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JIMMY JOHN'S STORE #850

3506 S STATE ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

JIMMY JOHN'S STORE #850 has been inspected 8 times by Chicago Department of Public Health since February 22, 2011. The most recent inspection, on February 14, 2017, 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: 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.

  • 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 13, 2016. 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 2 times across 2 separate inspections, most recently on July 13, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 7 times across 5 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 5 times across 5 separate inspections, most recently on July 13, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 3 times across 3 separate inspections, most recently on April 20, 2015. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COOL TABLE AT FRONT WITH AIR TEMPERATURE OF 48F DEGREES AND WALK-IN COOLER AT REAR, 52F DEGREES FAILING TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 46.2F-65.9F (SLICED DELI MEATS, TUNA, AVACADO, SLICED CUCUMBERS AND TOMATOES, CHEESE)LOCATED AT FRONT COLD HOLDING UNIT AND REAR WALK-IN COOLER. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. WT. 115LBS AND VALUE $268.00. INSTRUCTED ALL COLD FOODS HELD AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A) ISSUED.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS IN MENS WASHROOM AT WASHBOWL USED BY STAFF AND CUSTOMERS. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND FRONT SERVICE COUNTER OF FOOD SPILLS.
  3. Canvass

    2 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER WITH POOR HYGIENIC PRACTICES, WASHING HANDS IN 3-COMPARTMENT SINK. INSTRUCTED ON PROPER HANDWASHING AT EXPOSED HAND WASH SINK ONLY. CRITICAL VIOLATION 7-38-010(A).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDWASH SINK WITH LEAK AT ELBOW UNDERNEATH. MUST REPAIR.
  4. Short Form Complaint

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLE,PREPARED AND SERVERED. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CITATION ISSUED #7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER. MUST DEFROST AND CLEAN INTERIOR.
  5. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER. MUST DEFROST AND CLEAN INTERIOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR AND FLOOR DRAIN NEEDS CLEANING AROUND THE ICE MACHINE IN THE REAR AREA TO REMOVE DEBRIS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDHP FOOD HANDLER'S REQUIREMENTS. ALL FOOD HANDLER MUST HAVE A FOOD HANDLER CERTIFICATE.
  6. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE WALK-IN FREEZER COMPRESSOR WITH EXCESSIVE ICE/ NOT MAINTAINED, INSTRUCTED TO REMOVE ICE/REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT PREP TABLE NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER PREP TABLE NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE FRONT CEILING LIGHT SHIELDS DUSTY, INSTRUCTED TO CLEAN.
  7. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE OR PROOF OF CERTIFICATE ON SITE AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. HAM, TURKEY, ROAST BEEF ETC... CERTIFICATE THAT IS POSTED IS EXPIRED. INSTRUCTED MANAGER TO HAVE CERTIFICATE AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILDUP AT CEILING IN WALK-IN FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULB AND SOILED LIGHT SHIELD ABOVE REAR DRY FOOD STORAGE AREA.

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