JAFFA BAGEL

175 W JACKSON BLVD, CHICAGO, IL 60604 · Restaurant

9 inspections

1. Toiles22 mai 2017

   0 infraction

2. Plainte4 août 2016

   7 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • OBSERVED PREP COOLER BEHIND FRONT COUNTER THAT WAS PREVIOUSLY TAGGED ON (1-8-2016 AND OFFICE WAS NEVER CONTACTED FOR TAG REMOVAL) IS BEING USED FOR FOOD STORAGE AT THIS TIME.AIR TEMPERATURE OF COOLER MAINTAINED AT 48.9F.COOLER WILL BE TAGGED AGAIN.INSTRUCTED NOT TO USE COOLER UNTIL CDPH IS CONTACTED.MUST USE ADDITONAL COOLERS ON PREMISES FOR FOOD STORAGE THATS 40F OR BELOW-CDI. CRITICAL VIOLATION ISSUED-7-38-005A.
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • FOUND POTENTIALLY HAZARDOUS FOODS INSIDE OF TAGGED PREP COOLER MAINTAINED AT IMPROPER TEMPERATURES: APPROX-10 LBS OF CHIVE CREAM CHEESE AT 49.5F, 10-LBS OF PLAIN CREAM CHEESE AT 52.3F,3LBS OF HUMMUS AT 46.9F,2LBS OF SLICED TOMATOES AT 51.3F, 3LBS OF SALMON LOX AT 51.3F,1-LB OF CHOP PARSLEY/TOMATO SALAD AT 49.8F,AND 1-LB VEGGIE CREAM CHEESE AT 58.8F. ALL FOODS REMOVED AND DISCARDED BY MANAGER-CDI AT APPROX 26LBS/COST $90.00.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.CRITICAL VIOLATION ISSUED 7-38-005A
   • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
     • OBSERVED FOOD HANDLER PREPARING CUSTOMERS FOOD ORDERS NOT WASHING HANDS AFTER EACH ACTIVITY,(TALKING ON PHONE AND HANDLING CASH MONEY FROM CUSTOMERS ORDERS).OBSERVED AFTER EMPLOYEE TALKED ON PHONE WENT TO PUT ONE GLOVE ON,PROCEEDED TO PREPARE CUSTOMERS ORDER,HANLING BAGEL,FOOD UTENSILS,THEN TOOK GLOVE OF,HANDLED CASH MONEY AT CASH REGISTER,PUT THE SAME GLOVE ON TO PROCEED TO PREPARE FOOD AGAIN NOT NEVER WASHING HANDS AFTER HAND CONTAMINATION,BEFORE HANDLING FOOD AGAIN.INSTRUCTED TO WASH HANDS AFTER EACH ACTIVITY THAT MAY RESULT IN HAND CONTAMINATION-CDI CRITICAL VIOLATION ISSUED -7-38-010A.
   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • NO CERTIFIED FOOD MANAGER ON DUTY UPON INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS ARE PEPARED AND SERVED,( IE MAKING POTATOES,MAKING BAGEL SANDWICES FOR CUSTOMERS FOOD ORDERS). SERIOUS VIOLATION ISSUED-7-38-012.
   • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
     • OBSERVED LAST INSPECTION REPORT #1609495,SUMMARY DATED 1-8-2016 (NON-COMPLIANCE)NOT POSTED. INSTRUCTED THAT LAST INSPECTION REPORT SUMMARY MUST BE POSTED IN PLAIN VIEW OF ESTABLISHMENTS CUSTOMERS. SUMMARY POSTED AT THIS TIME (MARCH 17,2015).SERIOUS VIOLATION ISSUED -7-42-010B.
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • OBSERVED PLASTIC SINGLE SERVE UTENSIL STORED INSIDE OPEN BOX AT FRONT COUNTER NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE IN CONTAINER WITH HANDLES UPRIGHT.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • OBSERVED CEILING VENTS ,CEILING TILES,ATTACHED LIGHT FIXTURES ABOVE PREP AREAS,UPPER AND LOWER WALL AREAS BEHIND FRONT COUNTER,REAR PREP AREA AT HAND SINK AREA, AND WALLS THR-OUT PREMISES NOT CLEAN/MAINTAIN.ALSO PEELING PAINT ON WALLS IN REAR NEAR HAND SINK.MUST CLEAN AND REPAIR WALL AREAS.
3. Toiles8 janv. 2016

