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ROYAL CARIBBEAN JERK

2126 E 71ST ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

ROYAL CARIBBEAN JERK has been inspected 20 times by Chicago Department of Public Health since June 20, 2011. The most recent inspection, on June 28, 2018, found no infractions.

3 of 20 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: Pests, Food source, labelling and allergens and Food temperature control.

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.

  • 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 9 times across 6 separate inspections, most recently on September 22, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 7 separate inspections, most recently on August 22, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 7 times across 6 separate inspections, most recently on October 28, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on October 4, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 43 times across 17 separate inspections, most recently on October 4, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

20 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIOR SURFACES OF STOVE, FRYERS, PREP TABLES, REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS WHERE DROPPINGS OBSERVED. ALSO CLEAN AROUND AND BEHIND ALL KITCHEN EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS ABOVE COOKING EQUIPMENT IN HOODED SYSTEM. REPLACE WATER STAINED/DAMAGED CEILING TILES WHERE NEEDED IN KITCHEN. CLEAN CEILING VENTS WHERE NEEDED IN KITCHEN TO REMOVE DIRT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS WHILE HANDLING POTENTIALLY HAZARDOUS FOODS.
  3. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE ON PREMISES. FORTY MOUSE DROPPINGS FOUND ON THE FLOOR AROUND AND BEHIND KITCHEN EQUIPMENT, HOT WATER TANK AND UNDER STORAGE SHELVES. CLEAN ALL AREAS TO REMOVE DROPPINGS. RECOMMENDED SERVICE BY ORKIN PRIOR TO REINSPECTION NEXT WEEK. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIOR SURFACES OF STOVE, FRYERS, PREP TABLES, REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS WHERE DROPPINGS OBSERVED. ALSO CLEAN AROUND AND BEHIND ALL KITCHEN EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS ABOVE COOKING EQUIPMENT IN HOODED SYSTEM. REPLACE WATER STAINED/DAMAGED CEILING TILES WHERE NEEDED IN KITCHEN. CLEAN CEILING VENTS WHERE NEEDED IN KITCHEN TO REMOVE DIRT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS WHILE HANDLING POTENTIALLY HAZARDOUS FOODS.
  4. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OR STORED FOR MORE THAN 24 HOURS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DEEP DARK OPEN SEEMS INTO THE CUTTING BOARD. MUST REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR AND EXTERIOR OF ALL SHELVING UNITS,BOTTOM SHELF OF THE PREP TABLES, VENTILATION HOOD, COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEATIL CLEAN FLOORS IN THE PREP AREA AND REAR OF PREMISES, ALONG WALL BASE AND CORNERS TO REMOVE DEBRIS.
  5. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED A FEW PRECOOKED FOOD ITEMS INSIDE THE REACH IN COOLER NOT PROPERLY LABELED. MUST LABEL WITH NAME AND DATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DEEP DARK OPEN SEEMS INTO THE CUTTING BOARD. MUST REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL STORAGE SHELVING, INTERIOR OF ALL COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DIRTY AND IN POOR REPAIR. MUST CLEAN TO REMOVE SPILLS,GREASE AND DEBRIS. ALSO FLOORS MUST BE IN GOOD REPAIR SMOOTH AND EASLIY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE FOLLOWING DIRTY AND/OR IN POOR REPAIR: WALLS, CEILING IN THE PREP AND STORAGE AREA, HOOD & FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED PREMISES TO BE CLUTTER THROUGH OUT. MUST ORGANIZE AND MAINTAIN FOR BETTER CLEANING AND PEST MONITORING.
  6. Consultation

    0 infractions

  7. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN SHELVES IN THE REAR OF PREMISES OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE COLD HOLDING UNITS IN REAR OF PREMISES
  8. Complaint Re-Inspection

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1559292 DATE 06-18-2015(MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION(35)MUST REPLACE SOME STAINED CEILING TILES IN FRONT AND REAR OF PREMISES,INSTRUCTED TO CORRECT VIOLATIONS,SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN SHELVES IN THE REAR OF PREMISES OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE COLD HOLDING UNITS IN REAR OF PREMISES
  9. Complaint

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE EXPOSED HANDSINK IS IN POOR REPAIR IN THE PREP AREA ,THE PIPE IS MISSING FROM THE BOTTOM OF SINK,WATER HAS TO BE TURNED ON FROM UNDERNEATH SINK AND WHEN WATER IS TURNED ON THE WATER COMES OUT ONTO THE FLOOR,INSTRUCTED TO REPAIR SINK,CRITICAL VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1559292 DATE 06-18-2015(MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION(35)MUST REPLACE SOME STAINED CEILING TILES IN FRONT AND REAR OF PREMISES,INSTRUCTED TO CORRECT VIOLATIONS,SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN SHELVES IN THE REAR OF PREMISES OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE COLD HOLDING UNITS IN REAR OF PREMISES
  10. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST COOKED FOOD PRODUCTS INSIDE 2 DOOR REACH-IN COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN STOVE AND DEEP FRYER OF GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEATIL CLEAN FLOORS IN THE PREP REA AND REAR OF PREMISES,ALONG WALL BASE AND CORNERS ALSO REMOVE CARDBOARD FROM IN FRONT OF STOVE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE SOME STAINED CEILING TILES IN FRONT AND REAR OF PREMISES
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION
  11. Complaint Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED. CLEAN LIGHT SHIELDS THROUGHOUT.
  12. Complaint Re-Inspection

