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MOJO 330 N WABASH

330 N WABASH AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

MOJO 330 N WABASH has been inspected 5 times by Chicago Department of Public Health since June 21, 2019. The most recent inspection, on May 16, 2024, recorded 11 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 8 times across 4 separate inspections, most recently on May 16, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 4 separate inspections, most recently on May 16, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on May 16, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 9, 2024. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 9, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass Re-Inspection

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (EGGS,HAM,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 : OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN STAFF TOILET ROOMS MUST PROVIDE AND MAINTAIN
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • -204.112(B) : MUST PROVIDE AN INTERNAL THERMOMETER FOR COLD HOLDING TABLE TOP DISPLAY UNIT,DIGITAL READING IS DISPLAYING IN CELSIUS ONLY.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 : OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE HANDLING FOOD MUST PROVIDE AND MAINTAIN
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14 Inspector Comments: MUST STORE CLEAN AND DIRTY WIPING CLOTHS PROPERLY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTI-USE UTENSILS ON SHELVING UNITS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) : MUST CLEAN DEBRIS BUILD UP ON INTERIOR AND EXTERIOR OF EQUIPMENT, COOLERS, SHELVING UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6-501.13 : MUST CLEAN DEBRIS BUILD UP AND SPILLAGE FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN PREP AREA
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  2. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER.OBSERVED FEMALE FOOD HANDLER WEARING PLASTIC GLOVES AS SHE RINGS THE REGISTER AND THEN HANDLED READY TO EAT FOODS SHE MADE TOAST AND THEN AGAIN SHE RUNG THE REGISTER HANDLED SLICED HAM WITH THE SAME GLOVES ON STILL WITHOUT WASHING HANDS. INSTRUCTED MANAGER TO HAVE EMPLOYEE TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN STAFF TOILET ROOMS MUST PROVIDE AND MAINTAIN.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE NOR REMINDER ON MENU OF CONSUMING RAW AND UNDERCOOKED FOODS MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR COLD HOLDING TABLE TOP DISPLAY UNIT,DIGITAL READING IS DISPLAYING IN CELSIUS ONLY.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES)
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE HANDLING FOOD MUST PROVIDE AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE CLEAN AND DIRTY WIPING CLOTHS PROPERLY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON SHELVING UNITS.
    • 46. GLOVES USED PROPERLY
      • OBSERVED EMPLOYEE USING GLOVES IMPROPERLY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP ON INTERIOR AND EXTERIOR OF EQUIPMENT, COOLERS, SHELVING UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP AND SPILLAGE FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  3. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Missing thermometer in prep coolers, instructed to provide.
  4. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP PHYSICAL KIT, FOR THE WRITTEN CLEAN UP PROCEDURE PROVIDED ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER. COOKED CHICKEN WAS AT 52.6F, HAM WAS AT 51.8F, AND RAW EGGS WERE AT 48.1F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 14 LBS OF SAID TCS FOODS WORTH $50. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND ELECTRONIC THERMOMETER IN SANDWICH DISPLAY CASE COOLER BROKEN. MUST PROVIDE THERMOMETER.
  5. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP PHYSICAL KIT, FOR THE WRITTEN CLEAN UP PROCEDURE PROVIDED ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINK. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - MUST INVERT ALL CLEAN DISHES AND GLASSWARE STORED ON THE SHELVES TO PREVENT POTENTIAL SOURCES OF CONTAMINATION. -

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