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UNCLE JOE'S JERK CHICKEN

4655 S DR MARTIN LUTHER KING JR DR, CHICAGO, IL 60653 · Restaurant

Inspection summary

UNCLE JOE'S JERK CHICKEN has been inspected 12 times by Chicago Department of Public Health since August 15, 2013. The most recent inspection, on February 22, 2016, found no infractions.

3 of 12 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 Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on November 6, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 July 1, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on April 20, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on March 19, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 25 times across 9 separate inspections, most recently on November 6, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOT HELD AT PROPER TEMPERATURE. FOUND 10LBS OF COOKED BEANS STORED IN A TIGHT FITTING LARGE CONTAINER AT 67.5F STORED IN PREP COOLER A DAY BEFORE. INSTRUCTED MGR TO COOL DOWN FOOD PROPERLY AND HOLD AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005 (A) FOOD DISCARDED VALUED AT $20.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREPVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1560045 DATE ON 7-9-15 FOR VIOL #32:DETERIORATED WOODEN SHELVES THROGH OUT KITCHEN, INSTRUCTED TO REPLACE. NO SHELVINGS INSIDE STAND UP COOLERS, BOXES OF FOOD STACKED TIGHTLY, INSTRUCTED TO INSTALL TO ALLOW AIR CIRCULATION. (35)CHIPPED PAINT AND DRY WALL BEHIND PREP TABLE. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE . INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN CORRECTION TIME FRAME. SERIOUS CITATION ISSUED 7-42-090.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCETS AT HAND SINK AND 3-COMP. INSTRUCTED MGR TO REPAIR AND MAINTAIN.
  4. Complaint Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETERIORATED WOODEN SHELVES THROGH OUT KITCHEN, INSTRUCTED TO REPLACE. NO SHELVINGS INSIDE STAND UP COOLERS, BOXES OF FOOD STACKED TIGHTLY, INSTRUCTED TO INSTALL TO ALLOW AIR CIRCULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT AND DRY WALL BEHIND PREP TABLE. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENT NOT MET
  5. Short Form Complaint

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE PEST CONTROL. FOUND ABOUT 20 MICE DROPPINGS BEHIND PREP COOLER, 0VER 40 LIVE FRUIT FLIES IN KITCHEN BEHIND 3-COMP SINK AND REAR AREA. INSTRUCTED TO ELIMINATE PEST AND INSECS ACTIVITY IN ALL AREAS, PEST CONTROL SERVICE RECOMMENED. SERIOUS CITATION ISSUED 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETERIORATED WOODEN SHELVES THROGH OUT KITCHEN, INSTRUCTED TO REPLACE. NO SHELVINGS INSIDE STAND UP COOLERS, BOXES OF FOOD STACKED TIGHTLY, INSTRUCTED TO INSTALL TO ALLOW AIR CIRCULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT AND DRY WALL BEHIND PREP TABLE. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENT NOT MET
  6. Complaint Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETERIORATED WOODEN SHELVES THROGH OUT KITCHEN, INSTRUCTED TO REPLACE. NO SHELVINGS INSIDE STAND UP COOLERS, BOXES OF FOOD STACKED TIGHTLY, INSTRUCTED TO INSTALL TO ALLOW AIR CIRCULATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND COOLERS AND PREP TABLES NOT CLEAN, FOOD DEBRIS NOTED AND DIRT, INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT AND DRY WALL BEHIND PREP TABLE. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENT NOT MET
  7. Complaint

