Jaffa Bagel
Last inspected: Aug 4, 2016
70
Score
Across the available record, Jaffa Bagel has eight inspections on file, the first dated 2012. The latest inspection on file is from Aug 4, 2016. A medium risk score generally means inspectors found things to fix, though most weren't urgent. Public records show no inspections at Jaffa Bagel since Aug 4, 2016, so this file may not reflect current conditions.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Walls, ceilings, attached equipment constructed per code” comes up most often, recorded four times in the inspection record.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Aug 4, 2016
Complaint
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: 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.
6
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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.
21
* inspection report summary displayed and visible to all customers
Inspector notes: 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.
28
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED PLASTIC SINGLE SERVE UTENSIL STORED INSIDE OPEN BOX AT FRONT COUNTER NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE IN CONTAINER WITH HANDLES UPRIGHT.
31
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
70
Jan 8, 2016
Routine
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: 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
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: 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
6
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DUSTY CELING VENTS ABOVE FOOD LINE.MUST CLEAN/MAINTAIN. ALSO BROKEN LIGHTSHIELD IN REAR DISH AREA.MUST REPLACE.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: CLUTTER OF UNSED COOLER BEHIND FRONT COUNTER. MUST REMOVED
41
78
Mar 17, 2015
Routine
4 minor violations.
View 4 violations
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE A SPLASH GUARD FOR THE REAR EXPOSED HAND SINK ACROSS FROM THE 3-COMP.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE A THERMOMETER FOR THE 1DR REACH-IN COOLER ACROSS FROM THE DINING AREA.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE OFF PREMISES NONE WORKING EQUIPTMENT. FOUND A SMALL ONE DOOR REFRIGERATOR UNPLUGGED WITH A BROKEN DOOR.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: FOUND VARIOUS WASH CLOTHS SITTING ON COUNTER TOPS THROUGH OUT PREMISES. MUST KEEP WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED.
43
82
Dec 2, 2014
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT MUST CLEAN AND MAINTAIN AT ALL TIMES.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
38
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTALL NSF APPROVED HANDSINK IN REAR PREP AREA.
38
82
Nov 18, 2014
Routine
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.
3
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: 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.
11
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT MUST CLEAN AND MAINTAIN AT ALL TIMES.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
38
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTALL NSF APPROVED HANDSINK IN REAR PREP AREA.
38
70
Jan 7, 2014
Routine
5 minor violations.
View 5 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR OF REACH IN CABINETS, COOKING EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS. CORRECT AND MAINTAIN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS AND CEILING IN NEED OF CLEANING TO REMOVE DUST AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST MAINTAIN CLEAN AT ALL TIMES.
38
78
Jan 14, 2013
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPAIR SMALL REFRIGERATOR DOOR IN THE REAR AREA SO THAT IS DOES NOT FALL OFF WHEN OPENING.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN FLOORS AT FRONT PREP AREA TO REMOVE FOOD DEBRIS.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULB AT 2DR REFRIGERATOR IN THE REAR AREA.
36
86
Apr 4, 2012
License
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PROVIDE A PARTITIONER TO THE EXPOSED HAND WASHING SINK TO PREVENT SPLASHING ON TO PREP TABLE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL SINKS AND HEAVY EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
86
Frequently Asked Questions
When was Jaffa Bagel last inspected?
The most recent health inspection at Jaffa Bagel on file is from Aug 4, 2016. The public record contains eight inspections in total.
What is the most common violation at Jaffa Bagel?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited four times, more than any other issue at Jaffa Bagel.
Has Jaffa Bagel's inspection record improved over time?
Results have been roughly steady. Inspections at Jaffa Bagel have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jaffa Bagel means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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