T JOELS FAMILY RESTAURANT Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOOD (CHILI 152.2F, POTATOES 140.9F)AND COOKED TO ORDER FOODS ARE PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT TO TEST PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1546759 ON 6-5-15: 32-REMOVE RUST DEPOSITS ON SHELVES INSIDE REAR REACH-IN COOLER IN DISHWASHING/PREP AREA. INSTALL SPLASH GUARD BETWEEN REAR EXPOSED SINK AND DRAINBOARD OF 3-COMPARTMENT SINK. 35-SEAL OPENINGS AROUND PIPE FITTINGS UNDER EXPOSED SINKS. 38-REPAIR LEAKING DRAINPIPE UNDER REAR EXPOSED SINK. 41-STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. 43-STORE WASH CLOTHS IN SANITIZING SOLUTION. 45-PROVIDE FOOD HANDLER CERTIFICATES. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL ALL RAW WOOD SURFACES ON PAPER GOOD STORAGE SHELVES IN BASEMENT. REMOVE RUSTY SURGACES ON BOTTOM OF PREP TABLE IN REAR PREP/DISHWASING AREA.

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: CLEAN INTERIOR OF PRODUCE REFRIGERATOR IN BASEMENT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AROUND UTILITY SINK. CLEAN LIGHT SHIELDS IN PREP AND WAIT STATION AREAS. REPLACE STAINED CEILING TILES IN PREP AND DINING AREAS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INCREASE HOT WATER PRESSURE AT SINK IN WOMEN WASHROOM.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE UNUSED EQUIPMENT IN BASEMENT TO PREVENT PEST HARBORAGE. SEPARATE CLEANING SUPPLIES ON STORAGE SHELVES IN BASEMENT.

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: REMOVE UNUSED EQUIPMENT IN BASEMENT TO PREVENT PEST HARBORAGE. SEPARATE CLEANING SUPPLIES ON STORAGE SHELVES IN BASEMENT.

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.