JAMAICA JERK VILLA Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE: CHICKEN, MAC N CHEESE, CHICKEN BREASTS, AND CURRY CHICKEN. ALL FOOD ITEMS WERE IN THE HOT HOLDING UNITS AT IMPROPER TEMPERATURES 56.2 DEGREES - 119.6 DEGREES. ALL FOOD ITEMS WERE DISCARDED AT THIS TIME. TOTAL VALUE 50 POUNDS $150.00 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: HANDSINK IN FRONT BAR AREA IN POOR REPAIR AT TIME OF INSPECTION. HOT WATER HANDLE WAS NOT WORKING PROPERLY HANDLE WAS STRIPPED NOT ALLOWING WATER TO BE TURNED ON. REPAIR PERSON ARRIVED TO CORRECT SINK. CRITICAL VIOLATION. 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 1 COMPARTMENT OF THE 3 COMPARTMENTS IN FRONT BAR AREA IS NOT DRAINING. INSTRUCTED MANAGER TO WAH RINSE AND SANITIZE GLASSWARE IN PREP AREA 3 COMPARTMENT SINK. PREP AREA 3 COMPARTMENT SINK IS NOT LARGE ENOUGH TO SUBMERSE THE LARGE POTS THAT ARE BEING USED AT THIS TIME. INSTRUCTED MANAGER TO INSTALL A LARGER SINK. CORRECT AND MAINTAIN. SERIOUS VIOLATION 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW CUTTING BOARDS NEEDED IN REAR PREP AREA. WORN AND DISCOLORED WITH DEEP CUTS. MUST CORRECT AND MAINTAIN AT THIS TIME.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE BAR GUN AND HOLDERS IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP. ALL SHELVES, PREP TABLES AND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN SIDE STORAGE AREA IN NEED OF REPAIR TILES ARE BROKEN AND MISSING, FLOORING IN THE KITCHEN NOT COMPLETE. TILES MUST BE INSTALLED. COVING MUST BE REPAIRED IN KITCHEN. THE FLOORS IN KITCHEN AND WALK IN COOLERS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CORRECT AND MAINTAIN

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: WALLS THROUGH OUT PREP AREA AND STORAGE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTERS AND BUILD UP.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS THROUGH OUT PREP AREA AND STORAGE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTERS AND BUILD UP.

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.