Joong Boo Market

Thermometers were missing or inaccurate.

Inspector’s note: Visible and working thermometer needed in 2-door front prep cooler located in in front soup prep area. Must provide and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence mice activity inside premises. Observed over 40 mice droppings on floor underneath pallets in rear east of rear food storage area. Instructed above to clean and sanitize affected area and wherever needed. Additional pest control service is needed to eliminate pest activity. Priority foundation violation. 7-38-020(a) citation issued.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Outer openings not protected observed rear receiving door not rodent proof. Door has 1/2 inch opening on bottom of door. Must seal and make door tight fitting to prevent pest entry.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloths stored on prep tables. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn door gaskets damaged at the 2-door prep cooler located in front soup preparation area. Must repair and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed raw wood shelving inside walk-in cooler and front dumpling food preparation area. Instructed to seal or repaint to provide a smooth and easily cleanable surfaces.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed 3-compartment sink stoppers missing not working. Instructed management to provide working stoppers at the 3-compartment sink and maintain at all times.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards in front meat cutting area with open seems and dark stains. Instructed management to refinished or replace damaged or stained cutting boards.

Equipment and surfaces were dirty.

Inspector’s note: Observed an excessive amount of ice build up inside ice cream chest freezer located in front display and dumpling 4-door freezer located in rear sauce prep area. Must remove ice and clean freezers.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed exposed handwashing sink draining slow in rear sauce food preparation area. Must repair and maintain at all time. Observed leaking faucet base at the 3-compartment sink located in rear main kitchen food preparation area. Must repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle at the unisex employee washroom located in rear dry storage area. Must provide covered waste receptacle and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing floor tiles in rear main kitchen food preparation area. Must repair and maintain. Observed water damaged ceiling tiles above 3-comparment sink and above prep tables in rear main kitchen food prep area. Must repair or replace.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violations not corrected from inspection report #2618658 on 06/05/2025. #55. Observed bottom of wall behind the prep table with excessive rust accumulation inside the mandu prep room. Instructed to repair/repaint. #55. Instructed to detail clean and maintain condenser fan cover with dust accumulation inside the produce walk in cooler. #55. Instructed to recaulk worn out black caulking behind 3 compartment sink in the meat/fish prep area. Priority foundation violation 7-42-090 citation issued.

Thermometers were missing or inaccurate.

Inspector’s note: Instructed to provide thermometer visible inside all reach-in cooler.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Instructed to properly label food storage containers identified with common name (flour, sugar, salt etc).

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Found large pot and mixing bowl in rear and infront prep area unable to submerged in a 3 compartment sink. Instructed to provide a written detailed washing, rinsing and sanitizing procedure for food-contact equipment that is too large to be submerged in the three compartment sink for proper wash, rinse and sanitize.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean and maintain storage metal racks with mold like build up inside the produce/dairy walk-in cooler.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Instructed to provide backflow preventer device at mop sink faucet (by the fish prep area)

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to recaulk worn out black caulking behind 3 compartment sink in the meat/fish prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to remove unnecessary articles and clutter in rear outside area by the exit door to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed bottom of wall behind the prep table with excessive rust accumulation inside the mandu prep room. Instructed to repair/repaint.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain condenser fan cover with dust accumulation inside the produce walk in cooler.

Thermometers were missing or inaccurate.

Inspector’s note: Observed broken thermometer inside of self-service hot foods unit. Instructed to replace or repair and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn door gasket inside of the 2 door prep cooler in hot foods prep area. Instructed to replace

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles in the seafood prep area. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Noted serving spoons with short laddles used for serving inside food items at the display area. Instructed to provide tongs or ladles with long handles to prevent contamination.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Noted employee food stored at the same refrigeration unit (walk in cooler) with customer foods. Instructed to provide a designated area where employees can store their food.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted unfinished wood used for shelving inside the walk in cooler. Instructed to provide shelves with non porous wood that are easily cleanable and maintained.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted rusty and dirty shelves the kimchi display cooler at the display area. Instructed to detail clean, repaint with non toxic food grade paint and/or replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted heavy ice build up inside the walk in cooler on the floor and shelves, at the displays freezers and reach in freezers at the dsplay area. Instructed to repair and maintain the condensation units.

Equipment and surfaces were dirty.

