PASS W/ CONDITIONS
Risk 1 (High)
JIBARITO'S Y MAS SOUTH SIDE Gets Conditional Pass on Health Inspection - Chicago Restaurant
December 3, 2024
Complaint
License #2912822
4
Total Violations
1
Critical
3
Major
Violations Cited by Chicago Health Inspector
4
Violation #28
CRITICAL
Violation Details
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: IMPROPER USE OF TOXIC ITEMS NOTED. PREMISES USED FULLY CONCENTRATED FABULOSO TO SPRAY ON DINING ROOM TABLES AND OTHER PROHIBITED SURFACES. INSTD TO USE PROPERLY DILUTED FABULOSO ONLY ON FLOORS, WALLS, AND TOILETS AND NOT IN SPRAY BOTTLES OR ON OTHER SURFACES AS NOTED ON MANUFACTURERS LABELED INSTRUCTIONS ON THE ORIGINAL CONTAINER. CITATION ISSUED 7-38-015 PRIORITY
Why This Matters
Unpasteurized products can contain dangerous pathogens.
Food Code Requirement
Only pasteurized dairy and eggs in certain situations; no prohibited foods.
Specific Requirements
Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.
CDPH Food Code: Section 3-401.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD STORAGE IMPROPERLY STORED ON THE FLOOR. INSTD TO ELEVATE ON PROPER SHELVING AND MAINTAIN
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BOWLS AND POTS ARE BEING USED AS DISPENSING UTENSILS AND COMPLETELY SUBMERGED IN DRY STORAGE CONTAINERS. INSTD TO USE PROPER DISPENSING UTENSILS WITH HANDLES AND MAINTAIN SAME
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BOWLS AND POTS ARE BEING USED AS DISPENSING UTENSILS AND COMPLETELY SUBMERGED IN DRY STORAGE CONTAINERS. INSTD TO USE PROPER DISPENSING UTENSILS WITH HANDLES AND MAINTAIN SAME
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection