JAMBA JUICE 189 Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 11 FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK) IS BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND ANTIMICROBIAL FRUIT AND VEGETABLE CHEMICAL DISPENSAR HOOKED ON WALL ABOVE HANDWASHING SINK. OBSERVED SAID CHEMICAL DISPENSING TUBE STORED IN HANDWASHING SINK. FOOD HANDLER STATES FACILITY USES SAID SINK TO CLEAN FRUIT. HANDWASHING SINKS MUST BE USED FOR HANDWASHING PURPOSES ONLY. INSTRUCTED TO NO LONGER USE HANDWASHING SINK AS PREP SINK AND TO REMOVE CHEMICAL FRUIT CLEANER. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 55 - 53F.INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS . INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND FLOORS FILLED WITH AN ACCUMILATION OF FOOD DEBRIS UNDER 3 COMP SINK AND FOOD PREPARATION AREA. INSTRUCTED MANAGER TO CLEAN, SANITIZE, 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND FLOORS FILLED WITH AN ACCUMILATION OF FOOD DEBRIS UNDER 3 COMP SINK AND FOOD PREPARATION AREA. INSTRUCTED MANAGER TO CLEAN, SANITIZE, 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.