FAIL
Risk 1 (High)
TAQUERIA JAMAY Fails Health Inspection - Chicago Restaurant
March 15, 2016
Complaint
License #2264047
5
Total Violations
1
Critical
3
Major
1
Minor
Violations Cited by Chicago Health Inspector
5
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIPS WERE PROVIDED TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST AND MAINTAIN THE CHEST FREEZER IN THE BASEMENT.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE FOLLOWING ITEMS: BASEMENT HANDWASHING SINK, BASEMENT CHEST FREEZER, BASEMENT STORAGE SHELVES, MICROWAVE, AND WIRE RACKS INSIDE THE PREP COOLER NEXT TO THE GRILL.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #42
MAJOR
Violation Details
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES. MUST PROVIDE.
Why This Matters
Unwashed produce can harbor pathogens and chemical residues.
Food Code Requirement
Raw fruits and vegetables must be washed before use.
Specific Requirements
Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.
CDPH Food Code: Section 3-302.15
Violation #42
MAJOR
Violation Details
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES. MUST PROVIDE.
Why This Matters
Unwashed produce can harbor pathogens and chemical residues.
Food Code Requirement
Raw fruits and vegetables must be washed before use.
Specific Requirements
Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.
CDPH Food Code: Section 3-302.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection