JOONG BOO MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED EMPLOYEE IMPROPERLY WASHING DISHES, SINKS NOT SET-UP TO PROPERLY WASH, RINSE AND SANITIZE, DISHES AT THIS TIME OF INSPECTION, INSTRUCTED TO PROPERLY SET-UP AT ONCE, CRITICAL CITATION ISSUED: 7-38-030

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, INVEST IN FOOD GRADE BAGS, MUST RESEAL ALL RUSTY SHELVING INSIDE REACH-IN COOLERS, REPAINT CHIPPING RAW WOOD SURFACES, AND PROVIDE SPLASH GUARDS AT EXPOSED HAND SINKS NEXT TO COUNTER AREAS AND 3 COMPARTMENT SINKS, IN FOOD PREP STATIONS,

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: MUST DETAIL CLEAN AND SANITIZE THE FOLLOWING: DISPLAY CASE SLIDING DOORS, AND REMOVE DUST FROM TOP AREA OF ICE MACHINE,

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: MUST CLEAN FLOOR SURFACES THROUGHOUT PREMISES, IN PREP AND STORAGE AREAS, UNDER AND BEHIND ALL EQUIPMENT,

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELDS NEED ON LIGHTS ABOVE MEAT DISPLAY CASE,

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET IN COOKING AREA AT THREE COMPARTMENT SINK,

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET IN COOKING AREA AT THREE COMPARTMENT SINK,

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.