⚠️ Recent Failed Inspections ⚠️
FAIL Risk 1 (High)

J & N INC Fails Health Inspection - Chicago Restaurant

J & N INC (AKA: MELI CAFE & JUICE BAR) 301-305 S HALSTED ST, CHICAGO 60661 Restaurant
March 31, 2016 Canvass License #1594002
5
Total Violations
4
Critical
1
Minor
1
Corrected On Site

Violations Cited by Chicago Health Inspector

5
Violation #2
CRITICAL
FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE PREP TOP COOLER SERVING THE OMELET STATION WAS OBSERVED TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 53 DEGREES, WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE, ALSO AT IMPROPER TEMPERATURES. THE UNIT WAS TAGGED AT TIME OF INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED FACILITIES TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
Violation #3
CRITICAL
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE PREP TOP COOLER SERVING THE OMELET STATION: SAUSAGE, 53 DEGREES, 10 LBS/$100; CHEESE, 50 DEGREES, 6 LBS/$100; EGGS, 50 DEGREES, 60 LBS/$100; TOFU, 52 DEGREES, 3 LBS/$9; CHICKEN, 69 DEGREES, 2 LBS/$8. THE AFOREMENTIONED PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED FACILITIES TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 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.
Violation #18
CRITICAL
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 7 LIVE COCKROACHES IN THE BASEMENT NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL COMPAMY. SERIOUS CITATION ISSUED: 7-38-020
Unprotected openings allow pest entry, leading to contamination of food and surfaces.
Building openings must be protected against pest entry.
Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.
Violation #29
CORRECTED CRITICAL
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION #38 FROM REPORT #1516165 FROM 1/22/15 NOT CORRECTED: MUST INSTALL A HAND SINK IN THE JUCIE BAR PREP AREA. MUST EXTEND THE SPOUT AT THE THREE COMPARTMENT SINK FAUCET. INSTRUCTED TO CORRECT AND MAINTAIN. SERIOUS CITATION ISSUED: 7-42-090
Specialized processes without proper controls can create deadly toxins like botulism.
Special processes require approved HACCP plans or variances.
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
This violation was corrected during the inspection.
Violation #29
CORRECTED CRITICAL
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION #38 FROM REPORT #1516165 FROM 1/22/15 NOT CORRECTED: MUST INSTALL A HAND SINK IN THE JUCIE BAR PREP AREA. MUST EXTEND THE SPOUT AT THE THREE COMPARTMENT SINK FAUCET. INSTRUCTED TO CORRECT AND MAINTAIN. SERIOUS CITATION ISSUED: 7-42-090
Specialized processes without proper controls can create deadly toxins like botulism.
Special processes require approved HACCP plans or variances.
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
This violation was corrected during the inspection.

Health Department Information

Department Chicago Department of Public Health (CDPH)
Division Food Protection Program
Report Issues Call 311 or File Online
More Information CDPH Food Protection
Data sourced from Chicago Open Data Portal - Chicago Department of Public Health inspections