Jubba Restaurant

May 27, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings10
critical findings3

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS WERE AVAILABLE AT THE EMPLOYEE RESTROOM OR THE REAR EXPOSED HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HAND TOWELS AND HAND SOAP AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 12Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED A FOOD HANDLING EMPLOYEE DIP HER HANDS INTO A POT OF RICE AND TASTE THE FOOD. MANAGEMENT INSTRUCTED ON PROPER HYGIENIC PRACTICES SUCH AS USING A SINGLE USE TASTING SPOON TO TASTE THE FOOD. MANAGEMENT VOLUNTARILY DISCARDED THE FOOD. CRITICAL VIOLATION 7-38-010A
code 6Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER WAS AVAILABLE AT THE 3 COMPARTMENT SINK AT THE TIME OF THE INSPECTION. THE WATER TEMPERATURE AT THE 3 COMPARMTENT SINK WAS 58-60F AT THE TIME OF THE INSPECTION. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F MUST BE AVAILABLE AT ALL TIMES TO WASH DISHES. MANAGER WAS ADVISED THAT THE CURRENT HOT WATER TANK WAS NOT ADEQUATE FOR THE FOOD OPERATION. CRITICAL VIOLATION 7-38-030.
code 9Priority
Toilet Rooms Enclosed Clean, Provided With Hand Cleanser, Sanitary Hand Drying Devices And Proper Waste Receptacles

Inspector note: In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. CUSTOMER WASHROOMS ARE NOT MAINTAINED CLEAN. OBSERVED DIRTY TOILETS IN BOTH WASHROOMS. OBSERVED TOILETS IN THE WOMEN'S RESTROOM NOT FLUSING PROPERLY. MUST MAINTAIN THE RESTROOMS CLEAN AT ALL TIMES AND REPAIR THE TOILETS. SERIOUS VIOLATION 7-38-030.
code 27
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE THE PREPARED FOODS INSIDE OF THE WALK-IN COOLER.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED EXCESSIVE ICE BUILDUP INSIDE OF THE WALK-IN FREEZER. MUST DEFROST AND MAINTAIN AND MAKE REPAIRS. PROVIDE A DOOR HANDLE FOR THE EMPLOYEE RESTROOM.
code 32
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. DETAIL CLEAN ALL DRY STORAGE CONTAINERS, WIRE STORAGE RACKS THROUGHOUT, INSIDE OF MOP SINK, GAS LINES BEHIND THE COOKING EQUIPMENT WITH EXCESSIVE GREASE, RESTROOM VENTILATION FAN COVER WITH DUST ON THEM, PREP TABLES THROUGHOUT, ALL COOKING EQUIPMENT, VENTILATION HOOD FILTERS.
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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS, WALK-IN FREEZER AND COOLER, STORAGE AREAS AND RESTROOMS THROUGHOUT.
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. DETAIL CLEAN THE WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE COOKING EQUIPMENT.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MAINTAIN THE OUTSIDE GARBAGE AREA CLEAN AND FREE OF LITTER AND DEBRIS.
code 41

What changed since the previous inspection?

Compared with Pass on March 22, 2011: 7 findings appeared for the first time. 3 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.