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J & A Oriental Food Mart

September 24, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ON THE TOP OF THE PREP TABLE. SUCH AS BEEF BBQ AT 57.5F, RAW PORK AT 57.9F, FRIED FISH AT 96F, PORK BBQ AT 81.5F, COOKED PORK BBQ AT 89F, HOT CHICKEN ADOBO AT 98F, COOKED PORK AT 125F. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMPERATURE OF 140F OR ABOVE, COLD FOODS AT 40F OR BELOW. ALL COLD FOODS MUST BE STORED IN A COOLER AND HOT FOODS MUST BE STORED IN A HOT HOLDING UNIT. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCTS WORTH $ 608.00 AND TOTAL 210 LBS.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED FEMALE EMPLOYEE WASHING DISHES,POT AND PANS UNDER RUNNING WATER ON THE 3RD COMPARTMENT SINK WITHOUT USING SANITIZER. AND PUTTING THE POTS AND PANS ON THE WIRE RACK SHELVING RIGHT AWAY. THE 3 COMPARTMENT SINK IS NOT SET UP . INSTRUCTED MANAGER THE PROPER WAY OF SETTING THE 3 COMPARTMENT SINK ,HOW TO WASH, RINSE AND SANITIZE DISHES,POTS AND PANS AND PROVIDED EDUCATIONAL MATERIALS. CITATION ISSUED CRITICAL 7-38-030.
code 8Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 1214259 DATED 4/23/12. COVING MISSING FROM FRONT PREP AREA ALONG WALL BASE. INSTRUCTED TO REPLACE MISSING COVING. CITATION ISSUED SERIOUS 7-42-090.
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN AND SANITIZE ALL INTERIOR OF THE REACH IN FREEZER,COOLER , PREP TABLES,EXTERIOR OF THE COOKING EQUIPMENTS,WIRE SHELVINGS IN THE PREP AREA AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN FLOOR THRU-OUT THE REAR KITCHEN,ALONG WALL BASE ALL CORNER,BEHIND THE COOKING EQUIPMENT. MUST REMOVE CARDBOARD ON THE FLOOR IN THE COOKING AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN IN DETAIL FILTER AND HOOD WITH GREASE BUILD-UP. CLEAN IN DETAIL WALLS THRU-OUT KITCHEN/COOKING AREA AND MAINTAIN.
code 35

What changed since the previous inspection?

Compared with Pass on April 23, 2012: 5 findings appeared for the first time. 1 finding recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.