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JAFFA BAGEL

500 W MADISON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

JAFFA BAGEL has been inspected 10 times by Chicago Department of Public Health since August 20, 2013. The most recent inspection, on December 5, 2016, found no infractions.

1 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on November 24, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on November 24, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 3, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 24, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 24, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED HEAVY FROST ACCUMULATION IN THE REAR WHITE FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILE ABOVE THE REAR WHITE FREEZER. INSTRUCTED TO REPLACE THE CEILING TILE AND REPAIR ANY LEAKS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE WASTE PIPING ON THE REAR EXPOSED HANDSINK IS LEAKING. INSTRUCTED TO REPAIR THE LEAK.
  3. Canvass

    4 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED HOT WATER AT THE IMPROPER TEMPERATURE OF 81 DEGREES AT TIME OF INSPECTION. AFTER APPROX. 1 HOUR, THE HOT WATER TEMPERATURE WAS OBSERVED AT 110 DEGREES. INSTRUCTED THAT OPERATOR MUST MAINTAIN HOT WATER AT 110 DEGREES OR ABOVE AT ALL TIMES. RECOMMENDED TO THE OPERATOR TO INSTALL A LARGER HOT WATER HEATER TO ACCOMODATE THE HOT WATER DEMAND IN THE FACILITY. CRITICAL CITATION ISSUED: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED HEAVY FROST ACCUMULATION IN THE REAR WHITE FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILE ABOVE THE REAR WHITE FREEZER. INSTRUCTED TO REPLACE THE CEILING TILE AND REPAIR ANY LEAKS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE WASTE PIPING ON THE REAR EXPOSED HANDSINK IS LEAKING. INSTRUCTED TO REPAIR THE LEAK.
  4. Canvass Re-Inspection

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (TURKEY,EGGS,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BLOWN OUT LIGHT BULB IN THE REAR PREP AREA. REPLACE THE CRACKED LIGHT SHIELD IN THE REAR PREP AREA.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • PROPERLY STORE ALL SOILED LINEN UNDER THE REAR PREP TABLE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE RAGS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS AS REQUIRED.
  5. Canvass

    9 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED. NOTED RAW EGGS BEING STORED ABOVE COOKED CHICKEN. ALSO NOTED COOKED CHICKEN BEING STORED DIRECTLY ON TOP OF RAW TURKEY. ADVISED MANAGER ON PROPER FOOD STORAGE TO PREVENT POSSIBLE CONTAMINATION OF COOKED AND READY TO EAT FOOD ITEMS. ALSO NOTED A CUTTING BOARD AND JUICER BEING STORED ON ONE HALF OF THE FRONT HAND SINK WHERE VEGETABLES ARE CUT AND FRUIT JUICES ARE PREPARED. NOTED WASTE WATER FROM HAND WASHING SPLASHING ONTO THE CUTTING BOARD AND JUICER WHEN THE HAND SINK IS IN USE. INSTRUCTED THE MANAGER TO REMOVE THE CUTTING BOARD AND JUICER AND PROVIDE ANOTHER PREPARATION AREA WHERE THE ITEMS WOULD BE PROPERLY PROTECTED FROM CONTAMINATION. SERIOUS CITATION ISSUED 7-38-005A
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON-COMPLIANCE. NOTED PREVIOUS MINOR VIOLATION FROM REPORT # 1199626 NOT CORRECTED. (38)MUST PROVIDE THREE STOPPERS FOR THE THREE COMPARTMENT SINK. MUST CORRECT MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR THE BROKEN FLOOR TILE IN THE FRONT SERVICE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS UNDER THE 3 COMPARTMENT SINK AND REMOVE SPILLS AND FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BLOWN OUT LIGHT BULB IN THE REAR PREP AREA. REPLACE THE CRACKED LIGHT SHIELD IN THE REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE A SPLASH GUARD BETWEEN THE THREE COMPARTMENT SINK AND THE REAR PREP TABLE.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • PROPERLY STORE ALL SOILED LINEN UNDER THE REAR PREP TABLE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE RAGS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS AS REQUIRED.
  6. Canvass Re-Inspection

