Food Safety Report: Bacon & Jam, 3335 W 111th St, Chicago, Il, USA.

Chicago, 60655 Illinois, United States

Report date: Oct 8, 2025
16. Food-contact surfaces: cleaned & sanitized
- comments: observed cooked corned beef and cooked turkey both stored in the walk in cooling unit in the rear inside of hotel pan with aluminum foil covering them. Observed the aluminum foil with chemical reaction to the acidic seasoned meat (corned beef) and lemon stored in the (turkey) container both ready to eat meats that may be used for sandwiches. The aluminum foil had embedded itself into the top of both meats. Food discarded and denatured, approx 21 pounds of product. Priority foundation violation 7-38-005 citation issued.

22. Proper cold holding temperatures
- comments: observed ready to eat foods(chicken,turkey,corned beef) in the lower two door reach in cooling/prep unit at temperatures of 48 degrees, 48. 6 degrees and 50. 1 degrees. Food was discarded and denatured by management, approx 4-5 pounds of product discarded. Priority violation 7-38-005 citation issued.

38. Insects, rodents, & animals not present
- comments: observed the rear exit door located in the rear dish washing area with about a 1/4 gap at the right side lower and lower right corner of the door. Instructed to seal and maintain as a means of preventing possible pest activity.

39. Contamination prevented during food preparation, storage & display
- comments: observed multiple food items stored in non food grade storage containers in the walk in cooling unit and in the lower reach in units in the front food prep area. Instructed to provide food grade storage containers only for items as a means of preventing possible contamination.

39. Contamination prevented during food preparation, storage & display
- comments: observed splash guard needed at the left side of the hand washing sink in the rear dish washing area as the clean dishes come out and sit at the end of the machine until moved to drying space. . . Also observed a splash guard needed at the left side of the one compartment sink in the food prep area as a hot holding unit is there four sauces and gravy. . . Also a splash guard is needed at the front food service area between the hand washing sink and the table as there is a hot holding unit there that holds soup for service (or remove hot hold unit). Instructed to provide for all areas.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed the cutting board in the front beverage service area right of the cappuccino machine attached to the small cold hold/prep unit with deep cutting grooves and stained. Instructed to replace and maintain as a means of preventing possible contamination of items prepared in the area.

55. Physical facilities installed, maintained & clean
- comments: observed the floors throughout the facility with a build up of grease, dirt, dust, debris and food debris under and around all cooking and non cooking equipment, dish machine, three compartment sink, shelving and storage areas. Instructed to clean and maintain all areas as a means of preventing possible pest and or insect activity.

Source: chicago.gov