JAMAICA JERK SPICE, INC Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 53.0F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 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 IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE ABOVE MENTIONED PREP COOLER SUCH AS RICE AND BEANS 46.1F,CHICKEN 45.6F-46.4F,CATFISH 47.6F,TILIPIA 46.3F,BEANS 48.3F.AND ON PREP TABLE IN PAN COOKED CABBAGE 87.2F,COOKED PLAINTAINS 112.5F.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD FOODS AT 40.0F OR BELOW.APPX 107LBS.$395. (CRITICAL 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF NUMEROUS RODENT DROPPINGS NEAR MOTORS OF ALL COOLERS AND REFRIGERATORS,UNDER 3- COMP SINK,UNDER B.B.Q. PIT,IN DISH STORAGE BINS,ON FOOD STORAGE SHELF AND ALONG WALL BASES IN HOT WATER TANK AREA,LOWER SHELF OF PREP TABLE AT SERVICE COUNTER,IN OPENINGS IN WALLS IN REAR HALLWAY,RADIATOR IN LOBBY AREA.TRAYS OF OPEN POISON ALONG WALL BASES IN PREP AREA.ALSO FRONT AND REAR DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/2/15.(SERIOUS 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED FOODS IN COOLERS.MUST LABEL DESSERTS WITH PROPER INFO GIVEN.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE AT SERVICE COUNTER,INTERIOR SURFACE OF 3- DOOR POP COOLER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES THROUGHOUT PREP AND DISH WASHING AREA.MUST SEAL GAPS IN FLOOR BOARDS AND WALL BASES THROUGHOUT PREMISES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL HOLES IN WALLS IN REAR HALLWAY AND UNDER HAND SINK IN TOILET ROOM.MUST REPAIR OR REPLACE STAINED AND DAMAGED CEILING TILES IN PREP AND LOBBY AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A PROBE THERMOMETER FOR FOOD AND THERMOMETER FOR PREP COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A PROBE THERMOMETER FOR FOOD AND THERMOMETER FOR PREP COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.