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SUPER JALAPENO GRILL INC.

3835 W FULLERTON AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

SUPER JALAPENO GRILL INC. has been inspected 4 times by Chicago Department of Public Health since November 25, 2014. The most recent inspection, on April 20, 2016, found no infractions.

1 of 4 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: Food temperature control and Food source, labelling and allergens.

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.

  • 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 August 21, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 November 25, 2014. 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 6 times across 3 separate inspections, most recently on August 28, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 5 times across 3 separate inspections, most recently on August 28, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on August 28, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN PREP SHELVES WITH GREASE AND FOOD DEBRIS IN PREP/COOKING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR BROKEN AND MISSING FLOOR TILES IN FRONT AND IN REAR PREP AREA.-----------MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT.---.-------MUST RESEAL UNSEALED FLOOR BASEBOARD IN DINING AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND REAR FOOD PREP/COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD WITH END CAPS OR SHATTERPROOF LIGHT BULB ABOVE 3 COMPARTMENT SINK IN REAR PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE.
  3. Canvass

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #1512317 ISSUED ON 11-25-2014. SERIOUS VIOLATION 7-42-090 #30 - INSTRUCTED FACILITY TO LABEL ALL BULK FOOD CONTAINERS AND TO MAINTAIN. #32 - INSTRUCTED FACILITY TO INSTALL A SPLASH GUARD AT THE FRONT COUNTER EXPOSED HAND SINK BETWEEN SINK AND COFFEE STATION AND TO MAINTAIN. FOUND THE FRONT COUNTER TOP TO BE LIFTING AWAY FROM COUNTER. INSTRUCTED FACILITY TO REPAIR. #36 - FOUND THE LIGHTS ABOVE THE 2 COMPARTMENT SINK NOT SHIELDED. INSTRUCTED FACILITY TO SHIELD END TO END AND TO MAINTAIN. #38 - FOUND LEAKS AT: BASEMENT EXPOSED HAND SINK DRAIN PIPE AND BASEMENT 2 COMPARTMENT FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED FACILITY TO OBTAIN STOPPERS FOR EACH COMPARTMENT OF THE 3 COMPARTMENT SINK AND TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN PREP SHELVES WITH GREASE AND FOOD DEBRIS IN PREP/COOKING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR BROKEN AND MISSING FLOOR TILES IN FRONT AND IN REAR PREP AREA.-----------MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT.---.-------MUST RESEAL UNSEALED FLOOR BASEBOARD IN DINING AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND REAR FOOD PREP/COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD OR SHATTERPROOF LIGHT BULB ABOVE 3 COMPARTMENT SINK IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE.
  4. License

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED FACILITY TO LABEL ALL BULK FOOD CONTAINERS AND TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL A SPLASHGUARD AT THE FRONT COUNTER EXPOSED HANDSINK BETWEEN SINK AND COFFEE STATION AND TO MAINTAIN. FOUND THE FRONT COUNTER TOP TO BE LIFTING AWAY FROM COUNTER. INSTRUCTED FACILITY TO REPAIR. FOUND THE DRYING SHELF ABOVE THE 3 COMPARTMENT SINK TO HAVE PEELING PAINT. INSTRUCTED FACILITY TO RESEAL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND THE LIGHTS ABOVE THE 2 COMPARTMENT SINK NOT SHIELDED. INSTRUCTED FACILITY TO SHIELD END TO END AND TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO MOP SINK ON PREMISES. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN. FOUND LEAKS AT: BASEMENT EXPOSED HANDSINK DRAIN PIPE AND BASEMENT 2 COMPARTMENT FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED FACILITY TO OBTAIN STOPPERS FOR EACH COMPARTMENT OF THE 3 COMPARTMENT SINK AND TO MAINTAIN.

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