JEFFERSON TAP AND GRILLE AND THE LOFT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND SERVICE/PREP COOLER WITH AN AIR TEMP OF 56.6F WHICH HOLDS POTENTIALLY HAZARDOUS FOODS. ALL FOOD ITEMS WERE REMOVE FROM COOLER AND SAID COOLER WILL BE TAGGED AND HELD FOR INSPECTION UNTIL IT'S HOLD A TEMP AT 40F OR BELOW. MANAGER CALLED IN FOR SERVICE. CRITICAL CITATION ISSUED #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: FOUND VARIOUS POTENTIALLY HAZARDOUS FOODS INSIDE PREP COOLER AT IMPROPER INTERNAL TEMPERATURES SUCH AS, DELI TURKEY AT 47.6F, HAM AT 48.2F, PULL PORK AT 51.5F, BLACK BEANS AT 51.9F AND CORN AT 54.8F. TOTAL WEIGHT 8LBS AND APPOX. COST $80.00. ALL FOOD ITEMS WERE DISCARDED AND DENATURED. CRITICAL CITATION ISSUED #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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND DISHWASHING MACHINE NOT SANITIZING DISHES PROPERLY AT THIS TIME OF INSPECTION. TEST LEVEL OF SANITIZER AND TEST STRIP READ 0PPM. INSTRUCTED MANAGER TO CALL FOR SERVICE AND NOT TO USE DISHWASHER UNTIL IT'S PROPERLY SANIZING. CRITICAL CITATION ISSUED #7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL PREPARED AND PRECOOKED FOOD ITEMS INSIDE COOLERS WITH NAME, DATE AND TIME.

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: MUST DETAIL CLEAN INTERIOR OF ALL COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS INCLUDING FANS. ALSO CLEAN INTERIOR OF ICE MACHINE.

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 NEED DETAIL CLEANING IN PREP AREA AROUND ALL EQUIPMENT TO REMOVE FOOD DEBRIS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST DETAIL CLEAN FILTERS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST DETAIL CLEAN FILTERS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

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.