Jimmy John'S

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND NO HANDWASHING SINK IN THE FRONT PREP AREA, WHERE SANDWICHES ARE PREPARED AND NEAR THE MEAT SLICER. HANDWASHING SINKS ARE REQUIRED IN ALL FOOD PREP AREAS WHERE THERE IS OPEN FOOD. INSTRUCTED TO INSTALL SINK WITH HOT & COLD RUNNING WATER, SOAP,...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND RUST ON STORAGE RACKS IN THE WALK-IN COOLER, INSTRUCTED TO REMOVE, SO SURFACE IS SMOOTH AND EASILY CLEANABLE, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND LOOSE FOOD DEBRIS ON FLOORS THROUGHOUT FRONT & REAR PREP AREAS, INSTRUCTED TO CLEAN AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDSINK AT THE FRONT PREP AREA WHERE SANDWICHES ARE PREPPED AND NEAR THE MEAT SLICER. INSTRUCTED TO INSTALL. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (DELI MEAT) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DA...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

58. ALLERGEN TRAINING AS REQUIRED

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

NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ( DELI MEATS) BEING HANDLED AND PREPARED, INSTRUCTED TO OBTAIN. SERIOUS CITAITON ISSUED 7-38-012

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

CATERING FOOD CONTAINERS NOT STORED PROPERLY, INSTRUCTED TO KEEP TURNED UPSIDE DOWN TO PREVENT PHYSICAL CONTAMINATION.

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

OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (TURKEY, BEEF) ARE BEING PREPARED, HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED TWO 3-DOOR PREP COOLERS, WITH POTENTIALLY HAZARDOUS FOODS (BEEF, TUNA) INSIDE, AT IMPROPER TEMPERATURES OF 59.9F AND 60.8F. INSTRUCTED TO MAINTAIN ALL REFRIGERATION UNITS AT 40F OR BELOW AT ALL TIMES. PREP COOLER UNITS TAGGED AND HELD FOR IN...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES, TURKEY) AT IMPROPER COLD HOLDING TEMPERATURES; 5 LBS OF TUNA AT 48.8F, 3LBS OF SLICED TOMATOES AT 54.9F, 5 LBS OF SLICED HAM AT 54.3F, 5LBS OF SLICED TURKEY AT 57.2F, 5 LBS OF SLICED ROAST BEEF A...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZER CONCENTRATION OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

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

Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced.

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

Prep table lower shelving not clean, needs detailed cleaning(crevices),rear storage shelving/racks not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors under 3 compartment sink, rear storage shelving not clean, need detailed cleaning(corners).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

Found/observed employee's not washing their hands while changing gloves in food prep area, while preparing sandwiches, at time of inspection, mgmt. complied at once, Citation issued 7-38-010(A), critical violation.

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

Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

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

Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving/racks not clean, need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners), floors under ice machine, pop dispensing unit not clean, needs detailed cleaning.

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

Missing light shields in kitchen prep area, shall be provided, walk in cooler burned light bulb, shall be replaced.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

3 compartment sink faucet leaking at neck, shall be repaired/replaced.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP REACH IN COOLER IN PREP AREA BEING USED FOR FOOD STORAGE MAINTAINING IMPROPER TEMPERATURE OF 53.8F.COOLER MUST MAINTAIN 40F OR BELOW.MUST USE ADDITIONAL COOLER ON PREPISES THATS 40F OR BELOW,-CDI. CRITICAL VIOLATION ISSUED 7-38-005A

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

FOUND POTENTIALLY HAZARDOUS FOODS,IE SLICED DELI MEATS INSIDE PREP REACH IN COOLER DATED YESTERDAY 3-15-2015 MAINTAINED AT IMPROPER TEMPERATURES. APPROX 4.75LBS OF HAM AT 46.9F,8LBS OF CAPICOLA DELI MEAT AT 45.6F.APPROX $60.00 WAS REMOVE FROM COOLER ...

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

NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(PREPARING SANDWICHES,AND MEATS).SERIOUS VIOLATION ISSUED 7-38-012

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLER TRAINING CERTIFICATE FOR EMPLOYEES.MUST PROVIDE AT NEXT ROUTINE INSPECTION

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES AMONG FOOD HANDLERS, OBSERVED A FOOD HANDLER STATRTED SLICING DELI MEAT AFTER DONE EATING WITHOUT WASHING HIS HANDS ONLY GLOVES WERE USED, INSTRUCTED MGR TO HAVE ALL EMPLOYEES PRACTICE GOOD HAND WASHING. CRITICAL CITATION ISSU...

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

INADEQUATE INSECTS CONTROL, FOUND A BOUT 25 LIVE FRUIT FLIES IN PREP AND DISH WASHING AREAS, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS,PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED.7-38-020.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ICE SCOOP STORED ON FLOOR, INSTRUCTED TO KEEP OFF ON A CLEAN SURFACE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

OBSERVED EMPLOYEE USING WALK-IN COOLER TO CHANGE CLOTHES IN, INSTRUCTED TO TO PROVIDE EMPLOYEES A CLOTHES CHANGING AREA AWAY FROM FOOD STORAGE AND PREP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

3-COMP SINK FAUCET LEAKING AT NECK CONNECTION, INSTRUCTED TO REPAIR.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION FROM REPORT #114533 ON 11/1/12 NOT CORRECTED: 38/01 - MUST PROVIDE STOPPERS (3) TO THE 3-COMP. SINK. SERIOUS VIOLATION 7-42-090

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES-OBSERVED FOOD HANDLER WIPE DOWN THE CUTTING BOARD THEN PUT ON GLOVES AND BEGAN CUTTING BREAD WITH OUT PROPERLY WASHING HANDS. INSTRUCTED TO PROPERLY WASH HANDS BEFORE AND AFTER PUTTING ON GLOVES, WHEN MULTI TASKING, HANDLING R...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND DISH WASHER NOT PROPERLY SANITIZING UTENILS. SHE WOULD DIP A SPONGE INTO A SMALL CONTAINER FULL OF SOAPY WATER THEN WASH THE UTENSILS, RINSE BUT NOT SANITIZE. INSTRUCTED TO SET UP 3-COMP. SINK TO PROPERLY WASH, RINSE AND SANITIZE ALL UTENSILS/...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND ONLY EXPOSED HAND WASHING SINK NOT ACCESSIBLE-FOUND A CONTAINER AND TOWELS ALL OVER THE SINK. INSTRUCTED TO ALWAYS HAVE SINK ACCESSIBLE AND TO USE FOR HAND WASHING ONLY. EMPLOYEE REMOVED ITEMS. CRITICAL VIOLATION 7-38-030

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

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON THE PREMISES WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. TURKEY, TUNA, HAM, ETC.) INSTRUCTED TO HAVE BOTH ON THE PREMISES AT ALL TIMES.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE-REMOVE PINK AND BLACK SUBSTANCES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST PROVIDE STOPPERS (3) TO THE 3-COMP. SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST HANG MOPS UPRIGHT WHEN NOT IN USE FOR PROPER DRYING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ALL UNUSED WASH CLOTHS IN SANITIZING SOLUTION.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. BACK ROOM AND DISH WASHING AREA CLUTTERED WITH CLEA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STAGNATE WATER BEHIND ICE MAKER, INSTRUCTED TO REMOVE AND KEEP FLOOR DRY AS POSSIBLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WASH CLOTHS STORED ON PREP COOLER DOOR, INSTRUCTED TO STORE RAGS PROPERLY.