Jimmy John'S

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. STOPPERS NEEDED AT 3-COMP SINK-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING CEILING TILES IN REAR AREA-MUST PROVIDE. The walls and ceilings shall be in good repair and easily cleaned.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD MISSING ABOVE THE ICE MACHINE-MUST REPLACE. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

(7-38-020) OUTER OPENINGS NOT ADEQUATELY PROPECTED. OBSERVED THE FRONT DOORS WITH AT LEAST 1/4 TO 1/2 INCH GAP ON THE BOTTOM. INSTRUCTED TO SEAL/RODENT-PROOF OUTER OPENINGS, TO PREVENT PEST ENTRY. All necessary control measures shall be used to eff...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

(7-42-010B) LAST SUMMARY REPORT FROM 10/29/10 VISIT (REPORT #453237), NOT POSTED/DISPLAYED VISIBLY FOR CUSTOMERS TO VIEW. One copy of the Food Inspection Report Summary must be displayed and visible to all customers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. STOPPERS NEEDED AT 3-COMP SINK-MUST PROVIDE. ICE BUILD-UP AROUND THE FAN GUARD OF WALK-IN FREEZER-MUST ADDRESS. All food and non-food contact equipment and utensils shall be smooth, easily clean...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING CEILING TILES IN REAR AREA-MUST PROVIDE. The walls and ceilings shall be in good repair and easily cleaned.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD MISSING BY THE ICE MACHINE-MUST REPLACE. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON SITE OR CERTIFICATE POSTED WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SER...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SANDWICH PREP TABLE IN POOR REPAIR AT TOP OF REACH-IN. AIR TEMPERATURE OF 62.4 DEGREES AIR TEMP. UNIT BEI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less.THE FOLLOWING POTENTIALLY HAZARDOUS ITEMS WERE FOUND AT IMPROPER TEMPERATURE: HAM 52.4 DEGREES, ROAST BEEF 50.6 DEGREES, TURKEY 51.7 DEGREES. ALL PRODUCT DISCARDED AT THIS TIME. TOTAL VAL...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO SANITATION CERTIFICATE OR PERSON WITH SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION WHEN PO...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUBBER GASKETS NEEDED ON REACH-IN COOLERS. SHELVES IN REACH-IN COOLER IN NEED OF REPLACING RUSTY. MUST CORRECT A...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR OF ICE MACHINE AND REACH-IN COOLER...