✓!

Jerry Food Mart

July 2, 2012 · Pass w/ Conditions

😬mid

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

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND WHITE RECH-IN COOLER STORED BEHIND THE FRONT COUNTER AT TEMP OF 58.8F,INSIDE WAS STORED COOKED GROUND BEEF FOR NACHOS AND HOME MADE YOGURT TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A) RE CHECKED COOLER TODAY(7-3-12) PER MANAGER REQUEST STILL MAINTAINS TEMP OF 68.8F,REMAINS TAGGED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED GROUND BEEF STORED INSIDE THE WHITE REACH-IN COOLER.PRODUCTS TEMP.OF 72.2F.FOOD DISCARDED AND DENATURED. POUND 1, VALUE 3. CRITICAL VIOLATION: 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: NO PROOF OF VALID CITY SANITATION CERTIFICATE ON PREMISES, NOR A CERTIFIED FOOD HANDLER WHILE POTENTIALLY HAZARDOUS FOOD WAS SERVED TO CUSTOMERS. OBSERVED EMPLOYEE SERVING HOT MELTED CHEESE FROM THE STEAM TABLE TO INSIDE A HOT CHIP BAGS FOR CUSTOMER. A VALID CITY SANITATION CERTIFICATE MUST BE ON PREMISES AT ALL TIMES, ALSO A CERTIFIED FOOD HANDLER. SERIOUS VIOLATION:7-38-012. ****employee had a state certificate issued on 2008 with expiration date of 2013,however no city sanitation certificate.
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: PROPERLY STORE FOOD CONTAINERS USED FOR NACHOS AT FRONT SERVING/SELLING AREA. REMOVE NON-FOOD ITEMS(PHONE CASES AND OTHER ITEMS), BY THE OPENED FOOD(OPENED CAN OF JALAPENO,STEAM TABLE ETC)
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE PLASTIC CRATES TO STORE FOOD ITEMS THROUGHOUT THE PREMISES AND PROVIDE RAISED SHELVES.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN INTERIOR OF MICROWAVE, ENCRUSTED FOOD. INTERIOR OF THREE COMPARTMENT SINK FLOOR DEBRIS AND OTHE ITEMS.CLEAN SHELVES UNDER THE FRONT COUNTER/SERVING AREA(FOOD AND DUST BUILD-UP).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: SWEEP FLOOR THROUGHOUT THE PREMISES INCLUDED REAR STORAGE,HALLWAY,AND UNDER THE SHELVES IN SELLING AREA. CLEAN FLOOR BEHIND TOILET BOWL IN STAFF/CUSTOMER'S WASHROOM. ALSO BEHIND THE VIDEO MACHINE,IN REAR AREA.
code 34
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: PROVIDE THERMOMETER FOR COOLER, FREEZER, ICE CREAM CHEST FREEZERS. MUST PROVIDE A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE.
code 40

Browse this restaurant's inspections

More restaurants in Rogers Park

See every restaurant in Rogers Park →

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.