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THE JERK GRILL, LLC

6814 W NORTH AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

THE JERK GRILL, LLC has been inspected 4 times by Chicago Department of Public Health since June 9, 2010. The most recent inspection, on July 31, 2012, found no infractions.

2 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: Pests, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 once on December 6, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on December 6, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 June 9, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 7 times across 2 separate inspections, most recently on December 6, 2011. 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 4 times across 2 separate inspections, most recently on December 6, 2011. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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

    0 infractions

  3. Canvass

    11 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER BACKING-UP FROM DIRTY FLOOR DRAIN (UNDER 3 COMPARTMENT SINK) IN FOOD PREP/COOKING AREA. INSTRUCTED TO FIX AND MAINTAIN PLUMBING. WASH, RINSE AND SANITIZE FLOOR, DRAINS AND EQUIPMENT. CRITICAL CITATION ISSUED 7-38-030
    • 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. PEST CONTROL LOG BOOK NOT MAINTAINED. PREMISES HAS PEST CONTROL SERVICE TWICE A YEAR. LAST SERVICE REPORT DATED WAS ON 08-01-2010. NO CURRENT REPORT AVAILABLE. INSTRUCTED TO PROVIDE CURRENT SERVICE. SERIOUS CITATION ISSUED 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND DISH WASHING FACILITIES (3 COMPARTMENT SINK) NOT PROPERLY MAINTAINED. NOTED STRIPPED (HOT) FAUCET HANDLE. NO HOT WATER PRESSURE AVAILABLE FROM FAUCET. INSTRUCTED TO FIX AND MAINTAIN FAUCET. SERIOUS CITATION ISSUED 7-38-030
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. FOUND NO INSPECTION SUMMARY REPORT POSTED ON PREMISES. PREVIOUS INSPECTION ON 6/09/10. INSTRUCTED MANAGEMENT, FOOD INSPECTION SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS CITATION ISSUED 7-42-010(B)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED AS PER MUNICIPAL CODE. (INSPECTION REPORT# 250724, DATED 06-09-2010) SERIOUS CITATION ISSUED 7-42-090 #33 - INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF MOP SINK AND MOP BUCKET. #35 - INSTRUCTED TO CLEAN AND MAINTAIN WALLS UNDER/BEHIND 3 COMPARTMENT SINK AND WALLS AROUND MOPSINK. #40 - INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER. MUST CORRECT AND MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: STORAGE RACKS INSIDE WALK-IN COOLER, INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINKS AND 3 COMPARTMENT SINKS (FRONT AND REAR), INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, HOOD AND FILTERS WITH HEAVY GREASE BUILD-UP, PREP SHELVES AND COUNTER SHELVES BEHIND FRONT COUNTER. ALSO, INTERIOR LEFT SIDE AND TUBES INSIDE ICE MACHINE NOT CLEAN. MOP/UTILITY SINK DIRTY. MUST CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE AND FOOD DEBRIS BUILD-UP AND ALSO FLOORS AT REAR STORAGE AREA UNDER AND AROUND HOT WATER TANK.--------MUST CLEAN AND RE-FINISH FLOORS INSIDE WALK-IN COOLER WITH RUST BUILD-UP. CLEAN IN DETAIL ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS THROUGHOUT WITH DRIED FOOD SPILLAGE INCLUDING WALLS INSIDE WALK-IN COOLER.---------MUST CLEAN CEILING VENT COVER INSIDE TOILET ROOM AND FAN COVER IN WALK-IN COOLER. REMOVE ACCUMULATED DUST.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS MUST BE SHIELDED ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PLUMBING UNDER REAR 3 COMPARTMENT SINK LEAKS. MUST REPAIR AND MAINTAIN PLUMBING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK IN COOLER AND AT REAR STORAGE AREA (NEXT TO EXIT DOOR) TO PREVENT RODENT AND INSECT HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  4. Canvass

    5 infractions

    • 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. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF MOP SINK AND MOP BUCKET.
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN WALLS UNDER/BEHIND 3 COMPARTMENT SINK AND WALLS AROUND MOPSINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO REPLACE DEAD LIGHTBULB (LEFT SIDE) IN HOOD ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO FIX SLOW DRAINING FLOOR DRAIN UNDER 3 COMPARTMENT SINK.
    • 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER.

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