JUST JERK CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE AIR TEMPERATURE OF THE 3 DOOR REACH-IN COOLER IS FOUND AT IMPROPER TEMPERATURE OF 50.8F,WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,CRITICAL VIOLATION 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS COOKED FOODS SITTING OUT ON TABLE IN PREP AREA AND SITTING ON TOP OF STEAM TABLE,WHICH WAS FOUND TO BE AT IMPROPER TEMPERATURE,INTERNAL TEMPERATURES RANGE FROM 102.9F TO 126.9F FOOD ITEMS ARE MAC & CHEESE,JERK CHICKEN AND BROWN STEW CHICKEN,ALSO INTERNAL TEMPERATURES TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE THE 3 DOOR REACH-IN COOLER WAS FOUND AT IMPROPER TEMPERATURE,TEMPERATURE RANGE FROM 50.9F TO 58.7FFOOD ITEMS ARE CATFISH,OX TAIL AND CURRY GOAT ALL FOOD PRODUCTS WERE DENATURED AND DESTROYED TOTAL WEIGHT 50LBS AND TOTAL COST $220.00 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE THE CUTTING BOARDS IN THE PREP AREA,HAS OPEN SEAMS

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: CLEAN THE FILTERS ABOVE THE STOVE OF GREASE BUILD-UP

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FILTERS ABOVE THE STOVE OF GREASE BUILD-UP

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.