JUBILEE JUICE AND GRILL Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: THE TO-GO FOODS (YOGURT, CHEESECAKE) IN THE DISPLAY COOLER ARE NOT DATE LABELED. PROVIDE DATE LABELS FOR PREPACKAGED GOODS THAT ARE PREPARED ON SITE.

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: OBSERVED ACCUMULATION OF FROST IN BOTH CHEST FREEZERS. INSTRUCTED TO DEFROST THE UNITS. OBSERVED RUSTY SHELVES IN THE WALK IN COOLER. INSTRUCTED TO REPAIR/REPLACE THE RACKS TO BE SMOOTH AND EASILY CLEANABLE. CARDBOARD IS BEING USED TO LINE THE FLOOR IN THE COOK LINE AND THE BOTTOM OF THE BEVERAGE COOLER. INSTRUCTED TO REMOVE THE CARDBOARD AND MAINTAIN THE AREAS TO BE NON-ABSORBENT.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED A BUILD UP OF DEBRIS AND RESIDUE IN THE BOTTOM OF THE UPSTAIRS CHEST FREEZER AND THE INTERIOR OF THE BASEMENT PREP TABLE DRAWERS. INSTRUCTED TO DETAIL CLEAN THESE AREAS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATION OF FOOD DEBRIS AND OIL ON THE FLOOR UNDER THE COOKING EQUIPMENT, IN THE CORNERS OF THE WALK IN COOLER, AND IN THE CORNERS THROUGHOUT THE BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND 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: OBSERVED ACCUMULATION OF FOOD DEBRIS AND OIL ON THE FLOOR UNDER THE COOKING EQUIPMENT, IN THE CORNERS OF THE WALK IN COOLER, AND IN THE CORNERS THROUGHOUT THE BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND 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.