BJ'S MARKET & BAKERY

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO KEEP FLOORS DRY IN PREP AREAS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF LIVE ROACHES ON PREMISES.5- LARGE ROACHES,1 BABY ROACH IN MOP ROOM,AND BEHIND HEAVY EQUIPMENT.MUST CLEAN/SANITIZE ALL AREAS.MUST CONTACT PEST CONTROL FOR TREATMENT.SERIOUS CITATION ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS IN REAR PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND DRY STORAGE CONTAINER SEASON MIX LID CONTAINER/CRACK IN POOR REPAIR.MUST REPLACE LID.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF POP MACHINE NOZZLES, SPIGOTS, FRYER CABINETS, AND COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER. CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, FRYERS, DISH MACHINE ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY, AND DISH WASHING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN AND SANITIZE WALLS IN PREP, STORAGE AND DISH WASHING AREAS. REPLACE STAINED CEILING AND WALLS TILES AS NEEDED. REPLACE WORN SWEEP ON REAR DOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CRACKS/OPENINGS,SMALL HOLES IN SERVERAL AREAS ON PREMISES,IE AROUNDBASEBOARDS,UPPER WALLS IN MOP ROOM,BEHIND EQUIPMEMT,ETC.MUST SEAL ALL OPENINGS TO PREVENT HIDING AREAS FOR PEST.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS IN REAR PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF POP MACHINE NOZZLES, SPIGOTS, FRYER CABINETS, AND COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER. CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, FRYERS, DISH MACHINE ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY, AND DISH WASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN AND SANITIZE WALLS IN PREP, STORAGE AND DISH WASHING AREAS. REPLACE STAINED CEILING AND WALLS TILES AS NEEDED. REPLACE WORN SWEEP ON REAR DOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELD IN WALK-IN FREEZER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST KEEP FLOORS DRY IN DISH,MOP SINK AREA AND REAR AREA COOLING DOWN TUBS TO PREVENT BREEDING FOR PEST.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LOWER WALLS UNDER DISH MACHINE NOT CLEAN OF BLACK DEBRIS.MUST CLEAN ENTIRE AREA AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COLD HOLDING UNIT NOT MAINTAINING PROPER TEMPERATURE 52.8F. INSTRUCTED MANAGER TO REPAIR. UNIT MUST MAINTAIN 40F OR BELOW. COLD HOLDING UNIT IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: IMPROPER TEMPERATURE OF RAW SHELL EGGS 78.6F, POOLED EGGS 58.4F, SAUSAGE 54.1F STORED IN PREP AREA, COLESLAW 55.1F, CHEESECAKE 56.7F STORED IN COLD HOLDING UNIT, COOKED GREENS 56.2-66.7F AND GRAVY 50.9F STORED OVERNIGHT IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 200 LBS AND $500 OF PRODUCT. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR GASKETS ON WALK-IN COOLER DOORS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, HOLDING UNITS, COOLERS, FREEZERS, PREP TABLES, SINKS, BULK CONTAINERS, SHELVING UNITS, ROLLING CARTS, POP MACHINE, ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GROUT LOOSE FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING IN STORAGE CLOSET (DEAD INSECTS), UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR WALLS IN UTILITY CLOSET. SEAL ALL OPENINGS IN WALLS AND CEILINGS, ALONG BASEBOARDS, AROUND ELECTRICAL OUTLETS AND PIPE FITTINGS IN ALL AREAS. REPLACE AND GROUT LOOSE BASEBOARDS IN ALL AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE ADEQUATE LIGHTING IN REAR WALK-IN FREEZER. CLEAN ALL STAINED LIGHT SHIELDS. SECURE ALL LOOSE LIGHT SHIELDS IN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ALL COOKING EQUIPMENT MUST FIT COMPLETELY UNDER VENTILATION HOOD.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS IN WALK-IN COOLERS AND HOT HOLDING UNITS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL UNUSED EQUIPMENT AND ORGANIZE REAR STORAGE ROOM TO PREVENT PEST HARBORAGE. REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE BREEDING AWAY FROM CLEANING EQUIPMENT UNDER 1-COMP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DUST ON FAN GUARDS.MUST CLEAN/MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.INSTALL MISSING SHIELD ON LIGHT IN WALK IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.DUST ON FAN GUARDS IN WALK IN COOLER .MUST CLEAN.

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.NEED TO CLEAN INTERIOR OF CABINET UNDER THE BUFFET TABLE.(USED SUNDAY /PARTIES). CLEAN AND SANITIZE INTER ISC MACHINE LID.

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. REMOVE THE WATER FROM REAR FLOOR/ AND COOLER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.REPLACE CEILING TILES REAR SMOKING AREA.

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. REPLACE BROKEN LIGHT SHIELD IN FRONT COOKING AREA.

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.CONTINUE TO WORK ON THE LABELS FORSALAD, COOKIES,CAKE ETC.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.CONTINUE TO CLEAN AND SANITIZE ICE SHUTES

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.CONTINUE TO DETAIL CLEAN FLOORS UNDER AND AROUND EQUIPMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.CONTINUE TO REMOVE UNUSED SOAP DISPENSERS FROM WALL

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.OBSERVED SALAD, JUICE, CAKE AND COOKIES NOT PROPERLY LABELED INSTRUCTED ON PROPER LABELING BUSINESS NAME, ADDRESS,PHONE # ,ITEM NAME, DATE PACKAGED AND INGREDENTS.

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.OBSERVED THE FOLLOWING NOT CLEANED COOKING EQUIPMENT INTERIOR AND EXTERIOR IE, STOVE ,OVEN,FRYERS, FRONT CABINET UNDER HOT HOLDING UNIT(USED ON WEEKENDS) CLEAN HOOD, FILTERS ,BULK CONTAINERS, AND CLEAN AND SANITIZE SODA MACHINES ICE SHUTES.

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 FLOOR UNDER FRYERS, AND REAR OVENS, AND IN THE DRY STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.OBSERVED PEELING PAINT ON CEILING BY REAR PROOFER INSTRUCTED TO REMOVE AND RESEAL. ALSO CLEAN WALLS IN BAKERY, AND DISH MACHINE AND 3 COMPARTMENT SINK AREA CLEAN REMOVE ALL SOAP DISPENSORS AND RESEAL THE WALL BETWEEN THE SINK AND DISH MACHINE.

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.CLEAN LIGHT SHIELDS THRU OUT REAR KITCHEN.