FAIL
Risk 1 (High)
JIMMY JOHNS Fails Health Inspection - Chicago Restaurant
February 20, 2015
Canvass
License #1573968
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DURING INSPECTION OBSERVED THE DISH WASHER NOT PROPERLY SANITIZING MULTI-USE UTENSILS. SANITIZING COMPARTMENT WAS AT 0PPM OF SANITIZER. DEMONSTRATED AND INSTRUCTED MANAGER TO USE 100PPM OF CHLORINE OR 200PPM OF QUATS SANITIZER TO PROPERLY SANITIZE MULTI-USE UTENSILS AT ALL TIMES. CDI.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DURING INSPECTION FOUND A BROKEN 3-COMP STOPPER HANDLE WHICH IS NOT WORKING PROPERLY TO DRAIN 1ST COMPARTMENT ON THE LEFT HAND SIDE AS YOU STAND IN FRONT OF THE 3-COMP SINK. MUST REPAIR ABOVE STATED HANDLE STOPPER FOR THE 3-COMP SINK IN ORDER TO PROPERLY FILL AND DRAIN COMPARTMENT AT ALL TIMES.
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST PROPERLY CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT BUILD-UP.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST PROPERLY CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT BUILD-UP.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection