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JOY PLACE INC

2334 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

JOY PLACE INC has been inspected 7 times by Chicago Department of Public Health since July 30, 2013. The most recent inspection, on October 21, 2016, found no infractions.

2 of 7 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 source, labelling and allergens, Pests and Handwashing and staff hygiene.

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 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 4 times across 3 separate inspections, most recently on January 25, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 on July 30, 2013. 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 January 25, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 13, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on August 13, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED HELD AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON DUTY AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED HELD AND SERVED. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: BOTTOM INTERIOR OF FRYERS, EXTERIOR SURFACES OF FRYERS, STOVE, STEAMER, CUTTING BOARDS ON PREP TABLES, TOPS AND BOTTOMS OF PREP TABLES, UNDERNEATH PREP TABLES, INTERIORS OF REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT: COOKING EQUIPMENT, SINKS, DISHMACHINE, BAR AREA, STORAGE ROOMS, WALK-IN COOLER AND WALK-IN FREEZER. SOME LOOSE FLOOR TILE IN THE STORAGE ROOM INSIDE OF KITCHEN; REPLACE TILE WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AROUND AND BEHIND EQUIPMENT IN KITCHEN. SOME STAINED CEILING TILES IN KITCHEN AND DINING AREA; MUST REPLACE WHERE NEEDED. CLEAN THE VENT ON THE CEILING OF THE WASHROOM TO REMOVE DUST OBSERVED. WALL COVING NEEDED ALONG THE WALL BASE OF THE STORAGE ROOM IN THE KITCHEN WHERE GAPS ARE OBSERVED BETWEEN THE WALL AND FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SOME BULBS OUT IN KITCHEN; REPLACE BULBS IN KITCHEN WHERE NEEDED FOR ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL SINKS IN THE KITCHEN INCLUDING THE UTILITY SINK NEED CLEANING; CLEAN AND MAINTAIN THE INTERIORS OF THE SINKS. MUST PROVIDE THREE DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP OF THE SINK TO WASH RINSE AND SANITIZE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME UNNECESSARY ITEMS IN THE THREE STORAGE ROOMS IN THE DINING AREA AND BETWEEN THE WALL AND WALK-IN COOLER IN THE REAR OF THE KITCHEN; REMOVE ITEMS TO AVOID CLUTTER AND ORGANIZE AREA. INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH THE MOP HEADS UPWARD TO DRY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE HANDLING FOODS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED IDPH FOOD HANDLER TRAINING CERTIFICATE.
  3. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INADEQUATE HANDS WASHING FACILITIES, FOUND MAIN KITCHEN HAND SINK NOT DRAINING. INSTRUCTED MGR TO REPAIR AND MAINTAIN. CRITICAL CITATION ISSUED 7-38-030. BY THE END OF INSPECTION MGR FIXED DRAIN AND NOW SINK DRAINS PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • KITCHEN SHELVES AND AND COUNTER TOP NOT CLEAN, EXTERIOR SURFACES OF COOKING EQUIPMENT NOT CLEAN, HEAVY GREASE AND FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEAD COCKROACHES NOTED ON FLOOR OF KITCHEN UNDER DISH MACHINE AND STAND UP COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK-FOOD CONTAINERS NOT LABELED( FLOUR, SUGAR, SALT...) INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY STORE BAGS USED AS A FOOD STORAGE BAGS IN FREEZER AND WALK-IN COOLER. INSTRUCTED TO USE FOOD GRADE BAGS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CARDBOARD USED AS A COVER FOR SHELVES, INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN:SHELVES INSIDE PREP AND WALK-IN COOLER, COUNTER TOPS, STORAGE SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND COOKING LINE AND ALONG WALL BASE IN DRY FOOD STORAGE ROOM, INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    12 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NO TAG FOR FRESH CLAMS STORED IN REACH-IN COOLER. CRITICAL VIOLATION 7-38-005b)2). CLAMS DISCARDED DURING INSPECTION. APPROXIMATELY 10LBS. AND $50 VALUE.