Joong Boo Market, 3333 N Kimball Ave, Chicago, IL, USA
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Report date: Apr 22, 2022
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink at front dumpling prep area not accessible; blocked with food equipment and trash bins. Priority foundation violation , 7-38-030(c) citation issued.
21. Proper hot holding temperatures
- comments: observed
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink at front dumpling prep area not accessible; blocked with food equipment and trash bins. Priority foundation violation , 7-38-030(c) citation issued.
21. Proper hot holding temperatures
- comments: observed
tcs foods at improper temperatures fish cakes 120f, potstickers 116f held in hot holding unit located in the snack corner kitchen area. Person in charge discarded approximately 5lbs at $50. All hot tcs food must maintain 135f or above during storage, preparation, display and service. Priority violation. Citation issued 7-38-005.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed hot holding unit with tcs foods in the snack corner kitchen not maintaining proper temperature 107. 1f. Instructed manager to repair and maintain hot hot holding unit at 135f or higher. Hot holding unit is tagged held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: observed bulk food container with no label located in the main kitchen preparation area. Instructed instructed to label all bulk food container with comon name of food item when not in original packaging.
38. Insects, rodents, & animals not present
- comments: observed observed evidence of mice on premises. Observed approximately 50 mice droppings on top shelf and floors underneath the shelves in the rear east warehouse dry storage areas. Instructed manager to remove droppings and detail clean and sanitize affected areas. Also recommended the manager call the exterminator for service. Priority foundation violation 7-38-020 (a). Citation issued
49. Non-food/food contact surfaces clean
- comments: observed excessive accumulated dust on the fan covers in the walk in rear coolers. Instructed to clean and maintain.
49. Non-food/food contact surfaces clean
- comments: observed rusted metal shelving in produce coolers. Instructed to replace/remove rust and maintain.
51. Plumbing installed; proper backflow devices
55. Physical facilities installed, maintained & clean
- comments: observed floors and walls in produce coolers with dirt/debris. Instructed to clean and maintain.
Source: chicago.gov
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed hot holding unit with tcs foods in the snack corner kitchen not maintaining proper temperature 107. 1f. Instructed manager to repair and maintain hot hot holding unit at 135f or higher. Hot holding unit is tagged held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: observed bulk food container with no label located in the main kitchen preparation area. Instructed instructed to label all bulk food container with comon name of food item when not in original packaging.
38. Insects, rodents, & animals not present
- comments: observed observed evidence of mice on premises. Observed approximately 50 mice droppings on top shelf and floors underneath the shelves in the rear east warehouse dry storage areas. Instructed manager to remove droppings and detail clean and sanitize affected areas. Also recommended the manager call the exterminator for service. Priority foundation violation 7-38-020 (a). Citation issued
49. Non-food/food contact surfaces clean
- comments: observed excessive accumulated dust on the fan covers in the walk in rear coolers. Instructed to clean and maintain.
49. Non-food/food contact surfaces clean
- comments: observed rusted metal shelving in produce coolers. Instructed to replace/remove rust and maintain.
51. Plumbing installed; proper backflow devices
55. Physical facilities installed, maintained & clean
- comments: observed floors and walls in produce coolers with dirt/debris. Instructed to clean and maintain.
Source: chicago.gov
1.6K
Report date: Feb 25, 2020
6. Proper eating, tasting, drinking, or tobacco use
- comments: observed employee eating in the meat food preparation area. Instructed employees are not allowed to eat in food preparation areas.
14. Required records available: shellstock tags, parasite destruction
- comments: shellfish tags
6. Proper eating, tasting, drinking, or tobacco use
- comments: observed employee eating in the meat food preparation area. Instructed employees are not allowed to eat in food preparation areas.
14. Required records available: shellstock tags, parasite destruction
- comments: shellfish tags
not available for the past 90 days or available for review for oysters and clams. Only two tags dated 11-4-19 and 12-7-19 for mussels and clams. Instructed all shellfish tags must be maintained for a minimum of 90 days. Priority foundation violation 7-38-005 citation issued.
15. Food separated and protected
- comments: observed customer self service of bulk, un-packaged raw fish such as oysters, clams, calamari, squid, and cooked snow crab claws. Instructed all raw, un-packaged animal food may not be offered for consumer self-service. Priority violation. 7-38-005. No citation.
22. Proper cold holding temperatures
- comments: observed the following prepared tcs foods held at improper temperatures in prepackaged containers for sale in the cold holding buffet table. Cooked beef at 102. 9f, cooked chicken at 102. 7f, cooked rice at 123. 6f, cooked pork at 103. 5f, bean sprouts at 55. 4f, cooked spinach at 54f, cooked eggplant at 47. 5f, cucumber salad at 50. 5f, pepper salad at 52f, short rib soup at 59. 7f, bean paste at 58. 3f. Cooked corn at 120f, all foods discarded. Management states a total of 35lbs with an estimated value of $400. 00. Reviewed all hot foods must be held hot at 135f or above and cold foods cold at 41f or below. Priority violation 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: all bulk food containers must be labeled with the product common name.
