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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED SMALL BUILD UP OF BLACK SLIME ON THE INTERIOR OF AN ICE MACHINE BEING USED TO PRODUCE ICE FOR HUMAN CONSUMPTION LOCATED IN REAR PREP AREA. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND BURN THREE LOADS OF ICE BEFORE USING AGAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS ON MAIN PREP LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS ON MAIN PREP LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.