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UNCLE JOES

8209-8211 S COTTAGE GROVE, CHICAGO, IL 60619 · Restaurant

Inspection summary

UNCLE JOES has been inspected 4 times by Chicago Department of Public Health since March 8, 2016. The most recent inspection, on May 18, 2017, 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, Pests and Cleaning and sanitizing.

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 March 8, 2016. 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 8, 2016. 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 March 8, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 13 times across 3 separate inspections, most recently on April 12, 2016. 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 6 times across 3 separate inspections, most recently on April 12, 2016. 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.

4 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE UNAPPROVED FOOD CONTACT SURFACE. (BARREL GRILL AT COOK LINE)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE MOP SINK, TOILETS IN THE NORTH WASH ROOMS, VENTILATION COVERS IN WASH ROOMS,COOKING EQUIPMENT, THE VENTILATION HOOD ABOVE COOKING EQUIPMENT AND REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREA, IN THE REAR BY THE MOP SINK, IN WASH ROOMS, IN BASEMENT AND THROUGHOUT. MUST INSTALL COVING WHERE MISSING IN THE NORTH WASH ROOMS AND THROUGHOUT WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS AND WALL BASES IN THE PREP AREA, IN THE REAR BY THE MOP SINK, IN WASH ROOMS, IN STORAGE AREAS AND THROUGHOUT. ALSO CLEAN DOORS IN WASHROOMS. MUST REPLACE ALL DIRTY AND WATER DAMAGED CEILING TILES IN THE PREP AREA, STORAGE AREA, WASHROOMS, AND THROUGHOUT 1ST FLOOR. MUST SEAL ALL HOLES IN WALLS IN THE NORTH AND SOUTH FURNACE ROOMS, HALLWAYS AND AROUND EXIT DOORS. REPAIR MISSING PANEL COVER DIRECTLY OUTSIDE OF THE SOUTH WOMENS WASH ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT ABOVE THE MOP SINK MUST BE PROPERLY INSTALLED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR VENTILATION IN EACH WASH ROOM OR PROVIDE A WINDOW OPEN TO THE AIR. MUST REPAIR VENTILATION ABOVE THE COOKING EQUIPMENT.
  3. License Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE UNAPPROVED FOOD CONTACT SURFACE. (BARREL GRILL AT COOK LINE)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE MOP SINK, TOILETS IN THE NORTH WASH ROOMS, VENTILATION COVERS IN WASH ROOMS,COOKING EQUIPMENT, THE VENTILATION HOOD ABOVE COOKING EQUIPMENT AND REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREA, IN THE REAR BY THE MOP SINK, IN WASH ROOMS, IN BASEMENT AND THROUGHOUT. MUST INSTALL COVING WHERE MISSING IN THE NORTH WASH ROOMS AND THROUGHOUT WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS AND WALL BASES IN THE PREP AREA, IN THE REAR BY THE MOP SINK, IN WASH ROOMS, IN STORAGE AREAS AND THROUGHOUT. ALSO CLEAN DOORS IN WASHROOMS. MUST REPLACE ALL DIRTY AND WATER DAMAGED CEILING TILES IN THE PREP AREA, STORAGE AREA, WASHROOMS, AND THROUGHOUT 1ST FLOOR. MUST SEAL ALL HOLES IN WALLS IN THE NORTH AND SOUTH FURNACE ROOMS, HALLWAYS AND AROUND EXIT DOORS. REPAIR MISSING PANEL COVER DIRECTLY OUTSIDE OF THE SOUTH WOMENS WASH ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT ABOVE THE MOP SINK MUST BE PROPERLY INSTALLED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR VENTILATION IN EACH WASH ROOM OR PROVIDE A WINDOW OPEN TO THE AIR. MUST REPAIR VENTILATION ABOVE THE COOKING EQUIPMENT.
  4. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • LARGE REACH IN COOLER AT 45 DEGREES F. MUST MAINTAIN AT 40 DEGREES F AND BELOW.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HOT RUNNING WATER AT THE WASH BOWL IN THE EMPLOYEE WASHROOM LOCATED NEAR THE MOP SINK. ALSO NOTED THE 2ND TOILET ROOM IN THE REAR NORTH SIDE OF THE BUILDING WITH NO HAND SINK. MUST PROPERLY INSTALL HAND WASHING FACILITIES IN THE TOILET ROOM. ALSO NOTED BROKEN TOILET IN THE FIRST NORTH WASHROOM MUST REPAIR TOILET.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST RODENT PROOF THE BOTTOM OF THE BASEMENT DOOR AND MUST SEAL THE SIDES OF THE NORTH AND SOUTH 1ST FLOOR REAR EXIT DOORS. ALSO NOTED 5 RAT DROPPINGS AT THE BOTTOM OF THE INTERIOR BASEMENT STAIRS AND 20 MICE DROPPINGS THROUGHOUT THE NORTH AND SOUTH FURNACE ROOMS. MUST REMOVE DROPPINGS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED WASTE WATER BACKING UP FROM THE THREE COMPARTMENT SINK OPEN SITE DRAIN. MUST REPAIR. ALSO NOTED THREE BROKEN ATTACHED STOPPERS AT THE THREE COMPARTMENT SINK. MUST REPAIR STOPPERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE UNAPPROVED FOOD CONTACT SURFACE. (BARREL GRILL AT COOK LINE)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE MOP SINK, TOILETS IN THE NORTH WASH ROOMS, VENTILATION COVERS IN WASH ROOMS,COOKING EQUIPMENT, THE VENTILATION HOOD ABOVE COOKING EQUIPMENT AND REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREA, IN THE REAR BY THE MOP SINK, IN WASH ROOMS, IN BASEMENT AND THROUGHOUT. MUST INSTALL COVING WHERE MISSING IN THE NORTH WASH ROOMS AND THROUGHOUT WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS AND WALL BASES IN THE PREP AREA, IN THE REAR BY THE MOP SINK, IN WASH ROOMS, IN STORAGE AREAS AND THROUGHOUT. ALSO CLEAN DOORS IN WASHROOMS. MUST REPLACE ALL DIRTY AND WATER DAMAGED CEILING TILES IN THE PREP AREA, STORAGE AREA, WASHROOMS, AND THROUGHOUT 1ST FLOOR. MUST SEAL ALL HOLES IN WALLS IN THE NORTH AND SOUTH FURNACE ROOMS, HALLWAYS AND AROUND EXIT DOORS. REPAIR MISSING PANEL COVER DIRECTLY OUTSIDE OF THE SOUTH WOMENS WASH ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT ABOVE THE MOP SINK MUST BE PROPERLY INSTALLED. MUST PROVIDE MORE ADEQUATE LIGHTING IN ALL STORAGE ROOMS, FURNACE ROOMS AND WASH ROOMS WHERE NEEDED. REPLACE CRACKED LIGHT SHIELDS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL GREASE TRAP AT THE THREE COMPARTMENT SINK OR LOCATE. MUST REPAIR VENTILATION IN EACH WASH ROOM OR PROVIDE A WINDOW OPEN TO THE AIR. MUST REPAIR VENTILATION ABOVE THE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST MINIMIZE CLUTTER IN THE NORTH PORTION OF THE BUILDING,IN ALL STORAGE AREAS AND HALLWAYS. PROVIDE MORE ADEQUATE SHELVING AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST REMOVE UNUSED ICE MACHINE IN PREP AREA.

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