   5 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • PREMISES PREP COOLER MAINTAINING IMPROPER AIR TEMPERATURE OF 48.9F.COOLER MUST MAINTAIN 40F OR BELOW.MUST NOT USE COOLER UNTIL REPAIRED. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW,CDI. CRITICAL VIOLATION ISSUED 7-38-005A
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE PREP COOLER AND REACH IN COOLER.APPROX 1LB SALMON AT 52.6F,1LB-COOKED EGGPLANT DIP-51.3F,1/2 LB HUMMUS AT 52.6F,CHOPPED TOMATOES AND CUCUMBERS AT 52.8F,APPOX 10 LBS JUMBO EGGS. FOODS REMOVED AND DISCARDED BY MANAGER AT APPROX 13LBS COST APPOX $90.00.FOODS MUST BE MAINTAINED AT 40F OR BELOW.CRITICAL VIOLATION ISSUED 7-38-005A.
   • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
     • OBSERVED FOOD MANAGER USING POOR HYIGENIC PRACTICES DURING INSPECTION,IE EMPLOYEE NEVER WASHED HANDS AFTER HANDLING MONEY.EMPLOYEE REUSED SAME PLASTIC GLOVE THAT SHE WORE AND TOOK OFF OF ONE HAND TO PROCEED TO PREPARE CUSTOMER FOOD. INSTRUCTED FOOD MANAGER TO WASH HANDS AFTER EACH AND EVERY POSSIBLE CONTAMINATION-CDI. CRITICAL VIOLATION 7-38-010
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • DUSTY CELING VENTS ABOVE FOOD LINE.MUST CLEAN/MAINTAIN. ALSO BROKEN LIGHTSHIELD IN REAR DISH AREA.MUST REPLACE.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • CLUTTER OF UNSED COOLER BEHIND FRONT COUNTER. MUST REMOVED
4. Toiles17 mars 2015

   4 infractions

   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST PROVIDE A SPLASH GUARD FOR THE REAR EXPOSED HAND SINK ACROSS FROM THE 3-COMP.
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • MUST PROVIDE A THERMOMETER FOR THE 1DR REACH-IN COOLER ACROSS FROM THE DINING AREA.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • MUST REMOVE OFF PREMISES NONE WORKING EQUIPTMENT. FOUND A SMALL ONE DOOR REFRIGERATOR UNPLUGGED WITH A BROKEN DOOR.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • FOUND VARIOUS WASH CLOTHS SITTING ON COUNTER TOPS THROUGH OUT PREMISES. MUST KEEP WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED.
5. Réinspection des toiles2 déc. 2014

   4 infractions

   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • MUST CLEAN INTERIOR OF REACH IN COOLER AND INTERIOR OF OVEN. MUST CLEAN TO REMOVE ALL BUILD UP AND FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • INSTALL NSF APPROVED HANDSINK IN REAR PREP AREA.
6. Toiles18 nov. 2014

   7 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • FOUND REACH IN PREP COOLER AT IMPROPER TEMPERATURE OF 55.4 DEGREES AIR TEMPERATURE. COOLER IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLER MAY NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: CUT TOMATOES, GRAPE LEAVE FILLED WITH RICE 54.5 DEGREES 4LBS, BABAGANOUS 56.3 5 LBS TABOULEH SALAD, EGGS 55.7 DEGREES, AND SALMON. ALL FOOD PRODUCTS DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE 20LBS $100.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.
   • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
     • FOUND HANDSINK OBSTUCTED. HANDSINK HAD 6 TURKEYS IN AND AROUND SINK MAKING IT IMPOSSIBLE TO WASH HANDS. MANGER REMOVED TURKEYS TO ALLOW HANDWASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HANDSINK NOT ACCESSIBLE.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • MUST CLEAN INTERIOR OF REACH IN COOLER AND INTERIOR OF OVEN. MUST CLEAN TO REMOVE ALL BUILD UP AND FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • INSTALL NSF APPROVED HANDSINK IN REAR PREP AREA.
7. Toiles7 janv. 2014

   5 infractions

   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • ALL MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST PROVIDE CLEAN CONTAINER FOR ALL KNIVES. CORRECT AND MAINTAIN AT ALL TIMES.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • CLEAN INTERIOR OF REACH IN CABINETS, COOKING EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS. CORRECT AND MAINTAIN AT ALL TIMES.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT. CLEAN AND MAINTAIN AT ALL TIMES.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • WALLS AND CEILING IN NEED OF CLEANING TO REMOVE DUST AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST MAINTAIN CLEAN AT ALL TIMES.
8. Toiles14 janv. 2013

   3 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • MUST REPAIR SMALL REFRIGERATOR DOOR IN THE REAR AREA SO THAT IS DOES NOT FALL OFF WHEN OPENING.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • MUST DETAIL CLEAN FLOORS AT FRONT PREP AREA TO REMOVE FOOD DEBRIS.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULB AT 2DR REFRIGERATOR IN THE REAR AREA.
9. Licence4 avr. 2012

   3 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • PROVIDE A PARTITIONER TO THE EXPOSED HAND WASHING SINK TO PREVENT SPLASHING ON TO PREP TABLE.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL SINKS AND HEAVY EQUIPMENT.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • MUST DETAIL CLEAN AND MAINTAIN WALLS IN FRONT PREP AREA, UNDER/AROUND COOLERS AND PREP STATION. MUST SCRAPE PEELING PAINT ON WALL BY 3-COMP. SINK AND PAINT SAME WALL.