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NEW JEANNY'S RESTAURANT INC

1053 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

NEW JEANNY'S RESTAURANT INC has been inspected 7 times by Chicago Department of Public Health since December 20, 2010. The most recent inspection, on November 6, 2012, found no infractions.

2 of 7 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 source, labelling and allergens, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 3 times across 3 separate inspections, most recently on February 3, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on September 29, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 29, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on December 20, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 17 times across 5 separate inspections, most recently on February 3, 2012. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 10-19-11 NOT CORRECTED. #33-DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTER,INTERIOR OF DEEP FRYERS.(GREASE BUILD-UP AND HEAVY ACCUMULATION OF ENCRUSTED FOOD, AND FOOD DEBRIS BUILD-UP).CLEAN INTERIOR OF COOLERS INCLUDED THE RAIL OF THE DOORS.( EXCESS FOOD DEBRIS).MUST CLEAN ALL PLASTIC CONTAINERS INCLUDED THE HANDLE OF CONTAINERS.NEED TO CLEAN TOILET BOWL IN STAFF WASHROOM(BUILD-UP OF GRIME).#34-CLEAN FLOOR THROUGHOUT THE KITCHEN,SPECIALLY UNDER THE COOKING EQUIPMENTS(EXCESS GREASE BUILD-UP). #38-REPAIR LOOSE FAUCET AT MOP SINK.#39-REPLACED EXTREMELY SOILED RAGS AND UNIFORM IN THE KITCHEN.SOILED RAGS ARE STORED ON TOP PREP TABLE INSTRUCTED THAT EACH WORKING STATION SHOULD MAINTAIN A CLEAN SMALL BUCKET OF WATER AND SANITIZE SOLUTION WITH A CLEAN LINEN INSIDE TO WIPE PREP TABLES AND TO MINIMIZE SOURCE OF CROSS CONTAMINATION.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK RICE CONTAINER MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PLASTIC PAN FOR SOAKING DIRTY DISHES EXTREMELY DIRTY WITH BLACKENED MOLD. MUST CLEAN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • METAL RACK SHELVING AT TWO COMPARTMENT SINK WITH ACCUMULATED DIRT AND RUST. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN EMPLOYEE WASHROOM MUST BE REPLACED.
  4. Complaint Re-Inspection

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATED FOOOD STORED IN COOLERS AND FREEZERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROVIDE CHEESE CLOTH OR WAX PAPER TO DRAIN FOOD,ALSO PROVIDE FOOD CONTAINER WITH LID OR FOOD GRADE BAGS TO STORE RAW OR COOKED FOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR OR REPLACE INTERIOR DOOR LINER OF CHEST FREEZER(EAST SIDE).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTER,INTERIOR OF DEEP FRYERS.(GREASE BUILD-UP AND HEAVY ACCUMULATION OF ENCRUSTED FOOD, AND FOOD DEBRIS BUILD-UP).CLEAN INTERIOR OF COOLERS INCLUDED THE RAIL OF THE DOORS.( EXCESS FOOD DEBRIS).MUST CLEAN ALL PLASTIC CONTAINERS INCLUDED THE HANDLE OF CONTAINERS.NEED TO CLEAN TOILET BOWL IN STAFF WASHROOM(BUILD-UP OF GRIMES),ALSO ARROUND THE FAUCET OF MEN'S AND WOMEN'S WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • .CLEAN FLOOR THROUGHOUT THE KITCHEN,SPECIALLY UNDER THE COOKING EQUIPMENTS(EXCESS GREASE BUILD-UP)ALSO SEAL OPENING BETWEEN THE WALL AND FLOOR UNDER COOKING EQUIPMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LOOSE FAUCET AT MOP SINK.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • REPLACED EXTREMELY SOILED RAGS AND UNIFORM IN THE KITCHEN.SOILED RAGS ARE STORED ON TOP PREP TABLE INSTRUCTED THAT EACH WORKING STATION SHOULD MAINTAIN A CLEAN SMALL BUCKET OF WATER AND SANITIZE SOLUTION WITH A CLEAN LINEN INSIDE TO WIPE PREP TABLES AND TO MINIMIZE SOURCE OF CROSS CONTAMINATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ADDITIONAL CLEANING IS NEED OUTSIDE AROUND THE WASTE OIL(REMOVE ENCRUSTED WASTE OIL).
  5. Complaint

