Jaffa Bakery

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CAULKING ALONG THE SPLASH GUARD OF 3-COMP. SINK HAS EVIDENCE OF MILDEW-MUST REPLACE. ANY CHIPPED PAINT ON WALLS OF SAME SINK MUST BE RE-SEALED/SMOOTH & EASILY CLEANABLE. The walls and ceilings shall be in good repair and easily cleaned.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

(7-38-005A) IMPROPER THAWING. FOUND 2-WHOLE BAGGED FROZEN TURKEY SOAKING IN STAGNANT WATER AT LEFT SIDE OF 3-COMP SINK. INSTRUCTED TO PROPERLY THAW UNDER COLD RUNNING WATER UNTIL READY FOR USE, UNDER REFRIGERATION, OR AS PART OF COOKING PROCESS. Th...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

(7-42-090) PREVIOUS MINOR VIOLATION #32 (FROM 2/10/11 VISIT), NOT CORRECTED AT THIS TIME. INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE 3-COMP SINK & PREP TABLE AT REAR PREP/DISHWAHING AREA. A separate and distinct offense shall be deemed to hav...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR PANEL OF ICE MACHINE NEED CLEANING-MUST MAINTAIN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CAULKING ALONG THE WALL & SPLASH GUARD OF 3-COMP SINK HAS EVIDENCE OF MILDEW-MUST REPLACE. ANY CHIPPED PAINT ON WALLS OD 3-COMP SINK MUST BE RE-SEALED/SMOOTH/EASILY CLEANABLE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO ONE ON PREMISES WITH CHICAGO SANITATION CERTIFICATE OR PROOF OF ENROLLMENT FOR SUCH CLASS, WHILE SERVING OPEN,POTENTIALLY HAZRDOUS FOODS ,LIKE TURKET/POTATOES/RICE. MUST HAVE A CITY CERTIFIED PERSON AT ALL TIMES THESE FOOD ARE HANDLED/SERVED. A ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SPLASH GUARD NEEDED BETWEEN 3-COMP SINK & PREP TABLE IN REAR. SMALL FRIDGE IN REAR HAS A BROKEN DOOR-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REMOVED & REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MON ITOR. ING All parts of the food establishment and all parts of the property used in connection with the operation...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. LAST INSPECTION SUMMARY FROM 4/08/10 VISIT, IS NOT POSTED/AVAILABLE FOR CUSTOMERS VIEW. MUST POST VISIBLY AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASHGUARD BETWEEN THE DRAINBOARD OF 3-COMP SINK & PREP TABLE IN REAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR PANEL OF ICE MACHINE & OVEN MUST BE FREE OF GREASE OR ANY BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR AROUND GREASE TRAP & AT LEFT CORNER UNDER OVEN IN REAR MUST BE FREE OF FOOD DEBRIS/DIRT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

SEE REPORT 205294

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

SEE REPORT 205294

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEE REPORT 205294

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SEE REPORT 205294

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SEE REPORT 205294

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REACH-IN NOT BEING UNTAGGED AT THIS TIME. COOLER REMAINS AT 55.7 DEGREES. MUST BE 40 DEGREES OR BELOW. FAX LETTER WHEN READY FOR RE-INSPECTION. 312-746-4240

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

SEE REPORT 205294

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

SEE REPORT 205294

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEE REPORT 205294

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SEE NREPORT 205294

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SEE REPORT 205294

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. SALMON 55.3, CUT FRUITS ( STRAWBWERRIES, PINEA...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER OR CERTIFICATE POSTED AT TIME OF INSPECTION. MUST PROVIDE PERSON AND CERTIFICATE AT ALL TIMES WH...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT, COOLERS AND PREP COU...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN FROMNT PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD-UP IN CORNERS AND UNDER ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. ALL COOLERS MUST HAVE THERMOMETERS VISIBLE AND IN GOO...