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Jimmy G's

May 26, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
critical findings4

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: FOUND 2 HANDSINKS IN PREP AREA AND DISH AREA WITH NO SOAP OR HAND TOWELS, FOUND EMPLOYEE/CUSTOMER BATHROOM WITH NO PAPER TOWELS OR HAND SOAP. MANAGER CORRECTED ALL SINKS. CRITICAL VIOLATION 7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND IMPROPER TEMPERATURES IN FRONT HOT FOOD CASE. 10LB PAN OF MAC N CHEESE 128.5 DEGREES, 10 LB PAN OF CHICKEN 128.3 DEGREES. ALL FOOD WAS DISCARDED AND DENATURED AT THIS TIME. TOTAL VALUE 20 LBS AND $100.00 VALUE CRITICAL VIOLATION 7-38-005(A)
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: FOUND A PAN IN THE REACH IN COOLER THAT HAD PARTIALLY COOKED SAUSAGE, COOKED SMOKED SAUSAGE, COOKED HOT DOG AND A RAW HAMBURGER PATTY. INSTRUCTED MANAGER TO DISCARD ALL FOOD ITEMS AND NOT TO MIX RAW FOOD WITH COOKED FOOD. FOOD ITEMS WERE DISCARDED AND DENATURED AT THIS TIME. TOTAL VALUE $10.00 CRITICAL VIOLATION 7-38-005(A)
code 4Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE WASHING A CUTTING BOARD WITHOUT SANITIZING DUE TO NO SANITIZER ON SITE. INSTRUCTED MANAGER ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED IN THE 3 COMPARTMENT SINK. MANAGER SENT EMPLOYEE TO BUY BLEACH TO SANITIZE CRITICAL VIOLATION 7-38-030
code 8Priority
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO CHEMICAL TEST STRIPS ON SITE TO ADEQUATELY MEASURE SANITIZER. INSTRUCTED MANAGER TO PROVIDE. SERIOUS VIOLATION 7-38-030
code 22
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM JANUARY 13, 2017 REPORT #1981455 #33 CLEAN EXTERIOR OF ALL COOKING EQUIPMENT, DOOR HANDLES, AND STORAGE SHELVES. MUST DETAIL CLEAN AND MAINTAIN. #34 FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUNF ALL EQUIPMENT, STORAGE SHELVES AND PREP TABLES. CLEAN IN ALL CORNERS OF ALL PREP AREAS. MUST CLEAN AND MAINTAIN. #40 ALL REACH IN COOLERS AND WALK IN COOLER IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN #41 ALL UNUSED EQUIPMENT IN REAR OUTSIDE AREA MUST BE REMOVED. ALL UNNECESSARY CLUTTER STORED ON EQUIPMENT SHELVES MUST BE REMOVED. ALL PERSONAL ARTICLES MUST BE STORED AWAY FROM FOOD PREP AREA. CORRECT AND MAINTAIN. MUST CORRECT ALL VIOLATIONS SERIOUS VIOLATION 7-42-090
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: STORAGE RACKS IN THE WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL RUST AND FOOD BUILD UP. AIR VENT IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. ALL PREP TABLES AND STORAGE TABLES IN NEED OF CLEANING TO REMOVE FOOD BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
code 33

What changed since the previous inspection?

Compared with Pass on February 21, 2017: 6 findings appeared for the first time. 1 finding recurred. 5 previous findings 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.