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Restaurant: Jims Original J Town
Address: 1137 W 63rd St, Chicago, IL 60621
Type: Restaurant
Total inspections: 11
Last inspection: Mar 15, 2012

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Violation descriptions and comments

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.NO PEST CONTROL RECIEPT OR LOG BOOK ON SITE FROM A LICENSED PEST CONTROL COMPANY.INSTRUCTED TO PROVIDE SAME.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.PAINT THE FLOOR THROUGH OUT. HAS PEELING PAINT.

VIOLATION CORRECTED.PREMISES HAS ECONOMY PEST CONTROL TECH CAME 01-21-10 PUT IN BAIT B0XES AND FRESH BAIT AND A LOG BOOK WITH RECIEPT,MATERIAL SAFETY DATA SHEETS.
MR.MIKE NARDO AND MRS.CAROL NARDO ARE ENROLLED FOR THE FOOD SERVICE SANITATION PROGRAM AT ILLINOIS FOOD RETAILERS ASSOCIATION 1919 S. HIGHLAND AVE.LOMBARD, IL.START MARCH 30-10 AND APRIL 01-10 8:30AM-5:00PM.HELD GEORGIO'S COMFORT INN,8800 W. 159TH STREET,ORLAND PARK,IL
VIOLATION CORRECTED.

Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND TEN POUNDS OF COOKED CHICKEN DRYED OUT AND UNCOVERED IN THETWO DOOR COOLER. EMPLOYEE DISPOSED OF THE CHICKEN. CRITICAL CITATION GIVEN 7-38-005(B) H000056226 COURT DATE JULY-08-2010 10:AM 400W. SUPERIOR CHICAGO.
NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SREVED. SERIOUS CITATION GIVEN.

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 MULTITASKING WITHOUT WASH HANDS AND OR CHANGING GLOVES. MUST ALWAYS WASH HANDS AND CHANGE GLOVES WHEN CHANGING TASKS. i.e.COOKING TAKING MONEY AND COOKING AGAIN.
All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS WHEN MADE TO ENSURE THAT FIFO IS WORKING PROPERLY.
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 COOKING EQUIPTMENT AND COOLING EQUIPTMENT INSIDE AND OUTSIDE ALSO DETAIL STEAM TABLE AND 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 UNDER AND BEHIND ALL HEAVY EQUIPTMENT.
The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL HOLES CREACK, CREVICES PREVENTING INSECT ENTRANCE AND HORBAGE.
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 3 COMP. SINK AND CLEAN OVERHEAD EXHAUST SYSTEM.

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.

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. VIOLATION ABATED.
LABEL ALL FOOD PRODUCTS WHEN MADE TO ENSURE FIFO. VIOLATION ABATED
DETAIL CLEAN ALL COOLERS INSIDE AND OUTSIDE, GRILL, STEAM TABLE,DEEP FRYER. VIOLATION ABATED
DETAIL CLEAN FLOORS THROUGHOUT, INCLUDING ALL CORNERS, UNDER AND BEHIND ALL HEAVY EQUIPTMENT. VIOLATION ABATED.
SEAL ALL HOLES, CRACKS, CREVICES THROUGHOUT PREVENTING INSECT ENTRANCE AND HORBAGE. i.e. HOLES UNDER THE CASH REGISTER VIOLATION ABATED.
REPAIR LEAKY FAUCET AT THE 3 COMP SINK. DETAIL CLEAN OVERHEAD EXHAUST SYSTEM OVER ALL COOKING EQUIPTMENT. VIOLATION ABATED.

. NOTED EMPLOYEES MULTITASKING WITHOUT WASH HANDS AND OR CHANGING GLOVES. MUST ALWAYS WASH HANDS AND CHANGE GLOVES WHEN CHANGING TASKS. i.e.COOKING TAKING MONEY AND COOKING AGAIN. VIOLATION ABATED
LABEL AND DATE ALL FOODS WHEN MADE TO ENSURE THAT FIFO IS WORKING PROPERLY. VIOLATION ABATED
DETAIL CLEAN ALL COOKING EQUIPTMENT AND COOLING EQUIPTMENT INSIDE AND OUTSIDE ALSO DETAIL STEAM TABLE AND DEEP FRYER. VIOLATION ABATED
DETAIL CLEAN FLOORS THROUGHOUT UNDER AND BEHIND ALL HEAVY EQUIPTMENT. VIOLATION ABATED
SEAL ALL HOLES CREACK, CREVICES PREVENTING INSECT ENTRANCE AND HORBAGE. VIOLATION ABATED.
REPAIR LEAKY FAUCET AT 3 COMP. SINK AND CLEAN OVERHEAD EXHAUST SYSTEM. VIOLATION ABATED.

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.
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.
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.

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.
VIOLATION CORRECTED GREASE CONTAINER CLEAN AT THIS TIME.
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.
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 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

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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