JETS PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. PIZZA, DELI SANDIWCHES, CHICKEN, ETC.) INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER PRESENT AT ALL TIMES DURING OPERATING HOURS WITH THE CERTIFICATE CONSPICUOUSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RIPPED GASKETS ON THE DOORS OF THE 3-DOOR REACH-IN FREEZER. INSTRUCTED TO REPLACE GASKETS TO PROVIDE A TIGHT FITTING SEAL AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO HAVE THE HOODVENTS SERVICED TO ELIMINATE GREASE BUILDUP AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE FOOD STORAGE RACKS IN THE WALK-IN COOLER AND THE GASKETS AROUND THE REACH-IN REFRIGERATORS ON THE LINE TO REMOVE FOOD DEBRIS ACCUMULATION AND SPLATTER.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE FOOD STORAGE RACKS IN THE WALK-IN COOLER AND THE GASKETS AROUND THE REACH-IN REFRIGERATORS ON THE LINE TO REMOVE FOOD DEBRIS ACCUMULATION AND SPLATTER.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.