JOLA & HETMAN DELI, LTD. Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER TEMPERATURE OF COLD FOODS STORED AT ROOM TEMPERATURE ON TOP OF THE DISPLAY COOLER AND PREP TABLE. SUCH AS CHEESE AND MUSHROOM SANDWICH AT 50.0F, 12 LBS.; MEATLOAF AT 56.2F-57.6F, 16.3LBS; PANCAKE WITH CHEESE AT 52.5F,2.5LBS; HAM AT 63.5F,12LBS;. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW AND MUST BE STORED INSIDE THE COOLER DURING DISPLAY. ALSO HOT FOODS AT IMPROPER TEMPERATURE IN THE HOT HOLDING UNIT SUCH AS CHICKEN AT 113.0F,7LBS; PORK AT 63.0F, 2LBS; PIEROGI 73.0F, 1LB; FRIED TILAPIA AT 92.0F, 3LBS; POTATO AT 73.0F, 3LBS; CABBAGE ROLL AT 63.0F,1LBS; ROLL UP MEAT AT 59.0F, 2LBS; NOODLES AT 69.0F.0F, 4LBS. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMPERATURE OF 140.0F OR HIGHER DURING DISPLAY. HOT HOLDING UNIT TEMPERATURE AT 69.7F. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $325.00, TOTAL 61.3 LBS.

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KITS FOR THE SANITIZER FOR 3 COMPT SINK. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RE CAULK AROUND THE EXPOSED HAND SINK AND THE 3 COMPT SINK IN THE KITCHEN COOK LINE(CAULK WORN OUT WITH ORANGE AND BLACK MOLDY LIKE SUBSTANCE) 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FILTER ON THE HOOD AND THE HOOD WITH GREASE ACCUMULATED. MUST CLEAN, REMOVE GREASE AND MAINTAIN. CEILING VENT COVER INSIDE THE WASHROOM WITH HEAVY DUST ACCUMULATED. MUST CLEAN,REMOVE DUST AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE FAUCET CONNECTOR OF THE 3 COMPT SINK IN THE KITCHEN COOK LINE. MUST REPAIR TO STOP THE LEAK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE FAUCET CONNECTOR OF THE 3 COMPT SINK IN THE KITCHEN COOK LINE. MUST REPAIR TO STOP THE LEAK.

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.