PASS
Risk 1 (High)
JB'S DELI INC. Passes Health Inspection - Chicago Restaurant
August 10, 2017
Canvass Re-Inspection
License #1332670
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #34
MINOR
Violation Details
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.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CUSTOMER WASHROOM FOUND NOT MAINTAINED. DIRTY TOILET. MUST CLEAN AND MAINTAIN.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #39
MAJOR
Violation Details
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.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
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.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection