JOY YEE PLUS Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND A 0 PPM READING AT THE LOW TEMP DISHMACHINE IN THE MAIN KITCHEN. INSTRUCTED THAT THE CHEMICAL READING MUST BE AT 100 PPM. DISHMACHINE TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED MANAGER THAT THE DISHWASHER MUST MANUALLY WASH RINSE AND SANITIZE AT THE THREE COMP SINK UNTIL THE DISHMACHINE IS SANITIZING PROPERLY AND IS REINSPECTED BY THE CHICAGO DEPT OF HEALTH. INSTRUCTED TO FAX A LETTER TO 312 746-4240 TO REQUEST THAT THE MACHINE BE REINSPECTED AND THE TAG REMOVED. CRITICAL VIOLATION 7-38-030 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO HANDSOAP AT THE HANDWASH SINK IN THE MAIN PREP AREA KITCHEN ON THE FIRST FLOOR; INSTRUCTED TO PROVIDE AND MAINTAIN HANDSOAP AT HANDSINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030 ISSUED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND SOME GROCERY BAGS BEING USED FOR FOOD STORAGE IN THE FREEZER; INSTRUCTED TO USE FOOD GRADE BAGS ONLY FOR 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: THE RIGHT DOOR OF THE TWO DOOR COOLER UNDER THE COUNTER BEHIND THE JUICE BAR IS IN POOR REPAIR. DOOR FALLS OFF THE HINGES WHEN OPENED; MUST REPAIR DOOR.

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, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, BOTTOMS OF PREP TABLES, INTERIORS OF REFRIGERATION UNITS AND FREEZERS.

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: MUST CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND MAINTAIN. CLEAN FLOOR DRAINS THROUGHOUT KITCHEN AND OTHER AREAS.

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: OBSERVED SOME LIGHT DUST ON THE VENTS ABOVE THE COOKING EQUIPMENT AND LIGHT BULBS IN HOODED SYSTEM; MUST CLEAN TO REMOVE DUST OBSERCVED. CLEAN WALLS AROUND ALL KITCHEN EQUIPMENT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: TWO LIGHTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM ARE NOT SHIELDED; MUST PROVIDE SHIELDS. A SET OF LIGHTS ABOVE THE PREP TABLE IN THE MAIN KITCHEN ARE NOT SHIELDED; MUST PROVIDE SHIELDS FOR THIS SET OF LIGHTS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: TWO LIGHTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM ARE NOT SHIELDED; MUST PROVIDE SHIELDS. A SET OF LIGHTS ABOVE THE PREP TABLE IN THE MAIN KITCHEN ARE NOT SHIELDED; MUST PROVIDE SHIELDS FOR THIS SET OF LIGHTS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.