Jesse's Mexican Grill

April 11, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: WALK-IN COOLER AT IMPROPER TEMPERATURE: AIR TEMP OF 46.7F TO 47F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE MENTIONED UNIT:CHORIZO,PORK BEEF,ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO REPAIR CAUSE,AND MINIMIZE FOOD PRODUCTION DUE TO LIMITED SPACE IN OTHER COOLERS. CRITICAL VIOLATION: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: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE WALK-IN COOLER:COOKED AND DICED PORK AT TEMP OF 47.5F TO 48F,PER OWNER STATEMENT IT WAS COOKED ON THURSDAY 4-6-17; COOKED CHORIZO STORED INSIDE PLASTIC CONTAINER AT TEM OF 44.8F- 45F AND 45.5F(OWNER STATED IT WAS COOKED THREE DAY AGO 4-9-17). ANOTHER BATCH OF CHORIZO INSIDE A BROWN CONTAINER AT TEMP OF 47.6F.COOKED MENUDUTO AT TEMP OF 48F TO 48.8F(COOKED ON 4-7-17).6 RAW PIECES OF BEEF AT TEMP OF 47.6F TO 48F. SHREDDED CHEESE AT TEMP OF 46F TO 47F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED BY THE OWNER.POUNDS 300,VALUE 1500. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED THE COOK WITH BARE HAND TOOK FROZEN SHRIMP FROM FREEZER AND COOKED ON TOP GRILL,THEN CRACKED TWO EGGS AT SAME GRILL, SET UP PLATE FOR COSTUMERS AND WITHOUT WASHING HANDS WITH BARE HANDS PICK UP CONDIMENTS FROM CONTAINER INSIDE THE PREP COOLER AND PUT IT ON TOP THE COOKED FOOD :DICED TOMATOES,FRESH CHOPPED CILANTRO ETC.READY TO EAT PRODUCTS.INFORMATION GIVEN TO OWNER ON HAND WASHING AND USAGE OF GLOVES. CRITICAL VIOLATION:7-38-010(A)
code 6Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-17-16,REPORT #1932995 #30-OBSERVED FOOD CONTAINERS IN PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN. #36-LIGHT SHIELDS IN REAR PREP WITH UNKNOWN DEBRIS INSIDE. INSTRUCTED TO CLEAN AND MAINTAIN. #38-OBSERVED NO VENTILATION IN MENS OR WOMENS TOILET ROOMS. SERIOUS VIOLATION:7-42-090 TODAY 4-11-17 OBSERVED THE SAME VIOLATIONS.
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BROKEN GREEN CONTAINERS FOR DRY FOOD:BEANS,INSTRUCTED TO REPAIR. FOUND PLATES INSIDE THE DRY FOOD CONTAINERS ,INSTRUCTED MUST PROVIDE UTENSILS WITH HANDLES. NO DRAIN HOSE AT PREP COOLER IN THE KITCHEN,EXCESS WATER INSIDE TE UNIT MUST REPAIR CAUSE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: SLIME(WHITE AND BLACK) DRIPPING AT INTERIOR PANELS OF TWO DOOR COOLER UNDER THE PREP UNIT,NEED TO CLEAN AND MAINTAIN. GRIME BUILD-UP AT FOLLOWING:METAL SHELVES,IN PREP AREA,SHELVES INTERIOR OF COOLERS,ICE AND FOOD DEBRIS INSIDE THE REACH-IN FREEZER.NEED TO CLEAN AND MAINTAIN.DIRYT KNIVES STORED INSIDE THE KNIFE RACK,INSTRUCTED ONLY CLEAN KNIVES MUST BE STORED INSIDE THE KNIFE RACK.MUST KEEP KNIFE RACK CLEAN AND FREE FROM GREASE,FOOD ETC. EXCESS WATER INSIDE THE PRREP COOLER ,NEED TO REMOVE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN ALL FLOORS REMOVE GRIMES,AND FOOD FROM UNDER COOKING EQUIPMENTS,ALONG BASEBOARD WALL,BEHIND THE HOT WATER TANK,AND ALL CORNERS THROUGHOUT THE PREMISES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CEILING TILES ABOVE THE PREP TABLE IS SATURATED WITH WATER, ALSO BULGED. MUST REPLACE.WALL FAN AT WEST SIDE BY THE WALK-IN COOLER IS EXTREMELY GREASY,ALSO THE WALL AROUND THE SAID FAN,INSTRUCTED TO CLEAN AND MAINTAIN
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE A WORKING STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REMOVE FROM OUTSIDE AREA BY THE EXIT DOOR ALL EMPTY OIL BOXES,CARDBOARDS,MICROWAVE,DEEP FRYER,ETC,MUST KEEP AREA CLEAN.
code 41
Food Handler Requirements Met

Inspector note: ANYONE ENTERING AT FOOD PREP AREA MUST WEAR HAIR RESTRAINT.
code 45

What changed since the previous inspection?

Compared with Pass on June 24, 2016: 10 findings appeared for the first time. 1 finding recurred. 3 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.