3JJJ'S BETTER TASTE JAMAICAN JERK RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Mobile food dispenser

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed all hot foods at improper temperatures: 30lbs of chicken at 121.8f, 30lbs of rice at 125.2f, 15lbs of beans at 123.7f, 20lbs of cabbage at 119.5f, 10lbs of goat at 127.0f, 4.5lbs of tilapia at 125.4f, 10lbs of oxtail at 119.2f, 1lb of veggies (greens, carrots, cabbage) at 116.1f. Discarded and denatured said food valued at $1500 as stated by operator. Critical violation 7-38-005(a).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.