JAM N' HONEY Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED REACH-IN PREP COOLER ACROSS FROM THE COOKING EQUIPMENT IN THE 1ST FLOOR PREP AREA WITH AN AIR TEMPERATURE OF 47.1F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT WAS TAGGED HELD FOR INSPECTION. DO NOT USE THE COOLER UNTIL THE HELD FOR INSPECTION TAG WAS REMOVED. CRITICAL VIOLATION 7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED EGGS ON TOP OF THE PREP COOLER AT 74.1F, HAMBURGERS AT 44.2F, CHORIZO AT 48.0F, SAUSAGE AT 51.8F, COOKED SPINACH AT 48.7F, EGG WHITES AT 51.8F, EGG YOLKS AT 49.1F, COOKED ONIONS AT 46.2F, CHEESES AT 48.7F, HAM AT 44.0F, CANADIAN BACON AT 52.3F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED 1ST FLOOR PREP AREA AND BAR WITHOUT PAPER TOWELS AT THE HANDSINKS AND BASEMENT PREP AREA WITH NO SOAP OR PAPER TOWELS AT THE HANDSINK. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED THAT SOAP AND PAPER TOWELS MUST BE STOCKED AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: PREVIOUS INSPECTION SUMMARY REPORT FROM 6/13/11 NOT POSTED FOR PUBLIC VIEW. SUMMARY REPORT WAS STORED IN THE PEST CONTROL LOG BOOK. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD CONTAINERS IN THE BASEMENT STORAGE AREA.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD CONTAINERS IN THE BASEMENT STORAGE AREA.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.