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JS MARTINEZ CORPORATION

4125 W 26TH ST, CHICAGO, IL 60623 · Restaurant

Inspection summary

JS MARTINEZ CORPORATION has been inspected 5 times by Chicago Department of Public Health since April 30, 2015. The most recent inspection, on November 18, 2016, found no infractions.

1 of 5 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 Pests.

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.

  • 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 2 separate inspections, most recently on August 15, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 June 9, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on June 9, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 June 9, 2016. 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 12 times across 4 separate inspections, most recently on August 15, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP FOUND AT EXPOSED HAND WASHING FACILITY WHICH WAS ALSO TURNED OFF UNDERNEATH THE BOTTOM, AND NO SANITARY HAND DRYING DEVICE AT EXPOSED HAND SINK IN FRONT FOOD PREP AREA. CRITICAL VIOLATION. 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED AT START OF INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED(CUT LEAFY GREENS, BEEF, RICE). SERIOUS VIOLATION 7-38-012(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • : PAINT RUSTY EXTERIORS OF DEEP FREEZER AND REACH-IN FREEZER IN REAR FOOD PREP AREA. FOUND PLASTIC GROCERY BAGS WITH UNCOVERED FOODS INSIDE IN DEEP FREEZERS AND COOLERS, MUST STORE ALL UNCOVERED FOODS IN FOOD GRADE PLASTIC STORAGE BAGS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED INSIDE ICE MACHINE, MUST STORE IT IN A CLEAN CONTAINER PROTECTED FROM CONTAMINATION.
  3. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIORS OF DEEP FREEZER AND REACH-IN FREEZER IN REAR FOOD PREP AREA. FOUND PLASTIC GROCERY BAGS WITH UNCOVERED FOODS INSIDE IN DEEP FREEZERS AND COOLERS, MUST STORE ALL UNCOVERED FOODS IN FOOD GRADE PLASTIC STORAGE BAGS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED INSIDE ICE MACHINE, MUST STORE IT IN A CLEAN CONTAINER PROTECTED FROM CONTAMINATION.
  4. Canvass

    15 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • A LARGE STOCK POT OF COOKED BEANS STORED ON THE FLOOR IN THE WALK-IN COOLER OVER NIGHT AT 80.0F. INSTRUCTED TO DISCARD PRODUCT AND TO BREAK COOKED FOODS DOWN INTO SHALLOW PANS WHICH MUST REACH THE REQUIRED TEMPERATURE WITHIN 6 HOURS(140 TO 70 IN 2 HOURS AND FROM 70-40 IN 4 HOURS. CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER TOUCHING AND CHOPPING FRESH TOMATOES USING BARE HANDS. INSTRUCTED THAT NO BARE HAND CONTACT IS ALLOWED WITH READY TO EAT FOODS; MUST USE GLOVES OR UTENSILS TO HANDLE READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED. OVERFLOWING TRASH OBSERVED IN GARBAGE DUMPSTER WITH THE LID 12 INCHES ABOVE THE RIM. INSTRUCTED TO KEEP LID CLOSED, AND TO INCREASE NUMBER OF PICK-UPS OR OBTAIN AN ADDITIONAL DUMPSTER. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED FOR ANYONE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED(BEEF TONGUE, BEEF). SERIOUS VIOLATION 7-38-012(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS STORED IN COOLERS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE SERVICE UTENSILS MUST BE PROPERLY STORED INVERTED(UP OR OUT) IN CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIORS OF DEEP FREEZER AND REACH-IN FREEZER IN REAR FOOD PREP AREA. FOUND PLASTIC GROCERY BAGS WITH UNCOVERED FOODS INSIDE IN DEEP FREEZERS AND COOLERS, MUST STORE ALL UNCOVERED FOODS IN FOOD GRADE PLASTIC STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN TH FOLLOWING: SIDES AND INTERIORS OF ALL COOKING EQUIPMENT IN REAR FOOD PREP AREA(DEEP FRYER. GRILL, COOKING STOVE,), ALL CUTTING BOARDS ON PREP TABLES, ALL PREP TABLES, ALL FREEZERS AND COOLERS, STORAGE RACKS AND SHELVES, ALL UNCLEAN SKILLETS AND PANS INSIDE COOKING STOVE, AND 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN ALL DIRT AND DEBRIS FROM FLOORS THROUGHOUT FOOD PREP AREAS ALONG THE BASES OF THE WALLS AND UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT WHERE PRESENT. CLEAN AND/OR PAINT WALLS IN REAR FOOD PREP AREA AND IN WASHROOMS WHERE SURFACES ARE CHIPPING. CLEAN DEBRIS FROM LIGHT SHIELDS WHERE PRESENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPAIR OR REPLACE BROKEN LIGHT(S) IN REAR FOOD PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPLACE MISSING SELF-CLOSING DEVICE ON EMPLOYEE WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AND LEAKY PIPE UNDERNEATH 3 COMPARTMENT SINK IN DISH WASHING AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINT'S.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED INSIDE ICE MACHINE, MUST STORE IT IN A CLEAN CONTAINER PROTECTED FROM CONTAMINATION.
  5. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTOR DEVICE AT UTILITY SINK IN BASEMENT; MUST INSTALL A BACKFLOW PREVENTOR DEVICE. FOUND TWO DRAIN STOPPERS AT THE THREE COMP SINK; MUST PROVIDE THREE STOPPERS FOR PROPER SET UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND SOME UNNECESSARY ITEMS IN BASEMENT; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.

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