Bobijoa Korean Kitchen, 1140 W 18th St, Chicago, IL, USA
Latest report:
Report date: Mar 9, 2022
5. Procedures for responding to vomiting and diarrheal events
- comments: 2-501. 11 observed no vomit and diarrhea clean up kit on site. Instructed to provide. Priority foundation. Citation issued 7-38-005.
9. No bare hand contact with rte food or a pre-approved …
5. Procedures for responding to vomiting and diarrheal events
- comments: 2-501. 11 observed no vomit and diarrhea clean up kit on site. Instructed to provide. Priority foundation. Citation issued 7-38-005.
9. No bare hand contact with rte food or a pre-approved …
alternative procedure properly allowed
- comments: 3-301. 11(b) observed food handler preparing ready to eat foods (gimbap roll) with bare hands. Instructed to never have bare hand contact with ready to eat foods, instructed to use tongs spoons of food grade disposable gloves to prepare all ready to eat foods. Instructed to review with food handlers proper glove useage, when to change gloves and always wash hands in between glove useage at all times. Priority violation. Citation issued 7-38-010.
10. Adequate handwashing sinks properly supplied and accessible
- comments: 5-205. 11 observed hand washing sink blocked and not accessible with a prep table in front of the only hand washing sink for the food prep area. Instructed to remove the prep table and always ensure the hand washing sink is accessible at all times. Priority foundation. Citaion issued 7-38-030(c).
10. Adequate handwashing sinks properly supplied and accessible
- comments: 6-301. 14 observed no hand washing sign located at the hand washing sink in the food prep area. Instructed to provide.
22. Proper cold holding temperatures
- comments: 3-501. 16(a:2,&b) observed time/temperature control for safety foods (raw beef, raw chicken, raw shrimp) at inadequate cold holding temperatures located in a cold holding unit across from the cooking equipment. Observed about 3 lbs of raw chicken at 50. 9f, about 2 lbs of raw beef at 49. 3f, about 1 lb of raw calamari at 49f and about 1 lbs of raw shrimp at 49. 6f. Instructed to discard and denature said tcs foods and always maintain all tcs foods at 41f or below at all times. All tcs food items discarded totaled about $311 per manager. Manager discarded and denatured said tcs foods during the inspection. Priority violation. Citation issued 7-38-005.
25. Consumer advisory provided for raw/undercooked food
- comments: 3-603. 11 observed no consumer advisory posted nor a disclosure and reminder on the menu for all items that can be ordered undercooked or raw (beef burgers, sunny side up egg dishes. ) instructed to provide a disclosure and reminder on all menus for all items that can be ordered undercooked or raw. Priority foundation 7-38-005.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: 4-301. 11 observed a cold holding unit, with tcs foods inside, at an inadequate cold holding temperature of 49. 8f during the inspection. Unit tagged and held for inspection by cdph and may not be used. Instructed to maintain all cold holding units at 41f or below at all times. Priority violation. Citation issued 7-38-005.
39. Contamination prevented during food preparation, storage & display
- comments: 3-305. 11 observed an exposed sewer pipe on the ceiling in the food prep area above a dry storage utensil shelf and above the 3 compartment sink. Instructed to encase the exposed sewer pipe in order to protect from any possible contamination.
49. Non-food/food contact surfaces clean
- comments: 4-601. 11(c) observed the interior of the fryers with accumulated food and grease debris. Instructed to clean.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: 5-501. 17 observed no covered receptacles inside of both toilet rooms. Instructed to provide.
55. Physical facilities installed, maintained & clean
- comments: 6-501. 12 observed standing water and accumulated dirt debris under the 3 compartment sink, under the low temperature dish machine and accumulated dirt debris in the floor drain under the 3 compartment sink. Instructed to remove standing water and accumulated dirt debris.
57. All food employees have food handler training
- comments: 2-102. 13 observed new employee without a food handlers certificate. Instructed that all food handlers and/or dish washers must obtain a food handlers certificate within 30 days of hire.
58. Allergen training as required
- comments: 2-102. 13 observed the city of chicago food service sanitation manager without the required allergen training certificate. Instructed to meet requirement.
Source: chicago.gov
- comments: 3-301. 11(b) observed food handler preparing ready to eat foods (gimbap roll) with bare hands. Instructed to never have bare hand contact with ready to eat foods, instructed to use tongs spoons of food grade disposable gloves to prepare all ready to eat foods. Instructed to review with food handlers proper glove useage, when to change gloves and always wash hands in between glove useage at all times. Priority violation. Citation issued 7-38-010.
10. Adequate handwashing sinks properly supplied and accessible
- comments: 5-205. 11 observed hand washing sink blocked and not accessible with a prep table in front of the only hand washing sink for the food prep area. Instructed to remove the prep table and always ensure the hand washing sink is accessible at all times. Priority foundation. Citaion issued 7-38-030(c).
10. Adequate handwashing sinks properly supplied and accessible
- comments: 6-301. 14 observed no hand washing sign located at the hand washing sink in the food prep area. Instructed to provide.
22. Proper cold holding temperatures
- comments: 3-501. 16(a:2,&b) observed time/temperature control for safety foods (raw beef, raw chicken, raw shrimp) at inadequate cold holding temperatures located in a cold holding unit across from the cooking equipment. Observed about 3 lbs of raw chicken at 50. 9f, about 2 lbs of raw beef at 49. 3f, about 1 lb of raw calamari at 49f and about 1 lbs of raw shrimp at 49. 6f. Instructed to discard and denature said tcs foods and always maintain all tcs foods at 41f or below at all times. All tcs food items discarded totaled about $311 per manager. Manager discarded and denatured said tcs foods during the inspection. Priority violation. Citation issued 7-38-005.
25. Consumer advisory provided for raw/undercooked food
- comments: 3-603. 11 observed no consumer advisory posted nor a disclosure and reminder on the menu for all items that can be ordered undercooked or raw (beef burgers, sunny side up egg dishes. ) instructed to provide a disclosure and reminder on all menus for all items that can be ordered undercooked or raw. Priority foundation 7-38-005.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: 4-301. 11 observed a cold holding unit, with tcs foods inside, at an inadequate cold holding temperature of 49. 8f during the inspection. Unit tagged and held for inspection by cdph and may not be used. Instructed to maintain all cold holding units at 41f or below at all times. Priority violation. Citation issued 7-38-005.
39. Contamination prevented during food preparation, storage & display
- comments: 3-305. 11 observed an exposed sewer pipe on the ceiling in the food prep area above a dry storage utensil shelf and above the 3 compartment sink. Instructed to encase the exposed sewer pipe in order to protect from any possible contamination.
49. Non-food/food contact surfaces clean
- comments: 4-601. 11(c) observed the interior of the fryers with accumulated food and grease debris. Instructed to clean.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: 5-501. 17 observed no covered receptacles inside of both toilet rooms. Instructed to provide.
55. Physical facilities installed, maintained & clean
- comments: 6-501. 12 observed standing water and accumulated dirt debris under the 3 compartment sink, under the low temperature dish machine and accumulated dirt debris in the floor drain under the 3 compartment sink. Instructed to remove standing water and accumulated dirt debris.
57. All food employees have food handler training
- comments: 2-102. 13 observed new employee without a food handlers certificate. Instructed that all food handlers and/or dish washers must obtain a food handlers certificate within 30 days of hire.
58. Allergen training as required
- comments: 2-102. 13 observed the city of chicago food service sanitation manager without the required allergen training certificate. Instructed to meet requirement.
Source: chicago.gov
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