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TJ JAMAICAN JERK CHICKEN & AFRICAN CUISINE

5604 W DIVISION ST, CHICAGO, IL 60651 · Restaurant

Inspection summary

TJ JAMAICAN JERK CHICKEN & AFRICAN CUISINE has been inspected 6 times by Chicago Department of Public Health since May 10, 2017. The most recent inspection, on January 8, 2019, found no infractions.

3 of 6 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 Pests.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 2 times on July 7, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 March 22, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 3 separate inspections, most recently on March 22, 2018. 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 3 times across 3 separate inspections, most recently on March 22, 2018. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 once on March 22, 2018. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Short Form Complaint

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENSE OF MICE ACTIVITY AT THESE AREAS 40 MICE DROPPINGS IN THE OFFICE,30 MICE DROPPINGS AT DEAD DRY STORAGE CLOSET,30 MICE DROPPING UNDER EXPOSED HANDSINK ALSO REAR DOOR NOT TIGHT FITTING AT BASE OF DOOR.INSTRUCTED MANAGEMENT TO CONTACT THEIR PEST CONTROL OPERATOR AND CLEAN AND SANITIZE AFFECTED AREA AND TO MAKE REAR DOOR TIGHT FITTING. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE FROM 11:20AM TO 12:30PM WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS JERK CHICKEN IS PREPARED AND SERVED SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DEEPLY GROOVED CUTTING BOARD NEXT TO GRILL ON TABLE.INSTRUCTED MANAGEMENT TO REPLACE DEEPLY GROOVED CUTTING BOARD. OBSERVED NO DRAINBOARD AT THREE COMPARTMENT SINK.INSTRUCTED MANAGEMENT TO INSTALL A DRAINBOARD ABOVE THE THREE COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : OBSERVED SEPERATION WALL SEPERATING COUNTER AND GRILL AREA.WALL NOT FINISHED (PAINTED).INSTRUCTED MANAGEMENT TO FINISH WALL. OBSERVED CEILING AND WALLS SMOKED THROUGHOUT.INSTRUCTED MANAGEMENT TO CLEAN SMOKED CEILING AND WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED BURNT OUT LIGHTS WITH NO SHIELDS AT THE FRONT COUNTER AREA AND AT HOOD ABOVE RANGE.INSTRUCTED MANAGEMENT TO REPLACE LIGHTS AND SHIELDS AT THESE AREAS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • : OBSERVED HOOD AND SCREENS AT HOT LINE GREASY.INSTRUCTED MANAGEMENT TO CLEAN HOOD AND SCREENS AND MAINTAIN
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DEEPLY GROOVED CUTTING BOARD NEXT TO GRILL ON TABLE.INSTRUCTED MANAGEMENT TO REPLACE DEEPLY GROOVED CUTTING BOARD. OBSERVED NO DRAINBOARD AT THREE COMPARTMENT SINK.INSTRUCTED MANAGEMENT TO INSTALL A DRAINBOARD ABOVE THE THREE COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SEPERATION WALL SEPERATING COUNTER AND GRILL AREA.WALL NOT FINISHED (PAINTED).INSTRUCTED MANAGEMENT TO FINISH WALL. OBSERVED CEILING AND WALLS SMOKED THROUGHOUT.INSTRUCTED MANAGEMENT TO CLEAN SMOKED CEILING AND WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED BURNT OUT LIGHTS WITH NO SHIELDS AT THE FRONT COUNTER AREA AND AT HOOD ABOVE RANGE.INSTRUCTED MANAGEMENT TO REPLACE LIGHTS AND SHIELDS AT THESE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HOOD AND SCREENS AT HOT LINE GREASY.INSTRUCTED MANAGEMENT TO CLEAN HOOD AND SCREENS AND MAINTAIN.
  5. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR PREP COOLER NEXT TO THE GRILL WITH AN AIR TEMPERATURE OF 49.6F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE CEILING DRYWALL NEXT TO THE VENTILATION HOOD AND FILL IN THE OPENINGS AROUND THE FIRE EXTINGUISHER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT FIXTURE ABOVE THE 1 DOOR PREP COOLER IS NOT OPERATIONAL. MUST REPAIR AND PROVIDE A LIGHT SHIELD FOR THE FIXTURE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE OF THE 1 DOOR PREP COOLER AND A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.
  6. License

    0 infractions

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