Inspector’s note: Noted knives stored on walls between 3 compartment sink and wall. Instructed to clean and properly store inside the knife rack or knife drawers.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Noted leaking faucet at the 3 compartment sink of the sea food prep area. Instructed to repair and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Noted heavy dirt, debris, junk and trash on floor around the garbage dumpster. Instructed to detail clean, remove all unnecessary articles and maintain to prevent hiding places for pest.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted stained ceiling tiles and dirty ceiling fans on ceiling at the rear kitchen prep area. Instructed to repair, clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Instructed to provide thermometer visible inside all coolers.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Instructed to provide 3 working drain stoppers at 3 compartment sink in dumpling room (in rear area)

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean and maintain storage racks with excessive dust accumulation (underneath condenser fan) inside produce walk-in cooler in rear area.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Employee toilet room in rear area must be self closing. Instructed to install self closing device.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean and maintain condenser fan cover with dust accumulation inside produce walk-in cooler.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to provide mechanical ventilation inside employee washroom in rear area.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: 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.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 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.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 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

Equipment and surfaces were dirty.

Inspector’s note: Observed excessive accumulated dust on the fan covers in the walk in rear coolers. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed rusted metal shelving in produce coolers. Instructed to replace/remove rust and maintain.

Plumbing problems, or missing protection against backflow.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floors and walls in produce coolers with dirt/debris. Instructed to clean and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed eating utensils not inverted. Instructed management to avoid contamination by inverting utensils with handles exposed to protect the food contact surface.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed pork stored in plastic grocery bags in the freezer and two door coolers in the cafe and kitchen.instructed to use proper food grade storage bags and containers only.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn door gasket inside of the 2 door prep cooler located in the outside dumpling area. Instructed to replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates being used as shelving in the kitchen area. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed water stained ceiling tiles above the three compartment sink in the kitchen. Instructed to replace the stained ceiling tiles.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed chipped paint on the ceiliing above the two comartment sink in the seafood area. Instructed to resurface and repaint chipped areas to ensure walls are sealed, smooth and easily cleanable.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: "snack corner" prep area hand washing sink with attached splash guard, angled in a way not protecting the clean washed, rinsed and sanitized dishes at the adjacent three compartment sink. Must provide a larger splash guard on the hand sink to protect and prevent cross contamination onto the clean dishes.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use milk crates as a means of elevation throughout prep and storage areas. Floors must be accessible for cleaning and monitoring.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use tape as a means of repair on the rice cooker in the "snack corner" prep area.

Equipment and surfaces were dirty.

Inspector’s note: Noted rusty metal rack shelving above the main kitchen three compartment sink. Must replace/remove rust.

Plumbing problems, or missing protection against backflow.

Inspector’s note: No back flow prevention device located on the wall water nozzle with an attached hose in the far rear small prep area. Must provide a back flow prevention device.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Wall above the main kitchen three compartment sink with peeling paint and plaster. Must repair to be smooth and cleanable.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations from report #2362846 on 2-25-20 not corrected. #6-observed employee eating in the meat food preparation area. Instructed employees are not allowed to eat in food preparation areas. #47- torn rubber door gasket on the tall reach-in freezer in the "snack corner" prep area. Must replace.------must not use foam tubing as a means of construction for the ladies washroom doors. #49- several glass doors of the meat display cooler with green and blackish mold, pooling liquid in between glass. Must clean and maintain all.------must not use cardboard as liner for prep surfaces or shelving in the bao prep area. #55- must not use cardboard as matting for floors throughout all prep areas. Floors must be smooth and cleanable.---- must not use duct tape as a wall sealant at the three compartment sink in the bao prep area. #56- employees must not store personal belongings, such…

Miscellaneous public health order.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk food containers must be labeled with the product common name.

Staff personal cleanliness was inadequate.

Inspector’s note: All food handlers must wear effective beard restraints.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Torn rubber door gasket on the tall reach-in freezer in the "snack corner" prep area. Must replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 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.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use string as a means of repair for torn/broken plastic food strainers.

Equipment and surfaces were dirty.

Inspector’s note: 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.

Equipment and surfaces were dirty.

Inspector’s note: 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.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 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.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 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.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Water damaged ceiling tiles in the rear food prep. Must replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must not use duct tape as a wall sealant at the three compartment sink in the bao prep area.

Ventilation or lighting was inadequate.

Inspector’s note: Employees must not store personal belongings, such as shoes, in the food prep area or on prep shelving throughout.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 2-door reach in cooler door rubber gaskets ripped at bao prep area. Must repair/replace damaged door cooler gaskets.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 3-compartment sink middle pipe leaking at front cookline prep area. Must repair and maintain sink.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Womens washroom trash receptacle without lid. Must provide lid for trash receptacle in womens washroom.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed litter/dirt build up on floor along corners at 2nd floor warehouse. Must clean floor and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk dry food containers has no common name on the container. Must provide common name.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloth for wiping in the prep table, coolers, chopping board must be stored on a bucket with sanitizing solution.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Rusty bottom shelve of the prep table and underneath the grill shelve in the main kitchen. Must remove rust and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must remove all cardboard being used as a shelve liner in all shelves in the storage area, and in the meat/fish dept serving area and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must defrost the following freezer and cooler with heavy ice accumulated: the 4 door reach in cooler in the main kitchen, pkg ice cream freezer, freezer with pkg rice cake and freezer with pkg pancake, and maintain. Replace grocery bag being used to store food inside the 4 door reach in cooler in the front kitchen, with food grade storage bag.

