Jamaican Tropical Cuisine

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings4
• critical findings1

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Failed findings

• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: PORK RIBS-87.4F, JERK CHICKEN-98.5F, JERK CHICKEN WINGS-105.1F, JERK CHICKEN-101.7F, COOKED CABBAGE-88.4F, JERK FISH-88.4F. ALL COOKED FOODS MUST BE HELD AT 140 DEGREES OR ABOVE, OR COOLED FROM 140 TO 40 WITHIN 6 HOURS. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
  code 3Priority
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: CLEAN ALL STORAGE SHELVES IN REAR AREA LEADING TO EMPLOYEE WASHROOMS, AND CABINET INTERIORS OF DEEP FRYERS.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: CLEAN GREASY BUILD-UP UNDERNEATH DEEP FRYERS AND DEBRIS FROM THE BASE OF THE WALL AND IN CORNER BY HOT WATER TANK IN REAR MOP SINK AREA.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: REPLACE ALL WATER STAINED CEILING TILES THROUGHOUT AND CEILING TILES THAT ARE NO LONGER EASILY CLEANABLE. CLEAN ALL LIGHT SHIELDS(STAINS AND DEBRIS) THROUGHOUT. CLEAN FLOOR IN MEN'S WASHROOM UNDERNEATH URINAL.
  code 35

What changed since the previous inspection?

Compared with Pass on August 29, 2013: 3 findings appeared for the first time. 1 finding 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.