JASON'S DELI Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: DRY STORAGE CONTAINERS IN CABINETS AT SALAD BAR NOT PROPERLY LABELED. INSTD TO LABEL.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MISSING CUSTOMER SELF SERVICE FROZEN DESSERT MACHINE SPIGOT PROTECTOR. PROVIDE SAME.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN REAR NEAR DISHMACHINE AREA WITH SECTIONS OF STANDING WATER. INSTD TO MAINTAIN CLEAN AND DRY.

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: ATTACED PIPING UNDER DISHMACHINE NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEANING EQUIPMENT (MOPS, BROOMS) IMPROPERLY STORED IMMEDIATELY ADJACENT TO DISHMACHINE EXPOSED HANDSINK. INSTD TO STORE PROPERLY IN DESIGNATED AREA AND ELEVATED.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEANING EQUIPMENT (MOPS, BROOMS) IMPROPERLY STORED IMMEDIATELY ADJACENT TO DISHMACHINE EXPOSED HANDSINK. INSTD TO STORE PROPERLY IN DESIGNATED AREA AND ELEVATED.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.