JASON'S DELI Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: PREVIOUSLY FROZEN POT PIE SOUP -127.1F AND BROCCOLI AND CHEESE SOUP -137.1F ON STEAM TABLE AFTER REHEATED. POTENTIALLY HAZARDOUS FOODS THAT WERE COOKED AND THEN REFRIGERATED MUST BE REHEATED TO 165F OR HIGHER THROUGHOUT BEFORE BEING PLACED IN HOT FOOD STORAGE FACILITIEES AND HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. 20LB VALUED AT $18. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED OR POSTED IN VIEW OF THE CUSTOMERS. SERIOUS VIOLATION 7-38-012(A).

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: ALL CUTTING BOARDS FOUND WITH DEEP GROOVES IN THE SURFACES AND ARE NO LONGER EASILY CLEANABLE. ALL CUTTING BOARDS NEED TO BE REPLACED.

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 SHELVES INSIDE CABINETS UNDERNEATH COUNTERS IN FRONT FOOD PREP AREA(DEBRIS, STAINS).

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: CLEAN SHELVES INSIDE CABINETS UNDERNEATH COUNTERS IN FRONT FOOD PREP AREA(DEBRIS, STAINS).

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.