Equipment and surfaces were dirty.

Inspector’s note: Chain attached to the hood with heavy grease build-up. Instructed to remove grease,clean and mainatain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Backflow preventer device for the ice machine not located. Instructed to install to be able to serviced and maintained.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Utility sink was removed . Instructed to install utility sink with hot and cold running water under city pressure and install backflow preventer device.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Front women's bathroom toilet lid broken.its being covered by brown card board. Need to replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Walls in the main kitchen by the right side of the wok with food stained. Walk in cooler walls not clean has food debris,floor in the walk in cooler, also in the front area (dumpling food area) must clean in detail and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Damaged walls inside the employees washroom in the rear area, has open hole. Must repair and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed food debris on shelves at rear restaurant prep area. Must clean all shelves and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed food/dirt build up on floor under and around 3-compartment sink at rear restaurant prep area. Must clean floor and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor at 2nd floor warehouse not clean. Instructed manager to clean and maintain floor throughout 2nd floor warehouse.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean wall behind dish wash 3-compartment sinks and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed peeling paint on ventilation hood at snack corner prep area. Must remove peeling paint on ventilation hood.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed grease build up on exterior of ventilation hood at rear prep area. Must clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor at 2nd floor warehouse not clean. Instructed manager to clean and maintain floor throughout 2nd floor warehouse.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must repair/replace chipped and cracked sneeze guards at the raw shirmp customer self-service shrimp by pound service area next to the reach-in freezers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean interior panel at the large ice machine in the rear to remove whitesh build-up. Also must defrost all freezers in the rear kitchen area as well as the box freezers in the customer aisles of the market. Found all above with excessive frost/ice build-up.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean the floor corner in the rear staff restroom.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must replace missing light shields and light fixtures in the rear restaurant area above the main prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair leaking facuet at the hand sink in the rear restaurant area as well as the hot and cold faucet handles.above stated are difficult to close.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Single serve articles improperly stored, instructed to invert, to protect from contamination until used,

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Rusty wire shelving and chipping raw wood surfaces, in cooking area, not properly maintained, instructed to resurface/replace all surfaces, surfaces must be smooth and easily cleanable,

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls/ceilings not clean in all walk-in coolers and freezers, must remove dust and dirt, and chipping paint by front produce area on wall, instructed to clean repair all wall/ceiling surfaces,

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light out in walk-in freezer, instructed to repair,

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair leaking faucet in produce packing area at three compartment sink, and leak under same sink, instructed to repair and better maintain,

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must properly label whole frozen fish(tilapia and milk) at the last two compartments of the reach-in freezers across from the customer self-service prepared foods area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must provide adequate sneeze guards at the raw shirmp customer self-service shrimp by pound service area next to the reach-in freezers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must remove excessive ice/frost build-up at all reach-in ice freezer boxes on premises.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must remove peeling paint at wall back kitchen corner next to the hand washing sink.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must adjust temperature valve at the exposed hand washing sink in the front dumpling preparation area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must restrict using carryout bags for food storage, invest in food grade bags, must reseal all rusty shelving inside reach-in coolers, repaint chipping raw wood surfaces, and provide splash guards at exposed hand sinks next to counter areas and 3 compartment sinks, in food prep stations,

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean and sanitize the following: display case sliding doors, and remove dust from top area of ice machine,

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean floor surfaces throughout premises, in prep and storage areas, under and behind all equipment,

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light shields need on lights above meat display case,

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair leaking faucet in cooking area at three compartment sink,

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Thermometers needed in all coolers conspicuously,

