NEW JEANNY'S RESTAURANT INC.

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 10-19-11 NOT CORRECTED. #33-DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTER,INTERIOR OF DEEP FRYERS.(GREASE BUILD-UP AND HEAVY ACCUMULATION OF ENCRUSTED FOOD, AND FOOD DEBRIS BUILD-UP).CLEAN INTERIOR OF COOLERS INCLUDED THE RAIL OF THE DOORS.( EXCESS FOOD DEBRIS).MUST CLEAN ALL PLASTIC CONTAINERS INCLUDED THE HANDLE OF CONTAINERS.NEED TO CLEAN TOILET BOWL IN STAFF WASHROOM(BUILD-UP OF GRIME).#34-CLEAN FLOOR THROUGHOUT THE KITCHEN,SPECIALLY UNDER THE COOKING EQUIPMENTS(EXCESS GREASE BUILD-UP). #38-REPAIR LOOSE FAUCET AT MOP SINK.#39-REPLACED EXTREMELY SOILED RAGS AND UNIFORM IN THE KITCHEN.SOILED RAGS ARE STORED ON TOP PREP TABLE INSTRUCTED THAT EACH WORKING STATION SHOULD MAINTAIN A CLEAN SMALL BUCKET OF WATER AND SANITIZE SOLUTION WITH A CLEAN LINEN INSIDE TO WIPE PREP TABLES AND TO MINIMIZE SOURCE OF CROSS CONTAMINATION.

BULK RICE CONTAINER MUST BE LABELED.

PLASTIC PAN FOR SOAKING DIRTY DISHES EXTREMELY DIRTY WITH BLACKENED MOLD. MUST CLEAN.

METAL RACK SHELVING AT TWO COMPARTMENT SINK WITH ACCUMULATED DIRT AND RUST. MUST CLEAN AND MAINTAIN.

WATER DAMAGED CEILING TILES IN EMPLOYEE WASHROOM MUST BE REPLACED.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND 20 POUND OF RAW CHICKEN STORED INSIDE THE PLASTIC CONTAINER ON TOP THE SHELVES AT TEMP OF 58F TO 59F, COOKED CHICKEN AND PASTRY FILLED WITH CREAM CHEESE AT TEMP OF 51F TO51.9F(THE THREE FOOD MENTIONED WAS LEFT OUTSIDE FROM THE NIGHT BEFORE TO DEFROST PER MANAGER STATEMENT). COOKED CHICKEN STORED ON TOP THE PREP TABLE AT TEMP OF 51.9F AND THE COOKED BEEF AT TEMP OF 82.5F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED .INFORMATION GIVEN HOW TO DEFROST FOOD.FOOD DISCARDED AND DENATURED.POUND 30,VALUE 100.CRITICAL VIOLATION:7-38-005(A) H000074249-10

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. OBSERVED LIVE ROACHES IN THE KITCHEN: ONE LIVE ROACH STROLLING UNDER THE COOKING EQUIPMENT,ALSO OBSERVED LIVE ROACHES ON THE SIDE OF DIS MACHINE(WHEN I REMOVED TWO PIECES OF WOOD THAT WAS STORED ON FLOOR OF SIDE OF THE DISH MACHINE ABOUT 10 OR MORE ROACHES WAS OBSERVED),EVEN THOUGH SOME OF THE ROACHES WERE KILLED BY THE EMPLOYEES, OTHERS RUN INTO OPENED CRACKS AND CREVICES.MANAGEMENT IS REQUIRED TO CONTACT PEST CONTROL AND PROVIDE A RECEIPT UPON REINSPECTION;ALSO TO SEAL ALL OPENING MENTIONED.SERIOUS VIOLATION:7-38-020 H000074249-10

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATED FOOOD STORED IN COOLERS AND FREEZERS.

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. PROVIDE CHEESE CLOTH OR WAX PAPER TO DRAIN FOOD,ALSO PROVIDE FOOD CONTAINER WITH LID OR FOOD GRADE BAGS TO STORE RAW OR COOKED FOOD.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR OR REPLACE INTERIOR DOOR LINER OF CHEST FREEZER(EAST SIDE).

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTER,INTERIOR OF DEEP FRYERS.(GREASE BUILD-UP AND HEAVY ACCUMULATION OF ENCRUSTED FOOD, AND FOOD DEBRIS BUILD-UP).CLEAN INTERIOR OF COOLERS INCLUDED THE RAIL OF THE DOORS.( EXCESS FOOD DEBRIS).MUST CLEAN ALL PLASTIC CONTAINERS INCLUDED THE HANDLE OF CONTAINERS.NEED TO CLEAN TOILET BOWL IN STAFF WASHROOM(BUILD-UP OF GRIMES),ALSO ARROUND THE FAUCET OF MEN'S AND WOMEN'S WASHROOM.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR THROUGHOUT THE KITCHEN,SPECIALLY UNDER THE COOKING EQUIPMENTS(EXCESS GREASE BUILD-UP)ALSO SEAL OPENING BETWEEN THE WALL AND FLOOR UNDER COOKING EQUIPMENT

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 and Regulations of the Board of Health.REPAIR LOOSE FAUCET AT MOP SINK.

Soiled and clean linens, coats, and aprons shall be properly stored.REPLACED EXTREMELY SOILED RAGS AND UNIFORM IN THE KITCHEN.SOILED RAGS ARE STORED ON TOP PREP TABLE INSTRUCTED THAT EACH WORKING STATION SHOULD MAINTAIN A CLEAN SMALL BUCKET OF WATER AND SANITIZE SOLUTION WITH A CLEAN LINEN INSIDE TO WIPE PREP TABLES AND TO MINIMIZE SOURCE OF CROSS CONTAMINATION.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ADDITIONAL CLEANING IS NEED OUTSIDE AROUND THE WASTE OIL(REMOVE ENCRUSTED WASTE OIL).