JET'S PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (PIZZA AND CHICKEN WINGS) ARE PREPARED AND SERVED AND NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE A CERTIFIED CITY OF CHICAGO SANITATION CERTIFICATE AND MANAGER THAT OBTAINS THE CERTIFIED ON SITE AT ALL TIMES.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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE AND MAINTAIN VERIFICATION OF EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE ON PREMISE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP VOMIT AND DIARRHEA PROCEDURE OR KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN A CLEAN-UP AND VOMIT DIARRHEA PROCEDURE, CHEMICALS AND SUPPLIES FOR THE KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED A FEMALE EMPLOYEE BOX A READY-TO-EAT PIZZA WITH BARE HANDS. DISCUSSED GLOVE USAGE WITH MANAGER AND EMPLOYEE. COS 7-38-010 PRIORITY VIOLATION CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN THE SALAD PREP COOLER AND REACH-IN ONE DOOR COOLER. INSTRUCTED TO PROVIDE A THERMOMETER THAT IS VISIBLE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS (SUGAR/ SALT) IN DOUGH PREP AREA WITH NO LABELS. ALSO OBSERVED NO COMMON FOOD NAME OF CONTAINERS IN THE PREP COOLER. INSTRUCTED TO PROVIDE LABELS ON ALL FOOD.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE FRONT ENTRANCE DOOR TO THE BUILDING NOT RODENT PROOF WITH A GAP IN MIDDLE OF THE TWO DOORS. INSTRUCTED TO SEAL THE GAPS TO PREVENT ENTRY OF PEST.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS LAYING ON PREP TABLE. INSTRUCTED TO STORE ALL WIPING CLOTHS IN A PROPERLY CONCENTRATED CONTAINER OF SANITIZER WHEN IN BETWEEN USES OR NOT BEING USED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE SALAD PREP CUTTING BOARD WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REPLACE SALAD PREP CUTTING BOARD.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A LEAK AT THE 3 COMPARTMENT SINK FAUCET/SPRAYER. ALSO OBSERVED A BROKEN BACK FLOW PREVENTION DEVICE AT THE MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE IN THE UNISEX RESTROOM. INSTRUCTED TO PROVIDE A COVERED RECEPTACLE IN THE UNISEX RESTROOM.

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 MISSING COVING IN THE REAR NEAR THE WALK-IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN COVING IN THE REAR NEAR THE WALK-ON COOLER.

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 FLOORS IN THE WALK-IN COOLER AND REAR DOUGH PREP AREA TO BE SOILED WITH DEBRIS AND FOOD SPLASH. ALSO, OBSERVED THE WALLS THROUGHOUT THE FACILITY TO HAVE FOOD SPLASH. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS AND WALLS THROUGHOUT THE FACILITY.

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 NO PROTECTIVE LIGHT SHIELD IN THE WALK-IN COOLER. INSTRUCTED TO PROVIDE A LIGHT SHIELD IN THE WALK-IN COOLER.

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 NO PROTECTIVE LIGHT SHIELD IN THE WALK-IN COOLER. INSTRUCTED TO PROVIDE A LIGHT SHIELD IN THE WALK-IN COOLER.

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.