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JAMAICAN TROPICAL CUISINE

2200 E 79TH ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

JAMAICAN TROPICAL CUISINE has been inspected 5 times by Chicago Department of Public Health since August 22, 2013. The most recent inspection, on January 6, 2016, found no infractions.

2 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: Food temperature control.

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 once on August 14, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 6 times across 3 separate inspections, most recently on January 9, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 once on January 9, 2015. For example: FOOD HANDLER REQUIREMENTS MET

  • 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 once on August 14, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WATER STAINED CEILING TILES IN THE WOMENS. INSTRUCTED TO REPLACE THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE CEILING VENT IN THE WOMENS TIOLET IN POOR REPAIR THE COVER IS HANGING DOWN. MUST SECURE COVER TO THE FAN VENT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PREMISES HAS THREE CITY OF CHICAGO FOOD SANITATION CERTIFICATE MANAGERS ON SITE. GAVE MANAGER THE FAQ SHEET FOR FOOD HANDLER TRAINING. EVERY ONE THAT WORKS HERE MUST HAVE THE FOOD HANDLER TRAINIG TO GET CERTIFICATE WITHIN 90 DAYS.
  3. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • PORK RIBS-87.4F, JERK CHICKEN-98.5F, JERK CHICKEN WINGS-105.1F, JERK CHICKEN-101.7F, COOKED CABBAGE-88.4F, JERK FISH-88.4F. ALL COOKED FOODS MUST BE HELD AT 140 DEGREES OR ABOVE, OR COOLED FROM 140 TO 40 WITHIN 6 HOURS. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL STORAGE SHELVES IN REAR AREA LEADING TO EMPLOYEE WASHROOMS, AND CABINET INTERIORS OF DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN GREASY BUILD-UP UNDERNEATH DEEP FRYERS AND DEBRIS FROM THE BASE OF THE WALL AND IN CORNER BY HOT WATER TANK IN REAR MOP SINK AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL WATER STAINED CEILING TILES THROUGHOUT AND CEILING TILES THAT ARE NO LONGER EASILY CLEANABLE. CLEAN ALL LIGHT SHIELDS(STAINS AND DEBRIS) THROUGHOUT. CLEAN FLOOR IN MEN'S WASHROOM UNDERNEATH URINAL.
  4. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS AROUND ALL PIPES IN CEILINGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW DEVICE INSTALLED ON MOP SINK.MUST INSTALL.
  5. License

    0 infractions

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