JIMMY JOHN'S

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED MOPS AND BROOMS STORED ON THE FLOOR NEAR THE ICE MACHINE. INSTRUCTED TO STORE ALL CLEANING EQUIPMENT INVERTED OR AT LEAST 6 INCHES OFF THE FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ICE SCOOP BEING STORED ON TOP OF THE ICE MACHINE. INSTRUCTED TO STORE THE ICE SCOOP IN A MANNER THAT PREVENTS CONTAMINATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE TOP COMPARTMENT OF THE RIGHT PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 56 DEGREES, WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE ALSO AT IMPROPER TEMPERATURES (DELI MEAT AND CHEESE AT 47 DEGREES). THE TOP COMPARTMENT WAS TAGGED AT TIME OF INSPECTION AND MAY NOT BE USED UNTIL THE COOLER IS MAINTAINING PROPER TEMPERATURE AND THE CDPH HAS REMOVED THE TAG. INSTRUCTED TO MAINTAIN PROPER TEMPERATURES. CRITICAL CITATION ISSUED: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (DELI MEAT, 47 DEGREES, CHEESE, 47 DEGREES) STORED AT IMPROPER TEMPERATURES IN THE UPPER COMPARTMENT OF THE RIGHT PREP TOP COOLER. THE MEAT (APPROX. 13 LB, $50) AND THE CHEESE (APPROX. 3 LB, $3) WAS VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED FACILITY TO MAINTAIN PROPER TEMPERATURES FOR POTENTIALLY HAZARDOUS FOODS DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ICE SCOOP BEING STORED ON TOP OF THE ICE MACHINE. INSTRUCTED TO STORE THE ICE SCOOP IN A MANNER THAT PREVENTS CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM THE LOWER SECTION OF THE THREE COMPARTMENT SINK GREASE TRAP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS BEHIND THE 3 COMPARTMENT SINK GREASE TRAP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE THREE STOPPERS FOR THE THREE COMPARTMENT SINK TO ENABLE PROPER WASHING, RINSING AND SANITIZING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD OR FOOD CONTACT AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN ICE DISPENSER CHUTE AT SODA MACHINE IN DINING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: EXTERIOR DIGITAL THEMOMETER FOR WALK-IN FREEZER NOT WORKING; PROVIDE AN INTERNAL THERMOMETER FOR WALK-IN FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS AT FRONT PREP AREA. MUST DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST KEEP ALL STAFF PERSONAL ITEMS AWAY FROM DRY STORAGE AREA.(I.E., SHOES AND PERSONAL BAGS).

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

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

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

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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.

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

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: 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.

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

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

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.