Jimmy Johns

Address: 51 W DIVISION ST , CHICAGO, IL 60610, Chicago, IL

Latest Inspection: Pass w/ Conditions on Mar 7, 2024

Key Findings

• ○ Observed no hot running water on the premises, water temperature ranging from 75.0f-93.0f Code 50

Facility Details

• Facility Type: Restaurant
• Risk: Risk 1 (High)
• Status: Independent

Inspection History (17 inspections)

• Pass w/ Conditions — Thu Mar 07 2024 00:00:00 GMT+0000 (Coordinated Universal Time) () 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSER
• Pass — Tue Aug 08 2023 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Tue Aug 01 2023 00:00:00 GMT+0000 (Coordinated Universal Time) () 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE
• Pass — Mon Apr 04 2022 00:00:00 GMT+0000 (Coordinated Universal Time) () 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HOLE IN WALL BEHIND UTILITY SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION. | 56. ADEQUATE VENTILATION & LIGHTING
• Pass — Thu Feb 11 2021 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Wed Feb 10 2021 00:00:00 GMT+0000 (Coordinated Universal Time) () 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT OR COLD WATER ON PREMISES AT 3-COMP SINK OR HAND WASHING SINK IN PREP AREA. INSTRUCTED TO CONTACT PLUMBER TO RESTORE HOT W
• Pass — Mon Apr 20 2020 00:00:00 GMT+0000 (Coordinated Universal Time) () 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED FRONT ENTRANCE DOOR NOT TIGHT FITTING. MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY. | 47. FOOD & NON-FOOD CONTACT SURFACES CLEAN
• Pass — Fri Mar 08 2019 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Wed Feb 27 2019 00:00:00 GMT+0000 (Coordinated Universal Time) () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY
• Pass w/ Conditions — Mon Nov 05 2018 00:00:00 GMT+0000 (Coordinated Universal Time) () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (N)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND
• Pass w/ Conditions — Thu Mar 30 2017 00:00:00 GMT+0000 (Coordinated Universal Time) () 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: DURING INSPECTION FOUND NO CERTIFIED CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER ON PREMIS
• Pass — Fri Feb 26 2016 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Thu Feb 25 2016 00:00:00 GMT+0000 (Coordinated Universal Time) () 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED FOUL ODOR WASTE WATER BACKING UP FROM FLOOR DRAIN ONTO THE FOOD PREP AREA,WHEN SINKS IN
• Pass w/ Conditions — Thu Dec 03 2015 00:00:00 GMT+0000 (Coordinated Universal Time) () 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD SERVICE MANAGER ON SITE OR CITY OF CHICAGO FOOD SANITATION CERTIFICAT
• Pass w/ Conditions — Mon Sep 29 2014 00:00:00 GMT+0000 (Coordinated Universal Time) () 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS WERE PROVIDED AT THE EXPOSED HANDWASHING SINK IN THE FO
• Pass — Fri Sep 06 2013 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Tue Aug 20 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN. | 42. APPROPRIATE METHOD OF HANDLING OF

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