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JAMAICA FOOD & LIQUOR INC

4250 S COTTAGE GROVE AVE, CHICAGO, IL 60653 · Restaurant

Inspection summary

JAMAICA FOOD & LIQUOR INC has been inspected 5 times by Chicago Department of Public Health since May 8, 2012. The most recent inspection, on December 2, 2015, found no infractions.

1 of 5 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, Food temperature control and Pests.

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.

  • 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 July 26, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 June 13, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 May 8, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 12 times across 4 separate inspections, most recently on July 26, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 3 times across 3 separate inspections, most recently on July 26, 2013. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SANITARY HAND DRYING DEVICE AT THE EXPOSED HAND SINK IN THE PREP AREA. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED. WORN DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SLICER AND INTERIOR OF DELI CASE. MUST CLEAN AND MAINTAIN AT ALL TIMES. MUST ALSO DETAIL CLEAN SURFACES IN WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES. MUST ALSO REPAIR FLOOR IN WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER AND STORE ITEMS 6 INCHES OFF THE FLOOR.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED. WORN DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SLICER AND INTERIOR OF DELI CASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  4. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS,PREP TABLES,CABINETS AND ALL DIRTY SURFACES. MUST REMOVE ALL FOOD DEBRIS AND HEAVY DUST BUILD UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE BASEMENT AND REAR STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  5. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED EVIDENCE OF RODENTS AND INSECTS ON SITE. FOUND APPROXIMATELY 35-40 MICE DROPPINGS SCATTERED UNDER STORAGE SHELVES,ALONG WALLS,IN REAR STORAGE AREAS,IN THE FURNACE ROOMS AND IN BASEMENT. ALSO NOTED ONE LIVE ROACH ALONG SIDE THE 3 COMPARTMENT SINK AND A SECOND UNDER THE HAND SINK. MUST REMOVE DROPPINGS AND INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. CRITICAL CITATION ISSUED 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS,PREP TABLES,CABINETS AND ALL DIRTY SURFACES. MUST REMOVE ALL FOOD DEBRIS AND HEAVY DUST BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER STORAGE SHELVES,UNDER SINKS,PREP TABLES AND THROUGHOUT BASEMENT. ALSO REMOVE DEAD MOUSE AND DEAD ROACHES FROMTHE FLOORS IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE BASEMENT AND REAR STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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