JAMBA JUICE #189 Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE MIDDLE REACH IN COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 62 DEGREES WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE COOLER WAS TAGGED DURING INSPECTION AND MUST NOT BE USED FOR POTENTIALLY HAZARDOUS FOOD STORAGE UNTIL THE UNIT IS REPAIRED AND HOLDING 40 DEGREES OR BELOW AND THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT COLD HOLDING FACILITIES MUST HOLD AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)

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 POTENTIALLY HAZARDOUS FOOD STORED IN THE MIDDLE REACH IN COOLER AT IMRPROPER TEMPERATURES. NOTED YOGURT, 59 DEGREES, APPROX. 3 LBS, $10; SOY MILK, 60 DEGREES, APPROX. 1 LB, $5. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED THAT COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. 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.

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 RODENT ACTIVITY ON SITE. NOTED APPROX. 15 DROPPINGS IN THE BASEMENT STORAGE ROOM ALONG THE BASEBOARD OPPOSITE THE DOOR. INSTRUCTED TO ELIMINATE RODENT ACTIVITY, CLEAN AFFECTED AREAS AND RECOMMENDED TO OBTAIN THE SERVICES OF LICENSED PEST CONTROL OPERATOR. 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 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (OATMEAL, YOGURT, ICE CREAM) ARE PREPARED AND SERVED. ALSO, NO CERTIFICATES POSTED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, AND ORIGINAL CERTIFICATE MUST BE POSTED. SERIOUS VIOLATION: 7-38-012

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FROST ACCUMULATION IN THE ICE CREAM FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN. OBSERVED THAT THE RIGHT TWO REACH IN COOLER DOORS DO NOT MAKE A TIGHT SEAL WITH THEIR DOOR FRAMES. THE DOORS EACH LEAVE ABOUT A HALF INCH GAP AT THE TOP OF THE COOLERS. INSTRUCTED TO REPAIR THE DOORS AND/OR GASKETS TO MAKE A TIGHT SEAL.

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: OBSERVED DUST ACCUMULATION ON THE BOX FAN ABOVE THE HAND SINK. INSTRUCTED TO CLEAN THE FAN COVER.

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: OBSERVED DUST ACCUMULATION ON THE BOX FAN ABOVE THE HAND SINK. INSTRUCTED TO CLEAN THE FAN COVER.

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.