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J & C FINER FOOD INC

2759 W JACKSON BLVD, CHICAGO, IL 60612 · Grocery Store

Inspection summary

J & C FINER FOOD INC has been inspected 3 times by Chicago Department of Public Health since May 8, 2015. The most recent inspection, on May 18, 2015, found no infractions.

1 of 3 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: Food temperature control, Handwashing and staff hygiene and Pests.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on May 18, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on May 8, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 May 8, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 5 times across 2 separate inspections, most recently on May 18, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on May 18, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE MISSING FLOOR TILES THROUGHOUT THE STORE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS ARE NEEDED IN ALL OF THE FOOD PREP AREAS. MUST INSTALL LIGHT SHIELDS AND END CAPS FOR ALL LIGHT FIXTURES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO ATTACHED METAL DRAINBOARD WAS INSTALLED AT THE 3 COMPARTMENT SINK. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CORRECTED.
  3. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER AND THE DELI COUNTER COOLER. OBSERVED ITALIAN BEEF IN THE WALK-IN COOLER WITH A TEMPERATURE OF 47.6F. OBSERVED THE FOLLOWING ITEMS IN THE DELI COUNTER COOLER: PORK AT 43.7F, HAM AT 45.1-46.9F, GROUND BEEF AT 44F, TACO MEAT AT 44F, HEAD CHEESE AT 45.8F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS WERE PROVIDED AT THE FRONT PREP AREA HANDWASHING SINK AND THE WASHROOM HANDWASHING SINK. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST FOR BOTH LOCATIONS. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK WAS PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A COMPANY LICENSED BY IDPH. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WAS POSTED ON THE PREMISES. PREMISES SERVES GROUND BEEF FOR NACHOS AND ITALIAN BEEF SANDWICHES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE UTENSILS STORED IN THE FRONT PREP AREA, MICROWAVES, PIZZA OVEN INTERIOR AND EXTERIOR, BEVERAGE SHELVES IN THE WALK-IN COOLER, INTERIOR OF DELI COUNTER COOLER AND MEAT FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE MISSING FLOOR TILES THROUGHOUT THE STORE. CLEAN THE FLOOR IN THE BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS ARE NEEDED IN ALL OF THE FOOD PREP AREAS. MUST INSTALL LIGHT SHIELDS AND END CAPS FOR ALL LIGHT FIXTURES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO ATTACHED METAL DRAINBOARD WAS INSTALLED AT THE 3 COMPARTMENT SINK. MUST PROVIDE. MUST PROVIDE 3 SINK STOPPERS AT THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN AND REMOVE UNNECESSARY ITEMS AND LITTER FROM THE WALK-IN COOLER USED AS A STORAGE AREA AND THE CLOSET.

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