JERK IT IZ Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14: OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 3 LIVE ROACHES ON SITE IN THE FOLLOWING AREAS: ON ONE OF THE CLEAN GRAY LIDS TO A FOOD STORAGE CONTAINER AT THE BOTTOM OF THE CLEAN DISHWARE SHELVING UNIT AT THE REAR, ON THE WALL ABOVE THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA, AND ON A WHITE TRAY ON THE FLOOR WITH GREASE UNDER THE DEEP-FRYING EQUIPMENT. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION 7-38-020 (A), CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 15 DEAD ROACHES THROUGHOUT THE FACILITY IN THE FOLLOWING AREAS: ON THE FLOOR ON THE SIDE OF THE TOILET IN THE EMPLOYEE TOILET ROOM, ON THE WALLS NEAR THE REAR AREA WHERE THE CLEAN DISHWARE WERE STORED, IN THE CABINET BELOW THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA, THE INTERIOR AND ON THE FLOOR ON THE SIDE THE TWO DOOR REFRIGERATOR; NEXT TO THE LEFT OF THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA, ON A SHEET OF PAPER ON THE LAST SHELVING UNIT WHERE THE SWEET POTATOES ARE STORED IN THE FRONT FOOD PREP AREA, IN THE CABINETS OF THE FRONT SERVICE DESK WHERE THE PINEAPPLE GINGER AND BEHIND THE BOX OF PREPACKAGED COOKIES, BEHIND THE STAND ALONE DEEP FREEZER BEHIND THE SERVICE COUNTER. INSTRUCTED TO REMOVE DEAD ROACHES AND CLEAN AND SANITIZE ALL AFFECTED AREAS AND MAINTAIN.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.11(A;C): OBSERVED SINGLE SERVICE UTENSILS AND CONTAINERS NOT INVERTED ON PREP TABLE. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12: OBSERVED DEEP GROOVED AND WORN CUTTING BOARDS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

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: 4-602.13: OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, COOLERS, PREP TABLES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17: OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.115: OBSERVED EXCESSIVE LITTER ON GROUND NEAR GREASE CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WASTE GREASE AREA.

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: 6-501.11: OBSERVED STAINED CEILING TILE IN REAR PREP AREA. INSTRUCTED MANAGER TO REPLACE 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11: OBSERVED DAMAGED LIGHT SHIELD IN REAR PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11: OBSERVED DAMAGED LIGHT SHIELD IN REAR PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.