All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF MEAT DISPLAY COOLER 49.0-62.2F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. MEAT DISPLAY COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED COURT DATE 7-28-11 AT 10 AM 400 W SUPERIOR ROOM 107. All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF HAM 59.0F, SWEET MEAT 61.5F, RIB TIPS 62.8F, TURKEY TAILS 63.5F STORED AND DISPLAYED FOR SALE IN MEAT DISPLAY COOLER. INSTRUCTED MANAGER TO DISCARD CRITICAL VIOLATION 7-38-005A CITATION ISSUED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE MILK CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE. REPLACE WORN CUTTING BOARDS IN MEAT PREP AREA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL ELECTRICAL BOXES IN REAR STORAGE, COOLERS, FREEZERS, DISPLAY SHELVES, RACKS, ETC (DUST BUILDUP, SPILLS, FOOD DEBRIS) The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE DAMAGED FLOOR TILES IN ALL AREAS. CLEAN FLOOR UNDER ALL EQUIPMENT, PALLETS, ETC ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, PREP, STORAGE AND BEHIND COUNTER AREAS. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS ABOVE 3-COMP SINK. REPLACE DAMAGED LIGHT SHIELDS IN MEAT PREP AREA. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE OPERABLE THERMOMETERS IN ALL COOLERS. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE. The walls and ceilings shall be in good repair and easily cleaned. STORE STOCK AWAY FROM WALLS IN STORAGE AREA FOR EASY CLEANING AND PEST CONTROL.
CLEAN AND SANITIZE REAR CUTTING BOARD AND SLICER IN MEAT ROOM. CLEAN FRONT FREEZER FANGUARD COVER, CLEAN LOWER CABINETS IN MEAT ROOM. CLEAN FLOOR MEAT ROOM, ELEVATE STOCK 6' OFF FLOOR IN SODA ROOM. FRONT CEILING FRONT PEELING PAINT NEED TO REPAIR. CLEAN DUSTY CEILING VENT REAR RESTROOM, AND REPLACE MISSING CEILING TILE IN 2ND RESTROOM. NEED TO REPAIR TOILET 1ST RESTROOM (LOOSE). REAR HAND SINK NEEDS REPAIR.
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