JAMAICA JERK VILLA Fails Health Inspection - Chicago Restaurant

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND 100 SMALL LIVE FLIES IN THE REAR FOOD PREP AREA, 20 IN THE MOP SINK AREA, 10 ON THE WALL IN THE HALL AND 20 IN THE BAR AREA. INSTRUCTED TO ELIMINATE ALL SMALL LIVE FLIES, CLEAN THE AFFECTED AREAS AND RECOMMENDED CALLING PEST CONTROL FOR ASSISTANCE. PRIORITY FOUNDATION VIOLATION 7-38-020(a) CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WASH CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTY STORAGE RACKS INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE RUST FROM RACKS OR REPLACE RACKS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND THE INTERIOR/EXTERIOR OF THE GRILL, PREP TABLES AND STORAGE RACKS WITH THICK FOOD AND DIRT. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: FOUND THE OUTSIDE DUMPSTER CONTAINERS (2) OVERFLOWING WITH GARBAGE AND LIDS UNABLE TO CLOSE. INSTRUCTED TO MAINTAIN AREA AND CONTROL OVERFLOW OF GARBAGE AND KEEP LIDS TIGHT FITTED. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WATER STAINED CEILING TILES IN THE MOP SINK AREA. INSTRUCTED TO REPLACE. BROKEN/DAMAGED FLOOR TILES IN FRONT OF THE SINKS AND COOKING EQUIPMENT IN THE FOOD PREP AREA. MUST REPLACE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS, FLOORS IN THE CORNERS, UNDER/AROUND THE GRILL, COOLERS AND STORAGE RACKS. REMOVE THE FOOD, DIRT AND DEBRIS. -THE WALLS AROUND THE SINKS, COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD, DIRT AND DUST. MUST DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FOOD PREP AREA IS DIM. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING TO THE FOOD PREP AREAS. MAINTAIN SAME.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FOOD PREP AREA IS DIM. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING TO THE FOOD PREP AREAS. MAINTAIN SAME.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.