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DAVID JENSON CATERING

1901 S Racine AVE, CHICAGO, IL 60608 · Restaurant (Catering)

Inspection summary

DAVID JENSON CATERING has been inspected 9 times by Chicago Department of Public Health since April 25, 2019. The most recent inspection, on July 18, 2025, recorded 3 infractions.

4 of 9 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: Food temperature control, Pests and Handwashing and staff hygiene.

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.

  • 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 2 times on July 18, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 November 8, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 April 25, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 separate inspections, most recently on November 21, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on November 15, 2023. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

9 inspections

  1. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED INSIDE OF COLD HOLDING UNIT IN THE REAR PREP AREA.FOUND THE FOLLOWING NOT MEETING COMPLIANCE WITH THE COLD HOLDING REQUIREMENT A CONTAINER OF EVAPORATED MILK (47.8F), BOTTLE/CARTON OF HEAVY WHIPPING CREAM (52.2F-57.8F), SHREDDED CHEESE (47.8F), STEWED TOMATOES (65.0F), EGGS (50.1F).APPROXIMATELY 14LBS AT $68 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 48.5F WITH TCS FOODS STORED INSIDE FOR SALE. THE UNIT WAS ADJUSTED AND IS NOW MEETING COMPLIANCE WITH THE COLD HOLDING REQUIREMENT. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED COOKING/ SERVING UTENSILS SUCH AS SPOONS, FLAT EDGE SPATULAS, SPATULAS NOT INVERTED ON THE SHELF ABOVE THE FOOD PREP TABLE IN THE REAR PREP AREA. IKNSTRUCTED TO INVERT AND MAINTAIN.
  2. Non-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17 OBSERVED THE CEILING TILES AND THE CEILING VENTILATION COVERS WITH DIRT/DUST BUILD UP ABOVE KITCHEN PREP TABLE. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11 OBSERVED A BURNED OUT LIGHT-BULBS IN THE FOUR CEILING LIGHT FIXTURES IN THE KITCHEN. INSTRUCTED TO REPLACE BULBS AND MAINTAIN LIGHTING.
  4. Canvass Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ONLY ONE VALID FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  5. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OVER 100 RAT DROPPINGS SCATTERED ON FLOOR IN BASEMENT AND STAIRWAY LEADING TO BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ARTICLE AND EQUIPMENT STORED IN BASEMENT. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, FURNACE, AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ONLY ONE VALID FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  6. Canvass

    0 infractions

  7. Non-Inspection

    0 infractions

  8. Non-Inspection

    0 infractions

  9. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE.

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