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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH IN COOLER/COLD HOLD UNIT LOCATED IN SADWICH PREP AREA ON WEST END OF SERVICE AREA AT 50.2F. COOLER/COLD HOLD UNIT CONTAINED POTENTIALLY HAZARDOUS FOOD INCLUDING CHEESE AND EGGS. CRITICAL VIOLATION CRITICAL VIOLAITON 7-38-005 (A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPRATURE: 3LBS OF SLICED TOMATOES AT 53.7F VALUED AT $5, 5LBS OF ASSORTED SLICED CHEESES AT 52.6F VALUED AT $10, OBSERVED HARD BOILED EGGS OUT OF SHELL AT 51.6F VALUED AT $3, OBSERVED 2 DOZEN RAW EGGS AT 51.6F VALUED $5, OBSERVED 1 LB OF SOUR CREAM AT 51.7F VALUED AT $2, OBSERVED COOKED BEANS AT 51.7F VALUED AT $2. ALL FOOD WAS VOLUNTARILY DISCARDED AND DESTROYED. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPACKAGED ITEMS INCLUDING FLOVORED CREAM CHEESES, SALADS, DESSERTS, ANY PREPARRED FOOD ITEMS NEED A LABEL INDICATING THE NAME OF PRODUCT, THE INGREDIENTS OF THE PRODUCT, THE NAME OF STORE ADDRESS OF STORE.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DETAILED CLEANING NEEDED OF ALL REFIRGERATION UNITS AND FREEZER UNITS IN BASEMENT AND 1 ST FLOOR STORAGE AREA. CLEAN INTERIOR AND EXTERIOR HANDLES THOROUGHLY. MAINTAIN ALL COOLERS IN A CLEAN AND SANITIARY CONDITION.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNCLEAN UNDER 3 COMPARTMENT SINK. OBSERVED FLOORS UNCLEAN UNDER AND BEHIND ALL COOLERS INCLUDING LARGE DISPLAY COOLERS. OBSERVED FLOORS IN BASEMENT UNCLEAN. CLEAN AND MAINTAIN ALL FLOORS. OBSERVED STAIRS LEADING TO BASEMENT MADE OF RAW WOOD. PAINT OR SEAL SO THAT STAIRS ARE SMOOTH AND EASILY CLEANABLE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT BURNT OUT IN REACH IN REFIRGERATOR IN BASEMENT AT BOTTOM OF THE STAIRS. REPLACE BULB AND MAINTAIN ADEQUATE LIGHTING. OBSERVED NO LIGHT SHEILD COVER ON LIGHT IN WAK IN COOLER LOCATED OUTSIDE REAR EXIT DOOR OF PHARMACY. INSTALL AND MAINTAIN

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETER IN REACH IN REFRIGERATOR IN 1 ST FLOOR STORAGE ROOM. INSTALL AND MAINTAIN. OBSERVED THERMOMETERS NEEDED IN ALL UNITS IN BASEMENT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETER IN REACH IN REFRIGERATOR IN 1 ST FLOOR STORAGE ROOM. INSTALL AND MAINTAIN. OBSERVED THERMOMETERS NEEDED IN ALL UNITS IN BASEMENT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.