JAMAICAN GATES Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 50 MICE DROPPINGS SCATTERED ON SHELVES IN DRY STORAGE AREA, 20 MIC ED DROPPINGS ON FLOOR ALONG NORTH WALL NEAR SINK IN WASHROOM, 20 MICE DROPPINGS SCATTERED ON SHELVES UNDER MICROWAVES IN FOOD PREP AREA, 15 MICE DROPPINGS SCATTERED ON FLOOR IN FURNACE ROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (CHICKEN 201F, RICE 144.9F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND CERTIFICATE POSTED AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS SERIOUS/MINOR VIOLATION NOT CORRECTED FROM REPORT #1609885 ON 1-19-16: 29-PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #151630 ON 1-6-15: 45-INSTRUCTED TO HAVE ALL FOOD HANDLERS TAKE THE FOOD HANDLERS COURSE. STILL NO FOOD HANDLER CERTIFICATES AVAILABLE ON 1-19-16. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. AS OF 6-3-16 STILL NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE DAMAGED GASKET ON REACH-IN COOLER DOOR. REMOVE POP CRATES AND PROVIED ADEQUATE SHELVING FOR EASY CLEANING AND PEST CONTROL.

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: CLEAN INTERIOR AND EXTERIOR OF ALL SHELVES IN DRY STORAGE AND PREP AREAS, COOLERS, FREEZERS, SINKS, COOKING EQUIPMENT.

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: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY, WASHROOM, AND FURNACE ROOM AREAS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY, WASHROOM, AND FURNACE ROOM AREAS.

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.