JOLA & HETMAN DELI, LTD. Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures on a rack in the back hallway of facility: 10.9lbs chicken @ 81.2F ($15.70); 33.4lbs pork ranging 86.0F - 110.6F ($20.8); and 7.1lbs of fish @ 68.8F ($12.90). Operator voluntarily discarded denatured foods during inspection. Instructed all hot foods must be kept at 140F or above, and cold foods at 40F or below at all times (display or during storage). Critical violation 7-38-005(a).

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found improper labeling practices throughout display cooler and in walk in coolers (prepackaged items without proper label, or with just date. Potentially hazardous foods without date). Instructed all prepackaged items must be labeled with the following information: business name, address, list of ingredients and date. All potentially hazardous foods must be labeled with date it was prepped (when held over 24 hrs). Must label all of these items throughout facility correctly. Must maintain.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found tin foil used as a liner on cooking equipment in kitchen area. Instructed to remove. Found tape used to hold cords in place on display cooler. Must remove. Found cardboard used as matts in kitchen area. Must remove. Tin foil, tape, or cardboard may not be used. Advised all surfaces must be smooth and easily cleanable. Must 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Rear prep and curing area floor is not smooth and easily cleanable. Instructed must seal, paint, or tile the floor so that it is smooth and easily cleanable. Must also provide baseboards or coving. Must maintain.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Rear prep and curing area floor is not smooth and easily cleanable. Instructed must seal, paint, or tile the floor so that it is smooth and easily cleanable. Must also provide baseboards or coving. Must maintain.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.