JERK MAN Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED THE FACILITY IS MISSING THE REQUIRED HANDWASHING SIGNAGE AT MULTIPLE HANDWASHING SINKS IN THE FACILITY. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED MULITPLE DRY FOOD STORAGE CONTAINERS NOT LABELED PROPERLY IN THE REAR FOOD PREP AREA. INSTRUCTED TO LABEL ALL SAID FOOD ITEMS THAT ARE NOT IN THEIR ORIGINAL PACKAGING AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 OBSERVED THE MICROWAVE STORED IN THE REAR FOOD PREP AREA NEAR THE FRONT SERVING LINE WITH FOOD SPLATTERS AND NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN SAID MICROWAVE.

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: 5-205.15 OBSERVED A LEAK AT THE WATER VALVE UNDER THE WASHING COMPARTMENT OF THE THREE-COMPARTMENT SINK. ALSO OBSERVED STANDING WATER BEHIND THE HOT WATER TANK IN THE REAR DISHWASHING AREA. INSTRUCTED TO REPAIR SAID LEAK AND REMOVE AND MAINTAIN STANDING WATER.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-501.14 OBSERVED THE VENTILATION HOOD ABOVE THE GRILL WITH SEVERE DUST/ CHARCOAL BUILD UP ON THE ENTIRE VENTILATION HOOD. INSTRUCTED TO CLEAN THE VENTILATION HOOD MORE FREQUENTLY 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: 6-501.14 OBSERVED THE VENTILATION HOOD ABOVE THE GRILL WITH SEVERE DUST/ CHARCOAL BUILD UP ON THE ENTIRE VENTILATION HOOD. INSTRUCTED TO CLEAN THE VENTILATION HOOD MORE FREQUENTLY 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.