T JOELS FAMILY RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR A CERTIFICATE POSTED WHILE PREPARING/COOKING POTENTIALLY HAZARDOUS FOODS (BEEF, DAIRY, PORK, ETC.) INSTRUCTED TO HAVE THE CERTIFICATE POSTED AND CERTIFICATE HOLDER ON SITE AT ALL TIMES. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE PREP TABLE IN FRONT OF THE 3-COMPARTMENT SINK IN THE REAR IS IN POOR REPAIR. IT'S EXTREMELY RUSTY AND HAS A LARGE HOLE IN THE BOTTOM SHELF. INSTRUCTED TO REMOVE RUST (OR PAINT) AND SEAL HOLE OR REPLACE THE TABLE. MAINTAIN SAME.

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: THE INTERIOR OF THE DEEP FRYER IN THE FRONT FOOD PREPARATION AREA HAS GREASE SPILLS AND DIRT ON THE SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN.

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: THERE ARE WATER STAINED CEILING TILES IN THE DINING AREA, INSTRUCTED TO REPLACE. MAINTAIN SAME. -THE PIPES/CONDUITS UNDER THE HAND SINK AND IN THE CEILING IN THE FRONT FOOD PREPARATION AREA AND REAR DISH WASHING AREA NEEDS TO BE SEALED. INSTRUCTED TO SEAL AND MAINTAIN.

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: THE WATER PRESSURE AT THE WASH BOWL IN THE MEN'S TOILET IS VERY LOW. INSTRUCTED TO INCREASE THE PRESSURE. MAINTAIN SAME. -THERE ARE LARGE POTS TOO BIG TO BE ADEQUATELY SUBMERGED INTO THE 3-COMPARTMENT SINK FOR ADEQUATE WASHING/SANITIZING. INSTRUCTED TO EITHER GET A LARGER SINK TO ACCOMMODATE OR REMOVE LARGE POTS.

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: MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP TO DRY. MAINTAIN SAME.

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: MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP TO DRY. MAINTAIN SAME.

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.