JB'S DELI INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:TUNA AT TEMP OF 47,3F; WHITE CREAMY FISH AT TEMP OF 47.8F; CREAM CHEESE WITH CHIVES AT TEMP OF 45.5F TO 46.7F; WHITE FISH AT TEMP OF 46.7F TO 48.3F. SALMON AT TEMP OF 49.6F TO 51.5F. FISH PATTIES AT TEMP OF 46.9F;PLAIN CREAM CHEESE IN CONTAINERS AT TEMP OF 48.7F. ALL FOOD WAS STORED INSIDE THE DISPLAY CASE,WHICH MAINTAINED TEMP OF 42.1F. NO TIME/ TEMPERATURE LOGS AVAILABLE AT PRESENT TIME. MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUNDS 18, VALUE $110.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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO HANDLE AT LID OF THE DISPLAY PREP COOLER ACROSS FROM EXPOSED HAND SINK.INSTRUCTED TO PROVIDE

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOOD STAINS AND FOOD DEBRIS ON WALL BESIDE THE DISPLAY PREP COOLER,ALSO ON PIPE AT SAME AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREA

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HAND SINK IS INSTALLED AT SECOND PREP AREA. NO FOOD IS PREPARED AT PRESENT TIME.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE WITH SOAP AND PAPER TOWELS/HANDRYING DEVICE OR RELOCATE PANINI MACHINE,SOUP HOT HOLDER. ETC.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HAND SINK IS INSTALLED AT SECOND PREP AREA. NO FOOD IS PREPARED AT PRESENT TIME.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE WITH SOAP AND PAPER TOWELS/HANDRYING DEVICE OR RELOCATE PANINI MACHINE,SOUP HOT HOLDER. ETC.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.