Mojo Bar and Grill
Last inspected: Jun 12, 2015
100
Score
Across the available record, Mojo Bar and Grill has eight inspections on file, the first dated 2010. Mojo Bar and Grill was last inspected on Jun 12, 2015. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Mojo Bar and Grill's record stops at Jun 12, 2015, more than two years back, so current conditions may differ.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The pattern that stands out is “food and non-food contact equipment utensils clean”, which has been cited five times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 12, 2015
Reinspection
No violations found.
100
Jun 11, 2015
Reinspection
3 minor violations.
View 3 violations
Water source: safe, hot & cold under city pressure
Inspector notes: AT THIS TIME OF INSPECTION;FOUND NO HOT RUNNING WATER IN MULTIPLE SINKS THROUGHOUT THE FOOD ESTABLISHMENT.MUST PROVIDE AND MAINTAIN AT ALL TIMES AS REQUIRED..CRITICAL VIOLATION 7-38-030.
9
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. AT THIS TIME OF INSPECTION,WE CONTINUE TO OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
16
Food handler requirements met
Inspector notes: FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN.
45
86
Jun 9, 2015
Routine
9 minor violations.
View 9 violations
Water source: safe, hot & cold under city pressure
Inspector notes: FOUND NO HOT RUNNING WATER IN MULTIPLE SINKS THROUGHOUT THE FOOD ESTABLISHMENT.INSTRUCTED TO PROVIDE AND MAINTAIN HOT RUNNING WATER AND MAINTAIN CONSTANT HOT WATER.WATER TEMPERATURE 70.2F AT THIS TIME.CRITICAL VIOLATION 7-38-030.
9
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
16
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (HAMBURGERS,SANDWICHES,QUESADILLAS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL MULTI-USE UTENSILS,SAUCE PANS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.(HANDLES-UP).
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING NOT CLEAN HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,TOPS/SIDES OF COOKING EQUIPMENTS,DEEP FRYERS,PREP TABLE CUTTING BOARDS,BAR COOLERS,BAR GUNS AND HOUSINGS ATTACHED,KITCHEN SHELVINGS ETC.INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS ALONG WALLS AND IN ALL CORNERS IN NEED FOR A DETAIL CLEANING AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN KITCHEN AREA AND MAINTAIN.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO REPAIR OR REMOVE UNUSED DISHMACHINE FOUND AT THE REAR NEXT TO KITCHEN 3 COMPARTMENT SINK AND MAINTAIN.
41
Food handler requirements met
Inspector notes: FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN.
45
64
Jul 30, 2014
Routine
4 minor violations.
View 4 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SOAP OR PAPER TOWELS AT EXPOSED HAND SINKS IN KITCHEN PREP, BAR AREA, AND DISH WASHING AREAS, NO SOAP OR PAPER TOWELS DISPENSER, MUST HAVE INSTALLED AND PROVIDE AT ALL TIMES, CRITICAL CITATION ISSUED: 7-38-030
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, NO CITY CERTIFICATE POSTED OR AVAILABLE AT THIS TIME, INSTRUCTED THAT A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE, OR PROOF OF ENROLLMENT MUST BE ON DUTY AT ALL TIMES, FOODS ARE COOKED AND SERVED, SERIOUS CITATION ISSUED, 7-38-012
21
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK,
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REPAIR OR REMOVED UNUSED EQUIPMENT IN KITCHEN AREA,
41
82
Jun 11, 2013
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CAULKING AROUND THE EXPOSED HAND SINK IN THE PREP/KITCHEN AREA,WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASHED AROUND THE EXPOSED HAND SINK IN THE PREP/KITCHEN AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF THE DOOR OF THE DEEP FRYER AND ONE OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: STAINED CEILING TILES AND DAMAGED CEILING TILES ON THE HALLWAY GOING TO THE WASHROOMS. INSTRUCTED TO REPLACE. FILTER AND HOOD AND LIGHT SHIELD ON THE HOOD, WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. DAMAGED WALLS ON THE LEFT SIDE OF THE STOVE. INSTRUCTED TO REPAIR AND MAINTAIN.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: NO SELF CLOSING DEVICE ON THE DOORS OF THE TWO WASHROOMS. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
37
82
Sep 13, 2011
Complaint
8 minor violations.
View 8 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON 3 REACH IN COOLER DOORS
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOKING EQUIPMENT AND EXTERIOR OF ICE MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER EQUIPMENT AND AT CORNERS AND ALONG WALLS IN KITCHEN, BAR AND DISH WASHING AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Inspector Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING PIPES UNDER 3PART SINK AT DISH WASHING AREA AND SEAL RUSTY GREASE TRAP UNDER SAME 3PART SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: Inspector Comments: 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.
40
67
Aug 24, 2011
Routine
8 minor violations.
View 8 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, NO CITY CERTIFICATE. INSTRUCTED A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON 3 REACH IN COOLER DOORS
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOKING EQUIPMENT AND EXTERIOR OF ICE MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER EQUIPMENT AND AT CORNERS AND ALONG WALLS IN KITCHEN, BAR AND DISH WASHING AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING PIPES UNDER 3PART SINK AT DISH WASHING AREA AND SEAL RUSTY GREASE TRAP UNDER SAME 3PART SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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.
40
67
Aug 3, 2010
Complaint
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN STOVE TOP, INTERIOR FRYER DOOR, INSTRUCTED TO CLEAN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED STANDING WATER IN REAR PREP AREA, INSTRUCTED TO DRY MOP TO REMOVE STANDING WATER.
34
90
Frequently Asked Questions
When was Mojo Bar and Grill last inspected?
The most recent health inspection at Mojo Bar and Grill on file is from Jun 12, 2015. The public record contains eight inspections in total.
What is the most common violation at Mojo Bar and Grill?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Mojo Bar and Grill.
Has Mojo Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Mojo Bar and Grill have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mojo Bar and Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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