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JIMMY'S RICE

3737 W LAWRENCE AVE UNIT E, CHICAGO, IL 60625 · Restaurant

Inspection summary

JIMMY'S RICE has been inspected 2 times by Chicago Department of Public Health since July 16, 2013. The most recent inspection, on August 29, 2014, found no infractions.

1 of 2 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.

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 once on July 16, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 6 times on July 16, 2013. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN GASKETS ON THREE DOOR REACH IN COOLER AND NO SHELVES INSIDE COOLERS; INSTRUCTED TO REPLACE GASKETS AND PROVIDE SHELVES FOR COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BLACK MOLD LIKE BUILD-UP ON COOLERS DOORS AND DEBRIS AND DUST BUILD-UP ON EQUIPMENT AND STORAGE SHELVES; INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOUTH WALL INSIDE THE MENS WASHROOM IN POOR REPAIR; INSTRUCTED TO REPAIR/SEAL OPENINGS AND REPAINT. DAMAGED CEILING PANELS AT PREP AREA, WASHROOMS AND HALLWAY; INSTRUCTED TO REPLACE DAMAGED PANELS. ALSO MUST DETAIL CLEAN WALLS BEHIND SINKS AT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • RUST ON GREASE TRAP UNDER 3 COMPARTMENT SINK; INSTRUCTED TO REMOVE RUST AND REPAINT GREASE TRAP, ALSO MUST PROVIDE DRAIN STOPPERS FOR SAME SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SOME COOLERS WITH NO THERMOMETERS; INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED AT REAR PREP AREA; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

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