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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (PREPARED TUNA, SLICED TOMATOES, SLICED DELI MEAT , CHEESE, ETC) INSTRUCTED TO PROVIDE AT LEAST ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE OPEN AND OPERATING , WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION. 7-38-012. NO CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 3 LBS OF PREPARED TUNA LOCATED IN 2 DOOR COOLER IN FRONT PREP AREA @ IMPROPER COLD HOLDING TEMPERATURES. NOTED TEMPERATURE @50.0F DURING THIS TIME. MANAGER DISCARDED VOLUNTARILY.INSTRUCTED TO HOLD ALL COLD HELD FOOD ITEMS AT 41F OR BELOW.MUST MAINTAIN. PRIORITY VIOLATION. 7-38-005.NO CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLIGHT LEAK ON FAUCET NECK ON THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLIGHT LEAK ON FAUCET NECK ON THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.