JASON'S DELI Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE INTERIOR BOTTOM PORTION OF A REACH IN COOLER AT 49-50 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 13LBS OF ROAST BEEF AT 45.5-47.2 DEGREES F,1LB OF PEPPERONI AT 50.3 DEGREES F, 2LBS OF VARIOUS CHEESES AT 48-49.2 DEGREES F, AND 1 LB OF SLICED TOMATOES AT 45.6 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER ON SITE. NOTED WATER AT VARIOUS SINKS ON SITE RANGING BETWEEN 69-82 DEGREES F. NOTED ONE HAND SINK ON SIGHT REACH 85 DEGREES AND THEN BACK DOWN TO 80 DEGREES F. ALSO NOTED THE WATER AT THE THREE COMPARTMENT SINK AT 74-80 DEGREES F. MUST PROVIDE AND MAINTAIN ADEQUATE HOT RUNNING WATER AT EACH SINK ON SITE. CRITICAL CITATION ISSUED 7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED FOR EMPLOYEES ON SITE. ALSO, NO VALID PROOF THAT CERTIFIED MANAGER IS ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,DELI MEAT,ETC)MUST PROVIDE. SERIOUS CITATION ISSUED 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR OF CABINETS, THE THREE COMPARTMENT SINK AND PREP SURFACES.

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: MUST DETAIL CLEAN FLOORS UNDER SINKS, UNDER THE DISH MACHINE, UNDER PREP TABLES AND THROUGHOUT WHERE NEEDED.

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: MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE, UNDER SINKS AND THROUGHOUT WHERE NEEDED.

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: MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE, UNDER SINKS AND THROUGHOUT WHERE NEEDED.

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.