J&k Fast Food Group, Inc

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

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, BEEF, DAIRY, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING HOURS OF OPERATION. SERIOUS VIOLATION 7-38-012

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

INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE TOILET ROOM. MAINTAIN SAME.

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

INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM BOTH REACH IN FREEZERS. MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FREEZERS, COOLERS AND ALL PREP TABLES.

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

INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOORS AND REPLACE ALL THE MISSING/DAMAGED FLOOR TILES THROUGHOUT.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING TILES AND VENTS THROUGH OUT. REMOVE DIRT/DUST BUILD UP, FOOD AND GREASE SPILLS.

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

INSTRUCTED TO FIX AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK.

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

INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

FOUND FOOD HANDLER MULTI TASKING, HANDLING MONEY AND PUT ON GLOVES WITH OUT ADEQUATELY WASHING HIS HANDS. INSTRUCTED TO ALWAYS WASH HANDS WHEN MULTI-TASKING, TOUCHING MONEY, GLOVE WEAR, ETC. CRITICAL VIOLATION 7-38-010(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND NO SOAP AT NONE OF THE EXPOSED HAND WASHING SINKS IN THE PREP AREAS NOR AT THE WASHBOWL IN THE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030

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

FOUND THE PREVIOUS MINOR VIOLATIONS NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1387560, DATED 07/16/2014. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 32-MUST REMOVE RUST FROM GREASE TRAP AT THE 3 COMPARTMENT SINK IN REAR PF PREMISES 33-M...

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

INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE TOILET ROOM. MAINTAIN SAME.

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

INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM BOTH REACH IN FREEZERS. MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FREEZERS, COOLERS AND ALL PREP TABLES.

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

INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOORS AND REPLACE ALL THE MISSING/DAMAGED FLOOR TILES THROUGHOUT.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS, CEILING TILES AND VENTS THROUGH OUT. REMOVE DIRT/DUST BUILD UP, FOOD AND GREASE SPILLS.

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

INSTRUCTED TO FIX AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK.

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

INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREP AREAD AND SERVED SUCH AS CHICKEN BEING COOKED IN DEEP FRYER,SERIOUS VIOLATION 7-38-012

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

MUST REMOVE RUST FROM GREASE TRAP AT THE 3 COMPARTMENT SINK IN REAR PF PREMISES

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

MUST DETAIL CLEAN ALL COOKING EQUIPMENT IN THE PREP AREA,HAS GREASE BUILD-UP,ESPECIALLY INSIDE BOTTOM COMPARTMENTS OF DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

CLEAN THE FLOORS BEHIND ALL COOKING EQUIPMENT IN THE PREP AREA,ALONG WALL BASE AND CORNERS,HAS SOME GREASE BUILD-UP

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

MUST REPLACE (1) CEILING TILE IN THE REAR WASHROOM,OPENING OBSERVED AROUND THE VENTILATION INSIDE WASHROOM AND REMOVE DUST BUILD-UP FROM VENT

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED NO DRAINPIPE UNDER FRONT EXPOSED SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR FRONT EXPOSED SINK AND USE REAR EXPOSED SINK TO PROPERLY WASH HANDS. OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT EXPOSED SINK AND WASHBOWL. INST...

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

NO CERTIFIED MANAGER ON DUTY WHEN ITALIAN BEEF (145.8F) AND COOKED TO ORDER FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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

REMOVE SOILED CARDBOARD ON SHELVES.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, CCOLERS, FREEZERS, SHELVES.

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 AND STORAGE AREAS.

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

REPLACE STAINED CEILING TILES AND CLEAN ALL CEILING VENTS. SEAL LOOSE BASEBOARDS IN REAR.

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

PROVIDE VENTILATION OVER COOKING EQUIPMENT IN REAR.

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

REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ITEMS FROM UTILITY SINK. REMOVE PROPANE TANK, BIKES, ETC IN REAR.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP AND PAPER TOWELS AT EXPOSED SINKS IN PREP AREA, NO PAPER TOWELS AT WASHBOWL IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS AT HAND SINKS FOR PROPER HAND WASHING. HANDS MUST BE WASHED BETWEEN TASKS, HANDLING MONEY AND FOOD, B...

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

NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED ITALIAN BEEF 196.6F AND COOKED TO ORDER FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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

REPLACE SOILED CARDBOARD TRAYS ON DISPLAY RACKS.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, ROLLING CARTS, ETC.

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

REPLACE DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND UTILITY AREAS.

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

REPLACE STAINED CEILING TILES IN ALL AREAS. SEAL LOOSE BASEBOARDS ALONG WALLS NEAR UTILITY CLOSET.

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

REPLACE DAMAGED LIGHT SHIELD IN PREP AREA.

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

REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT RODENT HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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 NOT MAITAINING PROPER TEMPERATURE OF 40F AND BELOW. ROAST BEEF AT 54.8F 2LBS DISCARDED BY MANAGEMENT. PREMISES NOT OPEN AND OPERATING AT THIS TIME. NO...

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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.OBSERV...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED DENTED WASTE CONTAINER LID AND DIRTY GREASE RECEPTACLE. INSTRUCTED TO REPAIR/REPLACE DAMAGED LID AND CLEAN...

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. REPAINT THE RUSTY GREASE TRAP. REPAIR ALL BROKEN GLASS WINDOWS AT FRONT WAITING AREA. BATHROOM DOOR NEEDS REPAIR ON THE ...

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. DEFROST ALL FREEZERS ON PREMISES. CLEAN INTERIOR OF COOLERS. CLEAN INTERIOR OF DIPPER WELL. DEEP CLEAN UNDER AND AROUND...

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. DEEP CLEAN FLOORS THROUGHOUT PREMISES AROUND AND UNDER ALL EQUIPMENT ON THE PREMISES. REPAIR BASEBOARD AND SEAL OPENINGS BEHIND THE TOILET. ...

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 WALLS IN FRONT PREP AND REAR AREA NEXT TO 3 COMPARTMENT SINK. REPLACE ALL WATER DAMAGED CEILING TILES IN THE FRONT PREP AREA, REAR AREA, BATHROOM AND FRONT WAITING AREA. MUST P...

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

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. REPLACE ALL DIRTY LIGHT SHIELDS IN FRONT PREP AREA. MUST PROVIDE MORE ADE...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROPERLY VENT PIZZA OVEN AT FRONT PREP AREA AND LARGE GRILL IN THE REAR AREA OR REMOVE THEM FROM PREMISES. CLEAN ALL DUSTY FANGUARD COVERS IN A...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS AT ALL COOLERS AND REFRIGERATOR...

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 REMOVE FROM PREMISES ALL NON FUNCTIONING EQUIPM...