Mojo Bar and Grill

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

AT THIS TIME OF INSPECTION;FOUND NO HOT RUNNING WATER IN MULTIPLE SINKS THROUGHOUT THE FOOD ESTABLISHMENT.MUST PROVIDE AND MAINTAIN AT ALL TIMES AS REQUIRED..CRITICAL VIOLATION 7-38-030.

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. AT THIS TIME OF INSPECTION,WE CONTINUE TO OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAV...

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

FOUND NO HOT RUNNING WATER IN MULTIPLE SINKS THROUGHOUT THE FOOD ESTABLISHMENT.INSTRUCTED TO PROVIDE AND MAINTAIN HOT RUNNING WATER AND MAINTAIN CONSTANT HOT WATER.WATER TEMPERATURE 70.2F AT THIS TIME.CRITICAL VIOLATION 7-38-030.

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANI...

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (HAMBURGERS,SANDWICHES,QUESADILLAS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST B...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ALL MULTI-USE UTENSILS,SAUCE PANS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.(HANDLES-UP).

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

THE FOLLOWING NOT CLEAN HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,TOPS/SIDES OF COOKING EQUIPMENTS,DEEP FRYERS,PREP TABLE CUTTING BOARDS,BAR COOLERS,BAR GUNS AND HOUSINGS ATTACHED,KITCHEN SHELVINGS ETC.INSTRUCTED TO CLEAN AND MAINTAIN.

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

FLOORS ALONG WALLS AND IN ALL CORNERS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.

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

REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN KITCHEN AREA AND MAINTAIN.

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

INSTRUCTED TO REPAIR OR REMOVE UNUSED DISHMACHINE FOUND AT THE REAR NEXT TO KITCHEN 3 COMPARTMENT SINK AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN.

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

NO SOAP OR PAPER TOWELS AT EXPOSED HAND SINKS IN KITCHEN PREP, BAR AREA, AND DISH WASHING AREAS, NO SOAP OR PAPER TOWELS DISPENSER, MUST HAVE INSTALLED AND PROVIDE AT ALL TIMES, CRITICAL CITATION ISSUED: 7-38-030

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

NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, NO CITY CERTIFICATE POSTED OR AVAILABLE AT THIS TIME, INSTRUCTED THAT A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE, OR PROOF OF ENROLLMENT MUST BE ON DUT...

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

MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK,

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

MUST REPAIR OR REMOVED UNUSED EQUIPMENT IN KITCHEN AREA,

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

CAULKING AROUND THE EXPOSED HAND SINK IN THE PREP/KITCHEN AREA,WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASHED AROUND THE EXPOSED HAND SINK IN THE PREP/KITCHEN AREA.

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

INTERIOR OF THE DOOR OF THE DEEP FRYER AND ONE OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE.

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

STAINED CEILING TILES AND DAMAGED CEILING TILES ON THE HALLWAY GOING TO THE WASHROOMS. INSTRUCTED TO REPLACE. FILTER AND HOOD AND LIGHT SHIELD ON THE HOOD, WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. DAMAGED WALLS ON THE L...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

NO SELF CLOSING DEVICE ON THE DOORS OF THE TWO WASHROOMS. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.

* 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 CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED F...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Inspector Comments: 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.

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON 3 REACH IN COOLER DOORS

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

Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOKING EQUIPMENT AND EXTERIOR OF ICE MACHINE.

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

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER EQUIPMENT AND AT CORNERS AND ALONG WALLS IN KITCHEN, BAR AND DISH WASHING AREA.

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

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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

Inspector Comments: 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 C...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: 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.

* 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 CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, NO CITY CERTIFICATE. INS...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

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 BROKEN GASKETS ON 3 REACH IN COOLER DOORS

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOKING EQUIPMENT AND EXTERIOR OF ICE MACHINE.

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 CLEAN FLOORS, UNDER EQUIPMENT AND AT CORNERS AND ALONG WALLS IN KITCHEN, BAR AND DISH WASHING AREA.

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 CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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...

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.

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 THE FOLLOWING NOT CLEAN STOVE TOP, INTERIOR FRYER DOOR, INSTRUCTED TO 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.OBSERVED STANDING WATER IN REAR PREP AREA, INSTRUCTED TO DRY MOP TO REMOVE STANDING WATER.