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TJAM KITCHEN

1418 W HOWARD ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

TJAM KITCHEN has been inspected 6 times by Chicago Department of Public Health since October 17, 2017. The most recent inspection, on March 26, 2020, found no infractions.

1 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: Protecting food from contamination, Handwashing and staff hygiene 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 10, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 May 3, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 3, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times on October 25, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 October 17, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. Canvass Re-Inspection

    1 infraction

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED
  3. Canvass

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LABEL FOOD BOTTLES/CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS. ALSO LABEL ALL DRY FOOD CONTAINERS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ICE SCOOP CONTAINER UNCOVERED ON TOP IGLOO CONTAINER IN PREP AREA.INSTRUCTED TO PROVIDE SCOOP CONTAINER HOLDER FOR SAID ICE SCOOP.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • HIGH DISH MACHINE EXTERIOR PANELS NOT MAINTAINED:BROKEN HELD WITH YELLOW DUCT TAPES, INSTRUCTED TO REPAIR CAUSE AND REMOVE SAID TAPE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • BURNED LIGHT BULBS IN DISH ROOM/PREP AREA(LOWE LEVEL),INSTRUCTED TO PROVIDE
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 10-25-18,REPORT #2232279 #47) 4-101.17 OBSERVED RAW WOOD UNDER MICROWAVE IN COOKING AREA. MUST PAINT OR SEAL RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE. OBSERVED RAW WOOD NEXT TO TOASTERS. MUST SEAL OR PAINT AND RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION. #49) 4-602.13 OBSERVED THE FOLLOWING NON-FOOD CONTACT SURFACES UNCLEAN WITH ACCUMULATION OF DIRT, GREASE AND DEBRIS INCLUDING SIDE RIGHT SIDE OF GRILL/GRIDDLE WINDOW PANEL AND FLOORS UNDER AND BEHIND EQUIPMENT. #49) 4-601.11 OBSERVED THE FOLLOWING FOOD CONTACT SURFACES UNCLEAN INCLUDING INTERIOR OF REACH IN REFRIGERATORS, SHELVES UNDER GRILL AND COOKING AREA. MUST CLEAN AND SANITIZE ALL AREAS. #55)6-501.11 OBSERVED HOLES IN WALLS IN DRY STORAGE ROOM NEAR HOT WATER HEATER. CLOSE HOLES AND RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAIN. OBSERVED HOLES IN WALLS NEAR SUMP PUMP. CLOSE HOLES IN WALLS AND RESTORE WALLS TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAIN #57) 2-102.13 OBSERVED ALL EMPLOYEES WHO HANDLE FOOD MUST HAVE FOOD HANDLER TRAINING. #58) PA 100-0367 OBSERVED ALL CERTIFIED FOOD MANAGERS NEED PROOF OF ALLERGEN TRAINING. PRIORITY FOUNDATION:7-42-090,CITATION ISSUED
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • PREVIOUS SUMMARY REPORT FROM 10-25-2018,REPORT # 2232279 NOT POSTED VISIBLE TO CUSTOMERS.POSTED AND VISIBLE WAS SUMMARY REPORT FROM 10-30-17,REPORT#1955965.NEW SUMMARY REPORT GIVEN AND POSTED PRIORITY FOUNDATION VIOLATION:7-42-010(B)CITATION ISSUED
  4. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 (A) OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD UNDER MICROWAVE IN COOKING AREA. MUST PAINT OR SEAL RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE. OBSERVED RAW WOOD NEXT TO TOASTERS. MUST SEAL OR PAINT AND RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FOLLOWING FOOD CONTACT SURFACES UNCLEAN INCLUDING INTERIOR OF MICROWAVES, INTERIOR OF REACH IN REFRIGERATORS, SHELVES UNDER GRILL AND COOKING AREA. MUST CLEAN AND SANITIZE ALL AREAS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FOLLOWING NON-FOOD CONTACT SURFACES UNCLEAN WITH ACCUMUALTION OF DIRT, GREASE AND DEBRIS INCLUDING SIDE RIGHT SIDE OF GRILL/GRIDDLE WINDOW PANE AND FLOORS UNDER AND BEHIND EQUIPMENT. OBSERVED FLOORS UNDER DISH MACHINE AROUND FLOOR DRAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ALOT OF UNESSARY ITEMS AND DISORGANIZATION CREATING CLUTTER. REMOVE COOKING EQUIPMENT FROM BLOCKING 3 COMPARTMENT SINK. GO THROUGH ALL POTS PANS AND UTENSILS AND ELIMINATE CLUTTER SO AREAS CAN BE CLEANED AND SANIITZED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLES IN WALLS IN DRY STORAGE ROOM NEAR HOT WATER HEATER. CLOSE HOLES AND RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAIN. OBSERVED HOLES IN WALLS NEAR SUMP PUMP. CLOSE HOLES IN WALLS AND RESTORE WALLS TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOPS NEED TO BE HUNG TO DRY AFTER USE AND STORED IN A CLEAN AND ORGANIZED MANNER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ALL EMPLOYEES WHO HANDLE FOOD MUST HAVE FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALL CERTIFIED FOOD MANAGERS NEED PROOF OF ALLERGEN TRAINING.
  5. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED CORROSION(RUSTING) ON SHELVING AT THE PREP TABLE AT FRONT FOOD PREP AREA.INSTRUCTED MANGEMENT TO REPLACE SHELVING ALSO EXTERIOR RUST ON THE SIDE OS THE GREASE TRAP.INSTRUCTED MANAGEMENT TO REPAIR
  6. License

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • THIS ESTABLISHMENT HAS NO PEST CONTROL LOG BOOK.INSTRUCTED MANAGEMENT TO GET A PEST CONTROL OPERATOR AND TO HAVE A PEST CONTROL LOG BOOK BY THE NEXT INSPECTION. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CITY OF CHICAGO MANAGER ON SITE. SERIOUS VIOLATION 7-38-012
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NOTED NO CHEMICAL TEST KITS ON SITE FOR CHECKING THE CONCENTRATION OF SANITIZER FOR THE SANITZING OF MULTIUSE UTENSILS.INSTRUCTED MANAGEMENT TO GET A CHEMICAL TEST KIT. SERIOUS VIOLATION 7-38-030
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • NOTED NO SOAP OR PAPER TOWELS IN MENS AND WOMENS RESTROOMS. INSTRUCTED MANAGEMENT TO PROVIDE SOAP AND PAPER TOWELS. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED CORROSION(RUSTING) ON SHELVING AT THE PREP TABLE AT FRONT FOOD PREP AREA.INSTRUCTED MANGEMENT TO REPLACE SHELVING ALSO EXTERIOR RUST ON THE SIDE OS THE GREASE TRAP.INSTRUCTED MANAGEMENT TO REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED BURNT OUT LIGHTS OVER DISH MACHINE AT REAR AREA.INSTRUCTED MANAGEMENT TO REPLACE LIGHTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED FAUCET AT EXPOSED HANDSINK WITH RUNNING WATER AT REAR.INSTRUCTED MANAGEMENT TO REPAIR EXPOSED HANDSINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED NO BI METAL STEM THERMOMETERS ON PREMISIS.INSTRUCTED MANAGEMENT TO GET BI-METAL STEM THERMOMETERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLER REQUIREMENTS NOT MET.INSTRUCTED MANAGEMENT TO PROVIDE FOODHANDLER CERTIFICATION.

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