NEW JB-ONE Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES FOR ALL FOOD AND CONDITIONAL EMPLOYEES DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW AS REQUIRED. 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 APPROXIMATLEY 20 LBS TOTAL OF THE FOLLOWING TCS FOODS STORED INSIDE COOLING UNITS WITHOUT LABELS (COOKED SAUSAGES, CORNED BEEF, CHICKEN, INSTRUCTED TO PROVIDE DISCARD DATES FOR ALL FOOD PREPARED ON SITE AND HELD FOR 24 HOURS. MUST MAINTAIN.PERSON IN CHARGE VOLUNTARILY DISCARDED ALL SAID ITEMS DURING INSPECTION.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.

THERMOMETERS PROVIDED & ACCURATE - Comments: UNABLE TO LOCATE THERMOMETER INSIDE 2 DOOR WITH COLD HOLD ATTACHED IN FRONT PREP. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FOOD STORAGE CONTAINERS CONTAINING WORKING INGREDIENTS (FLOUR, BATTER, SEASONINGS WITHOUT LABELS. INSTTRUCTED TO PROVIDE LABELS ON ALL FOOD REMOVED FROM ORIGINAL PACKAGING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SLIDING DOOR INOPERABLE ON 2 DOOR 7 UP COOLER LOCATED IN FRONT PREP AREA. NOTED MULTIPLE CHEST FREEZERS EQUIPMENT MENDED TOGETHER WITH DUCT TAPE TO HOLD TEMPERATURE OF PRODUCT. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD MANAGER CERTIFICATE HOLDER WITHOUT PROOF OF ALLERGEN TRAINGIN. INSTRUCTED TO PROVIDE

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: OBSERVED CERTIFIED FOOD MANAGER CERTIFICATE HOLDER WITHOUT PROOF OF ALLERGEN TRAINGIN. INSTRUCTED TO PROVIDE

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.