Royal Flat Caribbean Jerk Cuisine

August 12, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings16
critical findings3

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: 6-301.12 OBSERVED NO HAND DRYING PROVISION AT THE REAR HAND WASHING SINK AND IN THE TOILET ROOM. INSTRUCTED TO ALWAYS PROVIDE A PROPER HAND DRYING PROVISION AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
code 5Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: 4-602.11(B-E) OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE CUTTING BOARDS.
code 16
Proper Reheating Procedures For Hot Holding

Inspector note: 3-403.11 OBSERVED FACILITY NOT REHEATING COOKED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (COOKED RICE) PROPERLY AND TO AT LEAST 165F. AT THE TIME OF THE INSPECTION COOKED TCS RTE FOODS WERE BEING STORED IN A HOT HOLDING UNIT THAT WAS AT 91.4F DURING THE INSPECTION. INSTRUCTED TO ALWAYS PROPERLY REHEAT ALL TCS RTE COOKED FOODS TO 165F USING THE STOVE, OVEN OR FRYER AND THEN HOLD ALL TCS RTE HOT HOLDING FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
code 19
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS AT IMPROPER HOT HOLDING TEMPERATURES LOCATED IN A HOT HOLDING UNIT IN THE FOOD PREP AREA; 10LBS OF COOKED SWEET POTATOES AT 102.4F, 5 LBS OF COOKED RED BEANS AT 102.7F, 10 LBS OF COOKED RED BEANS AND RICE AT 91.9F, 5 LBS OF COOKED CURRY GOAT AT 118F, 5 LBS OF COOKED CURRY CHICKEN AT 124F, 10 LBS OF COOKED BEEF STEW AT 95F, 5 LBS OF COOKED CORN AT 119F, 5 LBS OF COOKED PORK AT 111F, 10 LBS OF COOKED MACARONI AND CHEESE AT 94F, 10 LBS OF COOKED JERK CHICKEN WINGS AT 116F AND 5 LBS OF COOKED BEEF OX TAILS AT 91.4F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS RTE FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #19.
code 21
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: 3-501.17 OBSERVED COOKED TCS RTE FOODS (COOKED RICE, COOKED MACARONI AND CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT A LABEL CONTAINING THE PRODUCT DISCARD DATES. INSTRUCTED TO PROVIDE LABELS WITH THE PRODUCT DISCARD DATES FOR ALL TCS RTE FOODS THAT ARE HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005.
code 23
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: 4-301.11 OBSERVED A HOT HOLDING UNIT WITH TCS FOODS INSIDE (COOKED BEEF) NOT MAINTAINING 135F OR ABOVE DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL HOT HOLDING UNITS AT 135F OR ABOVE AT ALL TIMES. HOT HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
code 33
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
code 36
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: 3-602.11(B:5) OBSERVED NO ALLERGEN WARNING LABELS ON THE PREPACKAGED DESSERTS CONTAINING AN ALLERGEN (EGG, DAIRY). INSTRUCTED TO PROVIDE AN ALLERGEN WARNING LABEL ON ALL PREPACKAGED DESSERTS. PRIORITY FOUNDATION 7-38-005. • 3-601.11 OBSERVED NO INGREIENTS LABELS FOR PREPACKAGED CAKES FOR SALE AT THE FRONT CUSTOMER COUNTER. INSTRUCTED TO PROVIDE.
code 37
pests in the house

Official wording: Insects, Rodents, & Animals Not Present
Inspector note: 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY; OBSERVED ABOUT 20 RODENT DROPPINGS LOCATED IN THE CABINET IN THE TOILET ROOM AND ABOUT 10 RODENT DROPPINGS LOCATED UNDER THE HOT HOLDING UNIT IN THE FRONT FOOD PREP AREA AND ABOUT 5 LIVE ANTS IN THE FRONT CUSTOMER SERVICE AREA AND ABOUT 5 LIVE LARGE FLIES IN THE FOOD PREP AREA AND TOILET ROOM. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
code 38
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: 4-6011.11(C) OBSERVED EXCESSIVE FOOD AND GREASE DEBRIS LOCATED IN THE INTERIOR OF ALL FRYERS, EXCESSIVE FOOD DEBRIS IN THE SMOKER, DUST DEBRIS INSIDE OF THE OVEN, AND CHICKEN BLOOD SPILLED IN THE REFRIGERATOR. INSTRUCTED TO CLEAN AND SANITIZE ALL SAID AREAS.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: 5-205.15 OBSERVED A MINOR LEAK AT THE BOTTOM OF THE FRONT HAND WASHING SINK. INSTRUCTED TO REPAIR.
code 51
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: 5-501.17 OBSERVED A CLOSED RECEPTACLE IS NEEDED INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
code 53
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: 6-201.11 OBSERVED CARDBOARD BEING USED AS A FLOOR LINER AND AS A SHELF LINER. OBSERVED MISSING CEILING TILES IN THE FOOD PREP AREA. INSTRUCTED ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. • 6-501.114 OBSERVED EXCESSIVE CLUTTER IN THE REAR BY THE UTILITY SINK. INSTRUCTED TO REMOVE UNNECESSARY CLUTTER AND ORGANIZE THE REAR OF THE FACILITY. • 6-501.12 OBSERVED FLOORS THRU OUT WITH EXCESSIVE DIRT DEBRIS AND EXCESSIVE GREASE DEBRIS LOCATED BEHIND AND UNDER ALL COOKING EQUIPMENT. OBSERVED EXCESSIVE DUST DEBRIS ON THE VENTS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.
code 55
allergen training missing

Official wording: Allergen Training As Required
Inspector note: 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
code 58

What changed since the previous inspection?

Compared with Pass on July 11, 2018: 16 findings appeared for the first time.

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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.