JERSEY MIKE'S Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND-SINK IN REAR PREP AREA WITHOUT HOT RUNNING WATER DURING TIME OF INSPECTION. NOTED WATER TEMPERATURE @ 89.5F. INSTRUCTED TO HAVE HOT WATER @ AT LEAST 100F AT ALL TIMES FOR PROPER HAND-WASHING. PRIORITY VIOLATION. 7-38-030 (C).CITATION ISSUED. BUILDING MAINTENANCE ON SITE FOR SERVICE .

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 EVIDENCE OF PEST ACTIVITY DURING TIME OF INSPECTION. NOTED APPROXIMATELY 11 SMALL BLACK LIVE FLIES IN FACILITY IN THE FOLLOWING PLACES ... ON REAR PREP CEILING & WALLS AS WELL AS FLYING AROUND INSIDE FLOOR DRAIN LOCATED IN FRONT PREP AREA. INSTRUCTED TO MINIMIZE LIVE FLY ACTIVITY IN FACILITY. PRIORITY FOUNDATION VIOLATION. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED VARIOUS TYPES OF DELI MEAT & CHEESE STORED DIRECTLY ON SHELVING RACKS LOCATED INSIDE SLIDING DOOR DISPLAY COOLER LOCATED IN FRONT PREP AREA. WIRED AND SMOOTH SURFACED RACKS ARE ENCRUSTED WITH DRIED FOOD DEBRIS AND FOOD ITEMS ARE STORED HERE PRIOR TO BEING SLICED BY FOOD HANDLERS FOR SANDWICH BUILDING AND RETURNED ONCE HANDLED. NOTED FOOD ITEMS ARE SUBJECT TO DIRECT OR INDIRECT SOURCES OF CONTAMINATION . INSTRUCTED TO STORE FOOD ITEMS WHERE CONTAMINATION IS PREVENTED (IN FOOD GRADE CONTAINER, ETC). PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS WITHOUT EFFECTIVE HAIRNETS ON WHILE PREPARING AND SERVING FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS AIR-DRYING THROUGHOUT PREP AREA ON TABLES. INSTRUCTED TO STORE INSIDE CONCENTRATED SOLUTION AT LEAST 50PPM WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL REFRIGERATION/ DISPLAY COOLER EQUIPMENT IN FRONT PREP AREA WITH ENCRUSTED DRIED FOOD DEBRIS INSIDE AND OUT . INSTRUCTED 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK ON PIPING ON SINK IN REAR PREP AREA CAUSING WATER TO DRIP ON FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMULATED DRIED FOOD DEBRIS UNDERNEATH ALL HEAVY EQUIPMENT ON FLOORS IN FRONT AND BACK PREP AREA. INSTRUCTED TO DETAIL CLEAN 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR DRAIN WITH ACCUMULATED FOOD DEBRIS AND IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SEE VIOLATION 60.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.