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

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED ASSORTED COOKED TCS FOODS HELD AT IMPROPER TEMPERATURES IN A HOT HOLDING DISPLAY CASE THAT IS UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. FOODS SUCH AS COOKED CHICKEN AT 68F, COOKED PORK AT 86F, STUFFED CABBAGE AT 60.8F, COOKED MEAT PATTIES AT 63.7F, COOKED POTATOES AT 65.5F, DUMPLINGS AT 67.6F. ALL DISCARDED. REVIEWED ALL HOT FOODS MUST BE HELD HOT AT A MINIMUM OF 135F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ASSORTED COLD DELI MEATS HELD AT IMPROPER TEMPERATURES ON DISPLAY, UNREFRIGERATED ON COUNTERTOP ABOVE THE COLD DELI COOLER: SMOKED FISH AT 57.9F, COOKED MEATLOAF AT 54.1F, HAM AT 51.3F, SAUSAGES AT 57.7F, DELI MEAT AT 54F. ALL FOODS DISCARDED. PRIORITY VIOLATION. SEE ABOVE VIOLATION #21 FOR CITATION.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED VARIOUS PREPARED TCS FOODS HELD LONGER THAN 24 HOURS SUCH AS SOUP, COOKED MEATS, COOKED STUFFED CABBAGE, CREAM BASED DELI SALADS WITH NO DATES. INSTRUCTED ALL PREPARED TCS, READY TO EAT FOODS HELD LONGER THAN 24 HOURS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. THE ABOVE MENTIONED HOT HOLDING DISPLAY CASE AT AN IMPROPER TEMPERATURE OF 67.4F WITH FOOD SUCH AS COOKED CHICKEN AT 68F. HOT HOLDING UNIT TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND ABLE TO HOLD HOT FOODS AT A MINIMUM OF 135F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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 APPROXIMATELY OVER 200 SMALL FLIES THROUGHOUT THE REAR DISH AREA AND MOP SINK. ALSO OBSERVED OVER 200 MICE DROPPINGS ALONG ALL STAIRS LEADING TO THE BASEMENT AND ON BASEMENT SHELVING AND SOME AREAS OF THE BASEMENT. RECOMMEND HAVING PEST CO. SERVICE FOR MICE AND FLIES. INSTRUCTED TO ELIMINATE ALL FLIES, REMOVE ALL DROPPINGS AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A).

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD AT THE REAR FOOD PREP HAND WASHING SINK BETWEEN THE SINK AND THE THREE COMPARTMENT SINK.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS THROUGHOUT THE PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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: BASEMENT BOX FREEZER LID IN POOR WITH BROKEN/MISSING PLASTIC AND EXPOSED INSULATION. MUST REPLACE/ REPAIR TO BE SMOOTH AND CLEANABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR FOODS AND EQUIPMENT THROUGHOUT.-----MUST NOT USE TIN FOIL AS A LINER/BACKSPLASH FOR THE GAS STOVE. SURFACE MUST BE SMOOTH AND CLEANABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DIRTY, GREASE AND FOOD ENCRUSTED METAL RACK SHELVING ABOVE THE THREE COMPARTMENT SINK AND THROUGHOUT THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER THROUGHOUT THE FACILITY DURING THE INITIAL INSPECTION DUE TO THE HOT WATER TANK NOT ON/OPERATING. HOT WATER TEMPERATURE NOTED AT A HAND WASHING SINK FOUND AT 70.8F AND HOT WATER TEMPERATURE AT THE THREE COMPARTMENT SINK AT 74.8F WITH A SIGN ON THE SINK STATING THERE WAS NO HOT WATER. OWNER WAS ABLE TO RE-IGNITE THE GAS HOT WATER TANK DURING THE INSPECTION AND HOT WATER RESTORED BY THE END OF THE INSPECTION. REVIEWED THERE MUST BE HOT WATER AT ALL SINKS, AT ALL TIMES DURING OPERATION. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE A COVERED TOILET ROOM WASTE RECEPTACLE AND NOTED OVERFLOWING WASTE RECEPTACLE.

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: HOLE IN THE WALL OF THE FAR REAR WALK-IN COOLER. MUST SEAL/REPAIR TO BE SMOOTH AND CLEANABLE.-----WALLS AND CEILING THROUGHOUT THE FAR REAR WALK-IN COOLER WITH BLACK DIRT SUBSTANCE. MUST CLEAN AND MAINTAIN.

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: WATER DAMAGED CEILING TILE ABOVE THE GAS STOVE VENTILATION. MUST REPLACE.

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 EMPLOYEES HANDBAG BEING STORED IN THE FOOD PREPARATION AREA. MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEES PERSONAL BELONGINGS.

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 EMPLOYEES HANDBAG BEING STORED IN THE FOOD PREPARATION AREA. MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEES PERSONAL BELONGINGS.

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.