Jimmy Johns Fails 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 EMPLOYEE ENTER CUSTOMER ORDER INTO POINT OF SALE SYSTEM AND SWIPE CREDIT CARD THEN PROCEDED TO PUT ON DISPOSABLE GLOVES WITHOUT FIRST WASHING HANDS. CRITICAL VIOLATION 7-38-010A. INSTRUCTED HANDS MUST BE WASHED AFTER ANY POSSIBLE CONTAMINATION AND PRIOR TO PUTTING ON GLOVES.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL. HALF INCH OPENING TO OUTSIDE BETWEEN TWO FRONT DOORS. PEST CONTROL LOG BOOK NOT AVAILABLE DURING INSPECTION. SERIOUS VIOLATION 7-38-020. MUST REPAIR FRONT DOORS TO BE RODENT PROOF AND PROVIDE COMPLETE PEST CONTROL LOG BOOK.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5/31/16 INSPECTION (REPORT #1931910) #43: FOUND WASH CLOTHS IMPROPERLY STORED ON COUNTER TOP. INSTRUCTED TO PROPERLY STORE ALL WIPING CLOTHS IN A CLEAN CONTAINER, WITH SANITIZING SOLUTION WHEN NOT IN USE. 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES. NO CONSPICUOUSLY PLACED THERMOMETERS IN 2 FRONT PREP COOLERS. MUST PROVIDE AND MAINTAIN SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND EMPLOYEE PERSONAL FOOD ITEMS STORED ON TOP SHELF ABOVE READY TO EAT FOODS IN WALK-IN COOLER. MUST STORE PERSONAL ITEMS SEPARATE FROM STOCK.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND EMPLOYEE PERSONAL FOOD ITEMS STORED ON TOP SHELF ABOVE READY TO EAT FOODS IN WALK-IN COOLER. MUST STORE PERSONAL ITEMS SEPARATE FROM STOCK.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.