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IRIE JERK #2

205 W 87TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

IRIE JERK #2 has been inspected 4 times by Chicago Department of Public Health since June 2, 2022. The most recent inspection, on November 7, 2024, found no infractions.

1 of 4 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: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on April 22, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on April 22, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on March 23, 2023. 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 June 2, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 2, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 Inspector Comments: OBSEVRVED BULK STORAGE CONTAINER NOT LABELED WITH PRODUCT NAME. INSTRUCTED MANAGER TO PROPER LABEL AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 Inspector Comments: MUST DETAIL CLEAN THE INTERIOR OF THE WALK IN COOLER: FLOORS WALLS AND SHELVING, ALSO MUST DEFROST AND DETAIL CLEAN THE INSIDE OF THE WALK IN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 Inspector Comments: FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 Inspector Comments: INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLERS REQUIREMENT OR CITATIONS WILL FOLLOW
  3. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY AT THIS TIME WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVERD SUCH AS CHICKEN,FISH AND RED BEANS & RICE. INSTRUCTED MANAGER TO ENROLL MORE EMPLOYEE'S TO COVER ALL SHIFTS. PRIORITY FOUNDATION CITATION #7-38-012.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOOD WITH IMPROPER INTERIOR TEMPERATURES: NOTED 10lbs OF COOKED CHICKEN AT 58.6F SITTING ON TOP OF THE STEAM TABLE, 10lbs OF RAW FISH AT 56.3F INSIDE THE FRONT PREP COOLER AND 2(20lbs) PANS OF COOKED OX TAILS AT 73.2F INSIDE THE WALK IN COOLER. MANAGER DISCARDED AND DENATURED 60lbs at $400. PRIORTY CITATION #7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSEVRVED BULK STORAGE CONTAINER NOT LABELED WITH PRODUCT NAME. INSTRUCTED MANAGER TO PROPER LABEL AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN THE INTERIOR OF THE WALK IN COOLER: FLOORS WALLS AND SHELVING, ALSO MUST DEFROST AND DETAIL CLEAN THE INSIDE OF THE WALK IN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLERS REQUIREMENT OR CITATIONS WILL FOLLOW.
  4. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. (PRIORIRTY FOUNDATION VIOLATION 7-38-010)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/2-3/4" GAP AT FRONT AND REAR DOORS OF THE PREMISES. INSTRUCTED TO RODENT PROOF ALL SAID DOORS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARDS IN BETWEEN BOTH DRAIN BOARDS OF 3-COMP. SINK NEXT TO 1-COMP. SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED COOKING EQUIPMENT NOT INVERTED ON TOP OF SHELVE IN DISH WASHING AREA. INSTRUCTED PIC TO INVERT ALL SAID ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD AND GREASE BUILD UP IN THE INTERIOR OF THE FRYER IN THE FRONT PREP ARER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED EMPLOYEE TOILET ROOM DOOR NOT SELF-CLOSING. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS AND DUST BUILD UP IN LIGHT SHIELD AND CEILING VENTS ALL THROUGHOUT PREMISES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WET MOP SITTING INSIDE MOP SINK BASING. INSTRUCTED TO PROVIDE A HOOKING SYSTEM FOR WET MOPS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED TWO BLOWN OUT LIGHT BULBS IN DISH WASHING AREA, VENTILATION HOOD, AND COOKING EQUIPMENT STORAGE AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS PROVIDE AN ALLERGEN TRAINING CERTIFICATE AND MAINTAIN.

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