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John's Place

August 23, 2013 · Pass w/ Conditions
😬mid
  • official resultPass w/ Conditions
  • resultPass w/ Conditions
  • inspection typeCanvass
  • failed findings11
  • critical findings1

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Failed findings

  • sick-employee policy not followedcritical
    Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
    Inspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE REACH IN COOLER IN THE PREP AREA IN THE BASEMENT. FRENCH TOAST LIQUID EGG MIX (X7 CONTAINERS)AT 47.5F,AND 46.8F. COOLER TEMPERATURE AT 41.7F. NO TIME/TEMPERATURE LOG AVAILABLE. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $189.00, TOTAL 120LBS.
    code 3Priority
  • hot/cold holding temps off
    Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
    Inspector note: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS HAMBURGER,CHICKEN SALAD. SALMON,FRENCH TOAST,ETC. CITATION ISSUED SERIOUS 7-38-012. GREGORY THOMAS CERTIFIED MANAGER ARRIVED ON SITE AT 2:46PM DURING INSPECTION.
    code 21
  • Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
    Inspector note: MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL FOOD CONTAINERS INSIDE THE REACH IN COOLER AND ALSO LABEL ALL BULK FOOD CONTAINERS.
    code 30
  • Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
    Inspector note: MUST INSTALL SPLASH GUARD BETWEEN THE ONE COMPARTMENT PREP SINK AND CHEST FREEZER .
    code 32
  • food prep surfaces dirty
    Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
    Inspector note: INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR DOOR OF THE DEEP FRYER, THE INTERIOR BOTTOM SHELVE OF THE REACH IN COOLERS IN THE BASEMENT, ALL REP TABLES AND BOTTOM SHELVE OF THE PREP TABLES AND MAINTAIN.
    code 33
  • Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
    Inspector note: FLOOR THRU-OUT THE BASEMENT ,PREP AREA, FURNACE ROOM, SUMP PUMP ROOM, WINE ROOM, IST FLOOR KITCHEN BEHIND AND UNDER THE STOVE, GRILL, AND ALL COOLERS NEED DETAIL CLEANING AND MAINTAIN. ALL STOCKS IN THE STORAGE ROOM MUST BE STORED 6"OFF THE FLOOR. MUST REMOVE THE BREAD CRATE BEING USED AS A PALLET. PROVIDE RAISED SHELVINGS TO STORE STOCKS OFF THE FLOOR.
    code 34
  • Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
    Inspector note: PEELING PAINT ON THE WALLS IN THE SERVING AREA. MUST SCRAPE PEELING PAINT AND RE PAINT. VENT IN BOTH WASHROOMS WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN. FILTER AND HOOD WITH HEAVY GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.
    code 35
  • thermometers missing
    Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
    Inspector note: CRACKED BROKEN SOLID LIGHT SHIELD ABOVE THE PREP TABLE. INSTRUCTED TO REPLACE.
    code 36
  • food improperly labeled
    Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
    Inspector note: WOMENS WASHROOM DOOR NOT CLOSING ALL THE WAY. INSTRUCTED TO R ADJUST THE SELF CLOSING DEVICE.
    code 37
  • grimy wiping cloths
    Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
    Inspector note: UNNECESSARY ITEMS INSIDE THE FURNACE ROOM, SUMP PUMP ROOM. INSTRUCTED TO ORGANIZE. ELEVATE ALL ITEMS OFF THE FLOOR AND DISPOSE UNNECESSARY ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.
    code 41
  • Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn
    Inspector note: ALL FOOD HANDLERS PREPARING AND COOKING MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
    code 42

What changed since the previous inspection?

Compared with Pass on November 16, 2012: 11 findings appeared for the first time.

Browse this restaurant's inspections

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.

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