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Jb's Deli

January 4, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings6
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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED A PREP COOLER WITH AN AIR TEMPERATURE OF 44F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS, CHEESE, AND MILK. UNIT WAS TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 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: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED EGGS AT 60F, MILK AT 44.9F, CREAM CHEESE AT 65F, SOUR CREAM AT 46.7F, SLICED CHEESES AT 46F, COLESLAW AT 48F, POTATO SALAD AT 66F, HALF AND HALF AT 50.9F, HAM AT 48.2F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
code 3Priority
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
code 28
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #462725 ON 11/19/10 NOT CORRECTED: 33/01 - All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, INTERIOR OF BASEMENT FREEZER/REFRIGERATOR. 40/01 - 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. NO THERMOMETER WAS OBSERVED IN THE BASEMENT REFRIGERATOR. MUST PROVIDE. SERIOUS VIOLATION 7-42-090.
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED KNIVES STORED IN BETWEEN THE DELI COOLER AND PREP COOLER. MUST STORE KNIVES IN THE KNIFE RACK. DEFROST THE STANDUP 1 DOOR FREEZER IN THE BASEMENT.
code 32
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLING EMPLOYEES NEED A HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on November 19, 2010: 6 findings appeared for the first time. 4 previous findings 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.