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 30 MICE DROPPINGS NOTED ON PREMISES ON FLOOR AND PALLET IN FRONT SERVICE COUNTER AREA AND ALONG FLOOR BASE IN REAR AND IN FURNACE CLOSET. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL CRACKS & OPENINGS IN WALLS, FLOORS, AND CEILINGS THROUGHOUT, AND REQUEST ANOTHER VISIT FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • REAR OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED, BOX, TRASH AND DEBRIS OBSERVED ON GROUND BEHIND DUMPSTER. MUST BREAK DOWN BOXE(S) AND PLACE ALL TRASH INSIDE WASTE RECEPTACLE. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(CHICKEN, RICE) ARE BEING PREPARED. SERIOUS VIOLATION 7-38-012(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OR STORED FOR MORE THAN 24 HOURS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM CAN OPENER BASE AND HOLSTER CONNECTED TO PREP TABLE. MUST REMOVE ALL BOXES FROM STORAGE SHELVES IN FOOD PREP AREA AND INSIDE REACH-IN COOLER IN REAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE SHELVES THROUGHOUT WHICH ALSO INCLUDES INSIDE COOLERS AND FREEZERS, INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT( OVEN, DEEP FRYER), COOLERS & FREEZERS, SINKS, MICROWAVE, OVENS, COUNTER TOPS, EXTERIORS OF LARGE CONTAINERS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN DIRT AND DEBRIS FROM FLOORS THROUGHOUT ALONG ALL THE BASES, IN CORNERS, 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. CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED. CLEAN LIGHT SHIELDS THROUGHOUT.
  13. Short Form Complaint

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 30 MICE DROPPINGS NOTED ON PREMISES ON FLOOR AND PALLET IN FRONT SERVICE COUNTER AREA AND ALONG FLOOR BASE IN REAR AND IN FURNACE CLOSET. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL CRACKS & OPENINGS IN WALLS, FLOORS, AND CEILINGS THROUGHOUT, AND REQUEST ANOTHER VISIT FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • REAR OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED, BOX, TRASH AND DEBRIS OBSERVED ON GROUND BEHIND DUMPSTER. MUST BREAK DOWN BOXE(S) AND PLACE ALL TRASH INSIDE WASTE RECEPTACLE. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(CHICKEN, RICE) ARE BEING PREPARED. SERIOUS VIOLATION 7-38-012(A).
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION REPORT SUMMARY POSTED AND VISIBLE TO CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OR STORED FOR MORE THAN 24 HOURS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM CAN OPENER BASE AND HOLSTER CONNECTED TO PREP TABLE. MUST REMOVE ALL BOXES FROM STORAGE SHELVES IN FOOD PREP AREA AND INSIDE REACH-IN COOLER IN REAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE SHELVES THROUGHOUT WHICH ALSO INCLUDES INSIDE COOLERS AND FREEZERS, INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT( OVEN, DEEP FRYER), COOLERS & FREEZERS, SINKS, MICROWAVE, OVENS, COUNTER TOPS, EXTERIORS OF LARGE CONTAINERS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN DIRT AND DEBRIS FROM FLOORS THROUGHOUT ALONG ALL THE BASES, IN CORNERS, 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. CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED. CLEAN LIGHT SHIELDS THROUGHOUT.
  14. Canvass Re-Inspection

