CHEZ JOEL

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOR SANITARY HAND DRYING DEVICE AT EXPOSED HANDSINKS IN EITHER PREP AREAS. BASEMENT EXPOSED HANDSINK NOT ACCESSIBLE OR MAINTAINED, BASIN COVERED AND CONTAINER OF SOILED CLOTHS IN SINK BASIN. INSTD TO MAINTAIN SINKS AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MICE DROPPINGS (OVER 40) NOTED SCATTERED ON FLOOR AROUND HOT WATER TANK. FRONT DOOR NOT RODENT PROOF, APPROX 1/2 INCH GAP NOTED AT BOTTOM OF DOOR. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS, RODENT PROOF DOOR SO AS TO BE TIGHT FITTING. CITATION ISSUED 7-38-020 SERIOUS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI USE UTENSILS/PLACE SETTINGS IMPROPERLY STORED, SILVERWARE, GLASSES, PLATES ARE SET ON TABLE AND ARE NOT RESET AS CUSTOMERS ARE SEATED. INSTD TO RE SET TABLE AS CUSTOMERS ARE SEATED, OR HAVE PLACE SETTING WRAPPED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. INSTD TO CLEAN AND MAINTAIN ALL CUTTING BOARDS. RUSTY SHELVES ON BOTTOM OF ALL PREP TABLES AND ON WIRE RACKS IN COOLERS. INSTD TO REMOVE ALL RUSTY SURFACES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALK IN COOLER CEILING IN POOR REPAIR, UNEVEN SURFACE WITH MOLD LIKE SUBSTANCE. INSTD TO REPAIR AND MAINTAIN SURFACE. LIGHTSHIELDS THROUGH OUT 1ST FLOOR PREP AREA NOT CLEAN. CLEAN SAME AND MANTAIN. CEILING AND WALLS IN BASEMENT NOT CLEAN, DEBRIS, SPIDER WEBS. INSTD TO CLEAN AND MAINTAIN SAME.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HANDSINK MISSING AT BAR AREA. PROVIDE SAME. SPLASHGUARD MISSING AT 1ST FLOOR EXPOSED HANDSINK AND CUTTING BOARD. INSTD TO PROVIDE PROPER BARRIER TO PREVENT POSSIBLE CONTAMINATION ON CUTTING BOARD.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EXTREME CLUTTER NOTED IN BASEMENT REAR STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 2-DOOR REACH-IN COOLER ON COOK LINE NOT PROPERLY MAINTAINED, AIR TEMP RECORDED AT 55.1F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT WHICH WERE SITTING ON TOP OF ICE AND STILL WITHIN ACCEPTABLE RANGE AND PLACE PRODUCT IN A UNIT HOLDING PROPER TEMPERATURE. UNIT TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED AND/OR FOODS REMOVED FROM ORIGINAL CONTAINERS HELD OVER 24 HOURS MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: USING GARBAGE BAGS TO STORE UNCOVERED FOODS IN IN DEEP FREEZER IN THE BASEMENT PREP AREA. REMOVE EXCESSIVE ICE BUILD-UP FROM DEEP FREEZERS IN BASEMENT PREP AREA. REPLACE CRACKED AND BROKEN LIDS TO BULK FOOD STORAGE BINS IN BASEMENT PREP AREA. PAINT RUSTY EXTERIOR OF DEEP FREEZER AND RUSTY FLOOR INSIDE REAR WALK-IN COOLER IN BASEMENT PREP AREA. PAINT RAW WOOD SHELVES BEHIND BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: SIDES AND INTERIORS OF COOKING EQUIPMENT(OVENS, AND DEEP FRYERS) ON COOK LINE, AND ALL CUTTING BOARDS IN FIRST FLOOR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG ALL BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT FIRST FLOOR AND BASEMENT FOOD PREP AND STORAGE AREAS(DIRT, AND DEBRIS NOTED). ALSO NEED TO KEEP FLOOR NEAR ICE ICE MACHINE DRY AND LEVEL AREA OF FLOOR WHERE WATER CONSTANTLY PUDDLES. SEAL HOLE IN REAR SECTION IN BASEMENT NEAR DISHWASHING CHEMICALS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SMOOTH, CLEAN AND PAINT ALL WALLS AND DOORS ON FIRST FLOOR, IN AREAS LEADING TO, AND IN BASEMENT WHERE SURFACES ARE CHIPPING AND NOT CLEAN. PAINT RAW WOOD DOOR IN BASEMENT. CLEAN DUST AND DEBRIS FROM LIGHT SHIELDS AND VENTS IN BOTH WASHROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROPERLY SECURE WASTE LINE CONNECTED TO ICE MACHINE ABOVE FLOOR DRAIN TO PREVENT EXCESSIVE WATER ON FLOOR IN SAME AREA.

FOOD HANDLER REQUIREMENTS MET - Comments: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW WOOD AT WAIT STATION AND IN BASEMENT PREP AREA IN NEED OF REPAIR WHERE WATER DAMAGED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN UNDER AND AROUND ALL COOKING EQUIPMENT TO REMOVE ALL GREASE AND FOOD BUILD UP. CLEAN ALL EQUIPMENT. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN PREP AREA BY DISH MACHINE IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED HEAVY GREASE BUILD UP IN BETWEEN COOKING EQUIPMENT. MUST DETAIL CLEAN TO REMOVE GREASE AND DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED FLOORS IN KITCHEN IN POOR REPAIR (DAMAGE AND MISSING FLOOR TILES). FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. ALSO FLOORS NEED CLEANING IN BETWEEN EQUIPMENT TO REMOVE SPILLS AND DEBRIS INCLUDING FLOOR DRAINS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.ALL FOOD NOT STORED IN ORIGINAL CONTAINERS MUST BE LABLED AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN INTERIOR OF ALL FRYERS, UNDER ALL GRILLS TO REMOVE EXCESS GREASE AND INTERIOR OF PRODUCE REFRIGERATORS AT KITCHEN.

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. MUST DETAIL CLEAN FLOORS AT KITCHEN TO REMOVE EXCESS GREASE BEHIND, AND UNDER ALL COOKING EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. SHIELD THE LIGHTING IN THE KITCHEN AND ABOVE FREEZER NEXT TO REFRIGERATOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR LEAKY PIPE UNDER 3COMP SINK AND AT EXPOSED HANDSINK AT KITCHEN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROVIDE ICE UTENSIL DISPENSING HOLDER AT ALL ICE BOXES ON PREMISES AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE MEAT WALK IN COOLER SHELVES, THE KITCHEN DESSERT COOLER INTERIOR. AND THE 1 DOOR PREP COOLER ARE DIRTY; WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.

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. THE FLOOR TILES ARE CRACKED IN THE UPSTAIRS PREP AREA FLOOR, THE BASEBOARDS ARE WET AND DIRTY INSIDE OF THE BAR AND THE NORTH EAST WALK IN COOLER THRESH HOLD IS DAMAGED AND UNSANITARY. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: SHIELD THE LIGHTING IN THE KITCHEN AND ABOVE THE DISHMACHINE Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE DRAIN COVER IN THE BASEMENT IS DIRTY AND NOT COVERED TIGHTLY, CLOSE THE COVER TIGHT AND CLEAN AND SANITIZE AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Replace the rusty kitchen towel dispenser. Resurface or replace any pock marked, unsanitary cutting boards.

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. Clean the floor behind the broiler.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Shield the fixture above the basement prep table.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.