Jaffa Bakery
Last inspected: May 28, 2013
86
Score
Jaffa Bakery appears in inspection records five times, starting in 2010. The most recent visit was on May 28, 2013. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that Jaffa Bakery's inspection history hasn't been updated since May 28, 2013; current conditions may have shifted from what the file shows.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up three times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
May 28, 2013
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN AND SANITIZE POP NOZZLES TO REMOVE DEBRIS. ALSO CLEAN THE INTERIOR OF REACH IN FREEZER TO REMOVE SPILLS AND ICE BUILD UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED CLEANING AROUND AND BEHIND HEAVY EQUIPMENT TO REMOVE DEBRIS AND/OR SPILLS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAK AT 3 COMPARTMENT SINK FAUCET. MUST REPAIR AND MAINTAIN.
38
86
Apr 12, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR LOOSE GASKET AT 2DOOR REFRIGERATOR.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE BROKEN AND MISSING FLOOR TILES AT WALL BETWEEN REAR EXPOSED HANDSINK AND 3COMP SINK SO AS TO BE SMOOTH AND EASILY CLEANABLE.MUST CLEAN AND SANITIZE FLOOR UNDER FRONT COUNTERS TO REMOVE FOOD DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR CRACKED WALL BETWEEN 3COMP SINK AND EXPOSED HANDSINK AT REAR SO IT IS SMOOTH AND EASILY CLEANABLE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 REPAIR LEAKY FAUCET NECK BASE AT 3 COMP SINK IN REAR PREP AREA.
38
82
May 19, 2011
Routine
4 minor violations.
View 4 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. THE WALLS AND CEILINGS ARE TURNING BROWN FROM GREASE AND THE CEILING ABOVE THE BAGELS HAS SOME BROKEN PLASTER, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SMOOTH, LIGHT IN COLOR AND FREE OF GREASE BUILDUP.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPAIR THE BURNED OUT LIGHTING ABOVE THE 3-COMPARTMENT SINK.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. THE CONVECTION OVEN IS BLOWING EXHAUST BEHIND THE VENTILATION HOOD, REDIRECT EXHAUST PER VENTILATION CODE OR PULL THE OVEN FORWARD SO THE EXHAUST GOES UP THE HOOD.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBTAIN CHLORINE TEST STRIPS, THE WIPING CLOTH SANITATION SOLUTION IS VERY STRONG.
41
82
Jun 15, 2010
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must replace door gaskets in rear cooler that's in poor repair.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 leaky faucet at front handsink. Must p also provide adequate ventilation above any oven that is 7.5- kilowatts or higher. (Referral to Ventilation Dept.)
38
90
Jun 8, 2010
Routine
7 minor violations.
View 7 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. At any time there's a change in task, all foodhandlers must properly wash hands before putting gloves on.
6
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Observed approx 8-small/fruit flies on wall of mop & 3-comp sink area( at rear of store); 3-on the wall under small prep table in rear; 2-on wall to the right of cash register. Must clean all affected areas,eliminate source & contacy P.C.O.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All cutting boards with deep/dark grooves must be sanded/bleached or replaced, & make surfaces smooth/easily cleanable. Must replace cooler door gaskets in rear that are in poor repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Must clean exterior of oven doors, table under soda dispenser, interior floor of rear cooler.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Walls behind/under prep tables or cooking equipment in rear must be free of food stains, grease or dust.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 leaky faucet at front handsink.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Must remove any unnecessary articles in rear & elevate stock/supplies off the floor, for easy cleaning.
41
70
Frequently Asked Questions
When was Jaffa Bakery last inspected?
The most recent health inspection at Jaffa Bakery on file is from May 28, 2013. The public record contains five inspections in total.
What is the most common violation at Jaffa Bakery?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Jaffa Bakery.
Has Jaffa Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Jaffa Bakery have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Jaffa Bakery means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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