JOY YEE NOODLE SHOP Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SOME BULK STORAGE CONTAINERS NOT LABELED; LABEL CONTAINERS IN MAIN KITCHEN. SOME GROCERY BAGS BEING USED FOR FOOD STORAGE IN FREEZERS; MUST USE FOOD GRADE STORAGE BAGS FOR FOOD STORAGE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED HEAVY RUST AND A HOLE AT THE BOTTOM OF ONE PREP TABLE IN THE MAIN KITCHEN BY THE DISHMACHINE; REPAIR OR REPLACE TABLE. THE RUBBER GASKETS AT FOUR TWO DOOR COOLERS IN THE PREP AREA ARE IN POOR REPAIR; MUST REPAIR GASKETS AT ALL FOUR COOLERS. THE CUTTING BOARD ON TOP OF ONE PREP COOLER IS IN POOR REPAIR; MUST REPLACE BOARD.

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 CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYERS, GRILL, WOKS, BURNERS), BOTTOM OF FRYERS TO REMOVE GREASE AND CAN OPENER BLADE AT PREP TABLE. CLEAN SHELVES INSIDE OF WALK-IN COOLERS ON FIRST AND SECOND FLOOR.

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: CLEAN FLOORS UNDER AROUND AND BEHIND COOKING EQUIPMENT AND IN WALK-IN COOLERS ON FIRST AND SECOND FLOOR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN CEILING VENTS IN KITCHEN AND WASHROOMS TO REMOVE DUST OBSERVED. CLEAN LIGHT SHIELDS IN KITCHEN TO REMOVE DUST OBSERVED. CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT TO REMOVE GREASE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN CEILING VENTS IN KITCHEN AND WASHROOMS TO REMOVE DUST OBSERVED. CLEAN LIGHT SHIELDS IN KITCHEN TO REMOVE DUST OBSERVED. CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT TO REMOVE GREASE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.