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

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEE EATING IN THE MEAT FOOD PREPARATION AREA. INSTRUCTED EMPLOYEES ARE NOT ALLOWED TO EAT IN FOOD PREPARATION AREAS.

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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: SHELLFISH TAGS NOT AVAILABLE FOR THE PAST 90 DAYS OR AVAILABLE FOR REVIEW FOR OYSTERS AND CLAMS. ONLY TWO TAGS DATED 11-4-19 AND 12-7-19 FOR MUSSELS AND CLAMS. INSTRUCTED ALL SHELLFISH TAGS MUST BE MAINTAINED FOR A MINIMUM OF 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED CUSTOMER SELF SERVICE OF BULK, UN-PACKAGED RAW FISH SUCH AS OYSTERS, CLAMS, CALAMARI, SQUID, AND COOKED SNOW CRAB CLAWS. INSTRUCTED ALL RAW, UN-PACKAGED ANIMAL FOOD MAY NOT BE OFFERED FOR CONSUMER SELF-SERVICE. PRIORITY VIOLATION. 7-38-005. NO CITATION.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING PREPARED TCS FOODS HELD AT IMPROPER TEMPERATURES IN PREPACKAGED CONTAINERS FOR SALE IN THE COLD HOLDING BUFFET TABLE. COOKED BEEF AT 102.9F, COOKED CHICKEN AT 102.7F, COOKED RICE AT 123.6F, COOKED PORK AT 103.5F, BEAN SPROUTS AT 55.4F, COOKED SPINACH AT 54F, COOKED EGGPLANT AT 47.5F, CUCUMBER SALAD AT 50.5F, PEPPER SALAD AT 52F, SHORT RIB SOUP AT 59.7F, BEAN PASTE AT 58.3F.COOKED CORN AT 120F, ALL FOODS DISCARDED. MANAGEMENT STATES A TOTAL OF 35LBS WITH AN ESTIMATED VALUE OF $400.00. REVIEWED ALL HOT FOODS MUST BE HELD HOT AT 135F OR ABOVE AND COLD FOODS COLD AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION 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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT 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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN RUBBER DOOR GASKET ON THE TALL REACH-IN FREEZER IN THE "SNACK CORNER" PREP AREA. MUST REPLACE.

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 NOT USE RAW WOOD AS A MEANS OF ELEVATION FOR PREP CUTTING BOARDS IN THE FOOD PREP AREAS AND AT THE TWO COMPARTMENT PREP SINKS.----MUST NOT USE FOAM TUBING AS A MEANS OF CONSTRUCTION FOR THE LADIES WASHROOM DOORS OR AS PADDING ON THE METAL RACK SHELVING ABOVE THE BAO PREP THREE COMPARTMENT SINK.

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 NOT USE STRING AS A MEANS OF REPAIR FOR TORN/BROKEN PLASTIC FOOD STRAINERS.

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: MEAT PREP HAND WASHING SINK EXTREMELY DIRTY WITH GREEN SLIME SUBSTANCE. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS LINER FOR PREP SURFACES OR SHELVING IN THE BAO PREP AREA.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FOLLOWING FOOD CONTACT EQUIPMENT NOTED DIRTY: INTERIOR OF THE TWO DOOR COOLER IN THE "SNACK CORNER" PREP AREA, SEVERAL GLASS DOORS OF THE MEAT DISPLAY COOLER WITH GREEN AND BLACKISH MOLD, POOLING LIQUID IN BETWEEN GLASS. MUST CLEAN AND MAINTAIN ALL.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION ON FLOOR UNDER THE MEAT SLICER.----CRACKED/DAMAGED CEMENT FLOORING IN THE REAR FOOD PREP WITH POOLING LIQUID. MUST REPAIR THE FLOOR TO BE SMOOTH AND CLEANABLE.

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: FLOORS ALONG BASEBOARDS UNDER ALL SINKS AND MEAT EQUIPMENT FOUND DIRTY. MUST CLEAN AND MAINTAIN.---- MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT ALL PREP AREAS. FLOORS MUST BE SMOOTH AND CLEANABLE.

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: WATER DAMAGED CEILING TILES IN THE REAR FOOD PREP. MUST REPLACE.

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: MUST NOT USE DUCT TAPE AS A WALL SEALANT AT THE THREE COMPARTMENT SINK IN THE BAO PREP AREA.

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: MUST NOT USE DUCT TAPE AS A WALL SEALANT AT THE THREE COMPARTMENT SINK IN THE BAO PREP AREA.

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.