Innjoy

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO CHLORINE SANITIZER WAS DETECTED AT THE FINAL RINSE FOR THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR THE MACHINE AND MAINTAIN A CONCENTRATION OF 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED EVIDENCE OF RODENT ACTIVITY BEHIND THE BASEMENT BAR AND IN THE CONNECTED GARAGE AREA. OBSERVED 3 RAT DROPPINGS ON THE FLOOR BEHIND THE BASEMENT BAR AREA NEAR THE CORNER AND OVER 50 RAT DROPPINGS ON THE FLOOR OF THE CONNECTED GARAGE AREA UND...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #2079131 ON 8/28/17 NOT CORRECTED: 34 - REMOVE THE CARDBOARD ON THE FLOOR IN THE WALK-IN COOLER USED TO STORE FOOD. 35 - REPLACE THE WATER STAINED CEILING TILES IN THE 1ST FLOOR FOOD PREP AREA. 36 - REPLACE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REMOVE THE CARDBOARD ON THE FLOOR IN THE WALK-IN COOLER USED TO STORE FOOD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE THE WATER STAINED CEILING TILES IN THE 1ST FLOOR FOOD PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE THE CRACKED LIGHT SHIELD IN THE 1ST FLOOR FOOD PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPLACE THE NON-WORKING VENTILATION FAN IN THE BASEMENT EMPLOYEE WASHROOM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

WALK-IN COOLER DOOR IN POOR REPAIR (INTERIOR AND EXTERIOR)INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR UNDER THE THREE COMPARTMENT SINK NOT CLEANABLE,WITH ROUGH SURFACE.INSTRUCTED TO CLEAN AND MAINTAIN. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING IN THE KITCHEN BROWN IN COLOR DUE TO FOOD SMOKE ,INSTRUCTED TO CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

WALK-IN COOLER DOOR IN POOR REPAIR (INTERIOR AND EXTERIOR)INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR UNDER THE THREE COMPARTMENT SINK NOT CLEANABLE,WITH ROUGH SURFACE.INSTRUCTED TO CLEAN AND MAINTAIN. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING IN THE KITCHEN BROWN IN COLOR DUE TO FOOD SMOKE ,INSTRUCTED TO CLEAN AND MAINTAIN

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND WALK-IN COOLER AT IMPROPER TEMPERATURE,AIR TEMP OF 48.6F TO 50F(THEIR OWN THERMOMETER SHOWS TEMP MENTIONED).POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: COOKED CHICKEN,MILK,CHEESE ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW,TAGGE...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOO AT IMPROPER TEMPERATURE: 10 CARTONS OF HEAVY CREAM AT TEMP OF 47.7F; 9 CARTONS OF LOW FAT CREAM AT TEMP OF 47.9F; VARIOUS KIND OF CHEESE AT TEMP OF 49.7F; COOKED WINGS AT TEMP OF 48.9F; 2 BOXES SQUARE CURDS AT TEMP OF 47.3F;...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND LOW TEMP MACHINE NOT DISPENSING SANITIZER SOLUTION,PRESENTLY 0ppm. UNIT MUST MAINTAIN 100ppm.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. USE THE 2-THREE COMPARTMENT SINK CRITICAL VIOLATION:7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

1 WALK-IN COOLER DOOR IN POOR REPAIR (INTERIOR AND EXTERIOR)INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR UNDER THE THREE COMPARTMENT SINK NOT CLEANABLE,WITH ROUGH SURFACE.INSTRUCTED TO CLEAN AND MAINTAIN. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING IN THE KITCHEN BROWN IN COLOR DUE TO FOOD SMOKE ,INSTRUCTED TO CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE CUTTING BOARDS THAT ARE WORN DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP AND FOOD DEBRIS. ALL SHELVES IN NEED OF CLEANING AND REMOVE ALL ALUMINUM FOIL. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS IN PREP AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING ABOVE DISH MACHINE IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. LEAK AT 3 COMPARTMENT BAR SINK FAUCET IN NEED OF REPAIR. MUST CLEAN AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INFORMATION WITH MANAGER HOW TO OBTAIN. CORRECT AND MAINTAIN