40. Personal cleanliness
- comments: all food handlers must wear effective beard restraints.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: torn rubber door gasket on the tall reach-in freezer in the 'snack corner' prep area. Must replace.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use raw wood as a means of elevation for prep cutting boards in the food prep areas and at the two compartment prep sinks. ----must not use foam tubing as a means of construction for the ladies washroom doors or as padding on the metal rack shelving above the bao prep three compartment sink.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use string as a means of repair for torn/broken plastic food strainers.
49. Non-food/food contact surfaces clean
- comments: meat prep hand washing sink extremely dirty with green slime substance. Must clean and maintain. ----must not use cardboard as liner for prep surfaces or shelving in the bao prep area.
49. Non-food/food contact surfaces clean
- comments: the following food contact equipment noted dirty: interior of the two door cooler in the 'snack corner' prep area, several glass doors of the meat display cooler with green and blackish mold, pooling liquid in between glass. Must clean and maintain all.
55. Physical facilities installed, maintained & clean
- comments: must not use raw wood as a means of elevation on floor under the meat slicer. ----cracked/damaged cement flooring in the rear food prep with pooling liquid. Must repair the floor to be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: floors along baseboards under all sinks and meat equipment found dirty. Must clean and maintain. ---- must not use cardboard as matting for floors throughout all prep areas. Floors must be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: water damaged ceiling tiles in the rear food prep. Must replace.
55. Physical facilities installed, maintained & clean
- comments: must not use duct tape as a wall sealant at the three compartment sink in the bao prep area.
56. Adequate ventilation & lighting; designated areas used
- comments: employees must not store personal belongings, such as shoes, in the food prep area or on prep shelving throughout.
Source: chicago.gov
15. Food separated and protected
- comments: observed customer self service of bulk, un-packaged raw fish such as oysters, clams, calamari, squid, and cooked snow crab claws. Instructed all raw, un-packaged animal food may not be offered for consumer self-service. Priority violation. 7-38-005. No citation.
22. Proper cold holding temperatures
- comments: observed the following prepared tcs foods held at improper temperatures in prepackaged containers for sale in the cold holding buffet table. Cooked beef at 102. 9f, cooked chicken at 102. 7f, cooked rice at 123. 6f, cooked pork at 103. 5f, bean sprouts at 55. 4f, cooked spinach at 54f, cooked eggplant at 47. 5f, cucumber salad at 50. 5f, pepper salad at 52f, short rib soup at 59. 7f, bean paste at 58. 3f. Cooked corn at 120f, all foods discarded. Management states a total of 35lbs with an estimated value of $400. 00. Reviewed all hot foods must be held hot at 135f or above and cold foods cold at 41f or below. Priority violation 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: all bulk food containers must be labeled with the product common name.
40. Personal cleanliness
- comments: all food handlers must wear effective beard restraints.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: torn rubber door gasket on the tall reach-in freezer in the 'snack corner' prep area. Must replace.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use raw wood as a means of elevation for prep cutting boards in the food prep areas and at the two compartment prep sinks. ----must not use foam tubing as a means of construction for the ladies washroom doors or as padding on the metal rack shelving above the bao prep three compartment sink.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use string as a means of repair for torn/broken plastic food strainers.
49. Non-food/food contact surfaces clean
- comments: meat prep hand washing sink extremely dirty with green slime substance. Must clean and maintain. ----must not use cardboard as liner for prep surfaces or shelving in the bao prep area.
49. Non-food/food contact surfaces clean
- comments: the following food contact equipment noted dirty: interior of the two door cooler in the 'snack corner' prep area, several glass doors of the meat display cooler with green and blackish mold, pooling liquid in between glass. Must clean and maintain all.
55. Physical facilities installed, maintained & clean
- comments: must not use raw wood as a means of elevation on floor under the meat slicer. ----cracked/damaged cement flooring in the rear food prep with pooling liquid. Must repair the floor to be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: floors along baseboards under all sinks and meat equipment found dirty. Must clean and maintain. ---- must not use cardboard as matting for floors throughout all prep areas. Floors must be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: water damaged ceiling tiles in the rear food prep. Must replace.
55. Physical facilities installed, maintained & clean
- comments: must not use duct tape as a wall sealant at the three compartment sink in the bao prep area.
56. Adequate ventilation & lighting; designated areas used
- comments: employees must not store personal belongings, such as shoes, in the food prep area or on prep shelving throughout.
Source: chicago.gov
1.6K
Joong Boo Market, North Kimball Avenue, Chicago, IL, USA
4 years ago •reported by user-rhkg1384
Oyster
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Source: www.accessdata.fda.gov
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Source: www.accessdata.fda.gov
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