JERK MAN Passes Health Inspection - Chicago Restaurant

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS IN THE FOOD PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES HANDLING FOOD AND IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED THE ICE SCOOP STORED ON TOP OF THE ICE MACHINE. INSTRUCTED MANAGER TO WASH AND SANITIZE SCOOP AND PROPERLY STORE IN A CLEAN BIN OR IN THE ICE WITH THE HANDLE UP. MAINTAIN SAME.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE CUTTING BOARDS WITH DEEP GROOVES AND STAINS. INSTRUCTED MANAGER TO SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE CAN OPENER WITH ENCRUSTED FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE INTERIOR OF THE ICE MACHINE WITH A BLACK SUBSTANCE ON THE WHITE PANEL. INSTRUCTED TO CLEAN AND MAINTAIN THE ICE MACHINE.

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: OBSERVED THE INTERIOR AND EXTERIOR OF THE DEEP FRYER, OVEN AND PITS WITH THICK ENCRUSTED FOOD, GREASE AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE BULK INGREDIENT CONTAINERS, PREP TABLEA, STORAGE RACKS IN THE COOLERS AND PREP AREA WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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: OBSERVED THE TRASH RECEPTACLE IN THE CUSTOMERS TOILET ROOM WITH NO LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A COVER AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS IN THE WALK IN COOLER/FREEZER, UNDER/AROUND THE COOKING/COOLING, ICE EQUIPMENT, SINKS AND STORAGE RACKS WITH THICK BUILD UP OF FOOD, DIRT AND GREASE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS. -WALLS, CEILING TILES AND VENTS WITH DIRT, DUST AND FOOD SPILLS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN ALL.

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: OBSERVED THE VENTILATION FILTERS AND COVERS IN THE KITCHEN AND TOILET ROOMS WITH THICK DIRT, DUST AND GREASE. INSTRUCTED TO DETAIL CLEAN 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: OBSERVED THE WALK IN COOLER/FREEZER AND FRONT FOOD PREP AREA WITH INADEQUATE LIGHTING. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING TO THE MENTIONED AREAS 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLERS ON THE PREMISES WITH NO FOOD HANDLERS CERTIFICATES/PROOF THEY TOOK THE COURSE. INSTRUCTED MANAGER TO HAVE EMPLOYEES OBTAIN AND MAINTAIN A CURRENT FOOD HANDLERS CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLERS ON THE PREMISES WITH NO FOOD HANDLERS CERTIFICATES/PROOF THEY TOOK THE COURSE. INSTRUCTED MANAGER TO HAVE EMPLOYEES OBTAIN AND MAINTAIN A CURRENT FOOD HANDLERS CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.