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Jimmy John's Clark
November 28, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings8
- critical findings4
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: OBSERVED NO PAPER TOWELS AT THE EXPOSED HAND SINK LOCATED IN THE UPSTAIRS CUSTOMER SERVING PREP AREA. ALSO OBSERVED AN EMPLOYEES DRINK CUP INSIDE OF THE EXPOSED HAND SINK. INSTRUCTED TO MAINTAIN PAPER TOWELS AT THE HAND SINK AT ALL TIMES AND NEVER BLOCK OR LEAVE PERSONAL ITEMS INSIDE OF THE EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: OBSERVED THE TOP COLD HOLDING UNIT OF THE 3 DOOR PREP COOLER NOT MAINTAINING 40F OR BELOW DURING THE INSPECTION, AMBIENT AIR TEMPERATURE IS 53.1F DURING THE TIME OF THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. TOP OF COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005(A).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD HOLDING TEMPERATURES; 10 LBS OF SLICED CHEESE AT 53F; 10 LBS OF SLICED HAM AT 50F; 2 LBS OF SLICED TOMATOES AT 52F, AND 1 LB OF SLICED ROAST BEEF AT 50F, 1 LB OF MAYO AT 48.9F. ALL FOODS VALUED AT $45. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL POTENTIALLY HAZARDOUS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: OBSERVED MANAGER TOUCH READY TO EAT BREAD LOAVES WITH BARE HANDS AND WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AND ALWAYS WEAR FOOD GRADE DISPOSABLE GLOVES TO HANDLE ALL READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A)(B)
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: OBSERVED NO LABELS ON POTENTIALLY HAZARDOUS FOODS (PREPPED TUNA), OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS INSIDE OF THE 3 DOOR COOLER LOCATED IN THE CUSTOMER SERVING FOOD PREP AREA. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: OBSERVED A BLACK SUBSTANCE ON THE WALL LOCATED BY THE BASEMENT 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: OBSERVED 1 OUT OF 2 WASHBOWLS IN WOMEN'S WASHROOM NOT TURNING ON. INSTRUCTED TO REPAIR AND MAINTAIN.
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Food Handler Requirements MetInspector note: OBSERVED FOOD HANDLER'S CERTIFICATES NOT AVAILABLE FOR INSPECTION. INSTRUCTED TO MAKE FOOD HANDLER'S CERTIFICATES AVAILABLE AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on February 22, 2017: 7 findings appeared for the first time. 1 finding 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.