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JERRY'S CERTIFIED FOOD

4524 S ASHLAND AVE, CHICAGO, IL 60609 · Restaurant

Inspection summary

JERRY'S CERTIFIED FOOD has been inspected 2 times by Chicago Department of Public Health since December 13, 2010. The most recent inspection, on May 6, 2013, found no infractions.

1 of 2 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 and Food source, labelling and allergens.

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 2 times on December 13, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on December 13, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 times on December 13, 2010. 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 2 times on December 13, 2010. 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.

2 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND A LARGE POT OF COOKED PORK IN A RED SAUCE THAT WAS COOKED YESTERDAY (12-12-10) IN COOLER AT 52.1F, & EGGS ON PREP TABLE AT 56.1F- ALL COOKED FOODS BEING COOLED MUST BE PLACED IN SHALLOW CONTAINERS AND MUST REACH REQUIRED HOLDING TEMPERATURE OF 40 WITHIN 6 HOURS. EGGS MUST BE KEPT REFRIGERATED AT 40 DEGREES UNTIL COOKED OR CAN BE PLACED IN A BED OF ICE AND KEPT ON PREP TABLE UNTIL READY TO USE - CITATION ISSUED-CRITICAL
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED & PREPARED FOODS STORED IN COOLERS & FREEZERS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY EXTERIORS OF GREASE TRAP(S), LEGS ON PREP TABLES & AND SHELVES THROUGHOUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: FILTERS & CANOPIES ABOVE ALL COOKING EQUIPMENT IN ALL FOOD PREP AREAS WHERE NOT CLEAN, UNUSED & USED ICE MACHINE(INTERIORS & EXTERIORS), GLASS SLIDING DOORS ON MEAT CASES IN BUTCHER'S AREA, ALL EQUIPMENT AND SURFACES LEFT UNCLEAN FROM WEEKEND PREPARATION IN REAR FOOD PREP AREA, USED AND UNUSED DISPLAY SHELVES & COUNTERS ON SALES FLOOR, STORAGE SHELVES IN REAR BY CUSTOMER WASHROOMS, UNUSED DISPLAY CASES ON SALES FLOOR, INTERIORS OF ALL WALK-IN & DISPLAY COOLERS (FAN GUARDS, WALLS, SHELVES,STORAGE RACKS etc.) EXTERIORS OF ALL LARGE PLASTIC FOOD STORAGE CONTAINERS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT EVERY SECTION OF PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED & DAMAGED CEILING TILES THROUGHOUT. SEAL LARGE CRACKS IN BRICK WALLS IN REAR. REPAIR BOTTOM(S) & SIDES OF REAR EXIT DOORS ALONG WITH LOWER RIGHT CORNER OF FRONT EXIT DOOR TO PREVENT RODENT ENTRY. CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. CLEAN ALL WALLS & DOORS THROUGHOUT ALL REAR SECTIONS OF BUSINESS INCLUDING INSIDE COOLERS, FREEZERS, FOOD STORAGE AND PREP AREAS AND ON SALES FLOOR INCLUDING DUSTY WINDOW LEDGES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL CRACKED & MISSING LIGHT SHIELDS THROUGHOUT IN FOOD PREP AREAS, DISHWASHING AREAS, AND IN COOLERS & FREEZERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR ALL LEAKY FAUCETS ON ALL 3 COMP. SINKS AND ADD AN EXTENSION ON SHORT FAUCET AT 3 COMP. SINK IN REAR WEEKEND FOOD PREP AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REPLACE BROKEN THERMOMETERS IN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE ALL CLUTTERED AREAS IN REAR.

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