Jimmy John's

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings5
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SANDWICH PREP TABLE IN POOR REPAIR AT TOP OF REACH-IN. AIR TEMPERATURE OF 62.4 DEGREES AIR TEMP. UNIT BEIN TAGGED HELD FOR INSPECTION AT THIS TIME. WHEN CORRECTED CONTACT CDPH VIA FAX REQUESTING REINSPECTION OF UNIT. UNIT MAY NOT BE USED UNTIL REINSPECTED. CRITICAL VIOLATION 7-38-005 (A) CITATION ISSUED
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less.THE FOLLOWING POTENTIALLY HAZARDOUS ITEMS WERE FOUND AT IMPROPER TEMPERATURE: HAM 52.4 DEGREES, ROAST BEEF 50.6 DEGREES, TURKEY 51.7 DEGREES. ALL PRODUCT DISCARDED AT THIS TIME. TOTAL VALUE $200.00 20 LBS CRITICAL VIOLATION 7-38-005 (A) CITATION ISSUED
  code 3Priority
• 🌡️hot/cold holding temps off
  Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
  Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO SANITATION CERTIFICATE OR PERSON WITH SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED, PREPED AND HELD. INSTRUCTED MANAGER TO PROVIDE PERSON AND CERTIFICATE AT ALL TIMES.
  code 21
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUBBER GASKETS NEEDED ON REACH-IN COOLERS. SHELVES IN REACH-IN COOLER IN NEED OF REPLACING RUSTY. MUST CORRECT AND MAINTAIN.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR OF ICE MACHINE AND REACH-IN COOLERS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
  code 33

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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.