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JETS PIZZA

670 N WELLS, CHICAGO, IL 60654 · Restaurant

Inspection summary

JETS PIZZA has been inspected 4 times by Chicago Department of Public Health since February 13, 2015. The most recent inspection, on February 3, 2017, found no infractions.

1 of 4 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, Food source, labelling and allergens and Handwashing and staff hygiene.

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 3 times across 2 separate inspections, most recently on August 26, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 August 26, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 17, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 4 times across 3 separate inspections, most recently on August 26, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times across 2 separate inspections, most recently on August 26, 2016. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED. MUST LABEL ALL BULK FOOD CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILD UP ON PIZZA PREP COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD BUILD UP INSIDE FLOOR DRAIN UNDER 1-COMPARTMENT SINK. MUST CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD/DUST BUILD UP ON WALLS AT DISHWASH AREA AND BY OFFICE DOOR. MUST CLEAN WALLS/CEILING TILES AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  3. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED SAUSAGE PIZZA AND PEPPERONI PIZZA HELD AT IMPROPER TEMPERATURE 115.5 F ON COUNTER TOP UNDER HEAT LAMP REEACH IN , HOWEVER HEAT LAMP REACH IN AMBIENT AIR TEMPERATURE AT 140 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS HELD HOT MUST BE 140 F OR ABOVE. MANAGER VOLUNTARILLY DISCARDED ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS AT THIS TIME. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1-COMPARTMENT SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED SOME COOLERS MISSING THERMOMETERS. MUST PROVIDE THERMOETERS FOR ALL COOLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  4. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR AT THE MOP SINK AND THE BACK DOOR INSIDE OF THE PREP AREA WITH RAW CONCRETE. INSTRUCTED TO PROVIDE AND MAINTAIN A SMOOTH AND EASILY CLEANABLE FLOOR SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING TILES MISSING IN THE MAINTENANCE ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN CEILING TILES.

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