Skip to content
Loading map…

TAQUERIA JAMAY

2500 W 51ST ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

TAQUERIA JAMAY has been inspected 8 times by Chicago Department of Public Health since May 28, 2010. The most recent inspection, on June 18, 2013, found no infractions.

1 of 8 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, Pests 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 4 times across 4 separate inspections, most recently on February 14, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on February 7, 2013. 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 2 times across 2 separate inspections, most recently on June 7, 2010. 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 20 times across 7 separate inspections, most recently on February 14, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 4 times across 4 separate inspections, most recently on April 26, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM GREASE TRAP IN BASEMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE CHIP PAINT ON WALL NEAR PREP TABLE IN REAR PREP AREA AND REMOVE CHIP PAINT ON SHELF WHERE MICROWAVE IS STORED AT FRONT PREP AREA ALSO SOME WOODEN SHELVES IN BASEMENT HAS CHIP PAINT MUST USE NON TOXIX PAINT TO REPAIR
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE REACH-IN COOLER IN BASEMENT
  3. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED BETWEEN 60-70 MICE DROPPINGS IN BASEMENT IN THE FOLLOWING AREAS: BEHIND 3 CHEST COOLERS NEAR STAIRS, UNDERNEATH SHELVING RACKS, SOME ON SHELVING,AND BEHIND GREASE TRAP MUST CLEAN AND SANITIZE AFFECTED AREAS ALSO OBSERVED FRONT OUTER DOOR NOT TIGHT FITTING,OPENING NOTED AT BOTTOM OF DOOR, RECOMMENDED TO CONTACT PEST CINTROL OPERATOR FOR SERVICE CITATION ISSUED 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT#1202250 DATE 04-26-2012 NOT CORRECTED (33)CLEAN THE COOKING EQUIPMENT AND FILTERS ABOVE HAS GREASE BUILDUP DEFROST AND CLEAN THE REACHIN FREEZERS LOCATED IN THE BASEMENT THEY ARE THICK WITH ICE BUILDUP(34)CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT THICK WITH GREASE BUILDUP CLEAN THE BASEMENT FLOOR AND THE 1ST FLOOR REAR AREA ALONG THE WALLS AND IN THE CORNERS HASDUST BUILDUP ON THEM PROVIDE A BASEBOARD(COVING)EAST WALL IN THE PREP AREA(35)CLEAN THE EAST AND SOUTH WALL PREP AREA HAS SPLASHED ON FOOD DEBRIS CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASED ON GREASE BUILDUP INSTRUCTED TO CORRECT VIOLATIONS SERIOUS CITATION ISSUED 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION CORRECTED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM GREASE TRAP IN BASEMENT
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF LIGHT SHIELD COVERS AT FRONT CUSTOMER DINNING AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE CHIP PAINT ON WALL NEAR PREP TABLE IN REAR PREP AREA AND REMOVE CHIP PAINT ON SHELF WHERE MICROWAVE IS STORED AT FRONT PREP AREA ALSO SOME WOODEN SHELVES IN BASEMENT HAS CHIP PAINT MUST USE NON TOXIX PAINT TO REPAIR
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE REACH-IN COOLER IN BASEMENT
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE SHELF AND LEGS UNDER THE PREP TABLE AND SHELF AND LEGS UNDER THE GRILL ARE RUSTY. INSTRUCTED TO REMOVE THE RUST AND PAINT THEM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE COOKING EQUIPMENT AND FILTERS ABOVE HAS GREASE BUILDUP. DEFROST AND CLEAN THE REACHIN FREEZERS LOCATED IN THE BASEMENT THEY ARE THICK WITH ICE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT THICK WITH GREASE BUILDUP. CLEAN THE BASEMENT FLOOR AND THE 1ST FLOOR REAR AREA ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP ON THEM. PROVIDE A BASEBOARD (COVING)EAST WALL IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE EAST AND SOUTH WALL PREP AREA HAS SPLASHED ON FOOR DEBRIS. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON GREASE BUILDUP.
  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WORN SURFACES IN STORAGE SHELVES IN BASEMENT. INSTD TO PAINT SAME WITH NON-TOXIC PAINT. ALUMINUM FOIL ON BOTTOM OF PREP TABLES. INSTD TO REMOVE SAME SO AS SURFACES TO BE SMOOTH AND EASILY CLEANABLE. UPRIGHT FREEZER WITH EXCESSIVE ICE BUILD-UP. REMOVE EXCESSIVE ICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER AND INTERIOR OF COOLERS NOT CLEAN. CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER FRYER NOT CLEAN. CLEAN SAME.
  7. Canvass Re-Inspection

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL AND DATE ALL COOKED FOODS,PROPERLY LABEL DESSERTS(NAME,ADDRESS,PHONE NUMBER,INGREDIENTS)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST STORE PLASTIC WEAR & KNIVES PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES IN PREP AREAS,IN GLASS POP COOLER.DEFROST GLASS CHEST FREEZER & UP RIGHT FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.GRILL TABLE,DEEP FRYERS,WHEEL BASES OF EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED FLOOR TILES IN 1ST FL. REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR CEILING IN BASEMENT & WALL IN DINING AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALL IN DINING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
  8. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND EVIDENCE OF LIVE FRUIT FLIES APPX. 100 OR MORE ON WALLS & CEILINGS IN BASEMENT PREP AND FOOD STORAGE AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/28/10.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL AND DATE ALL COOKED FOODS,PROPERLY LABEL DESSERTS(NAME,ADDRESS,PHONE NUMBER,INGREDIENTS)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST STORE PLASTIC WEAR & KNIVES PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES IN PREP AREAS,IN GLASS POP COOLER.DEFROST GLASS CHEST FREEZER & UP RIGHT FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.GRILL TABLE,DEEP FRYERS,WHEEL BASES OF EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE DAMAGED FLOOR TILES IN 1ST FL. REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR CEILING IN BASEMENT & WALL IN DINING AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALL IN DINING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

Nearby inspected facilities

Own this business? Add a badge to your website