JOY YEE NOODLE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK-IN COOLER AMBIENT AIR TEMP AT 61F. UNIT MUST BE ABLE TO MAINTAIN PRODUCT AT 40F OR BELOW. UNIT TAGGED HELD FOR INSPECTION AT THIS TIME AND CANNOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPT OF HEALTH. FAX A LETTER REQUESTING TAG REMOVAL TO 312 746-4240.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER TEMPS OF FOODS IN WALK-IN COOLER MENTIONED IN VIOLATION #2. THESE FOOD ITEMS INCLUDED EGGS (10 DOZEN), COOKED AND RAW CHICKEN (160 LBS) MILK (5 GALLONS). TOTAL VALUE DENATURED $310

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND TWO LIVE ROACHES AND TWO DEAD ROACHES ON PREMISES. ONE LIVE ROACH OBSERVED INSIDE OF UTILITY SINK AND ONE UNDER THE ONE COMPARTMENT SINK ON THE FLOOR. INSTRUCTED TO HAVE ANDERSON PEST CONTROL SERVICE ESTABLISHMENT PRIOR TO REINSPECTION AUGUST 15, 2013.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM OCTOBER 3, 2012 WERE NOT CORRECTED (#30, 33, 34, 35) ALL DESCRIBED BELOW. MUST CORRECT VIOLATIONS AS INSTRUCTED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST DATE AND LABEL ALL FOODS NOT IN ORIGINAL CONTAINER IN THE WALK-IN COOLERS. MUST PROPERLY STORE FOODS IN FOOD GRADE BAGS IN ALL COOLERS, FREEZERS AND REFRIGERATORS AT ALL TIMES. LABEL ALL BULK CONTAINERS WITH NAME OF PRODUCT INSIDE (11/8/13).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR LOOSE RUBBER GASKET AT THREE DOOR REFRIGERATION UNIT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF FRYERS TO REMOVE EXCESS GREASE BUIL-UP. MUST DETAIL CLEAN OR REPLACE HOOD FILTERS AT KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOOR UNDER ONE COMP SINK IN THE KITCHEN. CLEAN FLOORS AND FLOOR DRAINS UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT. (11/8/13).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPAINT PEELING PAINT AT WALL AND CEILING IN THE BASEMENT DRY STORAGE AREA ON THE SOUTHWEST CORNER OF THE ROOM. CLEAN INTERIORS OF ALL LIGHT SHIELDS IN KITCHEN. CLEAN CEILING VENTS WHERE NEEDED TO REMOVE DUST OBSERVED AND CLEAN FAN COVERS IN WALK-IN COOLER TO REMOVE DUST (11/08/13).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST DATE AND LABEL ALL FOODS NOT IN ORIGINAL CONTAINER IN THE WALK-IN COOLERS. MUST PROPERLY STORE FOODS IN FOOD GRADE BAGS IN ALL COOLERS, FREEZERS AND REFRIGERATORS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF FRYERS TO REMOVE EXCESS GREASE BUIL-UP. MUST DETAIL CLEAN OR REPLACE HOOD FILTERS AT KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOOR UNDER ONE COMP SINK IN THE KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPAINT PEELING PAINT AT WALL AND CEILING IN THE BASEMENT DRY STORAGE AREA ON THE SOUTHWEST CORNER OF THE ROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE ICE SCOOPER IN AN ICE RECEPTACLE AT ALL TIMES AT FRONT JUICE BAR AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SIDES AND DOOR OF THE NORTHWEST LINE COOLER ARE DIRTY; WASH, RINSE AND SANITIZE ALL OF THE FOOD AND NON-FOOD UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE CAN OPENER IS DIRTY AND HAS A WORN OUT BLADE, REPLACE THE WORN BLADE AND WASH, RINSE AND SANITIZE IT DAILY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: USED WIPING CLOTHS LEFT OUT ON THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Store the cleavers in the cooking area in a sanitary place, not in between dirty equipment.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize the soda gun holder and the ice machine door interior .

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Repair the damaged floor grout next to the stock pot stoves.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Clean dirty buildup out of the floor drains regularly to reduce smallfly harborage.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Upon inspection of the food handlers hands, several of the cooks had long fingernails and the manager was instructed to have the food handlers keep there fingernails trimmed to facilitate good hygiene and minimize possible food adulteration.