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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. BASEMENT COOLER FOUND AT 47.7F WITH CREAM CHEESE AT 44.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 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: 57 POUNDS OF CREAM CHEESE FOUND HELD AT THE IMPROPER TEMPERATURE OF 44.6F IN THE ABOVE MENTIONED COOLER. MANAGEMENT STATES THE ESTIMATED VALUE TO BE $75.00. ALL DISCARDED. INSTRUCTED TO HOLD ALL POTENTIALLY HAZARDOUS FOODS COLD FOODS AT 40F OR BELOW.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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS AT THE KITCHEN PREP EXPOSED HAND WASHING SINK AND TOWELS UNABLE TO DISPENSE FROM THE AUTOMATIC DISPENSER IN THE EMPLOYEE WASHROOM. MANAGEMENT PROVIDED DURING INSPECTION. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM #1976671 ON 12-7-16 NOT CORRECTED. #30- ALL PREPACKAGED ITEMS INCLUDING FLAVORED CREAM CHEESES, SALADS, DESSERTS, ANY PREPARED FOOD ITEMS NEED A LABEL INDICATING THE NAME OF PRODUCT, THE INGREDIENTS OF THE PRODUCT, THE NAME OF STORE ADDRESS OF STORE. #36- OBSERVED LIGHT BURNT OUT IN REACH IN REFRIGERATOR IN BASEMENT AT BOTTOM OF THE STAIRS. REPLACE BULB AND MAINTAIN ADEQUATE LIGHTING. OBSERVED NO LIGHT SHIELD COVER ON LIGHT IN WALK IN COOLER LOCATED OUTSIDE REAR EXIT DOOR OF PHARMACY. INSTALL AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: TABLE TOP CAN OPENER FOUND WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. INTERIOR OF THE BASEMENT TALL REACH-IN FREEZER DIRTY WITH EXCESSIVE ICE BUILD UP. MUST CLEAN AND MAINTAIN.

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: FLOORS THROUGHOUT BOTH SIDES OF THE PREP AREAS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. MISSING FLOOR TILES IN THE HALLWAY AT THE CUSTOMER WASHROOM. MUST REPLACE.

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: LIGHT SHIELDS MUST BE PROVIDED THROUGHOUT THE BASEMENT DRY FOOD, TO GO FOOD CONTAINER STORAGE AND ABOVE ALL BASEMENT FREEZERS AND COOLERS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BROKEN VENTILATION COVER INSIDE THE WALK-IN COOLER. MUST REPLACE. CUSTOMER WASHROOM FOUND NOT MAINTAINED. DIRTY TOILET. MUST CLEAN AND MAINTAIN.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: SOILED LINEN FOUND IMPROPERLY STORED HANGING INTO SANITIZING COMPARTMENT OF THE THREE COMPARTMENT SINK. MUST PROPERLY STORE DIRTY LINENS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COOLERS AND FREEZERS.

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: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COOLERS AND FREEZERS.

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.