Joe'S Breakfast and Grill

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

OBSERVERED NO HAND SOAP AT THE REAR EXPOSED HAND SINK FOR PROPER HAND WASHING IN REAR PREP/DISH WASHING AREA WHERE EMPLOYEE'S ARE PREPPING SOUPS AND WASHING DISHES. MUST PROVIDE AND MAINTAIN. CITATION ISSUED 7-38-030

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

FLOORS NEED CLEANING BEHIND THE COOLER AND FREEZER IN THE REAR PREP/DISH WASHING AREA TO REMOVE DEBRIS AND SPILLS.

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

MUST CLEAN WALLS UNDERNEATH THE SERVICE COUNTER TO REMOVE FOOD SPLATTER AND DEBRIS. LIGHT SHIELDS IN THE REAR PREP AREA NEEDS CLEANING AND THE HOOD IN THE FRONT PREP AREA NEEDS CLEANING TO REMOVE GREASE.

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

MUST REMOVE UNNECESSARY CLUTTER FROM UNDERNEATH SERVICE COUNTER TO PREVENT HARBORAGE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

NOTED EMPLOYEE IN THE REAR PREP AREA WITHOUT ANY HAIR RESTRAINT. MUST PROVIDE AND WEAR AT ALL TIMES IN FOOD PREP AREAS.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER TO COMPLY WITH THE IDPH'S FOOD HANDLER REQUIREMENTS.

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

OBSERVED THE EXTERIOR OF THE REAR BULK CONTAINERS NOT CLEAN, INSTRUCTED TO CLEAN ALSO CLEAN INTERIOR OF THE REAR MICROWAVE.

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

OBSERVED THE REAR STORAGE AREA FLOOR NOT CLEAN UNDER SODA/JUICE STORAGE, INSTRUCTED TO CLEAN.

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

OBSERVED THE CEILING VENTS ABOVE SEATING AREA NOT CLEAN (DUSTY), INSTRUCTED TO CLEAN.

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

OBSERVED POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS ON THE FOOD LINE HANDLING READY TO EAT FOOD, THEN TOUCHING NON-FOOD CONTACT SURFACES SUCH AS; FOOD EQUIPMENT, PICKING UP RECEIPTS OFF COUNTER, AND WORKING THE REGISTER, THEN GOING BACK TO READY...

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

OBSERVED GROCERY BAGS USED TO STORE MEAT IN THE 1-DOOR REACH IN FREEZER IN FOOD PREP AREA. INSTRUCTED MANAGER TO USE FOOD GRADE STORAGE BAGS TO STORE ANY FOOD ON PREMESIS.

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

THE FOLLOWING ITEMS WERE SOILED AND NEED TO BE DETAILED CLEANED AND MAINTAINED AT ALL TIMES; REFRIGERATOR GASKETS IN THE 3-DOOR REACH-IN COOLER LOCATED IN REAR PREP, HOOD VENTS ABOVE COOKING EQUIPMENT IN REAR PREP, THE INTERIOR OF THE REACH-IN FREEZE...

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

DETAIL CLEAN AND MAINTAIN THE WALL BEHIND THE DRY FOOD STORAGE RACK IN REAR PREP. OBSERVED A CRACKED WALL ABOVE THE DISHWASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN

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

ALL WOOD PAINTED SHELVES IN NEED OF REPAINTING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

THE FOLLOWING IN NEED OF CLEANING: SIDE AND WHEELS OF COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

COVING IN REAR STORAGE AREA IN NEED OF REPAIR. MUST REATTACH TO THE WALL. CLEAN AND FLOORS IN STORAGE AREA TO REMOVE FOOD SPILL. FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN, CORRECT AND MAINTAIN AT ALL ...

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

LOWER WALL AT COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

LEAK AT FAUCET ON THREE COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

STORAGE SHELVES AT FRONT COUNTER STATION NOT CLEAN. CLEAN SAME.

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

CEILING AT FRONT PREP AREA NOT CLEAN, DUST. CLEAN SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.

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.INTERIOR CABINET OF DEEP FRYERS NOT CLEAN. MUST CLEAN

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 NOT CLEAN UNDER DRY STORAGE PALLET AND BEHIND HEAVY EQUIPMENT IN REAR PREP AREA/DEBRIS,OLD FOOD.MUST CLEAN,MAINTAIN.

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. EXCESSIVE DUST ON VENT IN WASHROOM.MUST CLEAN.

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.OBSERVED EXTERIOR OF ICE MACHINE NOT CLEAN/DUST BUILD UP. MUST CLEAN.

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. CLEAN DEBRIS ON FLOORS IN REAR DRY STORAGE ROOM.

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

FOUND 2 1/2 FLATS OF EGGS SITTING OUT AT ROOM TEMPERATURE (62.5 DEGREES) IN FRONT FOOD PREP AREA- INSTRUCTED TO EITHER KEEP EGGS IN COOLER OR SUBMERGE THEM IN ICE IN A LARGE CONTAINER UNTIL READY TO USE - PRODUCT AT IMPROPER TEMPERATURE VOLUNTARILY ...

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

OBSERVED CERTIFIED MGR HANDLING PAPER WITH PEN ON CUTTING BOARD OF REFRIGERATED PREP TABLE, PUT HIS HANDS IN HIS POCKET THEN STICK HIS HAND IN THE SHREDDED POTATOES, CUT ONIONS AND GREEN PEPPERS (MAKING AN OMLET ON THE GRILL) WITHOUT WASHING HANDS -...

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

CLEAN THE FOLLOWING: SHELVES UNDERNEATH FRONT SERVICE COUNTER, HOODS, , ANSEL SYSTEMS, LIGHTS & FILTERS IN FRONT AND REAR FOOD PREP AREAS, PLATFORM(LOWER SHELF IN REAR STORAGE ROOM WHERE JUICE IS STORED, SIDES OF ALL COOKING EQUIPMENT, INTERIOR & EX...

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

DETAIL CLEAN FLOOR ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT(INCLUDING UNDERNEATH ALL COOKING EQUIPMENT IN FRONT FOOD PREP AREA).

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

CLEAN THE FOLLOWING: ALL DUSTY CEILING/WALL VENTS, LOWER SECTIONS OF WALLS, DOOR FRAMES AND WALLS WHERE NEEDED.

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

REPLACE MISSING LIGHT SHIELDS & END CAPS ON LIGHTS IN REAR FOOD PREP AREA AND UNDERNEATH HOOD IN SAME AREA.

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

ELIMINATE CLUTTER IN REAR STORAGE AREAS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

MUST MINIMIZE BARE HAND CONTACT WITH FOODS AS MUCH AS POSSIBLE AND USE UTENSILS WHENEVER & WHEREVER POSSIBLE.