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE EXPOSED HANDWASHING SINK IN THE KITCHEN HAS NO DRAIN PIPE CONNECTED TO IT UNDERNEATH AND WHEN TURNED ON THE WATER RUNS ONTO THE FLOOR. ALSO OBSERVED THE EXPOSED HANDWASHING SINK IN THE KITCHEN OBSTRUCTED WITH A STORAGE CART AND ITEMS (TEA AND A PLASTIC CONTAINER) WERE STORED IN THE SINK. NO SOAP OR PAPER TOWELS SUPPLIED AT EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030 ISSUED. MANAGER HAD DRAIN PIPE REPLACED AND STOCKED SINK WITH SOAP AND TOWELS.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED THE UPPER AND LOWER INTERIOR SURFACES OF ICE MACHINE NOT CLEAN. A MOLD LIKE SUBSTANCE OBSERVED INSIDE OF MACHINE; MUST CLEAN AND SANITIZE MACHINE. MACHINE TAGGED HELD FOR INSPECTION AND CANNOT BE USED UNTIL IT IS REINSPECTED BY THE CHICAGO DEPT OF HEALTH. SERIOUS VIOLATION 7-38-005(A) ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK STORAGE CONTAINERS NOT LABELED WITH NAME OF PRODUCT INSIDE ON REAR STORAGE SHELF; MUST LABEL BULK STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LOOSE RUBBER GASKET AT TWO DOOR COOLER DOOR AT ENTRANCE OF KITCHEN TO AVOID ESCAPING AIR. SOILED CARDBOARD LINING SHELVES, MUST REMOVE AL CARDBOARD SHELF LINING. UNFINISHED WOOD SHELF IN KITCHEN AREA. MUST REFINISH SHELF TO BE SMOOTH AND EASILY CLEANABLE. WOOD CHOPPING BLOCK HAS DEEP OPEN SEAMS ON SURFACE, PLASTIC CUTTING BOARDS HAVE OPEN SEAMS AND DARK STAINS. MUST REPLACE CUTTING BOARDS AND CHOPPING BLOCK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT TO REMOVE ACCUMULATED FOOD PARTICLES AND GREASE: INTERIORS OF ALL REFRIGERATION UNITS, INTERIOR/EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOMS OF ALL PREP TABLES, INTERIOR BOTTOM CABINETS OF DEEP FRYERS, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS AND INGREDIENT CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING AROUND, UNDER AND BEHIND ALL KITCHEN AND STORAGE EQUIPMENT. REMOVE ACCUMULATED FOOD DEBRIS AND LITTER, KEEP CLEAN AND MAINTAIN. ELEVATE FOOD ITEMS 6" FROM THE FLOOR OF THE WALK-IN FREEZER AND IN STORAGE AREAS TO FACILITATE CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS NEED DETAIL CLEANING AROUND AND BEHIND KITCHEN EQUIPMENT. REPLACE MISSING CEILING TILE IN REAR STORAGE ROOM. CLEAN CEILING VENT IN WASHROOM TO REMOVE DUST OBSERVED. CLEAN VENTS ABOVE COOKING EQUIPMENT. SEAL RUBBER STRIP AT REAR DOOR SO THAT THERE IS A TIGHTER FIT AT THE BOTTOM OF THE DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BULBS NEED REPLACING IN LIGHT SHIELD IN REAR OF KITCHEN IN THE STORAGE ROOM; REPLACE BULB. CLEAN THE INTERIORS OF THE LIGHT SHIELDS IN THE KITHEN WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 2 GAS BURNER UNIT NOT UNDER VENTILATION HOOD. MUST REMOVE OR POSITION UNDER HOOD. NO VISIBLE BACKFLOW PREVENTION DEVICE ON WATER SUPPLY TO ICE MACHINE. MUST INSTALL AND MAINTAIN SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS OBSERVED INSIDE OR OUT OF REFRIGERATION UNITS; MUST PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNNECESSARY ITEMS IN CORNER AREAS OF KITCHEN AND STORAGE ROOMS/CLOSETS. INSTRUCTED TO REMOVE ALL UNUSED AND UNNECESSARY ITEMS AND ORGANIZE ALL ELSE.
  6. License Re-Inspection

    0 infractions

  7. License

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOGBOOK IN JOY PLACE NAME. MUST PROVIDE.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE/GREASE AREA NOT MAINTAINED. GREASE CONTAINER WITH GREASE ENCRUSTED TO THE TOP AND GARBAGE ON GROUND AROUND DUMPSTER. MUST CLEAN AND MAINTAIN AREA AND ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEW CUTTING BOARDS NEEDED. WORN DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. CARPET IN SIDE STORAGE AREA MUST BE REMOVED. COVING IN STORAGE AREA MUST BE CORRECTED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. LEAK AT 3 COMPOARTMENT SINK FAUCET IN NEED OF REPAIR. LEAKING CLEAN AND CORRECT AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN STORAGE AREAS MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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