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BACON & JAM

3335 W 111TH ST, CHICAGO, IL 60655 · Restaurant

Inspection summary

BACON & JAM has been inspected 4 times by Chicago Department of Public Health since August 22, 2017. The most recent inspection, on February 20, 2019, recorded 16 infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on February 20, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on February 20, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 20, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 20, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 2 separate inspections, most recently on February 20, 2019. For example: IN-USE UTENSILS: PROPERLY STORED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    16 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING OR DIARRHEAL PROCEDURE OR SUPPLIES AVAILABLE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED DISHWASHER NOT WASHING HIS HAND BETWEEN LOADING SOILED DISHES AND UNLOADING CLEAN DISHES FROM DISHWASHER AND OBSERVED HOSTESSES NOT WASHING HANDS BETWEEN HANDLING MONEY, SOILED DISHES AND PREPARING TOAST AND ENGLISH MUFFINS(RTE FOODS). INSTRUCTED MANAGER TO EXPLAIN PROPER HAND WASHING PROCEDURE. EMPLOYEES SHALL WASH HANDS BEFORE HANDLING FOOD AND CLEAN EQUIPMENT. PRIORITY VIOLATION. CITATION ISSUED, 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AND DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON FOOD ITEMS IN COOLERS UNDERNEATH THE PREP TABLE AND IN WALK-IN COOLER. INSTRUCTED TO LABEL AND DATE MARK ALL FOOD ITEMS AND MAINTAIN FOUNDATION VIOLATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS OF SUGAR NOT LABELED, INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A HALF INCH GAP ON BOTTOM OF REAR ENTRY DOOR IN KITCHEN. INSTRUCTED MANAGER TO INSTALL A DOOR SWEEP TO PREVENT PEST ENTRY.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED IMPROPERLY THROUGH OUT THE RESTAURANT. THEY WERE NOT IN SANITIZING SOLUTION AND SOILED ON TOP OF PREP TABLES, FORK AND SPOON DISPENSER ON CLEAN SHELVES AND UNDERNEATH AND ON TOP OF COOKING EQUIPMENT. INSTRUCTED MANAGER TO REMOVE SOILED WIPING CLOTHS AND PROPERLY STORE IN SANITIZING SOLUTION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SERVING CUP STORED INSIDE OF ICE BIN AND BEING USED AS AN ICE SCOOP. INSTRUCTED MANAGER TO REMOVE AND PROVIDE PROPER ICE DISPENSING UTENSILS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED KITCHEN UTENSILS IMPROPERLY STORED IN DINING AREA AND KITCHEN AREA. INSTRUCTED MANAGER TO PROPERLY INVERT UTENSILS TO PREVENT CONTAMINATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PRE-SET TABLEWARE ON DINING TABLES NOT WRAPPED,COVERED OR INVERTED, INSTRUCTED MANAGER TO WRAP, COVER OR INVERT TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE-SERVICE TABLEWARE AND ARTICLES IMPROPERLY STORED. UTENSILS SHALL BE STORED IN AN INVERTED MANNER TO AVOID CONTAMINATION. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED RECEPTACLES IN BACK CORNER OF PROPERTY OVERFLOWING WITH GARBAGE AND UNCOVERED. INSTRUCTED MANAGER TO CLOSE RECEPTACLES TO MAKE INACCESSIBLE TO RODENTS AND INSECTS. PRIORITY FOUNDATION VIOLATION, CITATION ISSUED 7-38-020(B)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS UNDER SHELVES COUNTER AND IN CORNERS OF RESTAURANT. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED MANAGER WITH ALLERGEN TRAINING . INSTRUCTED MANAGER TO PROVIDE.
  2. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE PREP TABLE IN COOKING AREA NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN BOTTOM STORAGE SHELF, AND INTERIOR OF FRYER DOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE MATS SLIPPERY, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE LIGHT SHIELD IN PREP STORAGE AREA NOT CLEAN, INSTRUCTED TO CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED ONE LIGHT OUT OVER COOKING AREA, INSTRUCTED TO REPLACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED MALE EMPLOYEES WITH OUT BEARD NETS AT THIS TIME, INSTRUCTED TO PROVIDE.
  3. License

    0 infractions

  4. License

    0 infractions

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