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NEW CAJUN GRILL

7601 S CICERO AVE, CHICAGO, IL 60652 · Restaurant

Inspection summary

NEW CAJUN GRILL has been inspected 6 times by Chicago Department of Public Health since September 17, 2015. The most recent inspection, on March 20, 2019, recorded 8 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 20, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on March 20, 2019. For example: PROPER COOLING TIME AND TEMPERATURE

  • 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 3 times across 2 separate inspections, most recently on March 20, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 September 17, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 6 times across 3 separate inspections, most recently on January 12, 2018. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED MANAGER ON DUTY AT THE TIME OF INSPECTION. INSTRUCTED THAT THERE SHOULD ALWAYS BE A CERTIFIED MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS ON PREMISES. INSTRUCTED TO COMPLY WITH SAID POLICY ALONG WITH THE NECESSARY CLEAN-UP KIT ITEMS. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 20. PROPER COOLING TIME AND TEMPERATURE
      • OBSERVED COOKED CHICKEN BREAST SITTING IN A BUS TUB ON TOP OF A GARBAGE CAN LID AT IMPROPER COOLING TIME AND TEMPERATURE (CHICKEN BREAST 99.4) WHEN ASKED HOW LONG THE CHICKEN HAD BEEN SITTING THERE, THE PIC REPLIED "5 HOURS". INSTRUCTED THAT PROPER COOLING, TCS FOODS MUST BE COOLED FROM 135 DEGREES F TO 41 DEGREES F OR LESS IN 6 HOURS. PIC VOLUNTARILY DISCARDED AND DENATURED THE CHICKEN. APPROX 20 LBS AND $100 FOOD VALUE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/TCS FOODS (CHICKEN, RICE, ETC.) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS, PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD ITEMS (RICE, SUGAR, FLOUR, ETC) BEING STORED IN BUCKETS AND NOT PROPERLY LABELED. INSTRUCTED THAT FOODS THAT COME OUT THE ORIGINAL CONTAINERS MUST BE PROPERLY LABELED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENING AT THE IN THE CEILING, SEPARATING THE LIGHT FIXTURE FROM THE CEILING TILE ABOVE THE COOK PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OB SERVED NO PROOF OF ALLERGEN TRAINING FROM THE CERTIFIED MANAGER. INSTRUCTED THAT ALL MANAGERS WITH A VALID CITY OF CHICAGO SANITATION CERTIFICATE MUST COMPLY WITH ALLERGEN TRAINING.
  2. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE REAR LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN.
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DRY STORAGE CONTAINRES NOT LABELED. INSTD TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD STORAGE SHELVES AT FRONT PREP AREA. INSTD TO SEAL/PAINT ALL RAW WOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE WITH SLIGHT BUILD UP. INSTD TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS AND ATTACHED PIPING (COOKING AND ELECTRICAL) THROUGH OUT WITH EXCESSIVE DEBRIS, GREASE ACCUMULATION. CLEAN AND MAINTAIN SAME. WALL TILE NEXT TO BEVERAGE STATION AT FRONT PREP AREA IN POOR REPAIR, MISSING, AND CRACKED TILES. INSTD TO REPAIR SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETER MISSING FOR FOOD HANDLERS. INSTD TO PROVIDE SAME.
  4. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED THE FRONT PREP AREA EXPOSED HAND WASHING SINK WITH A BUCKET OF SOAP AND WATER INSIDE OF IT AND THE REAP PREP AREA EXPOSED HAND WASHING SINK WITH OVEN GLOVES INSIDE OF IT AND NO HAND SOAP. INSTRUCTED TO MAINTAIN ACCESSIBILITY TO ALL EXPOSED HAND WASHING SINKS. DO NOT STORE ANYTHING INSIDE OF THE EXPOSED HAND WASHING SINKS AND PROVIDE AND MAINTAIN HAND SOAP FOR PROPER HAND WASHING AT THE EXPOSED HAND WASHING SINKS. CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WITH AN ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (RICE, CHICKEN, NOODLES, ETC) WERE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER WITH AN ORIGINAL CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDIUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED GREASE ON THE HOOD AND HOOD VENTS. INSTRUCTED TO CLEAN AND MAINTAIN THE HOOD AND HOOD VENTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EXCESS ITEMS INSIDE OF THE MOP SINK. INSTRUCTED TO REMOVE EXCESS ITEMS AND MAKE THE MOP SINK ACCESSIBLE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING HANDLED.
  5. License Re-Inspection

    0 infractions

  6. License

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED NO HOT HOLDERS TURNED ON AT THIS TIME, INSTRUCTED TO HAVE HOT HOLDING UNITS ON AT NEXT INSPECTION MUST BE ABLE TO HOLD HOT FOOD AT 140*F OR ABOVE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED NO PEST CONTROL SERVICE NOR LOG BOOK AT THIS TIME, INSTRUCTED TO PROVIDE.

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