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Joong Boo Market

August 23, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITY NOT MAINTAIN PROPER TEMPERATURE, FOUND FOUR DOORS REACH IN COOLER AT 52.7F. INSTRUCTED TO REPAIR COOLER AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON COOLER, WHEN READY MUST FAX LETTER REQUESTING TAG REMOVAL. INADEQUATE FOOD PROTECTION. CRITICAL CITATION ISSUED, 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER. 18LBS OF (MAKI) SUSHI, RANGING FROM 75.5-82.4F, DIFFERENT CONTAINERS WITH PREPARED/COOKED VEGETABLES RANGING FROM 49.8-55.7F, ABOUT 20LBS, 7 DOZ. EGGS RANGING FROM 53.9-55.8F. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. FOOD ITEMS DISCARDED, V=300.. CRITICAL CITATION ISSUED, 7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION USING 100PPM CHLORINE. CRITCAL CITATION ISSUED, 7-38-030.
code 8Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #521583, DATED 7-6-11. VIOLATIONS #30, PREP FOODS INSIDE MAIN KITCHEN WALK IN COOLER NOT LABEL, MUST LABEL AND MAINTAIN. #31, CLEAN MULTI-USE LARGE COOKING CONTAINERS MUST BE PROPERLY STORED ON STORAGE SHELVES. #33, MUST CLEAN/SANITIZE; COOLERS, ALL STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES IN MAIN KITCHEN, DISPLAY COLD UNITS. #34, MUST REPLACE MISSING AND BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. #35, MUST REPAIR WALLS IN FRONT AREA KITCHEN AND REPLACE MISSING WALL TILES THRU-OUT MAIN KITCHEN, REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES. #43, CLEANING TOWELS MUST BE PROPERLY STORED. SERIOUS CITATION ISSUED, 7-42-090
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO SEAL/REPAINT WOOD PANELS OF PREP TABLES INSIDE MAIN KITCHEN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO REMOVE CARDBOARD COVERING ON DISPLAY SHELVES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN FLOOR INSIDE MAIN KITCHEN WALK IN COOLER, REMOVE STANDING WATER, KEEP FLOOR DRY.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: INSTRUCTED TO REPLACE BROKEN LIGHT SHIELDS IN MAIN KITCHEN AND PRODUCE WALK IN COOLER; ALSO CLEAN ALL LIGHT SHIELDS IN SAME AREAS.
code 36

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 6, 2011: 4 findings appeared for the first time. 4 findings recurred. 7 previous findings 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.