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JIMMY'S BEST

200 W 103RD ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

JIMMY'S BEST has been inspected 4 times by Chicago Department of Public Health since February 8, 2017. The most recent inspection, on July 18, 2018, 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 and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on June 11, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 June 11, 2018. 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 9 times across 3 separate inspections, most recently on June 11, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 3 times on June 11, 2018. 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 once on June 11, 2018. For example: FOOD HANDLER REQUIREMENTS MET

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

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED FRONT PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 55.9F INSTRUCTED MANAGER TO REPAIR, COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING FOODS STORED AT IMPROPER TEMPERATURE AND DISPLAYED FOR SERVICE IN FRONT PREP COOLER: RAW CHICKEN 55.6F, RAW HAMBURGER 53.2F, ITALIAN BEEF 52.8F, POLISH 53.7F, PHILLY MEAT 52.6F, STEAK 53.8F, POLISH 53.7F, SAUSAGE 53.4F, TZATZIKI SAUCE 52F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 28LBS AND $153 OF PRODUCT. ALL COLD POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN FRONT AND REAR PREP AREAS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE DAMAGED GASKETS ON TWO-DOOR COOLER DESSERT DISPLAY CASE. PROVIDE SPLASH GUARD BETWEEN REAR EXPOSED SINK AND PREP TABLE. PROVIDE SPLASH GUARD BETWEEN UTILITY SINK AND CLEAN MULTI-USE EQUIPMENT SHELVING UNIT. REMOVE ALL MILK CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING IN REAR STORAGE AREA. SEAL ALL RAW WOOD SURFACES ON WALLS IN WASHROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS, FRYER CABINETS, AND COOKING AND HOLDING EQUIPMENT(FOOD DEBRIS, GREASE BUILDUP).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE FOOD DEBRIS ON FLOOR UNDER FRYERS, BEHIND COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD(GREASE AND DUST BUILDUP), LIGHT SHIELDS NEAR WALK-IN COOLER. SEAL OPENINGS IN WALLS BEHIND AND AROUND PIPE FITTINGS IN PREP AND WASHROOM AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN WALK-IN FREEZER. REPLACE MISSING AND INOPERABLE LIGHT BULBS IN VENTILATION HOOD.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN CHICKEN AND FISH PREP COOLER NEAR FRYERS. PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  3. Complaint

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY NECK OF FAUCET AT 3- COMP SINK.MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER IN COOLER BY CASHIER AND BY COOKING EQUIPMENT.MUST INSTALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNCLEAN MOPS , DUST PAN INSIDE MOP SINK AND DIRTY WATER INSIDE MOP BUCKETS. MUST CLEAN ALL CLEANING EQUIPMENT AND PROPERLY STORE AFTER EACH USE TO PREVENT INSECT BREEDING.
  4. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO BARRIER AT THE REAR EXPOSED SINK AND PREP TABLE.MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO GREASE TRAP AT 3- COMPARTMENT SINK.MUST INSTALL GREASE TRAP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOFT SERVE ICE CREAM MACHINE STORED AT FRONT DOOR AND DEEP FREEZER IN REAR PREMISES NOT USING.MUST REMOVE TO PREVENT A HARBORAGE AREA.

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