JOHNNY'S FOODS
7154-7158 S ASHLAND AVE, CHICAGO, IL 60636 · Grocery Store
7 inspections
- Canvass
3 infractions
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST PROVIDE AND MAINTAIN PROPER ELEVATION 6" OFF THE FLOOR AND AWAY FROM THE WALL FOR CLEANING AND PEST MONITORING IN THE REAR STORAGE AREAS.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- INSTRUCTED MANAGER TO REMOVE AND/OR SEAL ALL UNNECESSARY EQUIPMENT IN THE MEAT PREP AREA TO PREVENT HARBORAGE.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- FLOORS NEED CLEANING BEHIND THE FRONT SERVICE COUNTER TO REMOVE DEBRIS.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- Short Form Complaint
1 infraction
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- OBSERVED PACKAGED FROZEN MEAT WITHOUT LABELS. INSTRUCTED TO LABEL WITH A COMMON NAME AND A PACKAGED AND DISCARD DATE AND MAINTAIN
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- Canvass Re-Inspection
2 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Complaint
4 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED HAND SINK IN THE DISH WASHING AREA BEING USED AS STORING ITEMS(PLASTIC, CARD BOARD BOX). A HAND WASHING SINK SHALL BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. INSTRUCTED TO REMOVE ITEMS AND MAINTAINED. PRIORITY FOUNDATION VIOLATION 7-38-030(c) CITATION ISSUED
- 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
- FOUND NO CHEMICAL TESTING DEVICE ON SITE AT TIME OF INSPECTION. A TEST KIT OR OTHER DEVICE THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTIONS SHALL BE PROVIDED. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
1 infraction
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE THERMOMETERS INSIDE OF THE WALK-IN COOLER AND MEAT DISPLAY CASE.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- Canvass
4 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- CLEAN AND SANITIZE REAR CUTTING BOARD AND SLICER IN MEAT ROOM. CLEAN FRONT FREEZER FANGUARD COVER, CLEAN LOWER CABINETS IN MEAT ROOM.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN FLOOR MEAT ROOM, ELEVATE STOCK 6" OFF FLOOR IN SODA ROOM.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- FRONT CEILING FRONT PEELING PAINT NEED TO REPAIR. CLEAN DUSTY CEILING VENT REAR RESTROOM, AND REPLACE MISSING CEILING TILE IN 2ND RESTROOM.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NEED TO REPAIR TOILET 1ST RESTROOM (LOOSE). REAR HAND SINK NEEDS REPAIR.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
9 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF MEAT DISPLAY COOLER 49.0-62.2F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. MEAT DISPLAY COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED COURT DATE 7-28-11 AT 10 AM 400 W SUPERIOR ROOM 107.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF HAM 59.0F, SWEET MEAT 61.5F, RIB TIPS 62.8F, TURKEY TAILS 63.5F STORED AND DISPLAYED FOR SALE IN MEAT DISPLAY COOLER. INSTRUCTED MANAGER TO DISCARD CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
- 32. 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. REMOVE MILK CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE. REPLACE WORN CUTTING BOARDS IN MEAT PREP AREA.
- 33. 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. CLEAN INTERIOR AND EXTERIOR OF ALL ELECTRICAL BOXES IN REAR STORAGE, COOLERS, FREEZERS, DISPLAY SHELVES, RACKS, ETC (DUST BUILDUP, SPILLS, FOOD DEBRIS)
- 34. 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. REPLACE DAMAGED FLOOR TILES IN ALL AREAS. CLEAN FLOOR UNDER ALL EQUIPMENT, PALLETS, ETC ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, PREP, STORAGE AND BEHIND COUNTER AREAS. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
- 35. 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. STORE STOCK AWAY FROM WALLS IN STORAGE AREA FOR EASY CLEANING AND PEST CONTROL.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS ABOVE 3-COMP SINK. REPLACE DAMAGED LIGHT SHIELDS IN MEAT PREP AREA.
- 40. 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. PROVIDE OPERABLE THERMOMETERS IN ALL COOLERS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE