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CHEF AJ'S CARRY OUT

748 W 35TH ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

CHEF AJ'S CARRY OUT has been inspected 7 times by Chicago Department of Public Health since September 6, 2011. The most recent inspection, on January 15, 2015, found no infractions.

4 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: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on March 21, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on September 16, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 16, 2011. 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 7 times across 3 separate inspections, most recently on March 21, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 3 separate inspections, most recently on March 21, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Canvass Re-Inspection

    0 infractions

  3. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AND/OR PROOF OF CERTIFICATION AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. OWNER HAS A CERTIFICATE POSTED BUT WAS NOT PRESENT DURING INSPECTION AND EMPLOYEES SAY THAT THEY TOOK THE CLASS BUT HAVE NO PROOF OF THAT OR A CERTIFICATE ON PREMISES AT THIS TIME. MUST PROVIDE PROOF AND/OR PERSON WITH CERTIFICATE MUST BE ON DUTY AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JAN. 17, 2013 AS INSTRUCTED. #33 MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF COOKING EQUIPMENT, KNIFE RACK AND ICE MACHINE. #34 MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF FLOOR DRAINS AND FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. #42 ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. MUST CORRECT THE ABOVE BY MARCH 28, 2014. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF COOKING EQUIPMENT, KNIFE RACK AND ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF FLOOR DRAINS AND FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. REPLACE LOOSE WALL COVING IN WASHROOM AT LOWER WALL AND UNDER THREE COMP SINK AT LOWER WALL. CLEAN ALL CEILING VENTS AND VENTS ABOVE COOKING EQUIPMENT IN HOODED AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF COOKING EQUIPMENT, KNIFE RACK AND ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF FLOOR DRAINS AND FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
  5. License Re-Inspection

    0 infractions

  6. License

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND OVER 50 RAT DROPPINGS THROUGHOUT BASEMENT. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. ALSO, INCOMPLETE PEST CONTROL LOG BOOK, INSTRUCTED TO PROVIDE DIAGRAM FOR BAIT STATION/GLUE BOARD LOCATIONS ON PREMISES. SERIOUS 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • LARGE METAL FOOD TRAYS UNABLE TO SUBMERGE INSIDE THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE LARGER THREE COMPARTMENT SINK TO SUBMERGE ALL MULTI USE ITEMS AND OR REMOVE LARGE TRAYS AND REPLACE WITH SMALLER FOOD TRAYS THAT ARE ABLE TO FIT INSIDE THREE COMPARTMENT SINK. SERIOUS 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL SODA FOUNTAIN UNIT AND PROVIDE ALL EQUIPMENT USED FOR BUSINESS OPERATIONS. SEAL RAW WOOD TRIM AROUND DOOR TO FURNACE ROOM IN PREP AREA. REPLACE BROKEN GASKET AT AUTO SHAM HOT HOLDING UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR AND INTERIOR OF OVEN, UNDER GRILL, AND UNDER AROUND EQUIPMENT AND THREE COMPARTMENT SINK. REMOVE STAINS FROM FRONT PLATFORM.
    • 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. REPLACE CRACKED FLOOR TILES BY THREE COMPARTMENT SINK, DETAIL CLEAN FLOORS ON 1ST. FLOOR, THROUGHOUT BASEMENT, AND STAIRS LEADING TO BASEMENT.
    • 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. SEAL ALL OPENINGS, CRACKS/CREVICES INSIDE FURNACE CLOSET, UPPER WALL ABOVE THREE COMPARTMENT SINK, UNDER HAND WASH SINK AT PREP AREA, REMOVE EXCESS FOAM FROM BOTTOM OF PIPES NEXT TO UTILITY SINK AND BEHIND PREP COOLER, SEAL SMALL OPENINGS AT WALL INSIDE WALK IN COOLER AND AROUND PIPING IN FURNACE CLOSET. REPAIR CRACKED WALL SECTIONS IN TOILET ROOM, SEAL OPENINGS AT WALL IN TOILET ROOM AND AT UPPER WALLS IN BASEMENT TO PREVENT PEST ENTRY. PROVIDE CEILING PANEL IN FURNACE CLOSET. CLEAN FAN GUARDS INSIDE WALK IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE AND PROVIDE LIGHT BULBS AT VENTILATION HOOD AND BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CLEAN AROUND GARBAGE DUMPSTER AND WASTE GREASE RECEPTACLE TO REMOVE LITTTER AND WEEDS. CLEAN AROUND OUTSIDE REAR DOOR AND WALKWAY BY BASEMENT. REMOVE UNUSED ITEMS FROM BASEMENT, ELEVATE UNUSED DOORS, MATERIALS 6 INCHES OFF FLOOR AND AWAY FROM WALL. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. PROVIDE HOOKS TO PROPERLY STORE MOPS AND BROOMS OFF FLOOR BY UTIITY SINK.
  7. License

    0 infractions

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