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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO PERSON IN CHARGE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFCATE POSTED. INSTRUCTED TO HAVE THE ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SIGNAGE AT FAR REAR PREP AREA HANDWASH SINK. MUST POST SIGNAGE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHEESE AT IMPROPER COLD HOLDING TEMPERATURE AT 47.3F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. COOKED RICE FOUND AT 78.2F, PORK RIBS FOUND AT 101.8F SITTING OUT ON COUNTER, COOKED POTATOES FOUND AT 61.7F, CHICKEN FOUND AT 125.9F SITTING ON COUNTER, GREEN BEANS FOUND AT 63.9F, FRIED FISH FOUND AT 60.9F AND BEEF FOUND AT 55.8F. PROPER COLD HOLDING TEMPERATURE FOR TCS FOOD ITEMS MUST BE AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 230 LBS AT A COST OF $375.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED SOUP IN COOLER FOR CUSTOMER SELF SERVICE WITHOUT ANY LABEL. INSTRUCTED TO PROVIDE A LABEL THAT INCLUDES THE NAME OF FOOD, ADDRESS, INGREDIENTS, NET QUANTITY AND ANY ALLERGENS IF APPLICABLE.

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 OVER 350 MICE DROPPINGS SCATTERED THROUGHOUT ESTABLISHMENT. MICE DROPPINGS WERE FOUND NEXT TO BREAD SLICER, BEHIND BREAD DISPLAY CASE BEHIND REGISTER AREA, ON SHELVES WHERE PACKAGED FOODS ARE STORED FOR CUSTOMER SELF SERVICE, UNDER PREP TABLE IN KITCHEN, UNDER WOODEN PALLETS WHERE PACKAGED WATER BOTTLES ARE STORED, IN FRONT OF BASEMENT DOOR LEADING DOWN STAIRS, IN BETWEEN COOLERS IN CUSTOMER AREA AND BEHIND ICE CREAM CHEST FREEZER. OBSERVED APPROXIMATELY 30 LIVE ANTS CRAWLING ON DELI COUNTER AND ON MICROWAVE AND SLICER. RECOMMENDED HAVING PEST CONTROL FOR SERVICE. INSTRUCTED TO ELIMINATE RODENTS, DROPPINGS AND ANTS AND CLEAN AND SANITIZE ALL AFFECTED AREAS AND EQUIPMENT. PRIORITY VIOLATION. 7-38-020(A). CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: DEAD, DECAYING MOUSE ON GLUETRAP IN WALL VOID NEXT TO FAR REAR FOD PREP AREA. MUST REMOVE DEAD RODENT.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD EMPLOYEE CUTTING MEAT WITHOUT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR A HAIR RESTRAINT TO PREVENT ANY CONTAMINATION ONTO FOOD, UTENSILS AND EQUIPMENT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY SHELVES INSIDE WALK IN COOLER LOCATED ADJACENT TO OFFICE. INSTRUCTED TO PROPERLY SEAL OR REPAINT SHELVES.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE AND FOOD SPLATTERS ON WALLS THROUGHOUT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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: OBSERVED MILK CRATES STACKED ON TOP OF ONE ANOTHER IN KITCHEN PREP AREA. INSTRUCTED TO REMOVE.

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: INSTRUCTED TO SEAL HOLES IN WALL ABOVE MOP SINK IN REAR.

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: ACCUMULATED UNUSED EQUIPMENT AND UTENSILS IN 1ST FLOOR AND BASEMENT STORAGE AREAS. ITEMS NOT CLEAN. MUST REMOVE ALL UNNECCESSARY ITEMS AND STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.

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: ACCESS PANELS TO ELECTRICAL BOXES ARE STUCK IN PLACE AND DO NOT CLOSE, LEAVING A LARGE, OPEN ACCESS POINT FOR RODENTS. MUST REPAIR ACCESS PANELS TO CLOSE.

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.