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JAMAICA ISLAND JERK CHICKEN INCORPORATED

5049 S HALSTED ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

JAMAICA ISLAND JERK CHICKEN INCORPORATED has been inspected 9 times by Chicago Department of Public Health since March 12, 2020. The most recent inspection, on September 27, 2024, found no infractions.

5 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, Handwashing and staff hygiene and Pests.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 times across 2 separate inspections, most recently on June 24, 2021. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 June 24, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 24, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 9 times across 4 separate inspections, most recently on June 15, 2023. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 4 times across 3 separate inspections, most recently on June 15, 2023. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

9 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FROZEN CHICKEN STORED IN PLASTIC GROCERY IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER STORED REAR BACKYARD AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
  5. Canvass

    4 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO COVERED RECEPTACLE IN RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND HOLE IN WALL IN PREP AREA NEXT TO ENTRY DOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND ITEMS STORED ON FLOOR IN STORAGE ROOM. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6" OFF FLOOR FOR EASE OF CLEANING, MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND STAINED CEILING TILE IN RESTROOM. INSTRUCTED TO REPLACE AND MAINTAIN.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND SINK IN TOILET ROOM.MUST PROVIDE AND MAINTAIN.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 2LBS. COOKED CHICKEN RANGING FROM 109.8F-114.8F ON STOVE TOP AND 1LB. COOKED GRAVY AT 82.4F ON TOPSIDE OF EQUIPMENT.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING AT 135.0F OR ABOVE.(PRIORITY 7-38-0050(COS)(CITATION ISSUED)APPX. 3LBS. $4.80
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 40LBS. COOKED CHICKEN RANGING FROM 84.9F-85.8F,1LB. COOKED PASTA 55.9F,2LBS. COOKED RICE 66.9F.1LB. COOKED CABBAGE 51.1F IN 2- DOOR REACH IN COOLER. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 44LBS. $115.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 50 OR MORE MICE DROPPINGS ON FLOOR BEHIND 2- DOOR REFRIGERATOR,ON TOPS OF CAN GOODS & ON FLOOR UNDERNEATH SHELVING UNITS,BEHIND STEAM TABLE,BEHIND POP & JUICE COOLER,ON ENVELOPE AT FRONT SERVICE COUNTER.MUST REMOVE DROPPINGS. CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/24/21.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE FOIL LINED ON SHELVING UNITS IN PREP AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A SELF CLOSING DEVICE ON TOILET ROOM DOOR THAT LEADS INTO PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL RUGS ON FLOOR THROUGHOUT REAR PREP AREA.MUST REMOVE FOR FLOOR TO BE SMOOTH AND EASILY CLEANBLE.
  8. License Re-Inspection

    0 infractions

  9. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS WITH CLEAN-UP KIT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • PREMISES MUST PROVIDE ADEQUATE REFRIGERATION UNITS TO HANDLE COLD HOLDING CAPACITIES FOR OPERATION. MUST ALSO PROVIDE HOT HOLDING UNIT TO REACH PROPER TEMPERATURE OF 135 F OR HIGHER. MUST PROVIDE. PRIORITY VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE STOPPERS AT 3-COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW DEVICE OBSERVED AT UTILITY SINK(FLOOR BASIN)IN REAR. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR IN STORAGE AREA MUST BE DESIGNED, CONSTRUCTED, AND INSTALLED SO THEY ARE SMOOTH AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING.

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