FAIL
Risk 1 (High)
JOHN'S FOOD & WINE Fails Health Inspection - Chicago Restaurant
November 19, 2025
Canvass
License #2924560
4
Total Violations
2
Critical
2
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on November 19, 2025. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #29
CRITICAL
Violation Details
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: NO APPROVED HACCP PLAN ON SITE FOR REDUCED OXYGEN PACKAGING METHOD USED FOR FOOD IN WALK IN FREEZER. ROP WAS BEING USED FOR DUCK LEGS, PORK SCRAP, CHUCK ROAST, LAMB BELLY, PRIME RIB. MUST PROVIDE A HACCP PLAN APPROVED BY CDPH. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED. FOOD IS TAGGED AND HELD FOR INSPECTION. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $1,200. CONTACT CDPHFOOD@CITYOFCHICAGO.ORG FOR TAG REMOVAL.
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
CDPH Food Code: Section 8-201.14
Violation #32
MAJOR
Violation Details
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: NO VARIANCE APPROVED BY CDPH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. SEE VIOLATION #29 FOR CITATION.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LARGE WATER LEAK AT BOTTOM OF HAND WASHING SINK IN BASEMENT. MUST REPAIR ACCORDING TO LAW. WATER TEMPERATURE AT HAND WASHING SINK MUST BE BETWEEN 100-120F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LARGE WATER LEAK AT BOTTOM OF HAND WASHING SINK IN BASEMENT. MUST REPAIR ACCORDING TO LAW. WATER TEMPERATURE AT HAND WASHING SINK MUST BE BETWEEN 100-120F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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