OLD JERUSALEM RESTAURANT Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: COOKED/PREPARED FOODS INSIDE THE KITCHEN COOLERS MUST HAVE A LABEL AND DATE AND MAINTAIN.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN MULTI-USE UTENSILS,DISHWARE,POTS/PANS NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE AND INVERT TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WORNED-OUT WITH DEEP CUTS.INSTRUCTED TO REPLACE AND MAINTAIN. TORN GASKETS AT KITCHEN 2 DOOR COOLER.INSTRUCTED TO REPLACE AND MAINTAIN.

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: INTERIORS OF COOLERS, INTERIOR OF MICROWAVES,REAR DRY STORAGE SHELVINGS,UPPER PANEL OF ICE MAKER BEHIND FRONT SERVICE COUNTER. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES AND MAINTAIN.

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: FLOOR ALONG WALLBASE AND BEHIND/UNDER COOKING EQUIPMENT THROUGHOUT THE PREMISES NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DAILY AND REMOVE FOOD DEBRIS.

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: FLOOR ALONG WALLBASE AND BEHIND/UNDER COOKING EQUIPMENT THROUGHOUT THE PREMISES NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DAILY AND REMOVE FOOD DEBRIS.

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.