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JERK FACTORY

225 E 47TH ST, CHICAGO, IL 60653 · Restaurant

Inspection summary

JERK FACTORY has been inspected 4 times by Chicago Department of Public Health since June 19, 2017. The most recent inspection, on November 22, 2019, 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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 4 times across 2 separate inspections, most recently on August 23, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times on August 14, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 times across 2 separate inspections, most recently on August 23, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 17 times across 3 separate inspections, most recently on August 23, 2018. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 9 times across 3 separate inspections, most recently on August 23, 2018. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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 Re-Inspection

    17 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-012(A)(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED NO HAND SINK IN FRONT PREP AREA. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 (B) (5) OBSERVED HOUSE MADE DRESSING AND PASTRIES MISSING LABEL INFORMATION ALLERGEN, WEIGHT, INGREDENTS ETC. INFORMED PERSON IN CHARGE TO PROVIED PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (D) OBSERVED ITEMS STORED ON FLOOR IN FACILITY. MUST STORE ITEMS 6 INCHES FROM FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101-17 OBSERVED CUTTING BOARDS IN FACILITY HEAVILY SCORED, DARK GROOVES AND FOOD DEBRIS. MUST REPALCE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-204.120 OBSERVED INSIDE OF REACH IN FREEZER (FRONT) WITH ACCUMULATION OF ICE BUILD UP INSIDE. MUST DETAIL CLEAN, DEFROST AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-202.14 OBSERVED FACILITY MISSING BACK FLOW PREVENTION DEVICE ON MOP SINK. MUST OBTAIN AND INSTALL BACK FLOW PREVENTION DEVICE FOR MOP SINK. PRIORITY VIOLATION 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-202.11(B) ALL SINK IN WHICH FOOD, UTENSILS, AND EQUIPMENT SHALL BE CONNECTED TO A CATCH-BASIN OR BE EQUIPPED WITH AN APPROVED GREASE INCEPTOR. OBSERVED THREE COMPARTMENT WARE WASHING SINK WITH OUT APPROVED GREASE TRAP. INSTRUCTED PERSON IN CHARGE TO OBTAIN, INSTALL AND MAINTAIN GREAS TRAP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16 OBSERVED CEILING TILES IN FRONT PREP AREA SURFACES CONSTRUCTED OF ABSORBANT MATERIALS, ROUGH, NOT EASILY CLEANABLE AND STAINED. MUST REPAIR FOR SMOOTH NON POROUS, NONABSORBANT EASY CLEANABLE MATERIAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED ACCULUMATION OF UNNECESSARY ARTICLES THROUOUT AND IN REAR OF FACILITY AND DISORGANIZED AND CLUTTER FOR HARBORAGE CONDITIONS. REMOVE ALL UNNECESSARY ITEMS NOT NEEDED FOR DAILY OPERATION AND ORGANIZE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16 OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A POSITION THAT ALLOWS AIR-DRY WITHOUT SOILING AND PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303-11 OBSERVED LIGHT UNDER HOOD IN DISREPAIR, NON FUNCTIONAL. MUST REPAIR AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED HOOD NOT CLEANED ACCUMULATION OF GREASE, FOOD DEBRIS, AND DUST. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED VENTILATION IN RESTROOM IN DISREPAIR AND ACCUMULATION OF DUST. MUST REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN
  3. Canvass

