMPARTMENT SINK ALSO 3 COMPARTMENT BAR SINK (CRYSTAL ROOM) NOT MAINTAINED, WATER BACKING UP FROM MIDDLE COMPARTMENT INTO FIRST AND THIRD COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO FIX. SERIOUS VIOLATION 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO SEAL RAW WOOD SHELVES UNDERNEATH DISH MACHINE AND MUST REPAINT LEGS OF DISH MACHINE DRAIN BOARD WITH RUST BUILD-UP.-----------MUST REPAINT FOOD CARTS WITH DUST BUILD-UP IN PREP/COOKING AREA.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 2 DOOR REACH-IN COOLER IN REAR LOWER LEVEL BANQUET PREP AREA

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR OF PREP/COOKING AREA (MAIN FLOOR) AND FLOORS UNDERNEATH SODA SYRUP SHELVES WITH SYRUP ACCUMULATION BEHIND 3 BARS, FLOORS ALONG THE WALLS AND IN ALL CORNERS BEHIND (2) BANQUET BARS.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH EXCESSIVE SPILLAGE BEHIND (2) BANQUET BARS.---------MUST REMOVE PEELING PAINT ON CEILING ABOVE BASEMENT 3 COMPARTMENT SINK.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE (FOOD) BOXES AND BUCKETS STORED UNDER SEWER LINES IN BASEMENT STORAGE ROOM.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE (FOOD) BOXES AND BUCKETS STORED UNDER SEWER LINES IN BASEMENT STORAGE ROOM.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.