JASON'S DELI Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED GRILLED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 128.7F. TCS FOODS MUST BE HELD AT A PROPER HOT HOLDING TEMPERATURE OF 135.0F OR ABOVE. INSTRUCTED TO DISCARD AND DENATURE FOOD. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $30.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHOPPED ROMAINE LETTUCE USED FOR SALAD AT AN IMPROPER COLD HOLDING TEMPERATURE AT 46.2F. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. HARD BOILED EGGS FOUND AT 49.8F AND SPINACH FOUND AT 45.6F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $25.00. PRIORITY VIOLATION. 7-38-005. CONSOLIDATED WITH VIOLATION #21.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: DISCLOSURE STATEMENT NOT PROVIDED FOR FOOD ITEMS SERVED RAW/UNDERCOOKED (STEAK, EGGS). MUST PROVIDE DISCLOSURE STATING, "THESE FOOD ITEMS ARE COOKED TO ORDER." PRIORITY FOUNDATION VIOLATION. 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL BULK FOOD CONTAINERS WITH COMMON NAME TO PROPERLY IDENTIFY (SPICES).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MANY FOOD HANDLER TRAINING CERTIFICATES WERE EXPIRED. INSTRUCTED TO PROVIDE VALID FOOD HANDLER TRAINING CERTIFICATES FOR CURRENT EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MANY FOOD HANDLER TRAINING CERTIFICATES WERE EXPIRED. INSTRUCTED TO PROVIDE VALID FOOD HANDLER TRAINING CERTIFICATES FOR CURRENT EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.