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must label all prep food and bulk food containers in the main kitchen and prep area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must defrost the dumpling and noodle case with heavy ice accumulated. Must repaint the cabinets in the front prep area and rusty bottom of the prep table in the prep area. Must remove rust on the wire rack shelvings in the walk in cooler and walk in freezer. Must re caulk the splash guard of the 3 compartment sink and 2 compartment sink in the meat and fish department. Caulking worn out with black moldy like substance.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean in detail and sanitize the following: all chopping boards, all display shelves, display tables,interior of the chest freezer,and cooler in the main kitchen and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean in detail/sanitize the floor drain thru-out the prep areas,and clean floors under the pallets at corners and along the walls in the warehouse. Also re grout and replace missing and broken floor tiles in the main kitchen. Floors under the pallets in the walk in cooler and walk in freezer also needs cleaning.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must repaint walls in the locker room. Loose baseboard in the employees lounge room. Must re glue. Must seal the gap around the pipe in the main kitchen. Must clean in detail the vent cover in both customers washroom. Fan guard in 2 door reach in cooler with dust build-up. Must clean and maintain.ceiling vent in the main kitchen with dust build -up. Must clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must provide missing light shield and end caps on the light bulbs above the prep tables, above the 2 compartment sink and in the prep area/kitchen and in the meat /fish department. Burn out and broken light bulbs in the walk in cooler and walk in freezer in the warehouse. Must replace.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Observed previous minor violations not corrected from report #521583, dated 7-6-11. Violations #30, prep foods inside main kitchen walk in cooler not label, must label and maintain. #31, clean multi-use large cooking containers must be properly stored on storage shelves. #33, must clean/sanitize; coolers, all storage shelves, bottom panels of prep tables in main kitchen, display cold units. #34, must replace missing and broken floor tiles and clean floors thru-out premises, under, behind equipment at corners and along walls. #35, must repair walls in front area kitchen and replace missing wall tiles thru-out main kitchen, replace damaged ceiling panels thru-out premises. #43, cleaning towels must be properly stored. Serious citation issued, 7-42-090

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to seal/repaint wood panels of prep tables inside main kitchen.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to remove cardboard covering on display shelves.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to clean floor inside main kitchen walk in cooler, remove standing water, keep floor dry.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Instructed to replace broken light shields in main kitchen and produce walk in cooler; also clean all light shields in same areas.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE MAIN KITCHEN WALK IN COOLER NOT LABEL, MUST LABEL AND MAINTAIN.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE LARGE COOKING CONTAINERS MUST BE PROPERLY STORED ON STORAGE SHELVES.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL SHELVES THRU-OUT FRONT AREA KITCHEN. MUST REPLACE SOME CUTTING BOARDS IN KITCHENS AND MEAT PREP AREA, AND REPLACE RUSTY SHELVING UNITS INSIDE WALK IN COOLERS.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; SOME DISPLAY COLD UNITS, ALL STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES IN MAIN KITCHEN AND MEAT PREP AREA AND JUICER IN MAIN KITCHEN.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE MISSING AND BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WALLS IN FRONT AREA KITCHEN AND MEAT PREP AREA WHERE NEEDED. CLEAN WALLS AT MEAT PREP AREA BEHIND CUTTING TABLES. REPLACE MISSING WALL TILES THRU-OUT MAIN KITCHEN. REPLACE DAMAGED AND MISSING CEILING PANELS THRU-OUT PREMISES, AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN MAIN KITCHEN.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: No end caps for light shields in both kitchen, must provide end caps.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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 LEAKING PIPES UNDER ONE OF 2PART SINKS IN BUTCHER AREA AND SEAL ALL RUSTY GREASE TRAPS UNDER SINKS.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove unnecessary articles thru-out premises, clean and organize to prevent pest harborage. Articles must be stored off floors, away from walls.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Cleaning towels must be properly stored.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RUSTY COOLER STORAGE SHELF AT SEAWEED COOLER, AND RUSTY TABLE STORAGE SHELF IN COOKING KITCHEN, INSTRUCTED TO REMOVE RUST.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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 CLEAN STORAGE RACKS IN REAR VEGETABLE WALK-IN, FRONT VEGETABLE BINS, FRONT UPRIGHT FREEZERS INTERIOR,CABINETS UNDER MIDDLE ISLAND ALSO NEED CLEANING. THE FOLLOWING NEED TO BE CLEANED AND SANITIZED CUTTING BOARDS, GRINDER, BAND SAW, AND INTERIOR OF ICE MACHINE.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR NOT CLEAN UNDER STORAGE SHELF THRU OUT, AND IN MENS ROOM INSTRUCTED TO CLEAN.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE FOLLOWING NOT CLEAN CEILING FANS,VENTS VEGETABLE SIDE, REAR PREP AREA WALL ABOVE HANDSINK, ALSO BY STOVE, CLEAN WALLS IN WALK-IN VEGETABLE COOLER ALSO CEILING NEEDS CLEANING.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE LIGHT SHIELD IN THE LADIES ROOM NOT CLEAN INSTRUCTED TO CLEAN.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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.OBSERVED THE P-TRAP LEAKING AT KITCHEN HANDSINK, AND 3 COMPARTMENT SINK IN REAR FOOD PREP LEAKING NOZZLE AT THE NECK. INSTRUCTED TO REPAIR AND OR REPLACE.