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Joong Boo Market

February 25, 2020 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings10
critical findings2

Failed findings

Required Records Available: Shellstock Tags, Parasite Destructioncritical

Inspector note: SHELLFISH TAGS NOT AVAILABLE FOR THE PAST 90 DAYS OR AVAILABLE FOR REVIEW FOR OYSTERS AND CLAMS. ONLY TWO TAGS DATED 11-4-19 AND 12-7-19 FOR MUSSELS AND CLAMS. INSTRUCTED ALL SHELLFISH TAGS MUST BE MAINTAINED FOR A MINIMUM OF 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
code 14Priority
hand hygiene slippingcritical

Official wording: Proper Eating, Tasting, Drinking, Or Tobacco Use
Inspector note: OBSERVED EMPLOYEE EATING IN THE MEAT FOOD PREPARATION AREA. INSTRUCTED EMPLOYEES ARE NOT ALLOWED TO EAT IN FOOD PREPARATION AREAS.
code 6Priority
food left unprotected

Official wording: Food Separated And Protected
Inspector note: OBSERVED CUSTOMER SELF SERVICE OF BULK, UN-PACKAGED RAW FISH SUCH AS OYSTERS, CLAMS, CALAMARI, SQUID, AND COOKED SNOW CRAB CLAWS. INSTRUCTED ALL RAW, UN-PACKAGED ANIMAL FOOD MAY NOT BE OFFERED FOR CONSUMER SELF-SERVICE. PRIORITY VIOLATION. 7-38-005. NO CITATION.
code 15
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED THE FOLLOWING PREPARED TCS FOODS HELD AT IMPROPER TEMPERATURES IN PREPACKAGED CONTAINERS FOR SALE IN THE COLD HOLDING BUFFET TABLE. COOKED BEEF AT 102.9F, COOKED CHICKEN AT 102.7F, COOKED RICE AT 123.6F, COOKED PORK AT 103.5F, BEAN SPROUTS AT 55.4F, COOKED SPINACH AT 54F, COOKED EGGPLANT AT 47.5F, CUCUMBER SALAD AT 50.5F, PEPPER SALAD AT 52F, SHORT RIB SOUP AT 59.7F, BEAN PASTE AT 58.3F.COOKED CORN AT 120F, ALL FOODS DISCARDED. MANAGEMENT STATES A TOTAL OF 35LBS WITH AN ESTIMATED VALUE OF $400.00. REVIEWED ALL HOT FOODS MUST BE HELD HOT AT 135F OR ABOVE AND COLD FOODS COLD AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 22
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
code 37
Personal Cleanliness

Inspector note: ALL FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
code 40
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: TORN RUBBER DOOR GASKET ON THE TALL REACH-IN FREEZER IN THE "SNACK CORNER" PREP AREA. MUST REPLACE. • MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION FOR PREP CUTTING BOARDS IN THE FOOD PREP AREAS AND AT THE TWO COMPARTMENT PREP SINKS.----MUST NOT USE FOAM TUBING AS A MEANS OF CONSTRUCTION FOR THE LADIES WASHROOM DOORS OR AS PADDING ON THE METAL RACK SHELVING ABOVE THE BAO PREP THREE COMPARTMENT SINK. • MUST NOT USE STRING AS A MEANS OF REPAIR FOR TORN/BROKEN PLASTIC FOOD STRAINERS.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MEAT PREP HAND WASHING SINK EXTREMELY DIRTY WITH GREEN SLIME SUBSTANCE. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS LINER FOR PREP SURFACES OR SHELVING IN THE BAO PREP AREA. • THE FOLLOWING FOOD CONTACT EQUIPMENT NOTED DIRTY: INTERIOR OF THE TWO DOOR COOLER IN THE "SNACK CORNER" PREP AREA, SEVERAL GLASS DOORS OF THE MEAT DISPLAY COOLER WITH GREEN AND BLACKISH MOLD, POOLING LIQUID IN BETWEEN GLASS. MUST CLEAN AND MAINTAIN ALL.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION ON FLOOR UNDER THE MEAT SLICER.----CRACKED/DAMAGED CEMENT FLOORING IN THE REAR FOOD PREP WITH POOLING LIQUID. MUST REPAIR THE FLOOR TO BE SMOOTH AND CLEANABLE. • FLOORS ALONG BASEBOARDS UNDER ALL SINKS AND MEAT EQUIPMENT FOUND DIRTY. MUST CLEAN AND MAINTAIN.---- MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT ALL PREP AREAS. FLOORS MUST BE SMOOTH AND CLEANABLE. • WATER DAMAGED CEILING TILES IN THE REAR FOOD PREP. MUST REPLACE. • MUST NOT USE DUCT TAPE AS A WALL SEALANT AT THE THREE COMPARTMENT SINK IN THE BAO PREP AREA.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS, SUCH AS SHOES, IN THE FOOD PREP AREA OR ON PREP SHELVING THROUGHOUT.
code 56

What changed since the previous inspection?

Compared with Pass on October 10, 2019: 8 findings appeared for the first time. 2 findings recurred. 2 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.