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JERSEY MIKE'S SUBS

120 N WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

JERSEY MIKE'S SUBS has been inspected 7 times by Chicago Department of Public Health since May 27, 2015. The most recent inspection, on October 29, 2019, found no infractions.

2 of 7 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 Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 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 3 separate inspections, most recently on March 23, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3 separate inspections, most recently on March 23, 2018. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on January 21, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 4 separate inspections, most recently on March 23, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 2 times across 2 separate inspections, most recently on March 23, 2018. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Suspected Food Poisoning Re-inspection

    0 infractions

  3. Suspected Food Poisoning

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS IN COOLERS. APPROX 5-LBS OF ROAST BEEF IN COOLER AT 44.9F, SLICED TOMATOES IN PREP COOLER AT IMPROPER TEMPERAURES OF APPROX 9-LBS OF SLICED TOMATOES AT 45.5F, 54.0F . INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOODS REMOVED AND DISCARDED BY MANAGER AT COST OF APPROX $ 30.00, CDI. CRITICAL VIOLATION 7-38-005A
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT WATER THROUGHOUT PREMISES. HOT WATER TEMPERATURE 43.0F. INSTRUCTED HOT WATER MUST BE AT LEAST 110.0F. CRITICAL VIOLATION 7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED INADEQUATE HAND WASHING FACILITIES ON PREMISES FOR STAFF. NO HAND WASHING SOAP AT 2- HAND SINKS AND NO HAND DRYING DEVICE,( PAPER TOWELS) AT 3RD HAND SINK. INSTRUCTED THAT ALL EXPOSED HAND WASHING SINK BE PROVIDED WITH SOAP AND HAND DRYING DEVICE AT ALL TIMES. SOAP AND PAPER TOWEL PROVIDED DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD CERTIFICATE POSTED FOR PUBLIC VIEW WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, MEATBALLS, ETC SERIOUS VIOLATION 7-38-012.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED ONE HAND SINKS SLOW DRAINING LOCATED IN FOOD PREP AREA NEAR GRILL AND SANDWICH STATION. INSTRUCTED PERSON IN CHARGE TO REPAIR HAND SINK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SECOND FOOD PREP AREA WITH UNNECESSARY ARTICLES ON FLOOR THROUGHOUT AND UNORGANIZED. INSTRUCTED PERSON IN CHARGE TO REMOVE THE UNNECESSARY ARTICLES,ORGANIZE AND MAINTAIN AREA.
  4. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the cold hold drawers: 1.95lbs of grilled chicken @ 50.0F and 0.84 lbs of breaded chicken @ 47.1F. Instructed all potentially hazardous foods must be held @ 40F or less, and hot foods held @ 140F or higher. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Found the handsink in the rear of north side prep area without paper towels. Found rear hand sink without paper towels. Found hand sink in south side prep area blocked (bag of ice inside basin) and without soap or paper towels. Instructed all hand sinks must be accessible at all times. Instructed all hand sinks must have soap and paper towels at all times. Operator corrected during inspection by removing items from south prep area hand sink, and stocking all hand sinks with soap and/or paper towels. Critical violation 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found cutting board in rear prep area with deep groves and heavily stained/soiled. Must resurface or replace. Must maintain same.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Found employee items stored throughout prep areas (on top of coolers, in shelves with dry storage, etc.). Instructed must provide a separate area for all employee items such as coats, hats, etc. Must maintain same.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Found south side prep area very disorganized and clutter, with items also stored directly on the floor. Instructed to elevate all items at least 6 inches above the floor and to organize area. Must maintain same.
  5. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD MANAGER PREPARING FOOD USING POOR HYGIENIC PRACTICES DURING INSPECTION.OBSERVED FOOD HANDLER WEARING GLOVES GRAB RAW STEAK PORTION FROM COOLER DRAWER,PUT STEAK ON GRILL,GO INTO NEXT UPPER DRAWER,(WHERE SLICED TOMATOES ARE STORED NEXT TO PRE COOKED CHICKEN) TO TAKE PRE-COOKED CHICKEN TO PUT ON GRILL,NEXT HE OPEN THE WRAPS,(BREAD) LOCATED ON UPPER SHELF FROM PACKAGING,NEVER WASHING HANDS AFTER HANDLING RAW MEAT.INSTRUCTED FOOD HANDLER TO WASH HANDS AFTER EACH ACTIVITY THAT RESULTS IN HAND CONTAMINATION,CDI. FOOD WAS DISCARDED BY MANAGER CRITICAL VIOLATION ISSUED 7-38-010A
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING AT BIB STATION.MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT ,MOP BUCKET, EXTERIOR INSIDE GARBAGE CANS NOT CLEAN.MUST CLEAN/MAINTAIN.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOODS,(YOUGARTS,SAND WICHES,SALADS) PREPACKAGED FOR SALE TO CUSTOMERS IN DISPLAY COOLER AT FRONT COUNTER.MUST PROVIDE PROPER LABLES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • LONG METAL STEM THERMOMETER ON PREMISES IN POOR REPAUR.MUST PROVIDE ADDITIONAL THERMOMETERS FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLERS CERTIFICATES PROVIDED FOR EMPLOYEES.MUST PROVIDE CERTIFICATES AT NEXT ROUTINE INSPECTION.
  7. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE ACCUMULATED DUST FROM ALL DUST FAN VENT CEILING COVERS IN BOTH RESTROOMS.

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