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JOY AND JAMES CAFE

4701 W LAWRENCE AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

JOY AND JAMES CAFE has been inspected 11 times by Chicago Department of Public Health since December 27, 2010. The most recent inspection, on March 8, 2017, found no infractions.

3 of 11 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: Pests, Handwashing and staff hygiene and Food source, labelling and allergens.

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

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 5, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 March 18, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 July 5, 2011. 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 17 times across 7 separate inspections, most recently on June 10, 2015. 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 9 times across 7 separate inspections, most recently on November 6, 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN WITH LARGE HOLES SCREEN MESH AT SIDE DOOR,INSTRUCTED TO REPLACE.SCREENING MATERIAL SHALL NOT BE LESS THAN 16 MESH TO THE INCH HOT WATER HANDLE AT THREE COMPARTMENT SINK IS TOO LOOSE,INSTRUCTED TO REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN CEILING ABOVE THE HOOD,INSTRUCTED TO REPAIR,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  4. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT STORAGE ROOM UNDER SHELF RACK ALSO OBSERVED STANDING WATER ON BASEMENT FLOOR IN ROOM BEHIND WASHER/DRYERS (WATER LEAKING FROM SPRAYER). INSTRUCTED MANAGER TO CLEAN FLOOR/KEEP FLOOR DRY THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT DRAIN PIPE LEAKING. INSTRUCTED MANAGER TO REPAIR SINK.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BASEMENT CEILING WITH LARGE HOLE ALONG EAST WALL CAUSING DIRT/GRIME BUILD UP ON FLOOR, NO FOODS HELD OR PREPARED IN BASEMENT. INSTRUCTED MANAGER TO CLEAN BASEMENT FLOOR AND REPAIR CEILING ABOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FRONT DINING AREA HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS.
  6. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED GAP OR OPENING AT CORNER OF WALL/DIVIDER (HALLWAY LEADING TO TOILET ROOM). INSTRUCTED TO SEAL TO PREVENT PEST HARBORAGE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
  7. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooking equipment, lower shelving not clean need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in kitchen prep area not clean need cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall that had exposed raw wood in kitchen prep area shall be repaired/sealed.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in coolers need cleaning, exhaust canopy needs cleaning.
  8. Canvass Re-Inspection

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Above violation still remaining.
  9. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found/observed rat droppings(35 )in bsmt., storage areas, also found/observed rear exit door(screen door) in kitchen not rodent proofed, door had 1/2 inch gap on corner of door outer openings not protected.Citation issued#H000071346 with a court date of 8/04/2011, at 400 w superior in room # 112, at 9:00 AM.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated/labeled in reach in coolers, and reach in freezers, must date and label food items in coolers, reach in freezers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Exposed raw wood shelving in rear kitchen prep area shall be repair/sealed, storage shelving in bsmt.,storage area had exposed raw wood, shall be repair/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooking equipment, cooler shelving, storage shelving, prep table lower shelving, and bsmt storage shelving not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, storage shelving in kitchen prep area not clean need detailed cleaning(corners), floors in bsmt., storage areas under shelving not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceilings in kitchen prep area not clean need detailed cleaning, walls that had gaps, peeling paint, shall be repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep areas, front prep area not clean need detailed cleaning. Missing light shields in kitchen prep areas, dining areas shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in coolers need cleaning(detailed).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Excess clutter in bsmt. storage areas shall be removed, stock items must be stored six inches off of floor to prevent pest harborage.
  10. License Re-Inspection

    0 infractions

  11. License

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND EVIDENCE OF RAT DROPPINGS IN THE BASEMENT ALONG THE WALLS AND CORNERS OVER 80 TOTAL. INSTRUCTED TO CLEAN AND SANITIZE THE SANITIZE AREAS AND REMOVE ALL THE DROPPINGS. INFORM THE PEST CONTROL TECHNICIAN HAVE ANOTHER INSPECTION DONE. NO CITATION ISSUED. CITATION ISSUED ON THE EXISTING RETAIL FOOD LICENSE #1221335
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PAINT THE RAW WOOD ABOVE THE 3 COMPT SINK. MUST PROVIDE 3 WORKING DRAIN STOPPER FOR THE 3 COMPT SINK(MISSING 2 DRAIN STOPPER).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL THE INTERIOR BOTTOM SHELVE OF ALL THE REACH IN COOLERS AND REACH IN FREEZERS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST INSTALL BASEBOARD/COVING 4" THROUGHOUT THE DINING AREA AND IN THE KITCHEN. MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE ,CORNER AND BEHIND ALL THE COOKING EQUIPMENT AND COOLERS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL THE GAPS IN BETWEEN THE WALLS AND CEILING AND BY THE WALLS IN THE PREP AREA/KITCHEN. CEILING VENT INSIDE THE WASHROOM WITH MINIMAL DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. MUST READJUST THE EXIT DOOR THRESHOLD AND MAINTAIN. MUST READJUST THE SELF CLOSING DEVICE OF THE DOOR OF THE WASHROOM(DOOR NOT CLOSING ALL THE WAY).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. UNNECESSARY ITEMS/ARTICLES IN THE BASEMENT. INSTRUCTED TO DISCARD TO PREVENT RODENT/INSECTS HARBORAGE.

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