JOONG BOO MARKET Fails Health Inspection - Chicago Grocery store

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

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: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR BOTTOM COMPARTMENT OF THE ICE MAKER NOT MAINATINED HAS BLACK M0LD INSIDE WHERE THE ICE IS BEING MADE. RUSTY SURFACES AND LID BROKEN. ICE ARE USE TO STORE FISH AND MEAT ON DISPLAY COOLER AND FRONT COUNTER DISPLAY. INSTRUCTED TO CLEAN, REMOVE RUST AND REPAIR THE LID WHICH IT BEING HELD TOGETER WITH DUCK TAPE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: FOUND ALL READY TO EAT TCS FOODS INSIDE THE REACH IN COOLERS IN BOTH MAIN KITCHEN AND FRONT KITCHEN WITHOUT LABEL AND DATE. INSTRUCTED TO PROPERLY DATE AND LABEL ALL SUCH FOOD CONTAINERS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: FOUND WHITE POWDER SCATTERED ALONG THE WALL BASE IN THE BOILER ROOM BEHIND THE FRONT KITCHEN,IN THE MEAT DEPT,AND IN THE MAIN KITCHEN REAR PREP AREA. INSTRUCTED TO CLEAN ,REMOVE THE WHITE POWDER AND SANITIZED THE AFFECTED AREAS. PRIORITY 7-38-015 CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK DRY FOOD CONTAINERS HAS NO COMMON NAME ON THE CONTAINER. MUST PROVIDE COMMON NAME.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTH FOR WIPING IN THE PREP TABLE, COOLERS, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTY BOTTOM SHELVE OF THE PREP TABLE AND UNDERNEATH THE GRILL SHELVE IN THE MAIN KITCHEN. MUST REMOVE RUST AND MAINTAIN.

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: MUST DEFROST THE FOLLOWING FREEZER AND COOLER WITH HEAVY ICE ACCUMULATED: THE 4 DOOR REACH IN COOLER IN THE MAIN KITCHEN, PKG ICE CREAM FREEZER, FREEZER WITH PKG RICE CAKE AND FREEZER WITH PKG PANCAKE, AND MAINTAIN. REPLACE GROCERY BAG BEING USED TO STORE FOOD INSIDE THE 4 DOOR REACH IN COOLER IN THE FRONT KITCHEN, WITH FOOD GRADE STORAGE BAG.

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: MUST REMOVE ALL CARDBOARD BEING USED AS A SHELVE LINER IN ALL SHELVES IN THE STORAGE AREA, AND IN THE MEAT/FISH DEPT SERVING AREA AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CHAIN ATTACHED TO THE HOOD WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO REMOVE GREASE,CLEAN AND MAINATAIN.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO HOT RUNNING WATER THROUGHOUT. WATER TEMPERATURE IN ALL HAND SINK AND 3 COMPARTMENT SINK AT 60.0F TO 61.0F. INSTRUCTED TO PROVIDE HOT RUNNING WATER. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BACKFLOW PREVENTER DEVICE FOR THE ICE MACHINE NOT LOCATED. INSTRUCTED TO INSTALL TO BE ABLE TO SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UTILITY SINK WAS REMOVED . INSTRUCTED TO INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND INSTALL BACKFLOW PREVENTER DEVICE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: FRONT WOMEN'S BATHROOM TOILET LID BROKEN.ITS BEING COVERED BY BROWN CARD BOARD. NEED TO REPLACE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DAMAGED WALLS INSIDE THE EMPLOYEES WASHROOM IN THE REAR AREA, HAS OPEN HOLE. MUST REPAIR AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALLS IN THE MAIN KITCHEN BY THE RIGHT SIDE OF THE WOK WITH FOOD STAINED. WALK IN COOLER WALLS NOT CLEAN HAS FOOD DEBRIS,FLOOR IN THE WALK IN COOLER, ALSO IN THE FRONT AREA (DUMPLING FOOD AREA) MUST CLEAN IN DETAIL AND MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO ONE HAS THE FOOD HANDLER TRAINING (PA 100-0367). MUST PROVIDE.

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: NO ONE HAS THE FOOD HANDLER TRAINING (PA 100-0367). MUST PROVIDE.

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.