JIMMY JOHN'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED A MALE EMPLOYEE HANDLING MONEY, PUT ON GLOVES (WITH OUT WASHING HIS HANDS) AND BEGAN MAKING A SANDWICH (TOUCHING READY TO EAT FOODS, I.E. BREAD, LETTUCE, CHEESE). A FEMALE EMPLOYEE PUT ON GLOVES (WITH OUT WASHING HANDS) AND BEGAN HELPING OTHER EMPLOYEE IN MAKING THE SANDWICH. INSTRUCTED MANAGER TO DISCARD OF SANDWICH (1/2 LB VALUED AT APPROXIMATELY $7.00) AND HAVE EMPLOYEES TO PROPERLY WASH HANDS. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR A CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. TUNA, TURKEY, HAM, ETC.). INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND THE PREVIOUS MINOR VIOLATION FROM REPORT #1937934 DATED 06/30/2016 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT, PROVIDE PROOF AND MAINTAIN: 45-FOOD HANDLERS REQUIRMENTS NOT MET, INSTRUCTED TO HAVE FOOD HANDLERS OBTAIN ILLINOS FOOD HANDLERS CERTIFICATE. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE NOZZLES ON THE SODA MACHINE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE NOZZLES ON THE SODA MACHINE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.