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JIMMY JOHN'S GOURMET SANDWICH

3328 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

JIMMY JOHN'S GOURMET SANDWICH has been inspected 8 times by Chicago Department of Public Health since July 21, 2010. The most recent inspection, on May 4, 2016, found no infractions.

1 of 8 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on January 7, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 on July 21, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 February 26, 2016. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 10 times across 7 separate inspections, most recently on February 26, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 6 times across 5 separate inspections, most recently on February 26, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES. WITNESSED SEVERAL EMPLOYEES, SEVERAL TIMES PUTTING ON LATEX GLOVES FOR FOOD HANDLING OF READY TO EAT FOODS WITHOUT WASHING HANDS BEFORE GLOVE USE AND NOT WASHING HANDS AFTER GLOVE USE. ALSO OBSERVED EMPLOYEE EATING A SANDWICH IN THE REAR PREP AREA.REVIEWED WITH MANAGEMENT THE PROPER USE OF GLOVES AND PRACTICING GOOD HYGIENE. CRITICAL VIOLATION 7-38-010(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS SUCH AS TURKEY AT 41.7F WAS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB FOR THE BULB INSIDE THE TALL TWO DOOR REACH-IN COOLER. BROKEN LIGHTING INSIDE THE WALK-IN FREEZER. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN/INOPERABLE VENTILATION IN THE WOMANS WASHROOM. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES BICYCLES MUST NOT BE STORED IN THE BASEMENT ENTERING THE BASEMENT THROUGH THE FOOD PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOT ALL EMPLOYEES PREPARING FOODS ON SITE HAVE A FOOD HANDLER CERTIFICATE. MUST PROVIDE AND MAINTAIN FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
  3. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN GASKETS ON THE LEFT DOOR OF THE 3 DOOR PREP COOLER, THE SINGLE DOOR REFRIGERATOR IN THE FRONT PREP AREA, AND ON THE 2 DOOR COOLER IN THE REAR. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED LOOSE AND DAMAGED TILE COVING NEAR THE 3 COMPARTMENT SINK AND ALSO ON THE FLOOR NEAR THE EXPOSED HANDSINK. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN TILES, COVING, AND GROUT.
  4. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED A BLACK, MOLD LIKE SUBSTANCE BUILT UP ON INTERIOR OF ICE MACHINE. TAGGED MACHINE HELD FOR INSPECTION BY CDPH AND INSTRUCTED NOT TO USE UNTIL CDPH REMOVES TAG. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. SERIOUS CITATION ISSUED 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN GASKETS ON THE LEFT DOOR OF THE 3 DOOR PREP COOLER, THE SINGLE DOOR REFRIGERATOR IN THE FRONT PREP AREA, AND ON THE 2 DOOR COOLER IN THE REAR. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED LOOSE AND DAMAGED TILE COVING NEAR THE 3 COMPARTMENT SINK AND ALSO ON THE FLOOR NEAR THE EXPOSED HANDSINK. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN TILES, COVING, AND GROUT.
  5. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET HANDLE AT 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  6. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 10/15/13 REPORT#1239209 NOT CORRECTED. #32PEELING FINISH AND RUST ON RACKS IN REAR 2 DOOR REACH-IN COOLER. MUST REFINISH OR REPLACE RACKS.#38 NO BACKFLOW PREVENTION DEVICE ON MOP SINK FAUCET. MUST INSTALL SAME. NO VISIBLE GREASE TRAP AT 3-COMPARTMENT SINK. MUST INSTALL GREASE TRAP OR PROVIDE LOCATION OF GREASE TRAP/CATCH BASIN. SERIOUS VIOLATION. 7-42-090.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT INSIDE REAR 2-DOOR REACH-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET HANDLE AT 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PEELING FINISH AND RUST ON RACKS IN REAR 2 DOOR REACH-IN COOLER. MUST REFINISH OR REPLACE RACKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • LITTER AND DEBRIS ON BASEMENT FLOOR AND UNDER ICE MACHINE. MUST CLEAN AND MAINTAIN FLOORS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT INSIDE REAR 2 DOOR REACH-IN COOLER IS NOT SHIELDED. MUST INSTALL LIGHT SHIELD OR SHATTER RESISTANT BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE ON MOP SINK FAUCET. MUST INSTALL SAME. NO VISIBLE GREASE TRAP AT 3 COMPARTMENT SINK. MUST INSTALL GREASE TRAP OR PROVIDE LOCATION OF GREASE TRAP/CATCH BASIN.
  8. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED PREP COOLER AT IMPROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF 62F INSIDE OF THE PREP COOLER. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED BY CDPH. MUST MAINTAIN BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNIT IS REPAIRED. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED ROAST BEEF BETWEEN 46-62F, SALAMI AND CAPICOLA BETWEEN 46-62F, TUNA SALAD AT 61F, CHEESE AT 52F, HAM AT 62F. MANAGEMENT VOLUNTARILY DISCARDED 251# OF FOOD WORTH $925. CRITICAL VIOLATION 7-38-005A.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. MUST TURN OFF AND REMOVE ICE. FAX REINSPECTION LETTER TO (312) 746-4240.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SHELVING IN BASEMENT FOR ARTICLES THAT WERE STORED ON THE GROUND. REPLACE TORN DOOR GASKET INSIDE OF 1 DOOR STAND UP COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST STORE ALL ITEMS IN THE BASEMENT AT LEAST 6" OFF OF THE FLOOR.

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