J & N Inc

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

Mop sink installed next to prep table in basement's prep kitchen. Instructed to install a barrier in between.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

Unable to locate backflow device for basement's Ice maker. Instructed to expose.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

No certified food service manager present on site while handling and serving TCS foods ( chicken, deli...) instructed to obtain. Priority foundation violation 7-38-012.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

Food handler not wearing hair restraints in prep kitchen, instructed to wear.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

No food probe thermometer available in facility, Instructed manager to obtain for proper reheating and cooking temperature monitoring, priority foundation violation 7-38-005.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

Knives in-use wedged between 2 prep cooler at main kitchen, instructed to place knives on a clean surface.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

No irreversible high temp dish machine thermometer, no heat strips on site, instructed to obtain. priority foundation violation 7-38-005.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.