PASS W/ CONDITIONS
Risk 2 (Medium)
MOJO 330 N WABASH Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 5, 2021
Canvass
License #2671862
4
Total Violations
3
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on May 5, 2021. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #3
CRITICAL
Violation Details
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP PHYSICAL KIT, FOR THE WRITTEN CLEAN UP PROCEDURE PROVIDED ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER. COOKED CHICKEN WAS AT 52.6F, HAM WAS AT 51.8F, AND RAW EGGS WERE AT 48.1F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 14 LBS OF SAID TCS FOODS WORTH $50. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER. COOKED CHICKEN WAS AT 52.6F, HAM WAS AT 51.8F, AND RAW EGGS WERE AT 48.1F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 14 LBS OF SAID TCS FOODS WORTH $50. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection