Jimmy G's

April 13, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings12
critical findings2

Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: THE GREASE TRAP AND FRONT PREP AREA EXPOSED HANDSINK HAVE WASTE WATER FLOWING ALL OVER THE FLOOR AND IT RUNS DOWN A HOLE IN THE BASEBOARD INTO THE INACCESSABLE BASEMENT. REMOVE ALL WASTE WATER AND SANITIZE THE AFFECTED AREAS ATTACHED TO THIS BUSINESS, GIVE ACCESS TO THE BASEMENT UPON RE-INSPECTION. In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.
code 10Priority
No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: OVER 30 RODENT DROPPINGS WERE FOUND IN THE FOOD PREPARATION AREA UNDER THE PREP TABLES AND IN A BOX OF DRY PASTA ON THE DRY STORAGE SHELVES. 4 ACTIVE RODENT HOLES WERE FOUND IN THE PREP AREA BEHIND THE FURNACE, IN THE EMPLOYEE WASHROOM WALL UNDER THE TOILET, IN THE SOUTH CORNER OF DISHROOM/PREP AREA AND IN THE REAR PREP AREA ALONG THE SOUTH WALL/TOOL ROOM DOOR. OVER 20 LIVE COCKROACHES WERE FOUND IN CRACKS AND CREVICES BEHIND THE COOKING AND HOT HOLDING EQUIPMENT AND PREP TABLES. THE FRONT AND REAR DOORS HAVE 1/4 " GAPS AND TORN SCREENS. RODENT PROOF THE ESTABLISHMENT. REMOVE ALL EVIDENCE OF PEST ACTIVITY AND HARBORAGE. HAVE ALL DOORS, TOOL ROOMS AND BASEMENT OPEN AND READY FOR INSPECTION. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.
code 13Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: NUMBEROUS PANS OF RAW AND COOKED FOODS ARE STORED UNCOVERED INSIDE OF THE WALK IN COOLER ON AND UNDER DIRTY AND MOLDY SHELVING. COVER AND LABEL ALL OPEN FOOD PRODUCTS AND WASH, RINSE AND SANITIZE THE ENTIRE WALK IN COOLER FROM TOP TO BOTTOM. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
code 16
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: THE EMPLOYEE WASHROOM HAS HOLES IN THE LOWER WALLS UNDER THE TOILET AND NEXT TO THE SINK. NO SELF CLOSING DEVICE ATTACHED TO THE BATHROOM DOOR. REPEATED FROM INSPECTION # 626237 DATED 07/21/11. A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. ALL FOOD CONTAINER NEEDS LABLE AND DATES THUR OUT STORAGE AREA,WALK IN UNIT SHELVEING AREA ECT
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: THE FOOD CONTACT SURFACES ARE DIRTY AND GREASY, CLEAN ALL SURFACES FROM TOP TO BOTTOM. ALL FRYER OVENS,SMOKER UNIT, INSIDE WALK IN UNITS, SHELVES INSIDE WALK IN UPRIGHT REFRIGERATION UNIT ECT NEEDS DETAIL CLEANING. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: ALL OF THE FOOD EQUIPMENT, HOODS AND FILTERS AND COOLERS ARE DIRTY AND UNSANITARY IN THE FRONT AND REAR PREP AREAS AND THROUGHOUT THE ENTIRE BUSINESS , CLEAN ALL EQUIPMENT AND SANITIZE FROM TOP TO BOTTOM. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: THE FLOORS ARE DIRTY AND GREASY IN THE FRONT AND REAR PREP AREAS AND THROUGHOUT THE ENTIRE BUSINESS AND NEED TO BE CLEANED AND THE RODENT HOLES NEED TO BE SEALED FROM CORNER TO CORNER. BEHIND HEAVY COOKING EQUIPMENT,UNDER AND AROUND 3 COMPARTMENT SINK, FRONT COUTER AREA,2ND KITCHEN FLOORS NEED DETAIL CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: THE WALLS AND CEILINGS ARE GREASY AND FULL OF GAPS AND HOLES IN THE FRONT AND REAR PREP AREAS AND THROUGHOUT THE ENTIRE BUSINESS, CLEAN AND REPAIR THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM AND CORNER TO CORNER. The walls and ceilings shall be in good repair and easily cleaned.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: CLEAN OFF THE DIRTY LIGHT SHIELDS THROUGHOUT THE KITCHEN AND COOLERS.ALSO REPLACE LIGHTS NOT WORKING.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from bathroom fans shall always be through a duct to a point above the roofline.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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. MAKE ACCESSABLE AND CLEAN AND ORGANIZE ALL PARTS OF THE ESTABLISHMENT OF UNORGANIZED ARTICLES.
code 41

What changed since the previous inspection?

Compared with Pass on July 21, 2011: 10 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.