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JERK TACO MAN

2300 S THROOP ST, CHICAGO, IL 60608 · Mobile Food Preparer

Inspection summary

JERK TACO MAN has been inspected 8 times by Chicago Department of Public Health since August 30, 2017. The most recent inspection, on June 23, 2021, found no infractions.

3 of 8 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 Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on July 19, 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 2 times across 2 separate inspections, most recently on July 18, 2018. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on July 18, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 2 separate inspections, most recently on July 18, 2018. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 2 times across 2 separate inspections, most recently on July 18, 2018. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

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.

8 inspections

  1. Canvass

    0 infractions

  2. License

    0 infractions

  3. Complaint Re-Inspection

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMITING OR DIARRHEAL PROCEDURE ON SITE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-010. No citation issued.
  4. Complaint Re-Inspection

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON SITE. INSTD TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-012A.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMITING OR DIARRHEAL PROCEDURE ON SITE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-010.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TRAYS OF COOKED PORK AND COOKED CHICKEN IN HOT HOLDING UNIT AND ON COUNTER AT IMPROPER TEMPERATURES 81.3F-82.2F. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • VIOLATION CORRECTED.ALL FOOD CONTACT EQUIPMENT THROUGH OUT NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT/COLD RUNNING WATER AVAILABLE ON VEHICLE. INSTD TO PROVIDE AT ALL TIMES. PRIORITY VIOLATION 7-38-030C.
  5. Complaint

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON SITE. INSTD TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-012A.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMITING OR DIARRHEAL PROCEDURE ON SITE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-010.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TRAYS OF COOKED PORK AND COOKED CHICKEN IN HOT HOLDING UNIT AND ON COUNTER AT IMPROPER TEMPERATURES 81.3F-82.2F. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL FOOD CONTACT EQUIPMENT THROUGH OUT NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT/COLD RUNNING WATER AVAILABLE ON VEHICLE. INSTD TO PROVIDE AT ALL TIMES. PRIORITY VIOLATION 7-38-030C.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING. INSTD TO PROVIDE AND MAINTAIN.
  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    1 infraction

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • INSTRUCTED TO PROVIDE ADEQUATE HOT RUNNING WATER MUST BE AT A MINIMUM OF 110F FOR THE DISHWASHING 3 COMPARTMENT SINK INSIDE THE FOOD TRUCK AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
  8. License

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER AT THE EXPOSED HAND SINK OR THE 3 COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LICENSE NUMBER ON LATERAL SIDES OF THE TRUCK AT LEAST 2" TALL.

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