T JOELS FAMILY RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN THE DRINK FOOD PREP AREA. INSTRUCTED TO PROVIDE A HAND WASHING SINK IN THE FOOD PREP AREA WHERE COFFEE IS SERVED, SOUP AND BEVERAGES ARE ALL HANDLED. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF, EGGS). INSTRUCTED TO PROVIDE A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS SITTING ON EQUIPMENT NOT STORED PROPERLY AND READY FOR USE. INSTRUCTED THAT ALL WIPING CLOTHS USED TO WIPE COUNTERS, EQUIPENT, OR CUTTING BOARDS MUST BE STORED IN SANITIZING SOLUTION AT ALL TIMES AND MUST BE CHANGED WHEN WATER IS DIRTY OR AS OFTEN AS NEEDED.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: SEE VIOLATION #60

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

GLOVES USED PROPERLY - Comments: OBSERVED EMPLOYEE NOT PROPERLY WEARING GLOVES WHILE PREPARING FOOD IN THE FRONT FOOD SERVICE AREA. INSTRUCTED THAT GLOVES MUST BE WORN AT ALL TIMES AND ON BOTH HANDS WHILE HANDLING FOOD.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SEE VIOLATION #60

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY GREASE AND FOOD DEBRIS BUILD UP ON THE SIDES, UNDER AND INSIDE COOKING EQUIPMENT. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AS A MEANS OF PREVENTING PEST AND INSECT HARBORING.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDES OF ALL THE REFRIGERATION UNITS WITH A BUILD UP OF DIRT AND FOOD DEBRIS, ONE WITH STANDING WATER LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW DEVICE ON THE ICE MACHINE IN THE BASEMENT. INSTRUCTED TO PROVIDE. UNABLE TO LOCATE BACKFLOW DEVICE ON REAR UTILITY SINK IN CLOSET NEXT TO ENTRANCE TO THE DISH WASHING ROOM IN THE REAR OF THE FACILITY.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: SEE VIOLATION #60

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SEE VIOLATION #60

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BUILD UP OF GREASE AND DUST UNDER THE HOOD VENTILATION SYSTEM. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO PROTECTIVE LIGHT COVERING OVER THE LIGHT BULBS OVER THE STOVE UNDER THE HOOD VENTILATION SYSTEM. ALSO OBSERVED ONE BROKEN LIGHT SHIELD IN THE SAME AREA IN THE CEILING. INSTRUCTED TO PROVIDE PROPER COVERING FOR LIGHTS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: PREVIOUS PRIORITY FOUNDATIONS FROM INSPECTION 2366221 WERE NOT COMPLETED AS INSTRUCTED. 5-205.11 OUT PF. OBSERVED NO HAND WASHING SINK IN THE DRINK FOOD PREP AREA. INSTRUCTED TO PROVIDE A HAND WASHING SINK IN THE FOOD PREP AREA WHERE COFFEE IS SERVED, SOUP AND BEVERAGES ARE ALL HANDLED. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED. OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF, EGGS). INSTRUCTED TO PROVIDE A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Chemical contamination can cause poisoning and chemical burns.

Chemicals must be properly labeled and stored.

Original containers labeled; Working containers labeled; Stored below/away from food; Used per label; MSDS available.

This violation was corrected during the inspection.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: PREVIOUS PRIORITY FOUNDATIONS FROM INSPECTION 2366221 WERE NOT COMPLETED AS INSTRUCTED. 5-205.11 OUT PF. OBSERVED NO HAND WASHING SINK IN THE DRINK FOOD PREP AREA. INSTRUCTED TO PROVIDE A HAND WASHING SINK IN THE FOOD PREP AREA WHERE COFFEE IS SERVED, SOUP AND BEVERAGES ARE ALL HANDLED. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED. OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF, EGGS). INSTRUCTED TO PROVIDE A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Chemical contamination can cause poisoning and chemical burns.

Chemicals must be properly labeled and stored.

Original containers labeled; Working containers labeled; Stored below/away from food; Used per label; MSDS available.

This violation was corrected during the inspection.