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Jaffa Bakery

April 8, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND FRONT REAH IN COOLER AT 50.2 DEGREES AIR TEMPERATURE. MUST MAINTAIN AT 40 DEGREES OR BELOW. UNIT IS BEING HELD FOR INSPECTION UNTIL CORRECTED. WHEN READY FOR REINSPECTION CONTACT CDPH VIA FAX 312-746-4240. CRITICAL CITATION ISSUED 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. SALMON 55.3, CUT FRUITS ( STRAWBWERRIES, PINEAPPLE) 54.3,CUT VEGETABLES 54.4. ALL PRODUCT DISCARDED AT THIS TIME. TOTAL VALUE $10.00 5 LBS. CRITICAL CITATION ISSUED 7-38-005(A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER OR CERTIFICATE POSTED AT TIME OF INSPECTION. MUST PROVIDE PERSON AND CERTIFICATE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS PRODUCTS ARE BEING COOKED PREPED OR SERVED. SERIOUS VIOLATION 7-38-012 CIATION ISSUED.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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. ALL COOKING EQUIPMENT, COOLERS AND PREP COUNTERS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN FROMNT PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD-UP IN CORNERS AND UNDER ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST MAINTAIN CLEAN AT ALL TIMES.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL COOLERS MUST HAVE THERMOMETERS VISIBLE AND IN GOOD WORKING ORDER. MUST INSTALL AND MAINTAIN.
code 40

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.