Jimmy John's, 200 N Jefferson Bldg Ste1, Chicago, IL 60661 - Restaurant inspection findings and violations



Business Info

Restaurant: Jimmy John's
Address: 200 N Jefferson Bldg Ste1, Chicago, IL 60661
Type: Restaurant
Total inspections: 4
Last inspection: Jul 2, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  • WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Jun 21, 2010 100
  • * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
  • FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
May 25, 2011 50
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Mar 26, 2012 100
  • APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Jul 2, 2012 100

Violation descriptions and comments

Jun 21, 2010

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors around corners inside walk-in cooler & grease trap need cleaning, must maintain.
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. Missing hot water faucet knob at mop sink must be replaced.
The walls and ceilings shall be in good repair and easily cleaned. Must fix/replace missing wall corner coving & seal joles on a small wall at enrtyway to kitchen(left side facing west).

May 25, 2011

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER WAS PRESENT WHEN THE DELI MEAT FOR THE STORE WAS BEING SLICED AND PORTIONED BY THE ONLY EMPLOYEE IN THE STORE UPON ENTRY. A CERTIFIED MANAGER SHOWED UP AFTER THE INSPECTION BEGAN AND SIGNED THE REPORT.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. THE ICE SCOOP IS STORED ON TOP OF THE ICE MACHINE AND THE PLASTIC ICE BUCKET IS DIRTY. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. STORE THE ICE SCOOP IN A SANITARY HOLDER OR CONTAINER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE ICE MACHINE HAS A DIRTY BUILDUP AROUND THE COLLAR OF THE ICE LOADING BIN LID. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. THE WALK IN COOLER REFRIGERATION COIL IS BEING BLOCKED BY CASES OF SOFT DRINKS, MOVE ALL ITEMS BLOCKING THE AIR FLOW OF THE REFRIGERATION UNIT.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE EXPOSED HANDSINK INTERIOR IS DIRTY, WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.

Mar 26, 2012

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN AND SANITIZE FLOOR IN WALK-IN COOLER AT CORNERS TO REMOVE CRUMBS AND FOOD DEBRI.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN AND SANITIZE MEAT SLICING MACHINE AT FRONT PREP AREA. MUST CLEAN AROUND GREASE TRAP BOX TO REMOVE GRIME BUILD-UP ON EXTERIOR AND AT CORNERS.
MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

Jul 2, 2012

ALL STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
MUST CLEAN FLOORS AT FRONT PREP AREA. MUST DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS.
MUST KEEP ALL STAFF PERSONAL ITEMS AWAY FROM DRY STORAGE AREA.(I.E., SHOES AND PERSONAL BAGS).

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