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NEW JEFFERY CHICKEN AND SUB

2012 E 71ST ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

NEW JEFFERY CHICKEN AND SUB has been inspected 5 times by Chicago Department of Public Health since February 17, 2023. The most recent inspection, on January 28, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on January 24, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 January 28, 2026. For example: APPROVED THAWING METHODS USED

  • 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 January 28, 2026. For example: PERSONAL CLEANLINESS

  • 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 16, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 separate inspections, most recently on April 18, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

5 inspections

  1. Canvass

    3 infractions

    • 35. APPROVED THAWING METHODS USED
      • 3-501.13 OBSERVED FROZEN BEEF THAWING AT ROOM TEMPERATURE. INSTRUCTED TO THAW PROPERLY INSIDE OF A REFRIGERATION UNIT OR UNDER COLD WATER (NOT EXCEEDING 70F) UNTIL THE PRODUCT REACHES 41F. MANAGER PLACED THE FROZEN BEEF IN THE WALK IN COOLER.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED A MALE FOOD HANDLER WITH A BEARD AND WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE FOR ALL FOOD HANDLERS WITH BEARDS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED TWO MALE FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENT FOR ALL FOOD HANDLERS ON SITE.
  2. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LIGHT DUST ON CEILING VENTS INSTRUCTED TO CLEAN VENTS TO REMOVE DUST WHERE NEEDED.
  3. Complaint

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED A SMALL AMOUNT OF GREASE AT THE BOTTOM OF THE FRYER; INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A LIGHT AMOUNT OF DUST ON SOME CELING VENTS AND ON WASHROOM CEILING VENT; INSTRUCTED TO CLEAN.
  4. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED THE BULK STORAGE CONTAINER NOT LABELED WITH NAME OF THE PRODUCT INSIDE OF THE CONTAINER; MUST LABEL AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK FROM THE PIPE UNDER THE THIRD COMPARTMENT OF THE THREE COMP SINK; INSTRUCTED TO REPAIR LEAK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST INSIDE THE VENT ON THE CEILING OF THE WALK-IN COOLER; INSTRUCTED TO CLEAN TO REMOVE DUST.
  5. License

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD ITEMS IN NEED OF PROPER LABELING. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NEW CUTTING BOARD NEEDED AT FRONT PREP LINE. INSTRUCTED TO REPLACE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SEWAR COVER NEEDED AT BASEMENT DRAIN INSTRUCTED TO CORRECT AND MAINTAIN.

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