NEW CAJUN GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED THE FRONT PREP AREA EXPOSED HAND WASHING SINK WITH A BUCKET OF SOAP AND WATER INSIDE OF IT AND THE REAP PREP AREA EXPOSED HAND WASHING SINK WITH OVEN GLOVES INSIDE OF IT AND NO HAND SOAP. INSTRUCTED TO MAINTAIN ACCESSIBILITY TO ALL EXPOSED HAND WASHING SINKS. DO NOT STORE ANYTHING INSIDE OF THE EXPOSED HAND WASHING SINKS AND PROVIDE AND MAINTAIN HAND SOAP FOR PROPER HAND WASHING AT THE EXPOSED HAND WASHING SINKS. CRITICAL VIOLATION 7-38-030

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WITH AN ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (RICE, CHICKEN, NOODLES, ETC) WERE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER WITH AN ORIGINAL CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDIUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED GREASE ON THE HOOD AND HOOD VENTS. INSTRUCTED TO CLEAN AND MAINTAIN THE HOOD AND HOOD VENTS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EXCESS ITEMS INSIDE OF THE MOP SINK. INSTRUCTED TO REMOVE EXCESS ITEMS AND MAKE THE MOP SINK ACCESSIBLE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EXCESS ITEMS INSIDE OF THE MOP SINK. INSTRUCTED TO REMOVE EXCESS ITEMS AND MAKE THE MOP SINK ACCESSIBLE.

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.