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J & J EUROPEAN DELI

5960 W LAWRENCE AVE, CHICAGO, IL 60630 · Grocery Store

Inspection summary

J & J EUROPEAN DELI has been inspected 10 times by Chicago Department of Public Health since September 15, 2010. The most recent inspection, on February 19, 2019, found no infractions.

1 of 10 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, Protecting food from contamination and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on September 28, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 28, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 March 11, 2011. 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 23 times across 9 separate inspections, most recently on September 28, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 10 times across 6 separate inspections, most recently on September 28, 2017. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS STORED ON TOP OF THE DISPLAY COOLER IN ROOM TEMPERATURE NOT MEETING PROPER TEMPERATURE; PORK BELLY AM AT 52.0F, 7 LBS; REGULAR SAUSAGE AT 50.3F,10 LBS; SPICY SAUSAGE AT 55.0F, 4 LBS; JUNIPER SAUSAGE AT 60.2F, 1LB; COOKED PORK AT 50.1F,6LBS. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED INSIDE THE COOLER AND MAINTAIN A TEMPERATURE OF 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $122.07 TOTAL 28 LBS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE GROCERY BAG BEING USED TO STORE FROZEN MEAT WITH FOOD GRADE STORAGE BAG.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE FAN GUARD OF THE WALK IN COOLER IN THE SAUSAGE PREP AREA AND WALK IN COOLER OF THE SAUSAGE PREP AREA WITH DUST ACCUMULATED. MUST CLEAN ,REMOVE DUST AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNT OUT LIGHT BULBS IN THE PREP/KITCHEN AREA. MUST REPLACE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE FOR THE REST OF THE EMPLOYEE WORKING IN THE KITCHEN AND HANDLING FOOD. MUST PROVIDE.
  3. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FOLLOWING NOT CLEAN: SHELVING UNITS BEHIND MAIN DELI DISPLAY COOLER, OLD DEEP FRYER AT COOKING KITCHEN, AND FILTERS FOR EXHAUST AT MAIN SAUSAGE PREPARATION AREAS. MUST CLEAN AND SANITIZE ALL MENTIONED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT LIQUOR STORAGE,SMOKE ROOM IN REAR AREA,IN REAR STORAGE AREA UNDER AND AROUND THE STOVES IN THE MAIN KITCHEN. MUST CLEAN FLOORS AND ELEVATE ALL LIQUOR OFF FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE SMOKE AREA ARE NOT CLEAN AND NEEDS DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND BURNT LIGHT INSIDE REACH IN COOLER AT HALLWAY AREAS BY SAUSAGE PREPARATION AREAS. FOUND BURNT LIGHT FIXTURE AT MAIN PREPARATION KITCHEN. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND EXPOSED HAND SINK AT DISHWASHING AREAS BEHIND MAIN DELI COOLER. MUST PROVIDE. FOUND NO HOOD EXHAUST ABOVE ROTISSERIE OVEN AT SALAD PREPARATION/HOT FOOD HOLDING AREAS. MUST PROVIDE OR REMOVE ROYTISSERIE OVEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FRONT DISPLAY DELI AREA,AND SIDE AREA TOWARD THE REAR KITCHEN WHERE FOOD DISPLAY IS IN WARMER UNITS. NEEDS THERMOMETERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EQUIPMENT IN THE MAIN KITCHEN WHICH FRYER,NOT BEING USED NEEDS TO MAINTAIN CLEAN OR REMOVE. (DUE TO UNIT NOT WORKING)
  4. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 40 POUND OF SOUP(CABBAGE AND OTHER PRODUCTS)STORED INSIDE THE WALK-IN COOLER AT TEMP OF 63.8F,PRODUCTS WAS COOKED YESTERDAY, STATEMENT FROM THE COOK.WALK-IN COOLER MAINTAIN AIR TEMP OF 34.7F.TEMPERATURE ABUSED FOOD WAS DISCARDED AND DENATURED. POUND 40,VALUE 102.4 CRITICAL VIOLATION:7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND VACUUM PACKING MACHINE INSIDE THE WALK-IN COOLER AT DELI DEPARTMENT.FOOD:40 POUNDS OF HAMS,22 POUNDS OF VARIOUS KIND OF SAUSAGE,24 POUNDS OF SMOKED TENDERLOIN;14 POUNDS OF PORK BUTTS; 25 POUND OF HOT DOGS;2.6 POUND OF LIVER SAUSAGE; 3 POUND BLOOD SAUSAGE. AND OTHER FOOD VACUUM PACKED FROM SAID MACHINE.NO LABEL ON PRODUCTS,ALSO FOUND VARIOUS KIND OF SAUSAGE WAS VACUUM PACKED INSIDE WALK-IN COOLER #3 AT SAUSAGE PREP AREA.NO APPROVAL FROM PUBLIC HEALTH PROVIDED AT THE TIME OF THE INSPECTION.TAGGED UNIT"HELD FOR INSPECTION"ALSO ALL FOOD WAS STORED IN ONE LOCATION INSIDE THE WALK-IN #3 AND TAGGED.NO VACUUM PACKAGED FOODS WITHOUT REGULATORY APPROVAL. ALL REPACKED/SEAL FOOD FROM UNIT MENTIONED IS STORED IN COOLER AND TAGGED WITH A "CONDEMNED TAG".INSTRUCTED NOT TO USE PRODUCTS UNTIL APPROVAL OF PUBLIC HEALTH. SERIOUS VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDED AT RIGHT SIDE OF THE EXPOSED HAND SINK BETWEEN THE EXPOSED HAND SINK AND METAL SHELF WERE CLEAN POTS,PANS AND MULTI USE UTENSILS ARE STORED,ALSO TAKE OUT FOOD CONTAINERS ARE STORED AT SAME AREA MENTIONED.INSTRUCTED TO PROVIDE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.SINK LOCATED AT HOT FOOD SERVING AREA. THREE KNIVES WAS STORED BETWEEN THE COUNTER TOP AND PLASTIC CONTAINER UNDER THE HANGED SAUSAGE(DELI AREA),INSTRUCTED TO REMOVE AND PROVIDE KNIFE RACK AT SAID AREA
