JERK Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (CHICKEN AT 137F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO CHLORINE SANITIZER DETECTED AT THE FINAL RINSE OF THE LOW-TEMPERATURE DISH MACHINE. DISHES WERE STORED INSIDE OF THE MACHINE, AND IT WAS USED DURING THE INSPECTION. MANAGEMENT INSTRUCTED TO PROVIDE 100 PPM CHLORINE AT THE FINAL RINSE OF THE LOW-TEMPERATURE DISH MACHINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE 2 DOOR PREP COOLER AND WALK-IN COOLER. OBSERVED CHICKEN WINGS AT 62F, PORK, AND BEANS AT 58F, PORK BUTT AT 59F, AND BEEF BRISKET AT 55F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 2 DOOR PREP COOLER NEXT TO THE STEAM TABLE WITH AN AIR TEMPERATURE OF 58F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS CHICKEN WINGS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SEVERAL FLY STRIPS HUNG FROM THE CEILING IN THE DISHWASHING AND DRY STORAGE AREA. MANAGEMENT INSTRUCTED TO REMOVE ALL HANGING FLY STRIPS FROM FOOD PREP AREAS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REPLACE THE TORN DOOR GASKET INSIDE OF THE LEFT DOOR OF THE 2 DOOR PREP COOLER LOCATED NEXT TO THE STEAM TABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE GREASE AND FOOD DEBRIS ON THE INTERIOR AND SIDES OF THE DEEP FRYERS, STOVE NEXT TO THE DEEP FRYERS, CONVECTION OVENS, AND TOP OF DISH MACHINE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPAIR THE DRAIN LINE WATER LEAKS BENEATH THE 3-COMPARTMENT SINK AND AT THE BACKFLOW PREVENTION DEVICE BEHIND THE DISH MACHINE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: CLEAN THE GREASE BUILDUP ON TOP OF THE GREASE DUMPSTER.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE WALLS OF THE FOOD PREP AREA AND DISH WASHING AREA WITH GREASE AND FOOD DEBRIS.

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: CLEAN THE WALLS OF THE FOOD PREP AREA AND DISH WASHING AREA WITH GREASE AND FOOD DEBRIS.

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.