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND A POT OF RICE AND BEANS THAT WAS COOKED 3-12-14 AND COOLED IN REFRIGERATOR OVER NIGHT AT 52.1F. INSTRUCTED ON FIRST VISIT TO COOL COOKED FOODS IN SHALLOW CONTAINERS WHICH MUST REACH REQUIRED TEMPERATURE OF 40 DEGREES OR BELOW WITHIN 6 HOURS(140 TO 70 IN 2 HOURS AND FROM 70F TO 40F IN 4 HOURS). PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES AT TIME OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(CANDIED YAMS, JERK CHICKEN, FRIED PLAINIANS, BEANS & RICE) WERE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OR STORED FOR MORE THAN 24 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE SERVICE UTENSILS MUST BE STORED WITH HANDLES UP OR OUT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM CAN OPENER BASE AND HOLSTER CONNECTED TO PREP TABLE. MUST REMOVE ALL BOXES FROM STORAGE SHELVES IN FOOD PREP AREA AND INSIDE REACH-IN COOLER IN REAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE SHELVES THROUGHOUT WHICH ALSO INCLUDES INSIDE COOLERS AND FREEZERS, INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT( OVEN, DEEP FRYER), COOLERS & FREEZERS, SINKS, MICROWAVE, OVENS, COUNTER TOPS, EXTERIORS OF LARGE CONTAINERS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN DIRT AND DEBRIS FROM FLOORS THROUGHOUT ALONG ALL THE BASES, IN CORNERS, 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. CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED. CLEAN LIGHT SHIELDS THROUGHOUT.
  15. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED BEANS AND RICE FOUND AT IMPROPER TEMPERATURE IN REACH-IN COOLER AT 49.6F IN LARGE COOKING POT, AND COOKED CHICKEN WINGS ON STEAM TABLE UNIT NOT TURNED ON AT 108.8F. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. INSTRUCTED TO COOL ALL COOKED FOODS IN SHALLOW CONTAINERS WHICH MUST BE COOLED WITHIN A 6 HOUR TIME FRAME(140 TO 70 DEGREES IN 2 HOURS AND FROM 70 TO 40 DEGREES IN 4 HOURS). ALSO INSTRUCTED TO MAKE SURE HOT HOLDING UNIT IS 140 DEGREES OR ABOVE BEFORE PLACING COOKED FOODS IN IT THAT MUST BE MAINTAINED AT 140 DEGREES OR ABOVE. CRITICAL VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 70 MICE DROPPINGS FOUND SCATTERED ON FLOORS IN REAR STORAGE AREA, INSIDE FURNACE CLOSET, IN WASHROOM, UNDERNEATH SINKS AND PREP TABLE, ON SHELVES IN FRONT SERVICE COUNTER AREA, AND UNDERNEATH DESSERT DISPLAY CASE. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL ALL OPENINGS IN WALLS INCLUDING AROUND PIPES. MUST REQUEST A PEST CONTROL LOG BOOK AND A SERVICE VISIT FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OVERFLOWING TRASH OBSERVED IN REAR OUTSIDE GARBAGE AREA. MUST BREAK BOXES DOWN BEFORE PLACING IN RECEPTACLE AND KEEP LID CLOSED. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OR STORED FOR MORE THAN 24 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE SERVICE UTENSILS MUST BE STORED WITH HANDLES UP OR OUT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM CAN OPENER BASE AND HOLSTER CONNECTED TO PREP TABLE. MUST REMOVE ALL BOXES FROM STORAGE SHELVES IN FOOD PREP AREA AND INSIDE REACH-IN COOLER IN REAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE SHELVES THROUGHOUT WHICH ALSO INCLUDES INSIDE COOLERS AND FREEZERS, INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT( OVEN, DEEP FRYER), COOLERS & FREEZERS, SINKS, MICROWAVE, OVENS, COUNTER TOPS, EXTERIORS OF LARGE CONTAINERS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, 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. CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED. CLEAN LIGHT SHIELDS THROUGHOUT.
  16. Canvass Re-Inspection

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER AVAILABLE AT SINKS DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE HOT WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. HOT WATER PROVIDED AT END OF INSPECTION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN PREP AND STORAGE AREAS.
  17. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 20-30 MICE DROPPINGS ON FLOOR ALONG CORNERS IN FURNACE ROOM, 10-15 MICE DROPPINGS ON SHELVES UNDER FRONT COUNTER, 10-15 MICE DROPPINGS ON SHELVES UNDER MICROWAVE, 10-15 MICE DROPPINGS ON FLOOR ALONG EAST WALL IN REAR STORAGE AREA. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE MISSNG FILTERS IN VENTILATION HOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN FURNACE ROOM, ALONG WALLS AND IN ALL CORNERS IN REAR STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN REAR STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK.
  18. Canvass Re-Inspection

    5 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS NEED CLEANING AND PAINTING IN KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHT SHIELDS IN KITCHEN. PROVIDE LIGHT SHIELDS IN REAR STORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION OVER COOKING EQUIPMENT. INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  19. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF COOKED FISH 112.6F, CABBAGE 118.7F AND CHICKEN 120.9F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 10-15 MICE DROPPINGS ON SHELVES UNDER FRONT COUNTER, 10-15 MICE DROPPINGS ON SHELVES AND OUTLET ALONG EAST WALL BEHIND FRONT COUNTER, 15-20 MICE DROPPINGS ON BOTTOM SHELVES UNDER CARRYOUT CONTAINERS, 5 MICE DROPPINGS ON PREP TABLE IN KITCHEN, 30-40 MICE DROPPINGS ON FLOOR AND CORNERS IN FURNACE ROOM, 10-15 MICE DROPPINGS SCATTERED ON FLOOR AROUND WATER HEATER IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. FRONT DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM LEFT CORNER OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL ALL RAW WOOD SHELVING IN REAR STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SHELVING UNITS, PREP TABLES, VENTILATION HOOD, COOKING EQUIPMENT, SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS BEHIIND FRONT COUNTER, IN KITCHEN, FURNACE ROOM AND REAR STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS NEED CLEANING AND PAINTING IN KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHT SHIELDS IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION OVER COOKING EQUIPMENT. INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  20. License

    0 infractions

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