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JERUSALEM GRILL, INC

3142 N NARRAGANSETT AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

JERUSALEM GRILL, INC has been inspected 6 times by Chicago Department of Public Health since August 3, 2017. The most recent inspection, on March 9, 2022, found no infractions.

1 of 6 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, Cleaning and sanitizing 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.

  • 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 5 times across 2 separate inspections, most recently on February 3, 2021. For example: PROPER COLD 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 on February 3, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 February 3, 2021. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on August 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 3, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11-OBSERVED A TORN DOOR GASKETS INSIDE OF THE REAR 3 DOOR STAND-UP COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKETS.
  3. Canvass

    13 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND IMPROPER TEMPERATURES OF (TCS FOODS) STORED IN FRONT PREP LINE 3 DOOR COOLER:HUMMUS AT 48.7 F,TZATZIKI SAUCE AT 50.2 F,CUT LETTUCE AT 50.0 F,SLICED TOMATOES AT 48.0 F,GARLIC SAUCE AT 50.0 F. INSTRUCTED MANAGER, (TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW AND HOT HOLDING TEMPERATURE OF ABOVE 135F AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.CORRECTED ON SITE (COS).
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (HUMMUS,SALADS) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED.INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 3 DOOR FRONT PREP-LINE COOLER WITH (TCS FOODS) NOT MAINTAINING PROPER TEMPERATURE (AIR TEMPERATURE OF 50.2 F) DURING THIS INSPECTION. INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.PREP COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.SEE COMMENTS BELOW.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.(COS).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO REPAIR BROKEN THERMOMETER IN REFRIGERATOR AT REAR PREP/DISHWASHING AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS ON TOP OF FRONT PREP LINE 3 DOOR COOLER.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKETS INSIDE OF THE REAR 3 DOOR STAND-UP COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKETS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND SIDES OF STOVE HOT COOKING EQUIPMENTS AND INTERIORS OF ALL COOLERS TO REMOVE FOOD DEBRI SPILLS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE WET CARDBOARD FLOOR LINERS AT REAR FOOD PREP/DISHWASHING AREA AND PROVIDE PROPER FLOOR COVERING OR MAT FOR EASIER TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE GREASE BUILD UP DEBRIS UNDER AND AROUND COOKING EQUIPMENTS AT FRONT PREP AREA AND AT REAR UNDERNEATH ALL COOLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD UP DEBRIS.
  4. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP PROCEDURE/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RANGE, GRILL AND FRYERS GREASY WITH ACCUMULATED DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN RANGE,GRILL AND FRYERS. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNFINISHED WALLS AT ENTRANCE OF MEN'S RESTROOM.INSTRUCTED MANAGEMENT TO FINISH WALLS AT ENTRANCE OF MEN'S RESTROOM. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING IN MEN'S RESTROOM NOT FINISHED.INSTRUCTED MANAGEMENT TO REPAIR CEILING IN MEN'S RESTROOM. CORE VIOLATION
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HOT LINE HOOD GREASY/DIRTY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN HOT LINE HOOD. CORE VIOLATION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BECOME ALLERGEN CERTIFIED. CORE VIOLATION
  5. License Re-Inspection

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE DEAD LIGHT BULBS ABOVE REAR PREP AREA TO PROVIDE ADDITIONAL LIGHTING
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES/CONSTRUCTION DEBRIS IN REAR OUTSIDE AREA.
  6. License

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP COOLER AT IMPROPER AIR TEMPERATURE OF 65.2F. INSTRUCTED TO REPAIR. COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST PROVIDE COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ESTABLISHMENT HAS OPENING IN FRONT PREP/COOKING AREA. A PHYSICAL BARRIER IS NEEDED WHEN THE PREPARATION IS ADJACENT TO THE CUSTOMER AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR.----------FOUND INTERIOR SURFACES AND TUBINGS OF ICE MACHINE NOT CLEAN WITH BLACK MOLD LIKE BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-38-005 (A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND OVER 10 MICE DROPPINGS ALONG THE WALLS INSIDE BOILER ROOM. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSE PEST CONTROL FOR SERVICE. MUST SEAL ALL HOLES ON WALLS AND CEILING. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE AVAILABLE. MUST PROVIDE. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL RAW WOOD SHELVES BEHIND COUNTER IN FRONT PREP/COOKING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL REACH-IN COOLERS INCLUDING RUBBER GASKET AROUND EACH DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE FLOOR BASEBOARD BEHIND HOT WATER TANK INSIDE BOILER ROOM.----------MUST CLEAN AND MAINTAIN FLOORS INSIDE BOILER ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL GAP/OPENING IN CORNER WALL IN FRONT PREP/COOKING AREA.--------MUST SEAL HOLES AROUND PIPES INSIDE BOILER ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE DEAD LIGHT BULBS ABOVE REAR PREP AREA TO PROVIDE ADDITIONAL LIGHTING.-------MUST REPLACE DEAD LIGHT BULB AND PROVIDE LIGHT SHIELD INSIDE 2 DOOR REACH-IN COOLER IN REAR PREP AREA
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO INSTALL SELF CLOSING DEVICE FOR MEN AND WOMEN WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAIN PIPE UNDERNEATH 3 COMPARTMENT SINK (RIGHT SIDE).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES/CONSTRUCTION DEBRIS IN REAR OUTSIDE AREA.

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