JUBILEE JUICE AND GRILL Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE IN (1 OF 4) FRONT 2 DRAWER COOLERS: 47.7F, 2LBS OF NEW YORK STRIP STEAK, AT A VALUE OF $84.00 50.1F, 3LBS OF MARINATED SHRIMP, AT A VALUE OF $100.00 MANAGER STATED TOTAL WEIGHT OF 5LBS AT APPROXIMATELY VALUE OF $184.00 MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. CRITICAL VIOLATION 7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: IMPROPER HYGIENIC PRACTICES. OBSERVED FOOD HANDLER HANDLING RAW MARINATED SHRIMP, AT FRONT GRILL STATION WITH LATEX GLOVES ON, THEN REMOVED SAID LATEX GLOVES AND WASHED HANDS AT 3 COMPARTMENT SINK, IN REAR DISHWASHING AREA. INFORMED MANAGER THAT PROPER HAND-WASHING IS REQUIRED AT EXPOSED HAND SINKS, WHENEVER FOODS ARE PREPARED AND OR SERVED. MANAGER CORRECTED VIOLATION DOING INSPECTION. CRITICAL VIOLATION #7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT # 2071361, DATE: 07/25/2017, NOT CORRECTED. VIOLATION # 32 Observed raw wood in the following areas of basement: wall panel behind hand sink in dry storage; shelving counter prep area dry storage; all shelving in liquor room; wall panel located outside of the walk in cooler; and slide in stairway (facility uses slide to transport boxes to basement from upstairs). Must seal or paint all raw wood/porous surfaces. INSTRUCTED MANAGER TO CORRECT BY REINSPECTION DATE. SERIOUS VIOLATION # 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT # 2071361, DATE: 07/25/2017, NOT CORRECTED. VIOLATION # 32 Observed raw wood in the following areas of basement: wall panel behind hand sink in dry storage; shelving counter prep area dry storage; all shelving in liquor room; wall panel located outside of the walk in cooler; and slide in stairway (facility uses slide to transport boxes to basement from upstairs). Must seal or paint all raw wood/porous surfaces. INSTRUCTED MANAGER TO CORRECT BY REINSPECTION DATE. SERIOUS VIOLATION # 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.