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO HAND SOAP PROVIDED TO AT MEN'S TOILET ROOM HAND SINK, INSTRUCTED TO PROVIDE AT ALL TIMES. 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
      • INADEQUATE PEST CONTROL. FOUND ABOUT 100 MOUSE DROPPINGS SCATTERED UNDER 3-COMP SINK AND PREP COOLERS. INSTRUCTED TO ELIMINATE RODENTS ACTIVITY IN ALL AFFECTED AREAS. PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETERIORATED WOODEN SHELVES THROGH OUT KITCHEN, INSTRUCTED TO REPLACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SHELVINGS INSIDE STAND UP COOLERS, BOXES OF FOOD STACKED TIGHTLY, INSTRUCTED TO INSTALL TO ALLOW AIR CIRCULATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND COOLERS AND PREP TABLES NOT CLEAN, FOOD DEBRIS NOTED AND DIRT, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT AND DRY WALL BEHIND PREP TABLE. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN PREP COOLERS, INSTRUCTED TO INSTALL.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENT NOT MET.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND MAINTAIN THE CAN OPENER BLADE AT THE PREP TABLE IN THE KITCHEN. CUTTING BOARDS NOT CLEAN; CLEAN CUTTING BOARDS AND REPLACE THOSE WITH DEEP GROOVES IN THEM. CLEAN INTERIOR SURFACES OF ALL REFRIGERATION AND FREEZER UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT UNDER HOODED SYSTEM, PREP TABLES, EXTERIOR SURFACES OF REFRIGERATION UNITS AND FREEZERS, STORAGE RACKS IN KITCHEN AND STEAMTABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT. CLEAN FLOOR MATS IN FRONT OF THE STEAMTABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN LIGHT SHIELDS TO REMOVE DUST. CLEAN WALLS IN KITCHEN AROUND AND BEHIND EQUIPMENT. HEAVY DUST BUILD UP ON THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT AND LIGHT SHIELDS UNDER THE HOOD; CLEAN HOODED AREA TO REMOVE DUST BUILD UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED ITEMS STORED IN THE EXPOSED HANDSINK BEHIND THE COUNTER OF THE JUICE BAR THAT IS NOT USED; INSTRUCTED TO REMOVE ITEMS FROM THE SINK (CDI). A WET MOP WAS OBSERVED BETWEEN THE WALL AND THE ICE MACHINE; INSTRUCTED TO STORE WET MOPS UPWARD TO DRY IN THE UTILITY CLOSET.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INTERIOR OF ICE MACHINE NOT CLEAN; MUST CLEAN AND MAINTAIN. UNIT TAGGED HELD FOR INSPECTION AT THIS TIME; MUST FAX A LETTER TO REQUEST TAG REMOVAL ONCE MACHINE HAS BEEN CLEANED AND IS READY FOR USE TO 312 746-8040. SERIOUS VIOLATION 7-38-005A.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION #38 NOT CORRECTED FROM AUGUST 15, 2013: MUST PROVIDE A BACK FLOW DEVICE AT THE MOP SINK. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, CAN OPENER AT PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AROUND, UNDER AND BEHIND KITCHEN EQUIPMENT AND IN UTILITY CLOSET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AROUND AND BEHIND EQUIPMENT IN KITCHEN. CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE AT THE MOP SINK.
  11. License Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND ALL COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS IN WALLS UNDER THE JUICE BAR THREE COMPARTMENT SINK AND NEXT TO THE MOP SINK OR PROVIDE AN ACCESS PANEL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST DETAIL CLEAN THE INTERIOR OF THE LIGHT SHIELDS IN THE PREP AREA. MUST PROVIDE MORE ADEQUATE LIGHTING IN THE MOP SINK CLOSET..
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL COOKING EQUIPMENT MUST FIT COMPLETELY UNDER THE VENTILATION HOOD. MUST INSTALL A BACK FLOW DEVICE AT THE ICE MACHINE AND THE MOP SINK. MUST PROVIDE THREE WORKING STOPPERS AT EACH THREE COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED COOKING EQUIPMENT FROM OUTSIDE REAR DOOR.
  12. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST PROVIDE ADEQUATE ADDITIONAL REFRIGERATION ON SITE. HAVE REFRIGERATION UNIT ON AND OPERATING TO VERIFY THAT IT HOLDS APPROPRIATE TEMPERATURE OF 40 DEGREES F AND BELOW.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND ALL COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS IN WALLS UNDER THE JUICE BAR THREE COMPARTMENT SINK AND NEXT TO THE MOP SINK OR PROVIDE AN ACCESS PANEL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST DETAIL CLEAN THE INTERIOR OF THE LIGHT SHIELDS IN THE PREP AREA. MUST PROVIDE MORE ADEQUATE LIGHTING IN THE MOP SINK CLOSET..
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL COOKING EQUIPMENT MUST FIT COMPLETELY UNDER THE VENTILATION HOOD. MUST INSTALL A BACK FLOW DEVICE AT THE ICE MACHINE AND THE MOP SINK. MUST PROVIDE THREE WORKING STOPPERS AT EACH THREE COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED COOKING EQUIPMENT FROM OUTSIDE REAR DOOR.

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