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JEFFERY SUB

2020 E 71ST ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

JEFFERY SUB has been inspected 12 times by Chicago Department of Public Health since September 13, 2012. The most recent inspection, on August 23, 2024, found no infractions.

2 of 12 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 source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on March 23, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on March 23, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 23, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on January 31, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 September 13, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED REFRIGERATED READY TO EAT TCS FOOD(DELI MEAT, SLICED TOMATOES, SHREDDED LETTUCE) NOT DATED IN WALK-IN COOLER. ALL REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DAMAGED GASKETS ON CHEST FREEZER DOORS. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
  3. Short Form Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYERS, TOP OF PREP TABLE AND BULK STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER FRYER, AROUND AND BEHIND HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME WATER STAINED CEILING TILE OBSERVED: REPLACE CEILING TILE WHERE NEEDED.
  4. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYERS, TOP OF PREP TABLE AND BULK STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER FRYER, AROUND AND BEHIND HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME WATER STAINED CEILING TILE OBSERVED; REPLACE CEILING TILE WHERE NEEDED.
  5. Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN BOTTOM COMPARTMENTS OF DEEP FRYERS,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE REAR OF PREMISES,ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN LIGHT SHIELD COVERS IN THE FOOD PREP AREA OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPAIR THE SPRING ON THE EMPLOYEES WASHROOM DOOR FOR SELF-CLOSING,INSTRUCTED TO REPAIR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM REAR EXIT DOOR TO PREVENT RODENT HARBORAGE
  6. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS FOUND DIRTY IN THE FOLLOWING AREAS: REAR STORAGE, INSIDE THE WALK IN COOLER AND THE FRONT PREP AREA. MUST CLEAN ALONG THE WALL BASE AND IN CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A FEW WATER STAINED CEILING TILES IN THE REAR STORAGE AND FRONT PREP AREA. MUST REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACK FLOW DEVICE ON THE MOP SINK IN THE REAR STORAGE AREA. MUST PROVIDE AND MAINTAIN.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTMENT SOF DEEP FRYERS,HAS ACCUMLICATION OF GREASE BUID-CLEAN AND SANITIZE THE EXTERIOR OF THE KNIFE RACK IN PREP AREA AND ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SPRING ON THE EMPLOYEES WASHROOM DOOR FOR SELF-CLOSING
  8. Complaint

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN STORED IN REFRIGERATION OVER 24 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE-SERVICE UTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES UP OR OUT TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LINOLEUM ON SHELVES UNDERNEATH FRONT SERVICE COUNTER IN FOOD PREP AREA PEELING, MUST REMOVE AND PAINT SURFACES. DEFROST FREEZERS WITH EXCESSIVE ICE BUILD-UP. CLEAN AND/OR PAINT EXTERIORS OF ALL DEEP FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CABINET INTERIORS & SIDES OF DEEP FRYERS, SIDES AND REAR EXTERIORS OF GRILL & SHELF UNDERNEATH, STEAM TABLE, ALL STORAGE SHELVES THROUGHOUT, EXTERIORS OF DEEP FREEZERS, KNIFE RACK, AND MEAT SLICER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE DEBRIS(FOOD, DIRT) OBSERVED ON FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT- MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS AND DOORS IN REAR. REPLACE ALL STAINED AND BROKEN CEILING TILES. CLEAN LIGHT SHIELDS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT 3 COMPARTMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • COOK MUST WEAR A HAIR RESTRAINT.
  9. Short Form Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CONSUMER ADVISORY GIVEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOMETAL STEM THERMOMETER PROVIDED FOR FOOD HANDLER TO MONITOR TEMPERATURES OF FOOD.MUST PROVIDE.
  10. Short Form Complaint

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOOD STORAGE CONTAINER FOR ONIONS IN POOR REPAIR.MUST REPLACE.
  11. Complaint Re-Inspection

    0 infractions

  12. Complaint

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT DOOR NOT RODENT PROOFED AT BOTTOM AREAS-1/4 INCH.MUST REPAIR TO BE TIGHT FITTING.SERIOUS CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD EQUIPMENT AND DRY STORAGE CONTAINERS NOT CLEAN OF OLD FOOD.MUST CLEAN/MAINTAIN.

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