Caribbean Jerk & Soul Food

February 9, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. IMPROPER TEMPERATURE OF COOKED RICE 83.6F STORED IN HOT HOLDING UNIT. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: 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. OBSERVED 2 LIVE ROACHES ON FLOOR IN SOUTHWEST CORNER IN FRONT PREP AREA, 1 LIVE ROACH ON WALL UNDER 3-COMP SINK, 1 LIVE ROACH ON PALLET IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REAR DOOR NOT RODENT PROOFED, 1/4" GAP ON BOTTOM AND SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR. SERIOUS VIOLATION 7-38-020 CITATION ISSUED
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID FOOD SANITATION CERTIFICATE POSTED WHEN COOKED CABBAGE 143.5F IS PREPARED AND SERVED. INSTRUCTED MANAGER TO POST VALID CERTIFICATE OR PROVIDE PROOF ON ENROLLMENT IN COURSE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: 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 PER MUNICIPAL CODE OF CHICAGO FROM REPORT# 233981 ON 5-18-10 AND #250487 ON 6-2-10. 30 LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS. 33 CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS, SHELVES, COUNTERS, SINKS, CUTTING BOARDS, FRYERS. 34 FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN ALL STORAGE AREAS (DEAD ROACHES). CLEAN FLOOR DRAIN (STANDING WATER) AND PROVIDE FLOOR DRAIN COVER IN REAR STORAGE AREA. 35 SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC IN ALL AREAS. WALLS NEED CLEANING IN REAR PREP AREA AREA BEHIND 3-COMP SINK, COOKING EQUIPMENT, ETC (SPILLS). REPLACE MISSING AND STAINED CEILING TILES IN ALL AREAS. SEAL LOOSE BASEBOARDS IN ALL AREAS. GROUT LOOSE TILES ALONG WALLS IN REAR PREP AREA. REPLACE MISSING WALL TILES IN WASHROOM. 36 REPLACE DAMAGED LIGHT SHIELDS IN PREP AREAS. PROVIDE ADEQUATE LIGHTING IN FRONT PREP AREA NEAR EXPOSED SINK AND WASHROOM. 38 PROVIDE VENTILATION ABOVE COOKING EQUIPMENT IN FRONT PREP AREA. 41 REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE. SERIOUS VIOLATION 7-42-090 CITATION ISSUED
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLERS.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS, SHELVES, COUNTERS, SINKS, CUTTING BOARDS, FRYERS, FREEZER, PREP TABLES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN ALL STORAGE AREAS (DEAD ROACHES). CLEAN FLOOR DRAIN (STANDING WATER) AND PROVIDE FLOOR DRAIN COVER IN REAR STORAGE AREA. REPLACE DAMAGED FLOOR TILES IN FRONT PREP AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC IN ALL AREAS. REPAIR ALL WALLS IN PREP AND STORAGE AREAS. WALLS NEED CLEANING IN REAR PREP AREA BEHIND 3-COMP SINK, COOKING EQUIPMENT ETC (SPILLS). REPLACE ALL MISSING AND STAINED CEILING TILES IN ALL AREAS. SEAL LOOSE BASBOARDS IN ALL AREAS. GROUT LOOSE TILES ALONG WALLS IN REAR PREP AREA. REPLACE MISSING WALL TILES IN WASHROOM.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREAS. PROVIDE ADEQUATE LIGHTING IN FRONT PREP AREA NEAR EXPOSED SINK AND WASHROOM.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE VENTILATION ABOVE COOKING EQUIPMENT IN FRONT PREP AREA. PROPERLY CONNECT AND PROVIDE HOT AND COLD RUNNING WATER AT UTILITY SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE (MICROWAVE, FRYERS, ETC).
code 41

What changed since the previous inspection?

Compared with Pass on June 2, 2010: 4 findings appeared for the first time. 7 findings recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.