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL AND DATE ALL PREPARED FOOD IN COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BASEMENT AREAS. CLEAN FLOORS UNDER STAIRS IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL ALL OPENINGS AND REPAIR CEILING IN BASEMENT DISHWASHING AREA(WATER DAMAGE). SEAL ALL OPENINGS AROUND PIPE FITTINGS IN WASHROOM AND BASEMENT AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINKS IN BASEMENT. INSTALL BACK FLOW DEVICE ON UTILITY SINK.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 15-20 RAT DROPPINGS ON FLOOR IN BASEMENT ELECTRICAL/GAS METER ROOM, 10-15 MICE DROPPING SON FLOOR IN ALONG WALLS AND CORNERS IN BASEMENT DRY STORAGE AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS....

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL AND DATE ALL PREPARED FOOD IN COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN COOLER AND STORAGE AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BASEMENT AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE MISSING OUTLET COVER IN PREP AREA. SEAL ALL OPENINGS AND REPAIR CEILING IN BASEMENT DISHWASHING AREA(WATER DAMAGE). SEAL ALL OPENINGS AROUND PIPE FITTINGS IN WASHROOM AND BASEMENT AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING LIGHT SHIELDS IN PREP AND BASEMENT DISH WASHING AREAS. REPLACE LIGHT BULBS IN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINKS IN BASEMENT. INSTALL BACK FLOW DEVICE ON UTILITY SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL PREP COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE UNUSED EQUIPMENT AND ARTICLES IN BASEMENT STORAGE AREAS TO PREVENT PEST HARBORAGE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor not maintained behind bar. Instructed to apply sealant on floor and apply floor coving.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Ceiling tile not maintained in women's toilet room. Instructed to replace damaged ceiling tile.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Drainline tubing not provided at soda dispenser in bar. Instructed to installed drainline to properly dispose liquid waste at dispenser.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM 12/8/2011 INSPECTION#659634. OBSERVED R...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

SEE CRITICAL VIOLATION #14.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ALL FOOD EQUIPMENT MUST BE DETAILED CLEANED TO REMOVE GREASE BUILD UP IN THE BAR AREA, STOVE OVENS, CANOPY HOODS, PARTY R...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR FLOORS AT 1ST FLOOR AND BASEMENT MAIN BAR AREAS, GARAGE AREA, KITCHEN, UNDER AND AROUND 3 COMP SINKS, AND FLOOR BY THE DJ BOX. M...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL NOTICABLE HOLES AND OPENINGS THROUGHOUT PREMISES AT CEILINGS AND WALLS AND AT REAR GARAGE AREA TO PREVENT RODENT ENTRY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS, FIRST FLOOR AND BASEMENT AREAS

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. MUST ELIMINATE CLUTTER FIRST FLOOR REAR STORAGE A...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,PROVIDE DRAIN LINES,ICE BIN COVERS AT BAR GUNS BEHIND BAR AREAS.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE//MUST CLEAN,SANITIZED ICE MAKER IN DETAIL...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND ...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND INTERIOR LEFT,RIGHT DIVIDERS OF 3 COMP SINK IN KITCHEN WITH ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,PROVIDE DRAIN LINES,ICE BIN COVERS AT BAR GUNS BEHIND BAR AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage.ALL KITCHEN EQUIPMENTS COOLERS,SHELVINGS,TOPS/BOTTOMS OF PREP TABLES,INTERIOR/EXTERIOR SURFACES OF DISHMACHINE,MANUAL CAN OPENER,DEEP FRYERS,GRILLS-GREASE SPILLAGE,BAR GUNS,HOUSI...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT BULB IN WALK-IN-COOLER,IN DISHROOM NOT SHIELDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.MUST CLEAN,ORGANIZE ALL AREAS,REMOVE ALL CLUTTER FROM...