AUG 25
2011
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
JAFFA BAKERY.
BEAT. 47/100
520 N MICHIGAN AVE · STREETERVILLE, CHICAGO
Last inspected August 25, 2011 · passed
Failed 2 of 7 inspections. 3 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
7
2 passed · 3 w/ conditions · 2 failed
VIOLATIONS
32
includes 3 critical
RECORDS COVER
1 YEAR
since Apr 2010
INSPECTION HISTORY
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.
AUG 172011FAILED4 violationsDETAILS
AUG 17
2011
FAILED
4 violationsDETAILS
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. Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method.
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 have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.
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.
APR 262011PASS W/ CONDITIONS3 violationsDETAILS
APR 26
2011
PASS W/ CONDITIONS
3 violationsDETAILS
* 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 certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. (7-38-012)
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 of the establishment shall be kept neat and clean and should not produce any offensive odors.
FEB 102011PASS W/ CONDITIONS5 violationsDETAILS
FEB 10
2011
PASS W/ CONDITIONS
5 violationsDETAILS
* 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 and Regulations of the Board of Health. MUST FIX LEAKING FAUCET AT 3-COMP SINK.
APR 152010PASSED5 violationsDETAILS
APR 15
2010
PASSED
5 violationsDETAILS
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
show all 7 inspections →
APR 142010FAILED6 violations1 CRITICALDETAILS
APR 14
2010
FAILED
6 violations1 CRITICALDETAILS
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
APR 82010PASS W/ CONDITIONS8 violations2 CRITICALDETAILS
APR 8
2010
PASS W/ CONDITIONS
8 violations2 CRITICALDETAILS
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. FOUND FRONT REAH IN COOLER AT 50.2 DEGREES AIR TEMPERATURE. MUST MAINTAIN AT 40 DEGREES OR BELOW. UNIT IS BEING HELD FOR INSPECTION UNTIL CORRECTED. WHEN READY FOR REINSPECTION CONTACT CDPH VIA FAX 312-746-4240. CRITICAL CITATION ISSUED 7-38-005(A)
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, PINEAPPLE) 54.3,CUT VEGETABLES 54.4. ALL PRODUCT DISCARDED AT THIS TIME. TOTAL VALUE $10.00 5 LBS. CRITICAL CITATION ISSUED 7-38-005(A)
* 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 WHEN POTENTIALLY HAZARDOUS PRODUCTS ARE BEING COOKED PREPED OR SERVED. SERIOUS VIOLATION 7-38-012 CIATION ISSUED.
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 COUNTERS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
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 connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST MAINTAIN CLEAN AT ALL TIMES.
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 GOOD WORKING ORDER. MUST INSTALL AND MAINTAIN.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →