JOONG BOO MARKET Fails Health Inspection - Chicago Grocery store

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW PORK BEING PREPARED IN THE SAME THREE COMPARTMENT SINK WITH READY TO EAT SLICED PICKLES AND COOKED GREENS. ALSO OBSERVED RAW EGGS AND RAW MEAT STORED IN A COOLER ON SHELVING DIRECTLY ABOVE PREPARED READY TO EAT FOODS AND CUT, PREPARED GREENS. ALL CONTAMINATED FOODS DISCARDED. INSTRUCTED TO PREPARE RAW AND READY TO EAT FOODS SEPARATELY AND PROPERLY STORE ALL FOODS PROTECTED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD HOT AT IMPROPER TEMPERATURES. PORK STUFFED DOUGH BUNS INSIDE A HOT HOLDING STEAM UNIT AT 113.9F, PORK STUFFED DUMPLINGS AT 117.8F. ALL FOOD DISCARDED. APPROXIMATELY 10 LBS @ $50.00. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #22 FOR CITATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS COLD FOODS HELD AT IMPROPER TEMPERATURES. CRAB STUFFED SUSHI ROLLS NOTED ON PREP DISPLAY SHELVING AT 74.4F AND 75.6F. ALSO NOTED CHICKEN BROTH IN A LARGE COVERED POT STORED ON A MILK CRATE ON THE FLOOR OF THE COOKS LINE AT 53.6F. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. ALL DISCARDED. APPROXIMATELY 75 LBS @ $75.00. 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED TCS, READY TO EAT COOKED VEGETABLES IN THE "SNACK CORNER" COOLER WITH NO DATE LABELING. COOKED BEANS AND COOKED BROTH IN THE WALK-IN COOLER WITH PREPARATION DATES ONLY OF 7/29 AND 7/30. INSTRUCTED ALL TCS PREPARED READY TO EAT FOODS MUST BE DATE LABELED WITH AND EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: "SNACK CORNER" PREP AREA HAND WASHING SINK WITH ATTACHED SPLASH GUARD, ANGLED IN A WAY NOT PROTECTING THE CLEAN WASHED, RINSED AND SANITIZED DISHES AT THE ADJACENT THREE COMPARTMENT SINK. MUST PROVIDE A LARGER SPLASH GUARD ON THE HAND SINK TO PROTECT AND PREVENT CROSS CONTAMINATION ONTO THE CLEAN DISHES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE TAPE AS A MEANS OF REPAIR ON THE RICE COOKER IN THE "SNACK CORNER" PREP AREA.

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 MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT PREP AND STORAGE AREAS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.

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: NOTED RUSTY METAL RACK SHELVING ABOVE THE MAIN KITCHEN THREE COMPARTMENT SINK. MUST REPLACE/REMOVE RUST.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACK FLOW PREVENTION DEVICE LOCATED ON THE WALL WATER NOZZLE WITH AN ATTACHED HOSE IN THE FAR REAR SMALL PREP AREA. MUST PROVIDE A BACK FLOW PREVENTION 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALL ABOVE THE MAIN KITCHEN THREE COMPARTMENT SINK WITH PEELING PAINT AND PLASTER. MUST REPAIR 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.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2362846 ON 2-25-20 NOT CORRECTED. #6-OBSERVED EMPLOYEE EATING IN THE MEAT FOOD PREPARATION AREA. INSTRUCTED EMPLOYEES ARE NOT ALLOWED TO EAT IN FOOD PREPARATION AREAS. #47- TORN RUBBER DOOR GASKET ON THE TALL REACH-IN FREEZER IN THE "SNACK CORNER" PREP AREA. MUST REPLACE.------MUST NOT USE FOAM TUBING AS A MEANS OF CONSTRUCTION FOR THE LADIES WASHROOM DOORS. #49- SEVERAL GLASS DOORS OF THE MEAT DISPLAY COOLER WITH GREEN AND BLACKISH MOLD, POOLING LIQUID IN BETWEEN GLASS. MUST CLEAN AND MAINTAIN ALL.------MUST NOT USE CARDBOARD AS LINER FOR PREP SURFACES OR SHELVING IN THE BAO PREP AREA. #55- MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT ALL PREP AREAS. FLOORS MUST BE SMOOTH AND CLEANABLE.---- MUST NOT USE DUCT TAPE AS A WALL SEALANT AT THE THREE COMPARTMENT SINK IN THE BAO PREP AREA. #56- EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS, SUCH AS SHOES, IN THE FOOD PREP AREA OR ON PREP SHELVING THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2362846 ON 2-25-20 NOT CORRECTED. #6-OBSERVED EMPLOYEE EATING IN THE MEAT FOOD PREPARATION AREA. INSTRUCTED EMPLOYEES ARE NOT ALLOWED TO EAT IN FOOD PREPARATION AREAS. #47- TORN RUBBER DOOR GASKET ON THE TALL REACH-IN FREEZER IN THE "SNACK CORNER" PREP AREA. MUST REPLACE.------MUST NOT USE FOAM TUBING AS A MEANS OF CONSTRUCTION FOR THE LADIES WASHROOM DOORS. #49- SEVERAL GLASS DOORS OF THE MEAT DISPLAY COOLER WITH GREEN AND BLACKISH MOLD, POOLING LIQUID IN BETWEEN GLASS. MUST CLEAN AND MAINTAIN ALL.------MUST NOT USE CARDBOARD AS LINER FOR PREP SURFACES OR SHELVING IN THE BAO PREP AREA. #55- MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT ALL PREP AREAS. FLOORS MUST BE SMOOTH AND CLEANABLE.---- MUST NOT USE DUCT TAPE AS A WALL SEALANT AT THE THREE COMPARTMENT SINK IN THE BAO PREP AREA. #56- EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS, SUCH AS SHOES, IN THE FOOD PREP AREA OR ON PREP SHELVING THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.