    24 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 OBSERVED FICILITY FOOD HANDLERS PREPARING AND HANDLING TEMPERATURE CONTROL FOR SAFETY(TCS)FOOD WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-012(A)(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED NO HAND SINK IN FRONT PREP AREA. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2) OBSERVED FOOD NOT MEETING TEMPREATURE REQUIREMENTS OF 41 DEGREES F OR BELOW IN FRONT PREP KITCHEN AREA; HOUSE DRESSING,SOUR CREAM,SLICE TOMATO,CHEESE CUT LEAFY GREENS, ETC. IN 4 DOOR PREP REACH IN COOLER AT 50.5-54.4 DEGREES F; SLICED TOMATOS 56.0 DEGREES F, SOUR CREAM 52.DEGREES F INSIDE REFRIGERATOR. PERSON IN CHARGE VOLUNTARY DISCARDED. APPROX. 8 POUNDS $50 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 (C) OBSERVED READY TO EAT TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD INSIDE REFRIGERATOR IN PREP KITCHEN WITH OUT DATE MARK/ MISSING; COOKED BEEF STEAK, CABBAGE AND CHICKEN. INSTRUCTED PERSON IN CHARGE TO UTILIZE DATE MAKRING ON READY TO EAT TCS FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. 4 DOOR REACH IN PREP COOLER AT 50.5-54.4 DEGREES F. INFORMED PERSON IN CHARGE TO REPAIR OR REPALCE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 (A) OBSERVED FACILITY WITHOUT THERMOMETERS PROVIDED FOR MEASURING COOKED FOOD TEMPERATURE. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.12 OBSERVED FACILITY MISSING THERMOMETERS FOR REACH IN COOLERS FOR FACILITY OR IN DISREPAIR. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN THERMOMETERS FOR UNITS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 (B) (5) OBSERVED HOUSE MADE DRESSING AND PASTRIES MISSING LABEL INFORMATION ALLERGEN, WEIGHT, INGREDENTS ETC. INFORMED PERSON IN CHARGE TO PROVIED PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (D) OBSERVED ITEMS STORED ON FLOOR IN FACILITY. MUST STORE ITEMS 6 INCHES FROM FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101-17 OBSERVED CUTTING BOARDS IN FACILITY HEAVILY SCORED, DARK GROOVES AND FOOD DEBRIS. MUST REPALCE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-204.120 OBSERVED INSIDE OF REACH IN FREEZER (FRONT) WITH ACCUMULATION OF ICE BUILD UP INSIDE. MUST DETAIL CLEAN, DEFROST AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-202.11(B) ALL SINK IN WHICH FOOD, UTENSILS, AND EQUIPMENT SHALL BE CONNECTED TO A CATCH-BASIN OR BE EQUIPPED WITH AN APPROVED GREASE INCEPTOR. OBSERVED THREE COMPARTMENT WARE WASHING SINK WITH OUT APPROVED GREASE TRAP. INSTRUCTED PERSON IN CHARGE TO OBTAIN, INSTALL AND MAINTAIN GREAS TRAP.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-202.14 OBSERVED FACILITY MISSING BACK FLOW PREVENTION DEVICE ON MOP SINK. MUST OBTAIN AND INSTALL BACK FLOW PREVENTION DEVICE FOR MOP SINK. PRIORITY VIOLATION 7-38-030(C).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED ACCULUMATION OF UNNECESSARY ARTICLES THROUOUT AND IN REAR OF FACILITY AND DISORGANIZED AND CLUTTER FOR HARBORAGE CONDITIONS. REMOVE ALL UNNECESSARY ITEMS NOT NEEDED FOR DAILY OPERATION AND ORGANIZE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16 OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A POSITION THAT ALLOWS AIR-DRY WITHOUT SOILING AND PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16 OBSERVED CEILING TILES IN FRONT PREP AREA SURFACES CONSTRUCTED OF ABSORBANT MATERIALS, ROUGH, NOT EASILY CLEANABLE AND STAINED. MUST REPAIR FOR SMOOTH NON POROUS, NONABSORBANT EASY CLEANABLE MATERIAL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED VENTILATION IN RESTROOM IN DISREPAIR AND ACCUMULATION OF DUST. MUST REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED HOOD NOT CLEANED ACCUMULATION OF GREASE, FOOD DEBRIS, AND DUST. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303-11 OBSERVED LIGHT UNDER HOOD IN DISREPAIR, NON FUNCTIONAL. MUST REPAIR AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN PRIORITY FOUNDATION VIOLATION
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • 8-304.11 OBSERVED FACILITY SUMMARY REPORT NOT POST AND MISSING FROM FACILITY. MUST POST SUMMARY REPORT IN ESTABLISHMENT IN CONSPICUOUS VIEW OF PUBLIC.
  4. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE DAMAGED FLOOR TILES UNDER FRONT COUNTER. CLEAN FLOORS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENING IN CEILING NEAR LIGHT FIXTURE AND PREP COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION OVER COOKING EQUIPMENT. INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT, FRYERS, ETC IN LOBBY.

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