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JEFFERY FOOD & TOBACCO

7104 S JEFFERY BLVD, CHICAGO, IL 60649 · Grocery Store

2 inspections

  1. Short Form Complaint

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED STORAGE RACKS AND COOLER FAN GUARD COVERS NOT CLEAN INSTRUCTED TO CLEAN.
    • 34. 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.CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT. FRONT AND REAR.REST ROOM ALSO.
    • 35. 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.REPAIR WALL BEHIND THE 3 COMP SINK. CLEAN WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN ALL LIGHT SHIELDS FRONT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. OBSERVED THE SPRING NOT ATTACHED TO RESTROOM DOOR INSTRUCTED TO REATTACH TO MAKE THE DOOR SELF CLOSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. OBSERVED CLUTTER IN STORE INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
  2. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO RUNNING WATER AT 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE HOT AND COLD RUNNING WATER TO PROPERLY WASH, RINSE AND SANITIZE DISASSEMBLED COFFEE EQUIPMENT AND PARTS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AND PAPER TOWELS AT EXPOSED SINKS INSTRUCTED MANAGER TO PROVIDE FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED H70871
    • 35. 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. WALLS IN REAR STORAGE IN POOR REPAIR. INSTRUCTED MANAGER TO SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED MANAGER REMOVE WASTE LINE FROM 3-COMP SINK AND PROPERLY DRAIN AIR CONDITIONING WASTE LINE TO FLOOR DRAIN.