Skip to content
Loading map…

PARK ISLAND JERK CHICKEN,INC.

319 W 95TH ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

PARK ISLAND JERK CHICKEN,INC. has been inspected 10 times by Chicago Department of Public Health since April 14, 2014. The most recent inspection, on May 26, 2021, found no infractions.

2 of 10 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: Cleaning and sanitizing, 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.

  • 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 5 times across 4 separate inspections, most recently on April 27, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 3 separate inspections, most recently on October 3, 2019. For example: APPROVED THAWING METHODS USED

  • 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 October 3, 2019. 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 October 3, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 13 times across 8 separate inspections, most recently on April 27, 2021. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DRY FOOD STORAGE CONTAINERS NOT CLEAN OF DRIED FOOD SPILLS, DEBRIS. INSTRUCTED TO CLEAN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ALL WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS. MUST PROVIDE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR NOT CLEAN OF DEBRIS IN MOP ROOM. MUST CLEAN/ MAINTAIN
  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED (PIC) TO PROVIDEFOR EMPLOYEES HEALTH. PRIORITY FOUNDATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO SANITIZING CHEMICAL TESTING DEVICE FOR SANITIZER USED AT 3- COMPARTMENT SINK DISHWASHING FACILITIES. INSTRUCTED TO PROVIDE CHLORINE TEST KIT. SERIOUS PRIORITY FOUNDATION ISSUED 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DRY FOOD STORAGE CONTAINERS NOT CLEAN OF DRIED FOOD SPILLS, DEBRIS. INSTRUCTED TO CLEAN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ALL WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR NOT CLEAN OF DEBRIS IN MOP ROOM. MUST CLEAN/ MAINTAIN.
  4. Canvass

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED FOR ELEVATION. MUST PROVIDE PROPER SHEVLING EASY TO MONITOR AND CLEAN UNDERNEATH AND 6" OFF THE FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN ALL PREP TABLE, COUNTER TOP, STORAGE SHEVLING TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE INTERIOR OF THE REACH IN COOLERS AND FREEZER TO REMOVE SPILLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING THROUGH OUT PRMISES TO REMOVE SPILL,DEBRIS AND GREASE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIOLATION #60.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION (#58) ALLENGEN TRAINING NOT CORRECTED FROM REPORT #2315346 DATE 10-3-19.Violation Codes: 2-102.13 Inspector Comments: PIC HAS NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE. INSTRUCTED MANAGER THAT ALL CITY OF CHICAGO CERTIFIED MANAGER MUST COMPLY WITH THE ALLERGEN TRAINING REQUIREMENT OR MORE CITATION WILL FOLLOW. PRIORITY FOUNDATION CITATION ISSUED #7-42-090.
  5. Complaint

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED (PIC) TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED PIC TO PROVIDE WITH AL NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED COOKED PREPARED READY TO EAT FOODS IN COOLERS NO DATE MARKED, MACARONI AND CHEESE, BEANS. INSTRUCTED THAT ALL FOODS PREPARED ON SITE HELD FOR MORE THAN 24 HOURS MUST BE DATE MARKED, IDENTIFIED WITH NAME OF FOOD,PREPARED AND DISCARD DATE.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED CHICKEN STIIL AT ADEQUATE TEMPERATURE,HOWEVER BEING UNTHAWED FOR PREPING IN PREP AREA INSIDE BOXES. INSTRUCTED THAT FOOD MUST BE PROPERLY UNTHAWED UNDER COLD RUNNING WATER REFRIGERATION OR MICROWAVE ONLY.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY STORAGE CONTAINERS AND JERK SAUCE NOT LABELED. INSTRUCTED ANY FOODS NOT IN ORIGINAL CONTAINER MUST BE PROPERLY LABELEDWITH COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LOWER SHELES OF ALL PREP TABLES AND PLASTIC LINERS ON STORAGE SHELVES IN KITCHEN NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED COOKING EQUIPMENT, INTERIOR OF COOLER DOORS NOT CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ALL WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE . INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS NOT CLEAN OF DEBRIS IN MOP ROOM AND STORAGE SHELF UNIT BY 3- COMPARTMENT SINK. INSTRUCTED TO CLEAN/MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BARBQ PIT IN OUTSIDE REAR YARD BY DOOR. INSTRUCTED TO REMOVE FROM SITE. OUTSIDE COOKING NOT ALLOWED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLERS TRAINING. INSTRUCTED TO PROVIDE FOR EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PIC HAS NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE.
  6. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS INSIDE COOLERS MAINTAINED AT IMPROPER TEMPERATURES. APPOX 40LBS OF COOKED TURKEY AT 50.3F,15-LBS OF JERK CATFISH AT 50.0F, 20 LBS OF COOKED OXTAILS AT 55.6F, 15-LBS OF COOKED SWEET POTATOES AT 59.0F, 10-LBS COOKED CHICKEN AT 68.4F, 6-LBS OF COOKED BEANS AT 53.4F. MUST PROPERLY COOL FOODS AND MAINTAIN COLD FOODS AT 40.0F OR BEOLW. APPROX 90-LBS AT COST APPROX $400.00 WAS DENATURED AND DISCARDED BY MANAGER-CDI. CRITICAL VIOLATION 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOODS NOT IN ORIGINAL CONTAINER, ( COOKED),ETC NOT LABELED, DATED. MUST INSTALL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RICE/BEANS STORED INSIDE OF GROCERY BAGS IN COOLER. INSTRUCTED MUST USE FOOD GRADE CONTAINERS FOR FOOD STORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS IN MOP ROOM AND REAR OFFICE AREA ALONG WALLS AND HEAVY EQUIPMENT. MUST CLEAN/MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF THE NEW FOOD HANDLERS TRAINING FOR EMPLOYEES. MUST PROVIDE AT NEXT ROUTINE INSPECTION.
  7. Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED JERK CHICKEN USED FOR PREPARING TACOS STORED ON PREP TABLE AT IMPROPER TEMPERATURE 73.4F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LBS AND $30 OF CHICKEN. ALL COLD FOOD MUST MAINTAIN 40F AND ALL HOT FOOD MUST MAINTAIN 140F DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR DAMAGED GASKET ON REAR REACH-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS BEHIND COOKING EQUIPMENT, STEAM TABLES AND SHELVING UNITS IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN INTERIOR OF VENTILATION HOOD AND LIGHT SHIELDS INSIDE VENTILATION HOOD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD ABOVE PREP TABLE IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE ACCURATE THERMOMETER IN REAR SLIDING DOOR COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. PROPERLY STORE CLEANING SUPPLIES AWAY FROM FOOD IN PREP AREA.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL WORN AND DEEP GROOVED CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  9. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR BOTTOM SHELF OF THE COOLERS AND FREEZER TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDERNEATH THE SPICE STORAGE SHELVING TO REMOVE SPILLS.
  10. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website