JIMMY JOHN'S

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: 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. - Comments: 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 RAW THEN READY TO EAT FOODS, HANDLING MONEY, ETC. MANAGER ON DUTY MADE EMPLOYEE STOP AND WASH HANDS. CRITICAL VIOLATION 7-38-010(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: 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/EQUIPMENT. MANAGER INSTRUCTED EMPLOYEE TO PROPERLY SET UP SINK. CRITICAL VIOLATION 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: MUST PROVIDE STOPPERS (3) TO THE 3-COMP. SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST HANG MOPS UPRIGHT WHEN NOT IN USE FOR PROPER DRYING.

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

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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 CLEANING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN.

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. 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 - 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. MINOR LEAK UNDER 3COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.

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. WASH CLOTHS STORED ON PREP COOLER DOOR, INSTRUCTED TO STORE RAGS PROPERLY.