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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS COLD FOOD AT IMPROPER TEMP: COOKED CHICKEN AT TEMP OF 47.7F TO 48F; DIFFERENT KIND OF SOUP AT TEMP OF 50F. MENTIONED FOOD WAS STORED INSIDE THE PREP COOLER. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW PRIORITY VIOLATION:7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL DRY FOOD INGREDIENTS WITH COMMON NAME IN STORAGE AREA

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FEW SHELVES WITH FOOD STOCK AND FOOD CONTAINERS STORED UNDER WASTE PIPE,IN BASEMENT AREA.. RELOCATE MENTIONED ITEMS OR PIPES MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED OUTSIDE EXIT REAR DOOR AT GANGWAY IN COMMON AREA UNLOCKED WALK-IN COOLER. INSTRUCTED TO PROVIDE A KEY OR A LOCK FOR THE UNIT. DOOR MUST BE LOCKET AT ALL TIMES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING WATER PIPE UNDER THREE COMPARTMENT SINK. ALSO DIVIDER AT THREE COMPARTMENT SINK BROKEN, WATER SIPPING FROM ONE COMPARTMENT TO THE OTHER INSTUCTED REPAIR CAUSE. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DEBRIS ON FLOOR UNDER FRONT PREP COOLER, UNDER THREE COMPARTMENT SINK SPECIALLY CORNERS AND ALONG BASEBOARD WALLS. CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN CEILING WALLS AT NORTH AREA OF BASEMENT ABOVE CHEST FREEZERS AND SHELVES,HOLES AROUND PIPES.INSTRUCTED TO REPAIR WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. UNEVEN WITH ROUGH SURFACE ON REPAIRED CEILING(EAST-SOUTH AREA OF BASEMENT).SURFACE NOT EASILY CLEANABLE.SURFACE MUST BE SMOOTH AND EASILY CLEANABLE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN CEILING WALLS AT NORTH AREA OF BASEMENT ABOVE CHEST FREEZERS AND SHELVES,HOLES AROUND PIPES.INSTRUCTED TO REPAIR WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. UNEVEN WITH ROUGH SURFACE ON REPAIRED CEILING(EAST-SOUTH AREA OF BASEMENT).SURFACE NOT EASILY CLEANABLE.SURFACE MUST BE SMOOTH AND EASILY CLEANABLE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.