THE ORIGINAL UNCLE JOHNS BARBECUE Passes Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LARGE BULK INGREDIENT CONTAINERS NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE CAN OPENER WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CAN OPENER.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE GARBAGE CANS BEING USED TO STORE SAUCE. INSTRUCTED TO PROPERLY WASH, RINSE AND SANITIZE THE INTERIOR/EXTERIOR OF CANS BY EITHER GETTING A 3-COMPARMENT SINK LARGE ENOUGH TO FULLY SUBMERGE THE CANS. BY USING SMALLER CONTAINERS THAT CAN BE FULLY SUBMERGED IN THE 3-COMPARTMENT SINK OR IMPLEMENTING A CLEAN IN PLACE (CIP) PROCEDURE.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR/EXTERIOR OF THE PIT WITH CHARRED FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN

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 STORAGE RACKS IN THE PREP AREAS WITH DIRT AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS.

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 A LEAK AT THE RIGHT FAUCET ON THE 3-COMP. SINK AND A LEAK AT THE BASE OF THE 2-COMP. SINK. INSTRUCTED TO FIX LEAKS AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A LEAK AT THE RIGHT FAUCET ON THE 3-COMP. SINK AND A LEAK AT THE BASE OF THE 2-COMP. SINK. INSTRUCTED TO FIX LEAKS AND MAINTAIN.

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.