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Jason's Deli

September 9, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE INTERIOR BOTTOM PORTION OF A REACH IN COOLER AT 49-50 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 13LBS OF ROAST BEEF AT 45.5-47.2 DEGREES F,1LB OF PEPPERONI AT 50.3 DEGREES F, 2LBS OF VARIOUS CHEESES AT 48-49.2 DEGREES F, AND 1 LB OF SLICED TOMATOES AT 45.6 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT RUNNING WATER ON SITE. NOTED WATER AT VARIOUS SINKS ON SITE RANGING BETWEEN 69-82 DEGREES F. NOTED ONE HAND SINK ON SIGHT REACH 85 DEGREES AND THEN BACK DOWN TO 80 DEGREES F. ALSO NOTED THE WATER AT THE THREE COMPARTMENT SINK AT 74-80 DEGREES F. MUST PROVIDE AND MAINTAIN ADEQUATE HOT RUNNING WATER AT EACH SINK ON SITE. CRITICAL CITATION ISSUED 7-38-030
code 9Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED FOR EMPLOYEES ON SITE. ALSO, NO VALID PROOF THAT CERTIFIED MANAGER IS ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,DELI MEAT,ETC)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN THE INTERIOR OF CABINETS, THE THREE COMPARTMENT SINK AND PREP SURFACES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN FLOORS UNDER SINKS, UNDER THE DISH MACHINE, UNDER PREP TABLES AND THROUGHOUT WHERE NEEDED.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE, UNDER SINKS AND THROUGHOUT WHERE NEEDED.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR THE LEAKY FAUCET AT THE PRE-WASH SINK ATTACHED TO THE DISH MACHINE.
code 38

What changed since the previous inspection?

Compared with Pass on December 23, 2014: 6 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

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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.