JNB SUB

Address: 400 E 63RD ST , CHICAGO, IL 60637, Chicago, IL

Latest Inspection: Out of Business on Jul 15, 2015

Facility Details

• Facility Type: Restaurant
• Risk: Risk 2 (Medium)
• Status: Independent

Inspection History (9 inspections)

• Out of Business — Wed Jul 15 2015 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass — Wed Apr 09 2014 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CRACKED INNER LID FOR THE SIDE BOX FREEZER, INSTRUCTED TO REPAIR OR REPLACE. ALSO OBSERVED CRA
• Pass w/ Conditions — Fri Oct 25 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEES USING POOR HYIGENIC PRACTICES DURING INSPECTION.ONE FOOD HANDLER HAND
• Pass — Fri Sep 06 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE EXTERIOR OF UNUSED COOLERS AND FREEZERS AND PROPERLY MAINTAIN OR REMOVE. MUST DET
• Pass — Wed Aug 08 2012 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Tue Jul 31 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: IMPROPER TEMPERATURE OF PREP COOLER 49.1F INSTRUCTED MANAGER TO REPAIR. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPE
• Pass — Fri Aug 12 2011 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Mon Aug 08 2011 00:00:00 GMT+0000 (Coordinated Universal Time) () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: HELD FOR INSPECTION TAG REMAINS ON REFRIGERATOR. INSTRUCTED TO REPAIR AND OR REMOVE FROM PREMISES. NACHO UNIT AT 105.2F. INSTRUCTED TO MAINTAIN
• Fail — Tue Aug 02 2011 00:00:00 GMT+0000 (Coordinated Universal Time) () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. F

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