J & E Restaurant Group LLC

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP COOLER WITH AN AIR TEMPERATURE OF 50F THAT WAS...

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE REACH-IN COOLER: COOKED PASTA AT 53F, SALAMI AT 52F, CHEESE AT 51F, RANCH AND OTHER SALAD DRESSINGS AT ...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW...

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

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE SHELF ABOVE THE PIZZA COOLER AND ALL BULK FOOD CONTAINERS, INTERIOR OF THE MICROWAVE, DUST ON THE VENTILATIO...

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. CLEAN THE DUST ON THE CEILING TILES IN THE PREP AREA, ALSO THE WALL AROUND THE PIZZA OVEN.

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. REPLACE THE CRACKED LIGHT SHIELDS IN THE PREP AREA.

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. REMOVE EXCESSIVE CLUTTER FROM THE FLOOR OF THE BA...

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. FRONT...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. MUST REMOVE "HOT SHOT" FLYING INSECT INSECTICIDE FROM PREMISES.

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. METAL RACKS INSIDE WALK IN COOLER WITH FOOD DEBRIS, MUST CLEAN. INTERIOR DINING ROOM GARBAGE CAN CABINET WITH FOOD SPLA...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NEED DETAIL CLEANING AND FOOD DEBRIS REMOVED: TABLE TOP CAN OPENER, INTERIOR ALL COOLERS, BULK FLOUR CONT...

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. FLOORS IN THE FOLLOWING AREAS MUST REMOVE ACCUMULATED FOOD DEBRIS: IN WALK IN COOLER, ALONG BASEBOARDS UNDER WOODEN PREP TABLE AND THREE COM...

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. WALLS IN WALK IN COOLER WITH FOOD SPLATTER, MUST CLEAN.