JB'S DELI INC. Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SPLIT PEAS SOUP STORED ON TOP THE PREP TABLE AT TEMP OF 54.4F TO 54.5F,LABEL OF WHEN FOOD WAS COOKED WAS PROVIDED WITH PRODUCT 6-9-14; CHICKEN BROTH INSIDE THE WARMER UNIT AT TEMP OF 90.4F.OWNER DISCARDED TEMPERATURE ABUSED FOOD.POUNDS 8.5,VALUE 10.00.COLD FOOD MUST MAINTAIN TEMP 40F AND BELOW. COLD FOOD MUST BE REHEATED AT TEMP OF 165F AND ABOVE PRIOR TO PUT IT IN THE WARMER / HOT HOLDING UNIT. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE HANDLING CASH AND REGISTER, TOUCHING NON-FOOD ITEMS:FAUCET ,COUNTER TOP,THAN PUT ON GLOVES AND HANDLED READY TO EAT FOOD: SANDWICHES FOR CUSTOMER,WITHOUT WASHING HANDS.INFORMATION GIVEN ON HAND WASHING:MUST WAS HANDS PRIOR TO PUT ON FOOD GLOVES. CRITICAL VIOLATION:7-38-020

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE OBSERVED OVER 30 MICE DROPPINGS ON PREMISES IN DIFFERENT LOCATIONS OF FIRST FLOOR: UNDER PREP COUNTER ON SHELF AND ON TOP FOOD CONTAINER;IN REAR FOOD STORAGE AREA,AND PHARMACY SIDE UNDER AND ALONG BASEBOARD WALLS,ALSO BEHIND THE POP REACH-IN COOLER IN DINING AREA.INSTRUCTED TO CLEAN AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

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.