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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND PREP COOLER AT IMPROPER TEMPERATURE. EGGS AT 58.3F TO 60.0F INSIDE THE PREP COOLER. PREP COOLER TEMPERATURE AT 39.0F. SOUP INSIDE THE WALK IN COOLER AT 106F. NO TIME/TEMPERATURE LOG AVAILABLE. WALK IN COOLER TEMPERATURE AT 40.0F. MANAGER DENATURED THE SAID PRODUCTS WORTH $28.00 TOTAL 2 DOZEN EGGS AND 4 GALLONS OF SOUP. CITATION ISSUED CRITICAL 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN SINGLE UTENSILS, POTS,PANS, FOOD CONTAINERS,BOWLS MUST BE STORED UPSIDE DOWN/INVERTED.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE CHOPPING BOARD OR REPLACE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE CHOPPING BOARD OR REPLACE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.