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES DURING INSPECTION. PERSONNEL WAS TELEPHONED AT INITIAL INSPECTION AND ARRIVED AT END OF RE-INSPECTION WITH A CERTIFICATE IN HAND. SERIOUS CITATION ISSUED. 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • SUMMARY REPORT THAT WAS POSTED BY THIS INSPECTOR ON 11-24-14 WAS REMOVED AND RE-POSTED IN THE REAR OF THE ESTABLISHMENT NOT IN VIEW OF ITS CUSTOMERS. SPECIFICALLY REVIEWED WITH STAFF ON 11-24-14 THAT THE POSTED SUMMARY MUST NOT BE REMOVED AND MUST BE POSTED IN VIEW OF ITS CUSTOMERS. SERIOUS CITATION ISSUED. 7-42-010(B).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE FRONT EXPOSED HAND SINK TALL ENOUGH TO PREVENT SPLASHING/CONTAMINATION OF BOTH PREP AREAS ON EACH SIDE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CRACKED LIGHT SHIELD ABOVE THE THREE COMPARTMENT SINK. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE STOPPERS FOR THE THREE COMPARTMENT SINK.
  7. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES AT THIS TIME. COOKS LINE COOLER FOUND RANGING IN TEMPERATURES BETWEEN 46.9F TO 50F. WITH FOODS SUCH AS LOX SALMON AT 51.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40 F. OR BELOW, CDPH CONTACTED FOR TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. HUMMUS AT 54.6F, CUCUMBER SALAD AT 51.1F, LOX AT 51.3F, TABBOULEH SALAD AT 52.8F, STUFFED GRAPE LEAVES AT 50.9F, ALL FOODS DISCARDED. APPROXIMATELY 20 LBS AT AN ESTIMATED $100.00. CRITICAL CITATION ISSUED 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS AVAILABLE AT BOTH FRONT AND REAR EXPOSED HAND SINKS. REAR EXPOSED HAND SINK NOT ACCESSIBLE FOR USE. FOUND BLOCKED BY GARBAGE CAN AND ROLLING FOOD CART WITH STORED PRODUCE ON IT. CRITICAL CITATION ISSUED 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 30 MICE DROPPINGS ALONG BASEBOARDS UNDER REAR COOKING EQUIPMENT. 10 LIVE SMALL FLIES AT REAR MOP SINK AND THREE COMPARTMENT SINK. RECOMMEND HAVING PEST CO. SERVICE ESTABLISHMENT. MUST REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND ELIMINATE OR MINIMIZE FLY ACTIVITY. SERIOUS CITATION ISSUED 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING THE INSPECTION AND NO CERTIFICATE POSTED ON THE PREMISES. SERIOUS CITATION ISSUED 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOODS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE FRONT EXPOSED HAND SINK TALL ENOUGH TO PREVENT SPLASHING/CONTAMINATION OF BOTH PREP AREAS ON EACH SIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER THE THREE COMPARTMENT SINK WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CRACKED LIGHT SHIELD ABOVE THE THREE COMPARTMENT SINK. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER THE REAR PREP EXPOSED HAND SINK. MUST REPAIR. MUST PROVIDE THREE STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN THE FOOD PREPARATION AREAS MUST WEAR HAT/HAIR RESTRAINTS.
  8. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN AND LEAKY FAUCET AT THE THREE COMPARTMENT SINK.
  9. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE. PREVIOUS MINOR VIOLATION FROM REPORT #1360404 ON 08/20/2013 NOT CORRECTED. (38)MUST INSTALL A BASIN (SINK) FOR DISPOSAL OF WASTE WATER. A FAUCET IS ON THE REAR WALL WHERE SINK USED TO BE BUT SINK WAS REMOVED BY PREVIOUS OWNER. MUST CORRECT MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL SINKS,COOLERS AND PREP TABLES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD FOR LIGHT ABOVE REAR THREE COMPARTMENT SINK WHERE MISSING. MUST REPLACE BURNED OUT LIGHT BULBS IN REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN AND LEAKY FAUCET AT THE THREE COMPARTMENT SINK.
  10. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN ICE DISPENSER CHUTE AT SODA MACHINE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER KITCHEN EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BASIN (SINK) FOR DISPOSAL OF WASTE WATER. A FAUCET IS ON THE REAR WALL WHERE SINK USED TO BE BUT SINK WAS REMOVED BY PREVIOUS OWNER. MUST ALSO INSTALL A BACKFLOW DEVICE ON OR ABOVE THE FAUCET AT THE SINK.

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