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REGGAE ISLAND JERK CHICKEN, INC

5101 S HALSTED ST, CHICAGO, IL 60609 · Restaurant

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED RICE AND BEANS AT IMPROPER TEMPERATURE 73.6F AND 4 PACKAGED MEALS(JERK CHICKEN, RICE AND BEANS, MACARONI AND CHEESE)STORED AT IMPROPER TEMPERATURE 47.9F IN REACH-IN COOLER DURING INSPECTION. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LBS AND $10 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PREPARED FOOD IN COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROPERLY STORE ALL CLEAN SINGLE SERVICE CONTAINERS IN PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ADEQUATE SHELVING FOR CLEAN FOOD EQUIPMENT/UTENSIL STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVES AND FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING AND STORAGE AREAS. CLEAN FLOOR DRAIN UNDER 3-COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN PREP AREA. CLEAN WALLS AS NEEDED IN PREP AND DISH WASHING AREAS. CLEAN ALL LIGHT SHIELDS IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE MISSING HANDLES ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES AND PROPERLY ORGANIZE PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK, VINEGAR, SAUCE, ETC OFF FLOOR UNDER FRONT COUNTER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE LONG HANDLE UTENSILS FOR DISPENSING COOKED RICE AND PEAS. STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
  3. Canvass Re-Inspection

    10 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PREPARED FOOD IN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ADEQUATE SHELVING FOR CLEAN FOOD EQUIPMENT/UTENSIL STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVES AND FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING AND STORAGE AREAS. CLEAN FLOOR DRAIN UNDER 3-COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN PREP AREA. CLEAN WALLS AS NEEDED IN PREP AND DISH WASHING AREAS. CLEAN ALL LIGHT SHIELDS IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE MISSING HANDLES ON UTILITY SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN REACH-IN COOLER IN LOBBY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES AND PROPERLY ORGANIZE PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK, VINEGAR, SAUCE, ETC OFF FLOOR UNDER FRONT COUNTER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE LONG HANDLE UTENSILS FOR DISPENSING COOKED RICE AND PEAS. STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
  4. Canvass

    13 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING MULTI-USE CONTAINERS, KNIVES, TONGS, SPOONS, ETC IN 3-COMPARTMENT SINK WITH NO SANITIZER AND SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HOT OR TEMPERED WATER AT WASHBOWL IN WASHROOM. INSTRUCTED MANGER TO PROVIDE HOT OR TEMPERED(85F) WATER AT WASHBOWL FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PREPARED FOOD IN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ADEQUATE SHELVING FOR CLEAN FOOD EQUIPMENT/UTENSIL STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVES AND FRONT COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN PREP AREA. CLEAN WALLS AS NEEDED IN PREP AND DISH WASHING AREAS. CLEAN ALL LIGHT SHIELDS IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN PREP AREA AND MISSING LIGHT SHIELD IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE MISSING HANDLES ON UTILITY SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN REACH-IN COOLER IN LOBBY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES AND PROPERLY ORGANIZE PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE LONG HANDLE UTENSILS FOR DISPENSING COOKED RICE AND PEAS.
  5. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEEP GROOVES IN CUTTING BOARD. MUST RESURFACE OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN/SANITIZE ALL COOKING EQUIPMENT, FOOD CONTACT SURFACES, COUNTER TOPS. CLEAN EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN/SANITIZE INTERIOR OF ALL REFRIGERATION UNITS OF FOOD DEBRIS AND SPILLS. MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN/SANITIZE FLOORS THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER AND UNNECESSARY ATRICLES THROUGHOUT PREP AREA AND REAR. ORGANIZE AND MAINTAIN AT ALL TIMES.
  6. Canvass Re-Inspection

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES HAS 2-DR UPRIGHT FREEZER IN PREP AREA IN NEED OF REPAIR. NOT IN USE AND EMPTY AT THIS TIME OF INSPECTION. CRITICAL VIOLATION 7-38-005(A). NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEEP GROOVES IN CUTTING BOARD. MUST RESURFACE OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN/SANITIZE ALL COOKING EQUIPMENT, FOOD CONTACT SURFACES, COUNTER TOPS. CLEAN EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN/SANITIZE INTERIOR OF ALL REFRIGERATION UNITS OF FOOD DEBRIS AND SPILLS. MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN/SANITIZE FLOORS THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER AND UNNECESSARY ATRICLES THROUGHOUT PREP AREA AND REAR. ORGANIZE AND MAINTAIN AT ALL TIMES.
  7. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES HAS 2-DR UPRIGHT FREEZER IN PREP AREA IN NEED OF REPAIR. NOT IN USE AND EMPTY AT THIS TIME OF INSPECTION. CRITICAL VIOLATION 7-38-005(A). NO CITATION ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED WITH GARBAGE AND TRASH OVERFLOWING PREVENTING PROPER LID CLOSURE. MUST MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEEP GROOVES IN CUTTING BOARD. MUST RESURFACE OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN/SANITIZE ALL COOKING EQUIPMENT, FOOD CONTACT SURFACES, COUNTER TOPS. CLEAN EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN/SANITIZE INTERIOR OF ALL REFRIGERATION UNITS OF FOOD DEBRIS AND SPILLS. MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN/SANITIZE FLOORS THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER AND UNNECESSARY ATRICLES THROUGHOUT PREP AREA AND REAR. ORGANIZE AND MAINTAIN AT ALL TIMES.
  8. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE PREP AREA AND REAR DISH WASHING AREA ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED LIGHT SHIELDS DIRTY IN THE FRONT SERVICE AREA AND PREP AREA. MUST CLEAN TO REMOVE DEBRIS.