  5. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.2 F AND 51.0 ON WHEELED SHELF RACK HELD IN ROOM TEMPERATURE- RAW SMOKED BACON, HAM AND OTHER PORK PRODUCTS. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. MANAGER VOLUNTARILLY DISCARDED ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS AT THIS TIME. CRITICAL VIOLATION 7-38-005 (A).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND PREP AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY (RIGHT SIDE HANDWASH BOWL AT DELI PREP). MUST REPAIR SLOW DRAINING HANDWASH BOWL AND MAINTAIN.
  6. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HEAVY ICE BUILD-UP AROUND REACH-IN FREEZER DOOR IN REAR OF KITCHEN AREA. INSTRUCTED TO FIX RUBBER GASKET AROUND THE SAID DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK IN THE KITCHEN, AND INTERIOR SURFACES OF 3 DOOR REACH-IN FREEZER IN REAR OF KITCHEN AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE KITCHEN WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT MUST BE SHIELDED INSIDE WALK-IN FREEZER IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR FAUCET NECK (RIGHT SIDE) WITH LEAK AT 3 COMPARTMENT SINK IN KITCHEN AREA.---------MUST FIX LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN KITCHEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL 4 WALK-IN COOLER.
  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in prep area, rear storage areas under shelving, storage racks need cleanin(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceilings in rear prep areas need cleaning, wall in rear walk in cooler not clean needs detailed cleaning, exposed raw wood in 2nd walk in cooler shall be sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in walk in coolers not clean need detailed cleaning.
  8. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining(storage shelving that had exposed raw wood in bsmt. storage areas shall be repair/replaced).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining(floors in bsmt. storage areas under storage shelving need detailed cleaning).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining(damaged/stained ceiling tiles in rear kitchen area, storage area shall be replaced).
  9. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found/observed rear exit door in sausage production area not rodent proofed, door had 1/2 to 1/4 inch gap on bottom of door, shall be repair/replaced, front entrance doors(2nd door)had gap on bottom and side of door, shall be repair.Citation #H000063600 issued with a court date of 4/14/2011, at 400 w superior in room #112 at 9:00 am.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving that had rust in walk in cooler shall be replaced, storage shelving that had rust shall be repair/replaced. Storage shelving that had exposed raw wood in bsmt. storage areas shall be repair/replaced. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler racks/shelving. cooler shelving, rear kitchen storage areas, and storage shelving need detailed cleaning(crevices). All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in kitchen prep areas, sorage areas, and under storage shelving in bsmt.storage areas not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • walls/ceiling in prep area, production areas not clean need detailed cleaning. damaged/stained ceiling tiles in rear kitchen area, storage area shall be replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep areas, production areas, coolers,and storage areas not clean need detailed cleaning.Broken light shield in dry goods storage shall be replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in coolers, kitchen areas, and production areas need cleaning.
  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING DRAIN COVER FOR THE 3 COMPT SINK IN THE SAUSAGE SHOP.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL ALL THE WIRE RACKS INSIDE THE WALK IN COOLER IN THE SAUSAGE SHOP AND WALK IN COOLER IN THE DELI. WIRE RACKS RUSTY AND ACCUMULATED FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES BY THE ENTRANCE HALLWAY, BY THE DELI SECTION AND INSIDE THE MANAGER'S OFFICE. MUST REPLACE AND MAINTAIN. MUST CLEAN IN DETAIL THE FILTER BY THE HOOD IN THE MAIN KITCHEN AND MAINTAIN. ALSO CLEAN IN DETAIL THE CEILING AND WALLS IN THE PREP AREA BY THE SAUSAGE SHOP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL VENT/FAN COVER INSIDE THE WALK IN COOLER IN THE DELI AND SAUSAGE SHOP WALK IN COOLER NEEDS DETAIL CLEANING ,STARTING TO GET RUSTY AND DUST ACCUMULATED.

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