JOY YEE NOODLE ROSCOE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WITH BLACK GLOVES ON,RINSING HIS HANDS UNDER RUNNING WATER AT THREE COMPARTMENT SINK,THAN RETURNED TO HIS STATION AND HANDLED FOOD.SPOKE WITH PERSON IN CHARGE REGARDING HANDWASHING AND FOOD GLOVES PROCEDURE.MANAGER CORRECTED THE PROBLEM PRIORITY FOUNDATION VIOLATION:7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT HANDWASHING SINKS IN PREP AREAS. SOAP MUST BE PROVIDED AT ALL SINKS FOR PROPER HAND WASHING. AFTER MY REQUEST, SOAP WAS PROVIDED AT ALL HANDWASHING SINK PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: WE OBSERVED ICE SCOOP STORED ON TOP OF THE ICE CUBES OF ICE BIN (ICE IS USED FOR HUMAN CONSUMPTION TO MAKE FRESH FRUIT DRINKS), ALSO OBSERVED EMPLOYEE WITH A BLUE CLOTH WIPING THE COUNTER TOP AND STORED THE SAID RAG ON TOP THE ICE AT SAME ICE BIN.SOURCE OF CONTAMINATION. PER MY REQUEST, ICE WAS REMOVED. INFORMATION GIVEN ON HOW TO AVOID SOURCE CONTAMINATION. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED COOKED RICE (15LB)STORED INSIDE THE WALK-IN COOLER AT TEMP OF 62.9F; FRIED CHICKEN NUGGET(20LB) AT TEMP OF 60.2F. NO TIME AND TEMPERATURE PROVIDED FOR THE MENTIONED PRODUCTS.FOOD DISCARDED AND DENATURE.POUNDS 35,VALUE 60 PRIORITY VIOLATION 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: DRY FOOD CONTAINERS AT STORAGE AREA MUST BE LABELED WITH A 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SPLASH GUARD IS NEEDED BETWEEN HANDWASHING AND COUNTER TOP WERE OPENED FOOD IS STORED,AT FRONT PREP/SERVING AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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: CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT .

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: CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT .

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.