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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF THE DISPLAY COOLER BEHIND THE FRONT COUNTER OF THE FOOD PREP AREA TO BE IMPROPER AT 51.6F. INSTRUCTED TO MAINTAIN THE TEMPERATURE AT 40F OR BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. 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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER FOUND IN THE DISPLAY COOLER: STUFFED GREEN PEPPERS (50F), SEASONED CHICKEN BREAST (48.2), STUFFED CABBAGE (49.3F), LASAGNE (48F), ITALIAN MEATBALLS (49.7F), REUBEN STRUDEL (51.3F), AND CORNED BEEF (124.5F), BOILED EGGS (50.4F), DELI MEATS (55.2F), CORN BEEF (124.5) FOOD MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED THE ABOVE ITEMS AT APPROXIMATELY 23 LBS WITH AN APPROXIMATE VALUE OF $ 134.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MAINTAIN THE TEMPERATURE 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: NOTED NO SOAP AT THE DELI MEAT COUNTER HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. MANAGER IMMEDIATELY HAD EMPLOYEES PUT SOAP AT THE HAND WASH SINK. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT DOOR OF DELI DISPLAY COOLER AND REFRIGERATION UNIT BY THE FOOD DISPLAY COOLER. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING:- RAILS OF THE DELI MEAT DISPLAY COOLER, BREAD TOASTER, INSIDE THE DELI MEAT DISPLAY COOLER WITH OLD FOOD PARTICLES AND BREAD CRUMBS AND INSIDE THE SERVICE COOLER BY THE DELI MEAT COUNTER

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED HOLES AND OPENINGS ON CEILING THROUGHOUT THE BASEMENT DRY STORAGE AREA BY THE UTILITY SINK. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST.....NOTED CRACK ON WALL ON STAIRWAY LEADING TO THE BASEMENT DRY/FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED HOLES AND OPENINGS ON CEILING THROUGHOUT THE BASEMENT DRY STORAGE AREA BY THE UTILITY SINK. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST.....NOTED CRACK ON WALL ON STAIRWAY LEADING TO THE BASEMENT DRY/FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.