JASON'S DELI

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABEL ALL FOOD NOT IN ORGINAL CONTAINERS LOCATED IN CABINETS UNDER TEA AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN BOTH PANINI MACHINES AT FRONTLINE TO REMOVE ENCRUSTED BURNT FOOD DEBRIS. MUST ALSO CLEAN AND SANITIZE EXTERIOR DOORS OF COOLERS AND REFRIGERATORS TO REMOVE FOOD DEBRIS AND GREASE.MUST RESURFACE OR REPLACE WORN OUT CUTTING BOARDS AT FRONT AND REAR PREP AREAS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL HOLE AT WALL UNDER HAND SINK AT WOMEN'S RESTROOM NEXT TO FIRST TOILET STALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE COLD WATER FAUCET HANDLE AT EXPOSED HAND SINK AT FRONT LINE PREP AREA.MUST ALSO ADJUST TEMPERATURE VALVE AT MEN'S RESTROOM AT LAST HANDSINK CLOSEST TO PAPER TOWEL DISPENSER

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED DURING INSPECTION FRONT DOOR HAS MORE THAN 1/4 OF AN INCH GAP ALONG THE MIDDLE OF THE DOOR. MUST RODENT PROOF FRONT DOOR TO PREVENT PEST ENTRY. SERIOUS CITATION 7-38-020 ISSUED H000076812 17 COURT DATE 5/31/2012 1100AM RM 122 AT 400 W SUPERIOR CHGO., IL., PLEASE SEE BACK OF CITATION FOR PRE-PAYMENT AND MAIL-IN OPTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABEL ALL FOOD NOT IN ORGINAL CONTAINERS LOCATED IN CABINETS UNDER TEA AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN BOTH PANINI MACHINES AT FRONTLINE TO REMOVE ENCRUSTED BURNT FOOD DEBRIS. MUST ALSO CLEAN AND SANITIZE EXTERIOR DOORS OF COOLERS AND REFRIGERATORS TO REMOVE FOOD DEBRIS AND GREASE.MUST RESURFACE OR REPLACE WORN OUT CUTTING BOARDS AT FRONT AND REAR PREP AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL HOLE AT WALL UNDER HAND SINK AT WOMEN'S RESTROOM NEXT TO FIRST TOILET STALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE COLD WATER FAUCET HANDLE AT EXPOSED HAND SINK AT FRONT LINE PREP AREA.MUST ALSO ADJUST TEMPERATURE VALVE AT MEN'S RESTROOM AT LAST HANDSINK CLOSEST TO PAPER TOWEL DISPENSER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE DRAWER COOLER SEALS AND FRAMES ARE DIRTY, THE PRODUCE CUTTING BOARD IS STAINED AND THE COOLER RACKS HAVE SOME FOOD DEBRIS. THE SILICNE SPATULAS ARE STAINED BROWN. WASH, RINSE AND SANITIZE THE EQUIPMENT AND UTENSILS IN DETAIL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE BACKFLOW DEVICE NEXT TO THE MOP SINK LEAKS, REPAIR THE DEVICE. THE DISH SPRAYER LEAKS REPAIR LEAK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE 6-DRAWER "FRENCH" SANDWICH COOLER IS HOLDING A 57 F AMBIENT AIR TEMPERATURE, UNIT TAGGED HELD FOR INSPECTION. Please fax a request for a re-inspection to (312) 746-4240 so that we can ensure that the equipment is repaired and the held for inspection tag can be removed.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. APPROXIMATELY 20 POUNDS OF SLICED TURKEY, SALAMI, AND CHEESE WERE HELD IN THE THE 6-DRAWER "FRENCH" SANDWICH COOLER AT 55-57 F. $50.94 WORTH OF PRODUCT WAS DISCARDED AT THIS TIME. THE SOUPS AND CHILI IN THE HOT HOLDING UNIT WERE HELD AT 123-128 F. PRODUCT HAD BEEN MICROWAVED WITHIN THE HOUR AND WAS REHEATED TO 165 F AT THIS TIME.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: 3 OF THE 5 EXPOSED HAND SINKS HAVE LITTLE OR NO HOT WATER FLOW DUE TO DAMAGED FAUCETS, THE REAR DISH ROOM FAUCET HAS A TUBE FROM A VACUUM SLIPPED ON THE SPIGOT.HAVE ALL PLUMBING REPAIRED TO CODE. BOTH FOOD PREP AREAS HAVE A WORKING HAND SINK AT THIS TIME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE DRAWER COOLER SEALS AND FRAMES ARE DIRTY, THE PRODUCE CUTTING BOARD IS STAINED AND THE COOLER RACKS HAVE SOME FOOD DEBRIS. THE SILICNE SPATULAS ARE STAINED BROWN. WASH, RINSE AND SANITIZE THE EQUIPMENT AND UTENSILS IN DETAIL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE DIRTY WALK IN COOLER FLOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE BACKFLOW DEVICE NEXT TO THE MOP SINK LEAKS, REPAIR THE DEVICE. THE DISH SPRAYER LEAKS REPAIR LEAK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEAN AND SANITIZE THE DIRTY ICE SCOOP HOLDER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Over 25 small flies were found in the utility area and dirty dish area at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Reseal all of the damaged pipe insulation in the dish room and utility area.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Clean the small fly waste off of the walls and ceilings.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The reach in deli refrigerator is holding roasted tomato relish, tuna salad, chicken salad and potato salad at 55 to 57.3 f, sour cream dip, sliced turkey at 47.8 f to 50 f. Cooler tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. The reach in deli refrigerator is holding roasted tomato relish, tuna salad, chicken salad and potato salad at 55 to 57.3 f, sour cream dip, sliced turkey at 47.8 f to 50 f. Six pounds of product valued at $50.00 was discarded at this time. The hot pastrami was found at 105 f, the pastrami was reheated above 165 f internal temperature at this time. All hot food shall be stored at a temperature of 140F or higher.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. The high temperature dish machine has a 147 f final rinse temperature. The dish machine was tagged held for inspection until re-inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection. The 3-compartment sink was set up with sanitizer at this time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Over 25 small flies were found in the utility area and dirty dish area at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Reseal all of the damaged pipe insulation in the dish room and utility area.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Clean the small fly waste off of the walls and ceilings.