JR'S JAMAICAN TROPICAL CAFE Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (RICE AND BEANS, RIBS, CHICKEN) THAT WERE COOKED/PREPARED OR REMOVED FROM ITS ORIGINAL PACKAGING STORED INSIDE THE REACH IN COOLERS NOT PROPERLY DATED/LABELED. INSTRUCTED TO PROVIDE PROPER LABELS FOR ALL READY TO EAT AND TCS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. ALL ITEMS WERE DISCARDED A COMBINED WEIGHT OF 40LBS. VALUED AT $200. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED TCS FOODS BEING COOKED OUTSIDE ON A SMOKER GRILL. MANAGER STATES FOODS ARE COOKED OUTSIDE TO MAKE LARGE ORDERS. INSTRUCTED THE MANAGER THAT ANY TYPE OF OPEN FOOD OUTSIDE (COOKING, SERVING, DISPLAY, HANDLING, ETC) IS PROHIBITED. INSTRUCTED TO ALWAYS COOK ALL FOODS INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND SEVERAL LARGE PIECES OF RAW WOOD BEING USED AS FLOOR COVERING IN THE FOOD PREPARATION AREA. INSTRUCTED TO REMOVE AND USE MATERIALS THAT ARE SMOOTH AND EASILY 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: FOUND THE RACKS INSIDE OF THE COOLERS AND THE INTERIOR/EXTERIOR OF THE DEEP FRYERS, STEAM TABLE AND OVENS WITH DIRT, FOOD AND GREASE BUILD UP. INSTRUCTED DETAIL CLEAN AND MAINTAIN ALL.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SEE VIOLATION #60.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLERS ON SITE WITH NO PROOF OF THE FOOD HANDLERS REQUIREMENTS WERE MET. INSTRUCTED TO HAVE ALL FOOD HANDLERS MUST MEET THE IDPH FOOD HANDLERS REQUIREMENTS AND PROVIDE PROOF.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.