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Jimmie Gs on kedzie

307 S KEDZIE AVE, CHICAGO, IL 60612 · Restaurant

Inspection summary

Jimmie Gs on kedzie has been inspected 4 times by Chicago Department of Public Health since January 22, 2020. The most recent inspection, on January 13, 2023, found no infractions.

2 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 29, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 on January 22, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 22, 2020. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 9 times across 2 separate inspections, most recently on January 29, 2020. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 4 times across 2 separate inspections, most recently on January 29, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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. Non-Inspection

    0 infractions

  3. License Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE HAND WASHING SINK IN THE DISH WASHING AREA DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED UNUSED EQUIPMENT, OFFICE CHAIRS, CRATES, ETC IN THE REAR OUTDOOR REFUSE AREA. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CONDENSATION PIPE FROM THE FURNACE WITH INSULATION COVER IN DISREPAIR AND THE BOARDED UP ARE FROM A VENTILATION FAN NOT SEALED PROPERLY. INSTRUCTED TO REPAIR AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATIONS ON SITE FOR CITY OF CHICAGO FOOD SERVICE MANAGERS. ALL CITY OF CHICAGO FOOD SERVICE MANAGERS SHALL OBTAIN ALLERGEN TRAINING AND MAINTAIN
  4. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANUP SUPPLIES OR PROCEDURE ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK IN THE MIDDLE PREP AREA OR THE FRONT SERVICE AREA. INSTRUCTED TO PROVIDE WITH HOT AND COLD WATER, HAND WASHING CLEANER AND DRYING PROVISIONS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE WALK IN COOLER AT 50.7F, WALK IN FREEZER AT 38.1F, AND HOT HOLDING AT 125.7F. INSTRUCTED TO PROVIDE PROPER COOLING, HEATING AND HOT HOLDING TEMPERATURES AT ALL TIMES. PRIORITY VIOLATION 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE HAND WASHING SINK IN THE DISH WASHING AREA DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED UNUSED EQUIPMENT, OFFICE CHAIRS, CRATES, ETC IN THE REAR OUTDOOR REFUSE AREA. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CONDENSATION PIPE FROM THE FURNACE WITH INSULATION COVER IN DISREPAIR AND THE BOARDED UP ARE FROM A VENTILATION FAN NOT SEALED PROPERLY. INSTRUCTED TO REPAIR AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO MECHANICAL VENTILATION IN THE STAFF TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATIONS ON SITE FOR CITY OF CHICAGO FOOD SERVICE MANAGERS. ALL CITY OF CHICAGO FOOD SERVICE MANAGERS SHALL OBTAIN ALLERGEN TRAINING AND MAINTAIN

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