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: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. FOUND TWO END PIECES OF BEEF IN THE HOT HOLDING UNIT AT 123.5F AND 128.0F. FOUND BEEF THAT WAS PREVIOUSLY STORED IN THE SAME HOT-HOLDING UNIT MENTIONED ABOVE EARLIER IN THE DAY, PUT THROUGH THE GRINDER AND STORED IN A CONTAINER IN THE REFRIGERATOR AT 75.8F. THE HOT HOLDING UNIT WAS SET TO 2 ON THE DIAL AT TIME OF INSPECTION, THE MANAGER TURNED UP THE DIAL TO 5 AFTER MEAT WAS OBSERVED OUT OF TEMPERATURE; AFTER DIAL WAS TURNED UP TO 5 THE WATER TEMPERATURE IN THE HOT-HOLDING UNIT WAS AT 168F BY MY THERMOMETER. MANAGEMENT VOLUNTARILY DISCARDED 10# OF BEEF WORTH $70. CRITICAL VIOLATION 7-38-005A

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: OBSERVED MOLD IN THE 3-COMPARTMENT SINK LOCATED IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: DETAIL CLEAN AND MAINTAIN THE REFRIGERATOR/FREEZER UNIT IN THE BASEMENT TO REMOVE MOLD AND FOOD SPLATTER.

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: DETAIL CLEAN AND MAINTAIN THE REFRIGERATOR/FREEZER UNIT IN THE BASEMENT TO REMOVE MOLD AND FOOD SPLATTER.

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.