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J & J FOOD

901 E 79TH ST, CHICAGO, IL 60619 · Grocery Store

Inspection summary

J & J FOOD has been inspected 5 times by Chicago Department of Public Health since May 28, 2019. The most recent inspection, on June 2, 2021, found no infractions.

2 of 5 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, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 2 separate inspections, most recently on December 16, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on December 23, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on December 23, 2019. For example: APPROVED THAWING METHODS USED

  • 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 June 6, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 3 separate inspections, most recently on December 23, 2019. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11: **PF** Responsibility -- Assignment (PIC) NO CITY OF CITY OF CHICAGO FOOD SERVICE MANGER CERTIFICATE POSTED AND NO CERTIFIED MANAGER ON SITE WHILE TCS FOODS ARE PREPARED AND SERVED. (ITALIAN BEEF, ETC) MUST PROVIDE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • DETAIL CLEAN AND PROPERLY SANITIZE MULTI USE UTENSILS.
    • 35. APPROVED THAWING METHODS USED
      • NOTED IMPROPER THAWING OF GROUND BEEF. NOTED TWO TUBES OF GROUND BEEF THAWING ON THE PREP TABLE AT ROOM TEMPERATURE. MUST PROPERLY THAW FOOD UNDER REFRIGERATION, IN THE MICROWAVE OR AS PART OF THE COOKING PROCESS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • DETAIL CLEAN COOKING EQUIPMENT, SINKS, PREP TABLES, COOLERS AND SHELVING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE HOT AND COLD RUNNING WATER AT MOP SINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER TRAINING FOR EMPLOYEES AS REQUIRED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE THE PROPER ALLERGEN TRAINING FOR THE CERTIFIED MANAGER ON SITE.
  3. Canvass

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CITY OF CHICAGO FOOD SERVICE MANGER CERTIFICATE POSTED AND NO CERTIFIED MANAGER ON SITE WHILE TCS FOODS ARE PREPARED AND SERVED. (ITALIAN BEEF, ETC) MUST PROVIDE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AVAILABLE AT PREP AREA HAND SINK FOR HAND WASHING. MUST PROVIDE. PRIORITY FOUNDATION 7-38-030C
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND DRYING DEVICE AT PREP AREA HAND SINK. MUST PROVIDE. PRIORITY FOUNDATION 7-38-030C (COMBINED WITH ABOVE VIOLATION)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • DETAIL CLEAN AND PROPERLY SANITIZE MULTI USE UTENSILS.
    • 35. APPROVED THAWING METHODS USED
      • NOTED IMPROPER THAWING OF GROUND BEEF. NOTED TWO TUBES OF GROUND BEEF THAWING ON THE PREP TABLE AT ROOM TEMPERATURE. MUST PROPERLY THAW FOOD UNDER REFRIGERATION, IN THE MICROWAVE OR AS PART OF THE COOKING PROCESS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • DETAIL CLEAN COOKING EQUIPMENT, SINKS, PREP TABLES, COOLERS AND SHELVING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE HOT AND COLD RUNNING WATER AT MOP SINK.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED OUTSIDE GARBAGE DUMPSTERS OVER FLOWING WITH EXCESS GARBAGE AND DEBRIS. MUST REMOVE EXCESS GARBAGE AND PROPERLY MAINTAIN THE AREA. PRIORITY FOUNDATION 7-38-020B
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADEQUATE LIGHTING IN THE WASHROOM AND IN THE ADJACENT MOP SINK CLOSET.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER TRAINING FOR EMPLOYEES AS REQUIRED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE THE PROPER ALLERGEN TRAINING FOR THE CERTIFIED MANAGER ON SITE.
  4. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMTING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH ALL NECESSARY ITEMS LISTED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP WITH APPROPRIATE SANITIZER THAT KILL THE NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGNS AT HAND SINKS. MUST PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED TOP OF REAR ENTRY DOOR NOT PROTECTED FROM RODENT ENTRY. APPROX 1/2 INCH GAP. MUST REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS IN WASHROOM AND DOORS ON PREMISES PREP AND WASHROOM AREAS NOT CLEAN OF DEBRIS. MUST CLEAN/MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO ADEQUATE LIGHTING UNDER VENTILATION HOOD. MUST PROVIDE.
  5. License

    0 infractions

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