    10 infractions

    • 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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND 20 POUND OF RAW CHICKEN STORED INSIDE THE PLASTIC CONTAINER ON TOP THE SHELVES AT TEMP OF 58F TO 59F, COOKED CHICKEN AND PASTRY FILLED WITH CREAM CHEESE AT TEMP OF 51F TO51.9F(THE THREE FOOD MENTIONED WAS LEFT OUTSIDE FROM THE NIGHT BEFORE TO DEFROST PER MANAGER STATEMENT). COOKED CHICKEN STORED ON TOP THE PREP TABLE AT TEMP OF 51.9F AND THE COOKED BEEF AT TEMP OF 82.5F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED .INFORMATION GIVEN HOW TO DEFROST FOOD.FOOD DISCARDED AND DENATURED.POUND 30,VALUE 100.CRITICAL VIOLATION:7-38-005(A) H000074249-10
    • 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. OBSERVED LIVE ROACHES IN THE KITCHEN: ONE LIVE ROACH STROLLING UNDER THE COOKING EQUIPMENT,ALSO OBSERVED LIVE ROACHES ON THE SIDE OF DIS MACHINE(WHEN I REMOVED TWO PIECES OF WOOD THAT WAS STORED ON FLOOR OF SIDE OF THE DISH MACHINE ABOUT 10 OR MORE ROACHES WAS OBSERVED),EVEN THOUGH SOME OF THE ROACHES WERE KILLED BY THE EMPLOYEES, OTHERS RUN INTO OPENED CRACKS AND CREVICES.MANAGEMENT IS REQUIRED TO CONTACT PEST CONTROL AND PROVIDE A RECEIPT UPON REINSPECTION;ALSO TO SEAL ALL OPENING MENTIONED.SERIOUS VIOLATION:7-38-020 H000074249-10
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATED FOOOD STORED IN COOLERS AND FREEZERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PROVIDE CHEESE CLOTH OR WAX PAPER TO DRAIN FOOD,ALSO PROVIDE FOOD CONTAINER WITH LID OR FOOD GRADE BAGS TO STORE RAW OR COOKED FOOD.
    • 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. REPAIR OR REPLACE INTERIOR DOOR LINER OF CHEST FREEZER(EAST SIDE).
    • 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. DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTER,INTERIOR OF DEEP FRYERS.(GREASE BUILD-UP AND HEAVY ACCUMULATION OF ENCRUSTED FOOD, AND FOOD DEBRIS BUILD-UP).CLEAN INTERIOR OF COOLERS INCLUDED THE RAIL OF THE DOORS.( EXCESS FOOD DEBRIS).MUST CLEAN ALL PLASTIC CONTAINERS INCLUDED THE HANDLE OF CONTAINERS.NEED TO CLEAN TOILET BOWL IN STAFF WASHROOM(BUILD-UP OF GRIMES),ALSO ARROUND THE FAUCET OF MEN'S AND WOMEN'S WASHROOM.
    • 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.CLEAN FLOOR THROUGHOUT THE KITCHEN,SPECIALLY UNDER THE COOKING EQUIPMENTS(EXCESS GREASE BUILD-UP)ALSO SEAL OPENING BETWEEN THE WALL AND FLOOR UNDER COOKING EQUIPMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.REPAIR LOOSE FAUCET AT MOP SINK.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored.REPLACED EXTREMELY SOILED RAGS AND UNIFORM IN THE KITCHEN.SOILED RAGS ARE STORED ON TOP PREP TABLE INSTRUCTED THAT EACH WORKING STATION SHOULD MAINTAIN A CLEAN SMALL BUCKET OF WATER AND SANITIZE SOLUTION WITH A CLEAN LINEN INSIDE TO WIPE PREP TABLES AND TO MINIMIZE SOURCE OF CROSS CONTAMINATION.
    • 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. ADDITIONAL CLEANING IS NEED OUTSIDE AROUND THE WASTE OIL(REMOVE ENCRUSTED WASTE OIL).
  6. Complaint Re-Inspection

    3 infractions

    • 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. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS AND FREEZER, WIRE RACKS AND FAN COVERS INSIDE OF THE WALK-IN COOLER, DEAD INSECTS ON HORIZONTAL SURFACES THROUGHOUT THE PREP AREA, INSIDE EQUIPMENT.
    • 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 THE FLOOR OF THE EMPLOYEE WASHROOM. FLOOR OF THE WALK-IN COOLER IS NOT SMOOTH AND EASILY CLEANABLE. OBSERVED THE LEGS OF THE WIRE RACKS PUNCTURING THE FLOOR OF THE WALK-IN COOLER. MUST REPLACE STAINLESS STEEL FLOOR SECTIONS WITH A DURABLE MATERIAL.
    • 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. DETAIL CLEAN AND REPAINT THE WALLS IN THE PREP AREA. SEAL THE WALL OPENINGS BEHIND THE WOK AREA.
  7. Complaint

    6 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. OBSERVED LIVE COCKROACHES IN THE PREP AREA. OBSERVED 10 LIVE COCKROACHES ON THE WALLS, INSIDE THE POWER BOX TO THE DISHMACHINE, BEHIND THE DISHMACHINE, ABOVE THE 3 COMPARTMENT SINK ON A SHELF. MANAGEMENT INSTRUCTED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. ADDITIONAL PEST CONTROL SERVICE IS NEEDED. CLEAN AND SANITIZE ALL AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE 3 COMPARTMENT SINK IS IMPROPERLY MAINTAINED. OBSERVED WASTE WATER OVERFLOWING FROM THE FLOOR DRAINS WHEN WATER IS RELEASED FROM THE SINK. MANAGEMENT INSTRUCTED TO ROD OUT THE DRAIN PIPES TO ALLOW THE WATER TO DRAIN PROPERLY. SERIOUS VIOLATION 7-38-030.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED NO HOT WATER AVAILABLE AT THE EMPLOYEE RESTROOM HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER FOR PROPER HANDWASHING AT ALL SINKS. SERIOUS VIOLATION 7-38-030.
    • 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. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS AND FREEZER, WIRE RACKS AND FAN COVERS INSIDE OF THE WALK-IN COOLER, DEAD INSECTS ON HORIZONTAL SURFACES THROUGHOUT THE PREP AREA, INSIDE EQUIPMENT.
    • 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 THE FLOOR OF THE EMPLOYEE WASHROOM. FLOOR OF THE WALK-IN COOLER IS NOT SMOOTH AND EASILY CLEANABLE. OBSERVED THE LEGS OF THE WIRE RACKS PUNCTURING THE FLOOR OF THE WALK-IN COOLER. MUST REPLACE STAINLESS STEEL FLOOR SECTIONS WITH A DURABLE MATERIAL.
    • 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. DETAIL CLEAN AND REPAINT THE WALLS IN THE PREP AREA. SEAL THE WALL OPENINGS BEHIND THE WOK AREA.

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