JEFFERY FOOD & TOBACCO Gets Conditional Pass on Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO RUNNING WATER AT 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE HOT AND COLD RUNNING WATER TO PROPERLY WASH, RINSE AND SANITIZE DISASSEMBLED COFFEE EQUIPMENT AND PARTS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AND PAPER TOWELS AT EXPOSED SINKS INSTRUCTED MANAGER TO PROVIDE FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED H70871

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WALLS IN REAR STORAGE IN POOR REPAIR. INSTRUCTED MANAGER TO SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS.

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: The walls and ceilings shall be in good repair and easily cleaned. WALLS IN REAR STORAGE IN POOR REPAIR. INSTRUCTED MANAGER TO SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS.

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.