JIMS ORIGINAL J TOWN.

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 DISPLAYED AND NO CERTIFIED MANAGER ON PREMISES WHEN POTINTALLY HAZARDOUS FOODS ARE BEING SERVED AND PREPARED 2ND TIME. CITATION ISSUED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED KNIFE RACK

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN BOX FREEZER,CLEAN AND SANITIZE HOT DOG STEAMER,PIZZA HOLDER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER AND AROUND EQUIPMENT ALSO IN RESTROOM

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN LIGHT SHIELDS

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.REMOVE CLUTTER FROM UNDER TABLE REAR

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED THE GREASE DUMPSTER NOT CLEAN TOP FILLED WITH GREASE AND TRASH NEED TO CLEAN CONTAINER AND AROUND THE GROUND. CITATION ISSUED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AND NO CITY OF CHICAGO FOODSERVICE MANAGER ON PREMISES AT THIS TIME. CITATION ISSUED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.KNIFE STORED BETWEEN COOLERS INSTRUCTED TO PROVIDE KNIFE RACK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DEFROST AND CLEAN BOX FREEZERS EXCESSIVE ICE. CLEAN INTERIOR OF COOLER DOOR RUNNERS, CLEANAND SANITIZE HOT DOG STEAMER, PIZZA HOLDER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER AND AROUND EQUIPMENT AND ALSO IN RESTROOM.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.CLEAN CLUTTER FROM UNDER TABLE STORAGE.

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. NOTED EMPLOYEES MULTI TASKING WITHOUT WASHING HANDS AND PUTTING ON NEW GLOVES PLASTIC GLOVES. i.e. COOKING,GIVING FOOD TO CUSTOMER, TAKING MONEY AND COOKING AGAIN. MUST CHANGE GLOVES AND WASH HANDS.

All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL FOOD PRODUCTS WHEN MADE TO ENSURE FIFO.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DETAIL CLEAN ALL COOLERS INSIDE AND OUTSIDE, GRILL, STEAM TABLE,DEEP FRYER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT, INCLUDING ALL CORNERS, UNDER AND BEHIND ALL HEAVY EQUIPTMENT.

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL HOLES, CRACKS, CREVICES THROUGHOUT PREVENTING INSECT ENTRANCE AND HORBAGE. i.e. HOLES UNDERTHE CASH REGISTER.

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. REPAIR LEAKY FAUCET AT THE 3 COMP SINK. DETAIL CLEAN OVERHEAD EXHAUST SYSTEM OVER ALL COOKING EQUIPTMENT.