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Los Jazmines

1100 W 18th ST, CHICAGO, IL 60608 · Grocery Store

Inspection summary

Los Jazmines has been inspected 4 times by Chicago Department of Public Health since January 12, 2010. The most recent inspection, on April 30, 2020, 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.

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.

  • 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 on April 23, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 April 23, 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 April 23, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on April 23, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 12, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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 Re-Inspection

    0 infractions

  2. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED FOOD CONTACT SURFACES NEED TO BE CLEANED INSIDE OF ICE CREAM CONTAINERS AND INSIDE OF THE REACH IN FREEZER. INSTRUCTED TO CLEAN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED A THERMOMETER IS NEEDED INSIDE OF THE REACH IN COOLER. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11 OBSERVED UNPACKAGED DESSERTS FOR SELF SERVICE IN THE CUSTOMER SERVICE AREA (PASTRIES IN A DESSERT CASE) INSTRUCTED TO PREPACKAGE ALL DESSERTS IN THE DESSERT CASE TO PREVENT ANY POSSIBLE CONTAMINATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS. PRIORITY FOUNDATION 7-38-005.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED ITEMS STORED ON THE FLOOR AND CLUTTER ON THE SHELVES LOCATED BEHIND THE CUSTOMER SERVICE COUNTER/FOOD PREP AREA. INSTRUCTED TO REMOVE UNNECESSARY CLUTTER AND ORGANIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS THRU OUT THE FACILITY WITH MINOR ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN.
  3. License Re-Inspection

    0 infractions

  4. License

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK TO INCLUDE 1). A COPY OF THE COMPANY PEST CONTROLS LICENSE,AND THE TECHNICIANS CURRENT LICENSE. 2).A COPY OF MSDS (PESTACIDES) 3).A MAP OF THE PREMISES WITH THE BAIT STATIONS MARKED ON THE MAP 4).ALL CURRENT RECEIPTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ICE CREAM FREEZERS NOT MAINTAINED, STARTING TO RUST AND CHIPPRD PAINT MUST SEAL ALL CHIPPRD PAINT IN ALL FREEZERS WITH A NON-TOXIC PAINT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT INCLUDING ALL CORNERS, BEHIND ALL HEAVY EQUIPTMENT. PROVIDE A WEATHER STRIP AT THE REAR DOOR LEADING TO THE APTS IN REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST MAKE ALL WALLS SMOOTH AND TIGHT FITTING WITH NO CRACKS HOLES, PAINT WHERE NEEDED. REPLACE ALL MISSING AND WATER STAINED CEILING TILES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER, REMOVE ALL BROKEN/UNUSED EQUIPTMENT OR REPAIR SAME. ELEVATE ARTICLES 6-12 INCHES FROM FLOOR. ORGANIZE ALL SHELVES AND CABINETS THROUGHOUT.

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